Passion fruit is sweet and sour, plus coconut milk layer, the absolute aftertaste is endless! Here is the "Sweet Cup from Teacher Meng", slightly modified, passion fruit ~ you must definitely try it! If you don't have coconut milk, you can also use milk!
First, make the passion fruit layer, and the gelatin tablets soak the cold water until softened.
Cold boiled water and fine sugar, put in the pot to heat, the sugar melts (be careful not to boil, to melt the temperature of the gelatin)
Turn off the fire and add the gelatin tablets to melt. (The original recipe has added orange wine, no rum can be replaced, I omitted here)
Pour the passion fruit juice. (You can add all or separate the core)
After cooling the prepared passion fruit liquid, put it in a cup or pudding cup for setting, spare!
The material of the coconut milk layer is placed in a pan, heated, and melted with gelatin tablets that have been soaked in water.
After the solution is cooled, it can be placed on the layer of passion fruit. Finally put it in the refrigerator, demoulding and demoulding!
The prepared jelly liquid is still hot. At this time, the refrigerator is not very good. The best way is to quickly cool and stir in cold water or ice water. When the rubber scraper has slight resistance, it can be put into the pudding mold. This helps. Quick condensation results!