今日のフランス菓子教室で作った、「レストラン風デザートプレート」、バーベキューの後で盛り付けていただきましたが、盛り付けがちょっと残念なことに（涙）。パンナコッタを型から出すとき上手くつるっと出せずちょっと上の端っこがぎざぎざしてしまったのと、黒蜜が緩すぎて、なんとかいけるかなと思ったのですが流れちゃいました。黒蜜は手に入らなかったので黒砂糖とお水を混ぜてレンジでチンしたのですが、しすぎると硬くなってしまうので恐々何度もしては冷蔵庫で冷やして様子を見ながらまたチンと繰り返していたのですが、まだ緩かったです。
So, here is "L'assiette de dessert", which is Black Sesame & Matcha Panna Cotta. We had it after BBQ. Sadly, I failed to make the presentation nicely, when I pushed Panna Cotta from the ring it didn't come out easily and the edge became raggedy. Also, dark sugar syrup that I made wasn't thick enough so it run. In Japan you can buy a bottle of thick dark sugar syrup but not here so I made it with Japanese dark sugar and water, you just mixed them together and microwave it to reduce it down. However, I was told to be extra careful not to over-do it because it'll get too thick and hard. I would microwave it then put it in the fridge to see how thick it is, and repeated it about 6 times but it was still too runny. I'm going to have to thicken it.
後２つまだあるので、明日、もう一度トライします。
There are still 2 left, I'll try again tomorrow.
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