Serving 3 servings
For the preparation of yogurt jelly, pour 5g of gelatin powder into 50g of water, stir well, put it in the refrigerator for 5 minutes, and take out the heat-insulating water to melt.
Pour 200g of yogurt and 15g of powdered sugar into the egg bowl and mix well
Pour in the melted gelatin and mix well.
Pour in 65g of light cream and stir well.
Finally, pour 8 minutes into the pudding cup and put it in the refrigerator for 1 hour.
Salted cherry blossoms open with 80 degrees of water
4g of gelatin powder poured into 40g water
Stir well and put in the refrigerator for 5 minutes.
110g water, 15g fine sugar and 5g lemon juice are poured into the pot and boiled.
Pour in the gelatin and mix well
Pour into the pudding cup after cooling
Put the soaked cherry blossoms in the refrigerator for about 20 minutes.