Dried cranberries 100g, 400g of light cream, 90g of sugar, fish film

Methods:

1, fish film soaked in ice water to soften the spare.

2, the light cream and sugar boil.

3. Add the cranberries to the boiling cream and simmer for 10 minutes.

4: Add softened fish film into the light cream, which should be hot.

5. Pour the mixture into a container and put it into the refrigerator to freeze.

Mango Milk Jelly

Non-stick pan milk jelly practices, how to eat how to eat

Main ingredients:

Mango 3, 300ml of milk, 200ml of light cream, 50g of granulated sugar, gelatin sheets 7.5g, blueberries.

Practice:

1, gelatin sheets softened in water

2, the size of the mango, one take the meat into the puree sieve to remove impurities. Two take the meat to do decorative

3, non-stick pan into the sifted mango puree, milk, light cream, sugar, stir well and cook over low heat until boiling, turn off the heat. Pour in softened gelatin sheets and stir until well incorporated.

4: Let the casserole stand at room temperature, then place in the freezer until completely solidified. Remove from the oven and top with mango puree and blueberries!

Italian milk jelly

Non-stick pan milk jelly practice book, how you want to eat

Main ingredients:

Light cream (300g), granulated sugar (40g), Guylidin tablets (3g), cold water (moderate (soaked Guylidin tablets)), rum (15g (can be replaced with such as Yin Peach Wine)), vanilla essence (moderate)

Directions:

1: Prepare the ingredients, weigh all the ingredients

2: Add the sugar to the light cream and heat over moderate heat until it comes to a boil

3: After it cools down a little bit (around 60-80°C), add the softened gillydine pieces and stir slowly to dissolve them

4: Cool down until it doesn't burn your hands and add the rum

5: Add vanilla extract and stir well

6: Add the gin and vanilla extract, Add the vanilla extract and stir well

6. Cool until the paste has a certain consistency, put it into a cup and refrigerate it for more than 2 hours, serve it with your favorite fruits

Tips:

Soak the gilette slices in cool water beforehand