Ingredients ?

Mint leaves 40 gm

Milk 100 gm

Cool water 200 gm

Powdered sugar 30~40 gm

Gelatin powder 15 gm

How to make mint custard ?

Wash the picked mint leaves, you can add a spoonful of salt to the water.

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Put the mint leaves in a blender with 200g of cold water to make a mint sauce, and strain it through a sieve to remove the foam and leaf residue. The sugar can be beaten with the mint or added to the milk later.

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100 grams of milk with powdered sugar (if the sugar is put in the mint and beaten together, there is no need to add it here) and powdered custard, mix well, and let it stand for about 5 minutes, the custard will absorb the water into a paste.

PS. The powdered custard is usually soaked in 5 times the amount of water, and will expand into a solid state after absorbing the water. If you use the same amount of gilette tablets, soften them with ice water.

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Girardine milk is stirred over hot water to make it liquid (girardine dissolves when exposed to heat).

PS. If you use gilette tablets, heat the milk over low heat, not higher than 60°C. Throw the softened gilette tablets into the milk and stir until they dissolve.

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Pour the ghirardine milk mixture into the mint sauce and stir well.

PS. The mint juice will turn darker when heated and the color won't look good, so only the milk is heated here.

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Strain it again through a sieve to remove the undissolved gillette and foam.

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Pour into jelly molds and refrigerate for 4 hours or more. I was planning to make cake rolls, so I used a rectangular mold, lined with greaseproof paper for easy release.

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You can use a toothpick or something to remove the bubbles before refrigerating.

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I refrigerated overnight, ready to unmold. The knife is first soaked in hot water, then dried and scratched against the mold wall.

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Then pinch the greaseproof paper to carry it out and peel it away.

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Then use a knife soaked in hot water, dry the water and cut into small pieces.

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This is how it looks on its own! I cut it into strips about 3cm square to wrap it into a cake roll.

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Tips

1The mint can't be boiled, as it turns black when boiled, so only heat the milk.

2Sugar can be put in the mint and beaten together or dissolved in milk. If you use coarse granulated sugar instead of powdered sugar it is recommended to beat it with the mint.

3Gelatin is also called fish gelatin, I like it in powder form, flakes are hard to dissolve. Gilead powder and flakes can be converted in equal parts. The ratio with liquid is 1:20

4 It works without milk, but the color is darker, and milk brightens the green of the mint. If you only use cool water, you can mint less, more water, in addition to prepare 100 grams of cool water heated to dissolve gilette.