material

Milk jelly material: 750ml whipped cream, diced flour, 1 vanilla pod, 80g sugar.

Fruit juice material: sugar 235g, cassia twig, 125g raspberry, 125ml red wine.

working methods

1. First, pour Geely powder into 60ml of whipped cream and let it stand and expand;

2. Cut the vanilla pod in half and take out the vanilla seeds;

3. Pour the remaining cream into a small pot, add vanilla seeds and pods, add sugar, and cook over medium heat until it is about to boil. Turn off the fire and stir frequently (note: never boil completely);

4. Pour all the expanded gelatin into the cream and stir well;

5, pour into the mold, don't pour too full at a time, because vanilla seeds will precipitate, and finally you can add them evenly in each cup;

Note: I use a mold made of silicone, so I don't need to put a layer of oil in the container in advance. If I use a ceramic or glass mold, remember to do this step, otherwise it will be awkward when demoulding:)

Cover with plastic wrap and refrigerate for more than 3 hours.

6. You can make ruby sauce when you wait. First, the sugar and 250ml of water are boiled over medium heat until the sugar is completely melted; Add another Ramulus Cinnamomi and cook for 5 minutes on low heat; Add raspberry and red wine, boil and simmer for 5 minutes; Taking out Cinnamomum cassia, filtering the seeds with a sieve, and standing and cooling for later use;

7. After the custard is demoulded, add juice and fresh raspberries to start!