The favorite fruit in autumn is probably orange. The combination of the favorite orange and yoghurt is made into a milk jelly. The taste is sour and sweet, and the taste is tender and tender. It is almost the most succinct in memory, and the taste that often misses. No need to bake, it is a convenient dessert made in a cold storage.
Leave an orange for decoration. The remaining oranges are peeled, juiced and filtered twice for later use. 5 g of gelatin tablets were soaked in 30 g of cold water for 15 minutes and drained for use.
Fresh cream + 20g sugar + 80g orange juice + lemon juice 7g, boil over low heat.
From the fire, add the drained gelatine slices and mix well.
Add yogurt and mix well. Sift again.
Pour into the small cup. Refrigerate for 5 hours, overnight.
When the milk is almost solidified, the orange jelly layer is started. The remaining 2 g of the gelatin tablets were soaked in 20 g of cold water and drained for use. The remaining orange juice is boiled with +5g of sugar + 3g of lemon juice.
Immediately after boiling, leave the fire, add the drained gelatine slices, and mix until uniform.
Sift through the sieve, let cool to 20 degrees, and pour into the frozen milk. Refrigerate for more than 3 hours and solidify. Be sure to let it cool down, or you will melt the milk layer.
The remaining orange is peeled off and the orange petals are peeled.
After the jelly layer has also solidified, decorate the orange petals on top and serve.