Rilakkuma Swimming Pool Jellies | リラックマのスイミング・プールのゼリー

(日本語のレシピは以下にございます。)

Rilakkuma Swimming Pool Jellies | リラックマのスイミング・プールのゼリー

If you don’t have access to a swimming pool or a beach this summer, bring them to your table with these swimming pools in a glass! There are two textures of jelly which make these extra refreshing, and the sweetness from the bears complements them deliciously ❤ This is the same nerikiri sweet bean dough that I used in my Edible Brain and Edible Snow Globes recipes, and don’t be nervous about trying it out – you’ll get the hang of it in no time!! If you don’t have access to these Japanese drinks, feel free to use any kind of blue-coloured juice for the blueberry Ramune, use milk instead of the Calpis water, and Sprite or any clear soda in place of the clear Ramune. Making the little Rilakkuma faces can be tricky, but if you have a picture next to you, it is totally do-able!

Ingredients (fills 2 small glasses)
[For the blue jelly]
❤ 250ml blueberry-flavoured Ramune (a popular Japanese soft drink), or any blue-coloured drink
❤ 2g powdered kanten/agar

[For the white jelly]
❤250ml Calpis water or Calpis soda
❤ 2g powdered kanten/agar

[For the clear jelly]
❤ 300ml clear Ramune or Sprite
❤ 2 tsp gelatin

❤ 100g shiroan paste (white kidney bean paste)
❤ 1 tsp shiratamako
❤ 2 tsp water
❤pink food colouring
❤ yellow food colouring
❤ cocoa powder
❤ your desired gummies

Directions

[Making the jellies]
1. To make the blue jelly, pour the blueberry-flavoured Ramune into a pot and set to medium heat. Sprinkle in and dissolve the kanten, then pour the liquid into a small plastic container. Place in the fridge until it is fully set, about 30 minutes.
2. Follow the same steps to make the white jelly, and pour into a small plastic container as well. Place this in the fridge until fully set.

[Making the Rilakkumas]
1. Gradually add the water to the shiratamako, dissolving it and creating a watery white liquid.
2. Then add this liquid to the shiroan paste (which is a sweet, white kidney bean paste) in a small pot, and mix very well with a rubber spatula until the liquid is completely incorporated. Place the pot on the stove, and set it on medium-low heat. Keep kneading the dough with the spatula until most of the water has been absorbed, and it no longer has a shine. It should still have a paste-like consistency and hold together well, but feel and look slightly dryer than before. You don’t want to cook it so long that it begins to brown, and remove it immediately from the heat if you notice it browning. On the other hand, if you do not cook it long enough it will be much too sticky to handle.
3. Once it has reached this stage, remove it from the heat, and spread the paste evenly along the insides of the pot, for it to cool. Spreading it around ½ to 1 cm thick will allow the paste to cool without drying out too much.
4. Once the nerikiri has cooled enough to touch and not burn your hands, scrape it off from the pot with a spatula, and roll it into a ball. If it crumbles and cracks when you are trying to shape it, it has been overcooked, and if it sticks to your hands and is very difficult to shape, it has been undercooked. In both of these instances, I would recommend making a new batch. My first batch did not turn out well at all, but you will quickly get used to the dough and what it should look like. It should feel like a slightly denser version of Play-Doh.
5. Divide the dough in half, and set half aside. Use one half for the heads, by dividing the dough in half again, then tearing off small pieces for their ears. Shape them into the Rilakkumas’ heads. With the other ball of dough, tear off a small piece and knead it together with some cocoa powder. Make the eyes, nose and mouth out of the brown dough. Dye a small piece of dough pink, and use this for the ears. Divide the remaining dough into 3 pieces, and dye one pink, one yellow, and leave the remaining piece white. Tear off two pieces of white dough, and one piece of the pink and the yellow dough and connect them end to end. Toll them into a sausage and then shape into a ring to create the life preserver. Repeat to make a second one. Use some remaining white dough to make the arms of the Rilakkumas.

[Assembling the jellies]
1. Once the blue and white jellies have completely set, slice them into any shape you like. I sliced mine into rectangles, then sliced them into thirds.
2. Layer them in two glasses so that they look like swimming pools.
3. Heat the clear Ramune or Sprite in a pot over medium heat, and sprinkle in and dissolve the gelatin. Allow this mixture to slightly cool, then pour into the two glasses. Place the glasses in the freezer until they are almost fully set.
4. Place the life preservers on top of the jellies, and arrange the Rilakkuma’s arms and heads on top. You can also decorate the pool with gummies to look like little pool toys! Then place the jellies back into the freezer to finish setting.

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リラックマのスイミング・プールのゼリー

材料(容器小2個分)
「青色のゼリー」
❤ブルーベリー味のラムネ 250ml
❤粉寒天 2g

「白いゼリー」
❤カルピスウォーター 250ml
❤粉寒天 2g

「クリアのゼリー」
❤ラムネ 300ml
❤ゼラチン 小さじ2

❤白あん 100g
❤白玉粉 小さじ1
❤水 小さじ2
❤ ピンク色の食用色素
❤ 黄色の食用色素
❤ココアパウダー
❤お好みのグミ

作り方

「ゼリーを作る」
①青色のゼリーを作るために、ブルーベリー味のラムネを鍋に入れ、中火にする。粉寒天を加え、溶かし、小さなびんなどに流し込む。冷蔵庫でしっかり固める(約30分)。
②白いゼリーを作るために、先と同様にし、小さなびんにも流し込む。冷蔵庫でしっかり固める。

「リラックマを作る」
①水を白玉粉に少しずつ加え、白玉粉を溶かす。
②白あんと小鍋に入れ、火をかけないでゴムペラでよく混ぜる。火をかけ、中弱火にし、水分がなくなり、ペースト状態になるまでよく練る。焼き色が付かないように注意してね❤
③火を止め、生地を冷めるためにゴムペラで鍋の内側にねりきりを貼り付ける。0.5~1センチの厚さに付けると冷めやすいです❤
④冷めたら、一つにまとめる。
⑤ねりきりを2つに分ける。1個をもう一度半分にわけ、リラックマの頭を2つ作る。少しちぎり取り、耳を作る。残っているねりきりでリラックマの頭を作る。ねりきりの残っている1個から少しちぎり取り、ココアパウダーとこねて、茶色のねりきりを作る。茶色のねりきりで目、鼻と口を作る。白いねりきりを少々ピンク色に染め、耳に付ける。残っているねりきりを3分に分け、1個をピンク色に、1個を黄色にと残りを白色のままにする。白いねりきりから2個をちぎり取り、ピンク色と黄色のねりきりから1個ずつをちぎり取る。白色、ピンク色、白色と黄色の順に並び、つける。一つにまとめ、ソーセージの形にし、浮き輪を作る。もう一個を作る。残っている白色のねりきりでリラックマの腕を作る。

「ゼリーを組み立てる」
①白色と青色のゼリーが完全に固まったら、お好みの形に切る。今回、長方形に切って、3つに分けました。
②ガラスを2つにスイミング・プールに見えるようにゼリーを入れて、重ねる。
③ラムネを鍋に入れ、中火で熱す。ゼラチンを加え、溶かす。粗熱が少し取れたら、ガラスに流し込む。しっかり固まっているより少し柔らかくなるまで、冷凍庫に入れて置く。
④ゼリーに浮き輪をのせ、リラックマの腕と頭をその上にのせる。グミをのせると、浮き輪にも見えます。ゼリーを冷凍庫に戻し、しっかり固める。

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