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@libertywalkkato It’s hard to believe eight years has passed since I stumbled across Kato at a Pasadena cars and coffee the rest is history!! リバティーウォークの加藤社長との付き合いはもう8年❣️初めてお会いしたときの様子をご覧ください懐かしい‼️
Let the perfect morning be like...☕
Spending my "me time" in the morning, indulging in a good cuppa and some pastries.
Today's coffee is extra rich & smooth, thanks to the capsule instant coffee from 3commascoffee . No machine required. Just choose among Light, Medium or Dark roasted coffee then add water / milk - enjoy it hot or cold, all up to your preference 😉
Great coffee sets the mood for the rest of the day!
Hope you have a great weekend too ❤️
@3commascoffee is available on Shopee & Lazada:
✅ Shopee.com.my/3commascoffee
✅ Lazada.com.my/shop/3commascoffee
Feel free to check them out!
#3commascoffee
#ohfishieeeats
☕️Coffee Jelly🍮 made by https://twitter.com/nle318/status/1441277748941524993?s=21 Enjoy this refreshing Japanese dessert and say goodby to the hot summer days!☕️😋 💗 Looks very delicious with the creamer.🐩😍 https://cookingwithdog.com/recipe/coffee-jelly/ #coffeejelly #recipe #コーヒーゼリー #レシピ
My sketch-video meant for BATMAN DAY 2021, with the plan to doodle THREE Ways/Different Versions of my interpretation of the Dark Knight Detective!
This was first filmed on Instagram Live (Watchable here on IGTV: https://www.instagram.com/p/CT_fqvXJErt/), with alas the beginning part of the video unsavable and un-uploadable, so this is the rest of me rambling on for close to 30-minutes! Thank you for your indulgence :)
Track used: FynestLyk - Noir Et Blanc Vie
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濃厚美味しい本格ティラミスの作り方
本格的な感じで作りますが、簡単お手軽な作り方も紹介しています
市販のビスケットでインスタントコーヒーを使い、卵黄なしでも作れますのでぜひ～
【材料】
サヴォイアルディ(市販のビスケットで代用可)
・卵黄 2個
・グラニュー糖(卵黄用) 15g
・卵白 2個
・グラニュー糖(卵白用) 30g
・薄力粉 50g
・粉糖 適量
ザバイオーネ
・卵黄 2個
・グラニュー糖 25g
・マルサラ酒(甘口) 40g
(ラム酒やアマレットなど他の洋酒でもOK)
ザバイオーネ・クリーム
・マスカルポーネチーズ 200g
・グラニュー糖 50g
・ホワイトチョコ(お好み) 20g
・ザバイオーネ 全量
・マルサラ酒 お好みの量
・生クリーム 150g
エスプレッソ液
・エスプレッソ(濃いめのインスタントやドリップコーヒーで代用可)
・グラニュー糖 お好みの量
・マルサラ酒 お好みの量
仕上げ
・ココアパウダーやコーヒーパウダー 適量
【準備】
・粉糖、薄力粉はふるって使う
・オーブンを180℃に予熱する
・クリームを作る少し前にマスカルポーネを常温に出しておく
【作り方】
1. 【サヴォイアルディ/180℃に予熱】ボウルに卵黄2個・グラニュー糖15gを泡立て器ですり混ぜる
2. 別のボウルに卵白2個を入れて白っぽくなるまで泡だて、グラニュー糖30gのうち半分を入れて泡立てる
3. ツヤが出てきたら残りのグラニュー糖を加え、角が立つまで泡立てメレンゲを作る
4. 卵黄の方にメレンゲの半量を入れてざっと馴染むまで混ぜ、薄力粉50gをふるい入れる
5. ヘラに持ち替えて粉っぽさが無くなる直前くらいまでさっくり切り混ぜ、残りのメレンゲを加える
6. あまり泡を潰さないように切り混ぜ、なめらかに混ざったら丸口金をつけた絞り袋に入れる
7. オーブン用シートを敷いた天板に棒状に絞り出し、粉糖を全体にふるいかけ、消えた頃にもう1回粉糖をふるいかける
8. 180℃に予熱したオーブンで20～25分を目安に、軽く色づくまで焼いて冷ましておく
9. 【ザバイオーネ】ボウルに卵黄2個・グラニュー糖25g・マルサラ酒40gを合わせて混ぜる
10. 鍋で加熱した沸騰しないくらいのお湯で湯煎にかけ、混ぜながら70℃程度まで温める(より殺菌を意識するなら80℃)
11. 温度が上がると泡が消えとろみつく、湯煎から外し好みでふんわり泡立ててもOK
12. 【ザバイオーネ・クリーム】ボウルにマスカルポーネチーズ200gをほぐし、グラニュー糖50gをすり混ぜる
13. 溶かしたホワイトチョコ20g・ザバイオーネをなめらかに混ぜ、好みでマルサラ酒も加え混ぜる
14. 生クリーム150gを軽く角が立つまで泡だて、↑に半量ずつ加えてなめらかに切り混ぜる
15. 【エスプレッソ液】エスプレッソor濃い目に作ったコーヒーに、好みでグラニュー糖・マルサラ酒を混ぜておく
16. 【仕上げ】容器にサヴォイアルディ(ビスケット)を敷き、エスプレッソ液を染み込ませる(もしくは染み込ませてから容器に入れる)
17. ザバイオーネ・クリームを入れて均し、エスプレッソ液を染み込ませたサヴォイアルディ→ザバイオーネ・クリームと重ねていく
18. 冷蔵庫で冷やし固め、仕上げにココアパウダーやコーヒーパウダーをふるいかけて出来上がり
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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
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↓using translation software.
[Ingredients]
Savoie Ardi (store-bought biscuits can be substituted)
・Two egg yolks
・Granulated sugar (for the egg yolk) 15 g
・Egg whites 2 pieces
・Granulated sugar (for egg whites) 30 g
・Cake flour 50 g
・Powdered sugar as needed
Zabaione
・Two egg yolks
・Granulated sugar 25 g
・Marusara Sake (sweet) 40 g
(You can also use other foreign liquors such as rum or amaretto.)
Sabaione Cream
・Mascarpone cheese 200 g
・Granulated sugar 50 g
・White chocolate (optional) 20 g
・Sabaione total amount
・Marsala Sake, as much as you like
・Heavy cream 150 g
espresso solution
・Espresso (strong instant or drip coffee can be substituted)
・Granulated sugar as much as you like
・Marsala Sake, as much as you like
Finish
・Appropriate amount of cocoa powder or coffee powder
[How to make]
1. [Savoie Hardy/Preheat to 180 °C] Mix 2 egg yolks and 15 g of granulated sugar with a whisk.
2. Add 2 egg whites in a different bowl and whip it until it becomes whitish. Add half of 30 g of granulated sugar and whip it.
3. Add the rest of the granulated sugar when it glazes. Whip it until it peaks to make a meringue.
4. Add half of the meringue to the egg yolk and mix it until it blends in. Sift in 50 g of weak flour.
5. Switch to a spatula and lightly mix it until the powdery feel is gone. Add the rest of the meringue.
6. Mix it so it doesn't crush the bubbles too much. Add it in a piping bag with a round cap when it mixes smoothly.
7. Squeeze it out into a stick shape on a baking sheet covered with baking paper. Sift the powdered sugar entirely. Sift it once again when it disappears.
8.Bake it in the oven preheated to 180 °C for around 20 to 25 minutes until it lightly browns then let it cool.
9. [The Baione] Mix 2 egg yolks, 25 g of granulated sugar, and 40 g of marsala sake in a bowl.
10. Boil it in hot water heated in a pot until it doesn't boil. Warm it to around 70 °C as you mix it (80 °C if you want to sterilize more).
11. The bubbles will disappear and thicken when the temperature rises. You can remove it from the hot water and whip it softly if you'd like.
12. [The Baione Cream] Loosen 200 g of mascarpone cheese in a bowl and mix in 50 g of granulated sugar.
13. Mix 20 g of melted white chocolate and zabaione smoothly. Add marsala sake if you'd like and mix it.
14. Whisk 150 g of whipped cream until it lightly forms peaks. Add half of it at a time to ↑ and mix it smoothly.
15. [Espresso liquid] Mix granulated sugar and marsala sake to your liking with espresso or strong coffee.
16. [Finish] Lay out the savoie aldi (biscuit) in the container and let it soak in the espresso liquid (or let it soak then put it in the container).
17. Add the Xabione cream and flatten it. Layer it with Savoiardi soaked with espresso then Xabione cream.
18. Chill it in the fridge to harden it. Finish it off by sifting cocoa powder or coffee powder and it will be complete.
Helloooo my lovelies! Today is a special vlog. I finally go to visit Hakone with Ami after 7 years of living in Tokyo... this place is so close yet took me this long. And I stayed in a gorgeous ryokan for the first time, our experience was beautiful.
(this is the hotel we stayed at, not sponsored - fully paid by us. https://www.booking.com/hotel/jp/hakone-tokinoshizuku.html)
If you get a chance to visit Hakone I really recommend these spots and activities, they were breathtaking!
Love Laura x
Subscribe & don't forget to LIKE this video to help my algorithm, thank you!
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Modeling in Japan: https://bit.ly/3toFc8r
My Japanese Apartment Series: https://bit.ly/3cJ3Muu
Tokyo Vlog Series: https://bit.ly/2YEe6Mj
Life in Japan Diaries: https://bit.ly/3oIAyyk
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▹Instagram - http://instagram.com/lauraribeiro.x
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●LISTEN TO MY MUSIC●
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Hey, I’m Laura Ribeiro. I am Brazilian-Portuguese, raised in London. I moved to Tokyo in 2014.
I work as a full-time model, and a singer-songwriter musician. My channel is based on lifestyle, beauty & fashion videos. I have always loved documenting everything, and being able to look back.
thanks for watching, don't forget to subscribe ♡
sub count 22,700
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●MUSIC IN THIS VIDEO●
Track: Coffee Dreams — Le Gang [Audio Library Release]
Music provided by Audio Library Plus
Watch: https://youtu.be/JAL3i9ZIwQo
Free Download / Stream: https://alplus.io/coffee-dreams
––––––––––––––––––––––––––––––
Track: Doing Nothing — sakura Hz [Audio Library Release]
Music provided by Audio Library Plus
Watch: https://youtu.be/o5ivAJQ_iHQ
Free Download / Stream: https://alplus.io/Doing-nothing
––––––––––––––––––––––––––––––
Track: The Perpetual Ticking of Time — Artificial.Music [Audio Library Release]
Music provided by Audio Library Plus
Watch: https://youtu.be/vSoQgxDwxYM
Free Download / Stream: http://alplus.io/PerpetualTickingOfTime
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Rest of music used in this video was produced by ami :)
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