1200 ml of liquid milk
200 grams of sugar
1 packet gelatin powder
1 teaspoon of jelly powder
1/2 teaspoon salt
1 teaspoon vanilla paste
50 grams of cooking chocolate thick, cut into pieces
Jelly Ingredients:
400 ml of water
50 grams of sugar
1/2 packs of jelly powder
50 ml lychee syrup
50 grams of small bubble
4 drops of pink coloring
Sauce Ingredients:
200 ml of liquid milk
25 grams of sugar
2 1/2 teaspoons cornstarch
1/8 teaspoon salt
25 ml lychee syrup
How to make:
Jelly, boiled water, sugar, jelly powder, lychee syrup, and pink coloring, stirring until boiling.
Pour into a pudding mold bumpy. Sow buble. Leave until half frozen.
Pudding, boiled milk, sugar, jelly powder, jelly powder, and salt, stirring until boiling. Add vanilla paste. Stir well. For the second part. A thick section add cooking chocolate. Stir to dissolve.
Pour pudding into the white jelly pudding. Let the half-frozen. Heat the remaining pudding. Pour over the white pudding. Chill.
Sauce, mix all ingredients except the syrup lychee. Cook, stirring frequently, until bubbling. Add lychee syrup. Stir well. Chill.
Serve with custard sauce.
For 18 pieces
No comments:
Post a Comment