Milk 450 ml

The more mint leaves, the better.

Gilidin 9g

3 tablespoons sugar

A little whipped cream

How to make mint pudding?

Peppermint leaves, soaked in salt water. I use gelatin powder, which is easy to dissolve.

Put the milk, sugar and mint leaves in a pot, remove the branches and simmer over low heat.

When adding gelatine, add it slowly, turn off the fire and keep stirring. The reason for gradual addition is to prevent caking.

Put it into a juicer, break the leaves, sieve twice, and refrigerate for 4 hours.

When demoulding, put 60-degree water in the pot, put the grinding tool in, take it out later, insert a small mouth with a knife, row slowly, and then take it out and put it on the plate.