Materials: strawberry jelly powder box, Robertson's pure fish gelatin powder box (50 grams), 50 grams of sugar roses (available champagne rose preserves, dried rose hips instead), shredded coconut in the right amount, sugar in the right amount, Danone yogurt box (strawberry or original), ice cream, two bowls of boiled water, flower-shaped ice grids (to be nai high temperature 100 degrees or more) 3 or 4.
Method: 1, a bowl of boiling water to soak open sugar roses, (champagne rose preserves the same practice, dry rosebuds longer) can be heated in the microwave oven to save time, to be boiling water was pink, fishing sugar roses to stay, add sugar to taste. 2, with stainless steel container sugar rose water, placed in a pot of boiling water heating, add 4 tablespoons of pure fish gelatin powder, stirring, remove to cool. 3、 Use a stainless steel container of boiling water, put it in a pot of boiling water to heat, add one box of strawberry jelly powder and stir, add 2 tablespoons of pure fish glue powder, stir, remove and leave it to cool. 4, sugar rose jelly water can add shredded coconut or cut sugar rose decoration. 5: Blanch the flower-shaped ice lattice with boiling water, fill with jelly water with a teaspoon and place in the refrigerator to solidify. 6、 Once the jelly is solidified, drain into a crystal glass, pour in yogurt (or ice cream), and then drain in the jelly, please taste!
Summer's cool note
Materials: 6 different colors and flavors of jelly powder each box (strawberry, orange, pineapple, grapes, kiwi, blue even don't know), Robertson's pure fish gelatin powder box of 50 grams of shredded coconut appropriate amount of Danone yogurt appropriate amount of (or ice cream), the right amount of fruit, 6 bowls of boiled water, note-type ice lattice (to Nai high temperature of more than 100 degrees), stainless steel container (6 large bowls, 6 plates).
1, with a bowl of boiling water in a pot of boiling water heating, add pineapple jelly powder stirring, add 2 tablespoons of pure fish gelatin powder stirring, remove and wait to cool. 2, the other jelly powder according to 1, and then the ice cream. 2, other jelly powder according to 1. 3、 Add shredded coconut into the pineapple jelly water after it cools down. 4: Blanch the note shaped ice lattice with boiling water, fill with various kinds of jelly water with teaspoons and place in the refrigerator to solidify. 5: Place the remaining Jell-O in a stainless steel dish and place in the refrigerator, then cut into cubes with a knife. 6: Arrange the cubes into a crystal glass and pour in yogurt (or ice cream), then arrange the note jelly and add fruit, finished. * Suitable for patty, party.
Autumn romance
Materials: lavender, violets, shredded coconut, sugar, Robertson's pure fish gelatin powder box (50 grams), Danone yogurt box (vanilla ice cream can also be), two bowls of boiled water, flower ice lattice (to be Nai high temperature 100 degrees or more), stainless steel containers (2 large bowls).
1, each with a bowl of boiling water with the method of flower tea, flower liquid, add sugar to taste. 2, with lavender flower solution into a stainless steel bowl placed in a pot of boiling water to heat, stir into the Robertson's pure fish gelatin powder half a box (25 grams), stirring to melt and take out and wait to cool. 3, violet flower liquid according to 2, according to preferences can be added to the amount of shredded coconut. 4: Blanch the flower-shaped ice lattice with boiling water, fill with jelly water with a teaspoon and place in the refrigerator to solidify. 5: After the jelly has solidified, drain into crystal glasses for winter Christmas. Pour in yogurt (or melted ice cream), and then arrange the jelly, please taste the romance of autumn.
Red Wine Jelly
Ingredients: (4 servings) Fish Fillets 12g Red Wine 1/2 cup Granulated Sugar 3/2 tablespoon Water 1 cup Preparation: Add the fish fillets, one by one, to the churning water, and allow to soak for about 15 minutes. Heat the water and sugar in a saucepan over moderate heat, stirring. When the sugar is dissolved, add the red wine and bring to the boil, let it cool, then place it in the refrigerator to cool.
Practice: 1, make jelly base pot of water and sugar moved to the fire and stir, sugar dissolved and leave the fire, the use of residual heat will be dissolved in the fish glue; fish glue completely dissolved fish glue liquid filter (this is to make highly transparent jelly); 2, add red wine will be added to the red wine to the fish glue liquid mix thoroughly, cool; 3, cooled in the refrigerator, plate finish Pour into the inner has been over the Pour into jelly molds that have been filled with water on the inside, arrange in ice boxes that have been filled with water, and place in the refrigerator to cool for about 3 hours; after the jelly has cured, place the outside of the molds in warm water to warm up a bit, take the jelly out of the molds and serve in containers, pour the juice on top, and garnish with fruits.
Sweet Orange Jelly (1)
Materials: 10 sweet oranges * 1 package of pudding powder (or gelatin) * 1 cup of sugar * 3 cups of water * 4 cups of orange juice
How to do it: 1. Cut the oranges in half and squeeze out the juice, then scoop out the residue with a spoon. 2: Boil sugar, pudding powder and water in a saucepan (stirring while boiling). Remove from heat, pour in 4 cups of orange juice and mix well, then divide the juice into half of the orange peels when it cools down and place in the refrigerator. Cooking instructions: 1, can be any flavor of fruit juice, plus fruit diced or coconut, made into jelly, add texture and variety. 2. Wipe the container dry, otherwise it will stick after adding pudding powder.
Sweet orange jelly (2)
Raw materials: 15 slices of giletto, 600 grams of orange juice, 30 grams of sugar, 100 grams of vegetable whipped cream, 30 grams of orange wine, 30 grams of fruit preserves, tartar model
Methods: (1) giletto soak in iced water to soften the slices and standby. (2) Orange juice with granulated sugar, boil to 80 degrees, until the granulated sugar completely dissolved can be removed from the fire. (3) Add (1) softened and drained custard slices and mix well, pour into the model while it is still hot, and then transfer to the refrigerator when it is cooled down to set the shape. (4) Whip the whipping cream and gently mix with orange liqueur. (5) Remove the orange jelly from the refrigerator, squeeze a little of the whipped cream from recipe (4) on top, and garnish with some candied fruits to make a beautiful dessert.
Pineapple (Pineapple) Lemon Jelly
Materials:
Pineapple 100g
Lemon 1/2
Jelly Powder 10g
Sugar 10g
Water 20cc
Preparation:
1. Dice pineapple, put into a juicer, and strain. 2. Standby (leave 3 to 5 small pieces unbroken and standby).
2. Jelly powder and granulated sugar mix well.
3. Squeeze the lemon juice with 20cc of water and mix well, pour it into the recipe 1, and then cook it over low heat until it boils, then slowly pour in the ingredients of recipe 2 and mix well, add the pineapple dices, pour it into the model and wait for it to cool down, and then put it in the refrigerator to freeze and solidify.