50g of cream cheese, milk 120g, 45g of animal whipped cream, 20g of sugar, egg yolk 1 piece, 2g of gelatin, a few drops of vanilla extract and a proper amount of maple syrup sauce.

Practice:

1. Gelatine powder +30g milk, let stand and soak15min, and then stir with heat-insulating water to dissolve.

2. Cream cheese is softened at room temperature and stirred in water until smooth.

3. Add egg yolk and mix well.

4. Put the remaining milk 90g+ whipped cream+sugar+vanilla extract into another pot, and cook it on medium heat until it is almost boiling, and then turn off the fire (turn off the fire when there are small bubbles on the side of the pot) for later use.

5. Add the gelatin solution into the milk solution and mix well.

6. Filter (5) and add it into the cheese paste for three times.

7. Mixed pudding liquid

8. Filter the pudding liquid into the mold, refrigerate for 2 hours until it is solidified, and pour maple syrup before eating.

Tips:

If there is no maple sugar, honey can be used instead, but it will be a little worse than the unique flavor of maple sugar.

The pudding liquid must be filtered to be fine and smooth without small bubbles.