①White Cream 200ML

②Milk 150ML

③Sugar 30g

④Gelatin 5g

⑤Vanilla Extract 0.5g

⑥Strawberries

Practice

Gelatin slices soften with cold water. (Make sure to use cold water, otherwise it will dissolve easily.)

Put the light cream and milk in a saucepan over medium-low heat, and pour in the sugar and vanilla extract while stirring. Stir constantly for 15min, being careful not to boil.

Put in the softened giardiniera, melt it and keep stirring for a few minutes.

Pour into the molds (using the lunch box of the Lucknow is OK, preferably the amount of strawberries can not be over the strawberries) at room temperature to cool for half an hour, put the clean strawberries into the grinder, finger gently pressed, buried in the jelly, and then put into the refrigerator for 4 hours can be.

Solidify the strawberry custard, invert and unmold (use a hot towel around the mold, and it will come out nicely.) Pour it out and cut it into pieces, drizzle with chocolate sauce or maple syrup, and it's delicious!