1. Ingredients: 20 grams of gelatine powder, 500 grams of water, 10 grams of sweet-scented osmanthus, 40 grams of coconut milk, 25 grams of whipping cream, and 20 grams of sugar.

2. Dissolve and stir, put 10 grams of gelatine powder in two containers, add 50 grams of cold water to each, and dissolve. Then heat over low heat and stir until the gelatine powder is completely dissolved, then turn off the heat. Add 20 grams of sugar to one part of the gelatine solution and mix well.

3. Add water, then add 200 grams of warm water, 40 grams of coconut milk, and 20 grams of light cream, and mix together.

4. For the gelatine liquid, add 200 grams of warm water to another portion of the gelatine liquid, then add 10 grams of sugar and osmanthus and mix well. Then filter out the sweet-scented osmanthus and keep it for later use.

5. Measuring cup. In order to ensure that each layer is even, use a measuring cup. Inject equal amounts into each layer. The amount depends on your own container. Inject 100ml into each layer. Wrap the bottom with plastic wrap and place it on the container. On the plate, you can also line the glassware with plastic wrap. Pour the white coconut milk into the bottom layer first, then put it in the refrigerator for twenty minutes.

6. Freeze. Inject the transparent osmanthus liquid layer into the frozen mold. (Make sure the osmanthus liquid is cold, otherwise the frozen coconut milk layer at the bottom will dissolve when heated) Then put it in the refrigerator for twenty minutes. Then alternately repeat as many layers as needed.

7. For the surface layer, take the same amount of osmanthus liquid as above, add the newly filtered osmanthus, pour it into the top layer as the top layer, and distribute the osmanthus evenly. Then put it in the refrigerator for more than four hours.

8. Demold. It is more convenient to demould a glass container covered with plastic wrap. Just take out the plastic wrap and osmanthus together. Okay, cut it into pieces and eat it. It’s delicious topped with osmanthus honey!