How to make strawberry cream two-color pudding

1.

Girardine slices soften with ice water and set aside

2.

Light cream and milk into a pot, add 10 grams of powdered icing sugar, stirring well

3.

Boiled and cooled to 60 degrees temperature after the temperature to add the girardine slices, stirring well

4.

Place the cups at an angle, pour the creamy pudding mixture into the cups and refrigerate until solidified

5.

Marinate the strawberries with the sugar until the soup comes out

6.

Cook on a low heat until the strawberries become soft.

If the soup is small, you can add a little water, I did not add water

7.

With a cooking rod into a paste

8.

Mesh sieve filtration, so that the color is better

9.

The temperature is cooled to 60 degrees or so to put the ghirardine slices into the stirring until it melts, and then add a tablespoon of marshmallow cream. It is the creamy marshmallow, I use the caramel flavor

10.

Mix well to become the strawberry pudding liquid

11.

Put the already solidified cream pudding cups on the flat side, pour in the strawberry pudding liquid, and then continue to refrigerate until solidified can be

12.

Cold pudding

13.

Dig a spoonful of strawberry pudding, sweet and sour

14.

Dig two flavors of pudding at the same time, creamy and fruity flavors blend with each other, the taste is smooth and delicate.