Ingredients: one box of strawberry jelly powder, one box of Robertson pure Geely powder (50g), 50g of sugar rose (which can be replaced by champagne candied rose and dried rose bud), appropriate amount of coconut, appropriate amount of sugar, one box of Danone yogurt (strawberry or original flavor), ice cream, two bowls of boiled water and flower-shaped ice cubes (which can withstand high temperature 100 degree or above) 3.

Methods: 1. Soak sugar roses in a bowl of boiling water (the same method is used for candied champagne roses, and it takes longer to dry rose buds). It can be heated in a microwave oven, saving time. When the boiling water turns pink, pick up the sugar roses and add sugar to taste. 2. Add sweetened rose water into a stainless steel container, heat it in a boiling water pot, add 4 tablespoons of pure Geely powder, stir well, and take it out for cooling. 3. Boil a bowl of water in a stainless steel container, heat it in the boiling pot, add a box of strawberry jelly powder and stir, add 2 tablespoons of pure Geely powder and stir, then take it out and cool it. 4. Sugar rose jelly water can be decorated with shredded coconut or broken sugar roses. 5. scald the patterned ice cubes with boiling water, fill the jelly water with a teaspoon and put it in the refrigerator. 6. After the jelly is solidified, put it into a crystal cup, pour yogurt (or ice cream), and then put it into the jelly.

Cool notes in summer

Ingredients: a box of jelly powder with six different colors and flavors (strawberry, orange, pineapple, grape, kiwi fruit, blue, I don't know), a box of Robertson pure fish meal of 50g, appropriate shredded coconut, appropriate Danone yogurt (or ice cream), appropriate fruit, 6 bowls of boiled water, strip-shaped ice cubes (above 100 degree) and stainless steel containers.

1. Heat a bowl of boiling water in a boiling pot, add pineapple and jelly powder, add 2 tablespoons pure Geely powder, take it out and let it cool. 2. For other jelly powder, press 1. 3. After the pineapple is cooled in frozen water, add shredded coconut. 4. The ice cubes in the shape of notes are scalded with boiling water, filled with all kinds of jelly water with teaspoons and put in the refrigerator. 5. Put the remaining jelly water into a stainless steel plate and put it in the refrigerator. After solidification, cut into pieces with a knife. 6. Put the block jelly into a crystal cup, pour yogurt (or ice cream), then put it into note jelly, add fruit, and you're done. * Perfect for Patty and parties.

Romance in autumn

Ingredients: lavender, violets, shredded coconut, sugar, a box of pure roe powder (50g), a box of Danone yogurt (vanilla ice cream is also available), two bowls of boiled water, patterned ice cubes (resistant to high temperature of 100 degree) and stainless steel containers (2 bowls).

1, each with boiling water 1 bowl with scented tea method, take flower liquid and add sugar to taste. 2. Put the lavender flower liquid into a stainless steel bowl and heat it in a boiling water pot. Pour in half a box (25g) of pure roe powder, stir well, and then take it out for cooling. 3, violet flower liquid according to 2, you can add the right amount of coconut according to your own hobbies. 4. scald the patterned ice cubes with boiling water, fill the jelly water with a teaspoon and put it in the refrigerator. 5. After the jelly is solidified, it is discharged into a crystal cup. Pour in yogurt (or melted ice cream) and drain it into jelly.

Lime jelly

Dissolve lime powder in hot water, add ice equivalent to hot water, put it in a container with some fruits, put it in a refrigerator and take it out after freezing. According to taste preference, add proper amount of yogurt and fruit.

Point 1 lime powder

Lime powder is the soul ingredient of lime jelly. When it is dissolved in hot water and ice, it has a unique momentum that can contain fire and water. Therefore, concentrated jelly also has a special flavor.

The second point is all kinds of fruits.

You can add lime jelly to all kinds of fruits as long as you like. In order to increase the smoothness when eating, don't forget to add a proper amount of yogurt before spreading your favorite fruit to make your jelly more exciting.

Grape milk jelly

Raw materials: 500 ml of grape juice, 40 g of gelatine powder, 200 ml of water, a little grape; 500 ml of milk, 40 g of gelatine powder and 200 ml of water.

Steps:

1. Heat grape juice in water.

2. Dissolve gelatin powder in water and add it to hot grape juice.

3. After cooling, take half of the liquid, put it into the model, and refrigerate it for setting.

4. Then put the grapes into a freezing mold, and then pour the other half of the liquid for freezing.

5. Heat the milk in water, then dissolve the gelatine powder in water and add it to the milk.

6. Pour the prepared milk into the mold in step 4 and put it in the refrigerator for solidification.

Sour plum jelly

Raw materials:

300g of sour plum juice, 30g of Luoshen flower, 50g of konjac jelly powder 1 5g, 50g of fine sugar, 30g of white chocolate, 3 marshmallows, and a heart-shaped Kym chocolate box1piece.

Method: (1) Add sour plum juice and Luoshen flower, cook for about 15 minutes, and let it cool.

(2) Dry-mix the konjac jelly powder with the fine sugar, pour it into the sour plum juice prepared by the method (1), heat it with low fire, and turn off the fire after the sugar and jelly powder are completely dissolved.

(3) Pour it into the model while it is hot, and fasten it for later use after cooling.

(4) Cut the white chocolate into small pieces, heat it to 50 degrees in water to melt, decorate the buttoned sour plum jelly with a flower squeezing bag while it is hot, and put a thin marshmallow on it, which becomes the best gift to express your mind.

Crispy plum jelly

Raw materials:

50g of crisp plum, 0/5g of konjac jelly powder/kloc-,50g of fine sugar, 300g of cold boiled water, and about 6 small magnetic cups for tea tasting.

Method: (1) Dry-mix konjac jelly powder with fine sugar, pour it into cold boiled water and mix well, then add crisp plum, heat it with low fire, and turn off the heat after the sugar and jelly are completely dissolved.

(2) Pour it into a small magnetic cup while it is hot, and buckle it after cooling.

Coffee pudding

Practice: Boil 5g of jelly powder in cold water, mix appropriate amount of sugar with 250ml of milk, and heat until it boils. Melt two teaspoons of coffee with appropriate cold water, add it to milk, stir well, pour it into a jelly mold, and buckle it out after solidification. It can be eaten hot or refrigerated.

Almond apple jelly

Practice: Melt 5g of jelly powder with cold water, add 250ml of apple juice, stir well, heat until it boils away from the fire, and pour it into a jelly mold. Cut the preserved apricots and put them into the mold. After shaping, buckle it out and put it in a container for refrigeration.