Tools: egg bowl, electronic scale, manual egg beater
One piece of semi-citronized tablets soaked in ice water for use.
Two papayas are cut in half, removing the middle black seeds
Put in the baking tray
Pour 150g of milk and 25g of fine granulated sugar into the eggbeater, stir while heating until the temperature reaches 50 degrees.
Slightly hot, turn off the fire. Add 50g whipped cream and 50g
Stir the coconut milk evenly
Drain the water from the gelatin
Put the drained gelatin into the adjusted coconut milk and stir until melted
The adjusted coconut milk is filled with papaya and placed in the refrigerator for more than 4 hours.
Take out the cuts.
The delicious coconut milk papaya is just fine, and the hot summer coconut milk papaya is best for freezing. Little friends, let me try it with me! Desserts for beauty and beauty are not coconut milk and papaya.