1, 250g of milk into a pot, turn on the low heat to heat.

2, add 10g rock sugar, stir until melted.

3, add 20g of white coolant, stirring constantly in one direction until it boils.

4: Pour the finished white milk jelly liquid into a container and let it cool slightly.

5. When the milk jelly is cooled and solidified, pour the diced fruits into it, and the fruits can be chosen according to your own preference.

6, another pot, pour 400g of water and cook slowly over low heat, add 10g of rock sugar, add 30g of white gazpacho, stir until boiling, pour the cooked transparent gazpacho liquid on the fruit and wait for cooling.