Good afternoon. The easiest way is to add 1%-2% agar after hot water is boiled, and then pour in cream after it is fully dissolved. The gel performance of agar is very good and it is rich in nutrition. After cooling, it will be milky white jelly like mung bean powder eaten in summer ... I just read Baidu Encyclopedia, which is similar to what I said. This thing should be called jelly, and it should be called jelly. See if it's like this in the basin.

PS: Agar is a good thing. It is widely used in biochemical experiments and family food. 1% can form a soft and water-insoluble Q-elastic gel, and otaku loves to make desserts at home. ≧? ≦)?