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It Looks So Real! "kiritanpo Hot Pot" Tiramisu Recipe

It Looks So Real! "Kiritanpo Hot Pot" Tiramisu Recipe
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Prepare the ingredients before making It Looks So Real! "Kiritanpo Hot Pot" Tiramisu in your home. Then, follow these steps below to serve It Looks So Real! "Kiritanpo Hot Pot" Tiramisu for your family or friends.

Ingredients: It Looks So Real! "Kiritanpo Hot Pot" Tiramisu

  • 1 to 1 1/2 times the amount Black Tea Tiramisu recipe
  • 3 Bananas
  • 1 Lemon juice
  • 3 Mini chocolate pies
  • 1 Decoration pen (white)
  • 1 Matcha chocolate
  • 1 Angelica
  • 4 Store-bought sweets
  • Black tea jelly
  • 500 ml Water
  • 6 Tea bags
  • 20 grams Sugar
  • 10 grams Gelatin
  • 60 ml Water

How to Make It Looks So Real! "Kiritanpo Hot Pot" Tiramisu

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make It Looks So Real! "Kiritanpo Hot Pot" Tiramisu in your home by yourself.

    Step 1
  • Pour mousse in an earthenware pot, lay black tea flavor biscuits and soak them with black tea syrup. Do it once more, then cover with mousse and cool in the refrigerator to thicken it.
  • Step 2
  • Kiritanpo: Cut off both ends of 2 bananas, pierce with a chopstick then widen the hole by twirling it. Peel, cut into an appropriate size and coat with lemon juice.
  • Step 3
  • Damako: Cut the removed banana ends from Step 2 into appropriate sizes, shave the tips by knife to round them (see image above). Cut one more banana into the same size of its diameter, shave off the cut surface to round them. Cut in half and coat with lemon juice.
  • Step 4
  • Black Tea Jelly: Pour water into a small container, soak gelatin into it to soften. Add water in a pot and bring to a boil, then turn off the heat. Add tea bags and let it sit for 30 seconds.
  • Step 5
  • Remove the tea bags, dissolve sugar and gelatin in it, put the bottom of the pot into the iced water to cool it instantly.
  • Step 6
  • Top the tiramisu from Step 1 with the kiritanpo and damako then pour the jelly from Step 5 on top. Place in the refrigerator to let cool and thicken up.
  • Step 7
  • Mitsuba: Melt the matcha chocolate in a bain-marie (double boiler). Drop the melted chocolate into polka dots on parchment paper (see photo on right). Use a spoon tip to spread the polka dots and shape into a leaf. Chill in the refrigerator to harden. Cut angelica into long thin strips.
  • Step 8
  • Shiitake Mushrooms: Use a white decoration pen to draw a criss-cross on the store-bought mini chocolate pies.
  • Step 9
  • apanese Leeks: Cut store-bought cigar shaped cookies diagonally.
  • Step 10
  • Decorate with the mitsuba you made. Lay the matcha chocolate leaves one by one on the jelly using chopsticks. Lay out the angelica so it looks like stalks. Place the shiitake mushrooms on and insert the Japanese leeks into the jelly.
  • Step 11
  • Here's how it looks when you slice into it. It's a bit hard to see properly...sorry!
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