Milk 100g

Light cream 50g

Rose sauce 40g

Girardine slices 10g

Lemon juice a little bit (can't add)

Yoghurt (straight supermarket bought bagged milk) 220g

Method to make rose yogurt pudding

Girardine slices soaked in cold water soften.

Milk, light cream, rose sauce, heat under water or in a thick-bottomed pot over low heat, stirring well.

Add the softened custard slices and stir until the custard melts.

After mixing well, lower the temperature to 30°C over cold water.

Add the yogurt and lemon juice and mix well, bottle and refrigerate.

Tips

1. When mixing the milk, just mix well to melt the custard, do not boil.

2. When mixing, stir slowly, try not to produce large bubbles, which will affect the taste.

3. I use the supermarket bagged yogurt, other should be able to, homemade yogurt may need to add more sugar or rose sauce.