One yam (about 250g after peeling and steaming)

Pure milk160g

80 grams whipped cream

40 grams of fine sugar

Gelatine tablets 1.5 tablets (7.5g)

Decoration:

Appropriate strawberry jam

Appropriate amount of mint leaves

Practice of yam milk jelly

1. Wash and peel the yam, cut it into sections, steam it in a steamer until soft, take it out and press it into mud.

Steps of yam milk jelly 1

2. While steaming the yam, soak the gelatin tablets in cold water to soften the standby yam milk jelly. Second step

3. Pour the light cream into the yam paste and stir the yam egg soup evenly. Third step

4. Pour the milk into the milk pot, heat it with low fire, add the fine sugar and stir until it melts, then add the soft gelatin tablets and stir until the gelatin tablets melt, and turn off the volcano medicine milk jelly. Step four.

5. Pour the heated milk into the yam cream paste, stir it evenly, sieve it once, then cool it to hand temperature, pour it into the mold with oily paper, and put it in the refrigerator for about 4 hours. Step five.

6. Take it out of the refrigerator, take off the oily paper, cut it into pieces, decorate it in your favorite way, and you can enjoy the yam egg soup beautifully. Step 6

skill

1, about the amount of sugar, I estimated it myself, so everyone can adjust it by themselves.

2. Strawberry jam can be replaced with your favorite jam, such as blueberry jam and pineapple jam.

3, be sure to sieve, the taste is delicate.

4. Gelatin tablets can also be replaced by gelatin powder, and the dosage is unchanged.

As for the mold, if you don't put oil paper on it, you can also brush some butter to facilitate demoulding, or you can simply pour it into a cup or bowl and dig it to eat.