This high value butterfly bean flower lychee milk pudding, no whipping and no oven, especially simple, refrigerator can be successful, afraid of eating ice girls can also enjoy Oh

Materials:

1. Pudding: lychee about 10, 300g of milk, 40 grams of light cream, 10 grams of giletto, butterfly bean flower about 12, condensed milk or sugar appropriate amount.

2. Mousse cups: 250ml glass * 2.

3. Decoration materials: lychee, lemon, raisins, mint.

Method:

1. Shell and core lychee, add milk, and whisk with a food processor.

2. Add light cream (add light cream tastes better, if not use milk instead), add appropriate amount of condensed milk or sugar as needed, mix well, lychee milk total weight of about 450 grams.

3. Divide the lychee milk into 2 portions, one for the original flavor and one for the blue, and divide the 10 grams of gelatin sheets into 2 portions, soaking them in cold water in advance to soften them.

4. White pudding: take a small amount of lychee milk, add the softened custard, heat and stir to dissolve (direct heating or heating over hot water), pour the remaining lychee milk, pour into the mousse cup and refrigerate for 1 hour.

5. blue pudding: take a small amount of lychee milk, add butterfly pea flowers, heat and boil simmering for 3 minutes, fish out butterfly pea flowers, add the giardiniera to dissolve, pour in the remaining milk, pour into the cups on the hair, continue to refrigerate for about 2 hours.

After solidification, do some decorations can be eaten, oh, creamy with the flavor of lychee, cool and super tasty ~ blue look also super cure.