At the beginning of learning baking, I bought a variety of raw materials, but unfortunately time and energy were limited. I used to keep updating. I used it less quickly. The gelatin powder was the same. I was thinking about making mousse cake. However, every time the cake is baked, the future mousse paste will be eaten by everyone. It has been put on hold for nearly a year and finally turned out. In the idea of clearing the stock, the simplest cheese pudding was made. The recipe on the packaging of the mother's gelatin powder, I did not expect the taste to be surprisingly good, share it with everyone here.
Pour the gelatin powder into 20ml cold water to dissolve
Put fresh milk, whipped cream, vanilla powder and fine granulated sugar into the pot, stir well and heat to dissolve.
After the flameout, the gelatin solution of the step 1 is added together and stirred to dissolve. The filter was filtered using a strainer and poured into a container cup.
Soak the outside of the container cup with ice water, let it cool down quickly, and then put it in the refrigerator.
I was too lazy to get ice water. I cooled it directly to the refrigerator at room temperature. The next day I took it out. The effect is good if you have ice water.