<\/p>\n\n\n\n
1. グレープフルーツは、両端を切り落としトッピング用を取り置き横半分に切る。ナイフで果肉をくり抜き皮は器にする。果肉は芯を除きダイス状にカットしておく。<\/p>
※（袋にはビタミンPも含まれ、食物繊維豊富なので取り除かない）<\/p>
<\/p>
<\/p>
2．乾いた鍋にアガーとグラニュー糖をよく混ぜ合わせ、牛乳を少しずつ加え、吹きこ<\/p>
ぼれないように注意しながら沸騰させ、生クリームを加え,火からおろし、よく混ぜ合わせる。
<\/p>
3．皮の器に2のパンナコッタ液を6割ほど流し入れ、グレープフルーツ、ぶどう、イ<\/p>
チゴを盛りつける。
4<\/p>
．冷蔵庫で冷やし固め、半月に切ったグレープフルーツ（分量外）を飾る。<\/p><\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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