#244『クレーム オ ショコラ』バレンタインに！滑らかな口溶け！　シェフ三國の簡単レシピ

This recipe is by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo. "Crème au chocolat" Ingredients: 4 servings 60g bitter chocolate 100cc fresh cream 400cc milk 20g cornstarch 2 tablespoons cocoa 50g beet sugar Decoration of your choice (powdered sugar, dried fruit, etc.) Preparation: Roughly crush the chocolate. Steps: 1. Mix the cornstarch, cocoa, and granulated sugar in a bowl. 2. Heat the milk and fresh cream in a saucepan. 3. Add (1) and mix, stirring constantly until it boils and thickens. ⚠️It's easy to get lumps, so it's easier to make it by adding the powder little by little and stirring with a whisk. 4. When it thickens, turn off the heat and add the chocolate to melt. 5. Pour into a bowl and chill in the refrigerator. ◎ Bon appetit! [Drinks] Sandeman Ruby Port Portugal ===================================== "Hotel de Mikuni" JAPONISÉE Mikuni's culinary philosophy and esprit. A step beyond the natural "Cuisine Naturel" to Ma Cuisine "Japonisée". "Japonise" means to perfectly understand traditional French cuisine and to perfectly Japanize and express the culinary spirit and philosophy that only a French chef can express. As proof of this, Kiyomi Mikuni was awarded the Chevalier of the Legion of Honor by the French Republic and an honorary doctorate from François Rabelais University. The former is the first award to a Japanese chef, and the latter is an honor shared by only four chefs in the world, and is the pride of Hôtel de Mikuni. Please enjoy Mikuni's culinary philosophy and spirit, "Japonise". ▼Website here https://oui-mikuni.co.jp/ ▼Restaurant reservations can also be made online! https://www.tablecheck.com/shops/hote... (*We recommend the "Chef Hospitality Special Plan"!) ▼Instagram here   / hoteldemikuni   When you post the food you made, tag us so the chef can see it! ▼Facebook here   / hoteldemikuni.tokyo