Cherry coconut milk two-color jelly

Sweet and sour cherry juice, jelly is smooth and elastic.

Molded in a wine glass, so I chose two colors: coconut milk white and cherry red, which are clear and beautiful.

food

Cherry juice 150g as the main material, coconut milk 150g as the auxiliary material, sugar 50g and gelatin 20g.

step

1. Add sugar to coconut milk and heat it slightly.

2. Soak gelatin tablets in advance and add them to coconut milk.

3. Stir well.

4. Pour into the glass, put the glass obliquely and put it in the refrigerator for curing.

5. Cherry juice is also operated in this way.

6. Frozen coconut milk.

7. Slowly pour the cool cherry juice into it and put it in the refrigerator until it solidifies.

skill

1. Gelatine tablets have the function of curing, and it can be replaced by gelatine powder.

2. The cherry juice is separated when the jam is cooked, so there is no need to put sugar. All sugar can be put in coconut milk.

3. Be sure to wait for the coconut juice to solidify before putting another part. The cherry juice must be cooled before putting it, otherwise it will partially melt the coconut juice.

Milk coffee jelly

food

Ingredients: milk 200g, vanilla sugar 40g, agar 6g, auxiliary materials: rum, cold water 50ml, boiled water 250ml, cream, mint leaves, and pure coffee 3 tablespoons.

step

1. All materials. Soak agar in 50 ml cold water until soft, and steam it in a cage for 15 minutes until it is completely melted.

2. Add homemade vanilla sugar (without ordinary sugar) to the milk and cook it to about 70-80℃. Add half or two thirds of agar and stir until the agar is completely melted.

3. Filter the milk to remove vanilla pods and unmelted agar.

4. Pour it into a square container and put it in the refrigerator for 2 hours until it is completely solidified and becomes milk jelly.

5. After making the milk jelly, dissolve the instant coffee in 250ml boiling water, add 10g sugar, stir the remaining agar (if it is solidified, it can be steamed again), and add 1 tablespoon rum after cooling.

6. Pour 2/3 of the total coffee liquid into half of the container.

7. Buckle the milk jelly and cut it into small squares.

8. Add a few pieces of milk jelly when the coffee liquid is about to solidify, and then pour the remaining coffee liquid into the cup respectively.

9. After about 15 minutes of solidification, squeeze some whipped cream flowers and mint leaves for decoration.

skill

1. Ordinary sugar can be used without homemade vanilla sugar. Personally, I prefer the appearance of vanilla seeds in milk jelly.

2. Both milk jelly and coffee jelly must be filtered, and it is very important to filter out undissolved impurities such as agar.

It is more appropriate to replace rum with coffee liqueur if possible, but my family doesn't have it.

4. The agar solution used to make coffee jelly is less than that used to make milk jelly. It is best to achieve the effect that the harder milk jelly will add the softer coffee jelly, so the taste will be better! It's a pity that what I did was still a little hard. )