A. 200 grams of whole milk, 60 grams of fine sugar, 8 grams of B. gelatine tablets, 4 egg yolks, 200 grams of animal whipped cream, 75 grams of rose sauce, and a little edible rose petals.

working methods

1. Soak the gelatin tablets in ice water to soften, take them out, and squeeze out the water for later use.

2. Stir all C materials evenly for later use.

3. Cook all the ingredients A with medium and small fire until the fine sugar is dissolved, and then turn off the fire. Add the gelatin tablets prepared by method 1 and stir until they are completely dissolved, then rush into the materials prepared by method 2 and stir evenly, and filter out the pudding liquid with a fine sieve for later use.

4. Add material D into the pudding liquid of method 3, stir it evenly, pour it into the pudding model, and quickly bake off the bubbles on the surface with a gas spray gun (the bubbles can also be punctured with a spoon).

5. Move the pudding model completed in Step 3 into the refrigerator and refrigerate until the pudding liquid with rose fragrance is solidified, and decorate it with edible rose petals before eating.