1/2 agar stick, 1 cup of water, 1 cup of milk, 70 grams of sugar and a pinch of vanilla extract.

How to make 1. Dip the agar in enough water (outside the portion) for 30 minutes

Milk jelly

clock to 1 hour to recover.

2. Squeeze the restored agar out of the water, put it into a saucepan, add water and cook until it dissolves; when it comes to a boil, add the sugar, stirring until it dissolves. 3. Stir in the milk, remove from the heat before it comes to a boil, and while it is still hot, add the vanilla extract.

4. Pour 2 into a flat-bottomed mold moistened with water and place in the refrigerator for about 2 hours.

Papaya jelly ingredients papaya, milk, jelly powder, sugar

Methods 1, papaya washed and cut into two equal halves, pull out the seeds, put the bowl on the pot on high heat and steam for 15 minutes, leave to cool.

2, jelly powder supermarkets sell, mix well and add milk stirred into a paste, pour two half of the papaya.

3, into the bowl into the refrigerator to keep fresh, the time has been the paste fixed for good.

4, take out a horizontal cut, and then cut into uniformly thick slices can be.

Materials

Gelatin chips, milk, light cream, coconut milk, sugar

Practice

Put the gelatin chips into ice water, soak for about 15 minutes until soft, then pull out and squeeze out the water.

Put the milk into a large container and add the light cream, coconut milk and sugar.

Put into a saucepan and heat over water until the sugar melts. The temperature of the mixed coconut milk mixture is about 50 degrees.

Put in the soaked custard slices and stir until dissolved and turn off the heat.

Line an airtight container with a layer of plastic wrap.

Allow the coconut milk mixture to cool, then pour in and chill in the fridge until set.

Remove and cut into small pieces and top with a layer of coconut.

500g of apple juice, 100g of fresh milk, 50g of cream, 50g of sugar

Method of preparation:

1. Boil the fresh milk, sugar and apple juice over a warm fire.

2. Add cream and mix well.

3. Pour into a cool glass and put it into the refrigerator to cool down.

1. Soften the fish film with ice water and set aside.

2. Fill a saucepan with cream, bring to a boil over low heat, mix in sugar, then add softened fish gelatin sheets.

3. Put the hot cream into the milk, mix well and let it cool down, then pour it into a small cup and put it in the refrigerator for about 1 hour until it is half solidified and take it out, then add the blueberries and chocolate sticks as decoration.

Bring the cream, sugar and vanilla to a boil in a saucepan. Just before it comes to a boil, turn off the heat and add the 3 gelatine sheets that have been moistened in cold water.

Stir well and serve in small wine glasses. Leave to cool for a couple of hours.

Serve with strawberries, raspberries or other fruits in a thick sauce.