November's Weekend Dish: Cocoa Cheese Mousse

Well, the cold weather continues, but are you enjoying some delicious drinks?

Sake brewing is progressing smoothly at the brewery, and the new sake has been released!

 

So, this month I'm going to change things up a bit and introduce some desserts made with sake!

This is a "cocoa cheese mousse" made with cocoa!

<Ingredients> 2 servings

Cocoa powder: 2 tablespoons (dissolved in 100cc of hot water)

Sour cream: 50cc / Fresh cream: 100cc

Granulated sugar: 2 tablespoons / Powdered gelatin: 5g

Mint leaves: a small amount

<Toppings>
Dried fruit: 2 tablespoons / New rice brewed sake: 2 tablespoons

 

<How to make>
① Mix the dried fruit and new liquor together.

 

② Soak the gelatin powder in 2 tablespoons of water and dissolve it in a double boiler or similar method.

 

③ Whip the heavy cream until it reaches soft peaks (70% whipped).

 

④ Mix the sour cream and granulated sugar, then gradually add the cocoa powder and mix. Combine with ③, add ②,

Pour into a bowl. Chill in the refrigerator until firm, then top with ① and mint to finish.

 

 

The drink to pair with it is, of course, "Newly brewed sake made with newly harvested rice."is.

This sake is brewed using the freshly harvested rice from Niigata Prefecture this autumn!

The fresh aroma of koji still lingers. This is a delicious taste that can only be enjoyed now!

 

 

The dried fruit topping gives it a sophisticated, grown-up flavor!

How about this for dessert after your meal?

 

The detailed recipe will be included in the Saturday morning edition of the Niigata Nippo newspaper.Harashin flyer、

Alternatively, it will be broadcast on NST from 18:00.

Smile Stadium's "Weekend Dish"Be sure to check it out in this section!