Recipe of Ultimate It Looks So Real! "Kiritanpo Hot Pot" Tiramisu

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, it looks so real! "kiritanpo hot pot" tiramisu. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

It Looks So Real! "Kiritanpo Hot Pot" Tiramisu is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. It Looks So Real! "Kiritanpo Hot Pot" Tiramisu is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook it looks so real! "kiritanpo hot pot" tiramisu using 14 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make It Looks So Real! "Kiritanpo Hot Pot" Tiramisu:

1. Take to 1 1/2 times the amount Black Tea Tiramisu recipe
2. Prepare Bananas
3. Prepare Lemon juice
4. Prepare Mini chocolate pies
5. Make ready Decoration pen (white)
6. Make ready Matcha chocolate
7. Prepare Angelica
8. Make ready Store-bought sweets
9. Make ready Black tea jelly
10. Get Water
11. Take Tea bags
12. Get Sugar
13. Prepare Gelatin
14. Make ready Water

Instructions to make It Looks So Real! "Kiritanpo Hot Pot" Tiramisu:

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.
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.
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.
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.
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.
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.
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.
8. Shiitake Mushrooms: Use a white decoration pen to draw a criss-cross on the store-bought mini chocolate pies.
9. apanese Leeks: Cut store-bought cigar shaped cookies diagonally.
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.
11. Here's how it looks when you slice into it. It's a bit hard to see properly…sorry!

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