Beautiful Flowers Pudding

Beautiful Flowers Pudding

1. Prepare materials.

2. Soak the edible flowers in clean water, and then use kitchen paper to absorb the moisture.

3. In the first step, we need to make the flower layer, prepare 300ml water, 20ml RIO (mixed bingo flavor), 10g soft white sugar, 10g gelatin, and 40 edible flowers (pansy).

4. Pour 300 ml of water into a pot and boil, add 10 grams of soft white sugar.

5. Add 20ml of RIO (mixed bingo flavor) and stir well, turn off the heat.

6. After turning off the heat, add 10 grams of gelatin powder.

7. Stir until the pudding liquid is transparent.

8. Go to the two molds and pour a little bit of pudding into the bottom of the mold.

9. Afterwards, put the mold in the refrigerator for 8 minutes.

10. After 8 minutes, take it out and put flowers on the pudding liquid. The flowers should be upside down.

11. Then pour a layer of transparent pudding liquid. Seal the flowers in the pudding layer.

12. Put it in the refrigerator for 60 minutes, and the flower layer will be ready.

13. Part 2: Custard pudding layer. Colleagues said this layer is super delicious! ! If the flower layer is for beauty, then this layer must be for taste. We need 60 grams of soft white sugar, 1 egg at room temperature, 10 grams of gelatin powder, 20 grams of water, 200 ml of milk, and 200 ml of light cream.

14. Open the egg, take the egg yolk, and mix it with 60 grams of soft white sugar.

15. Put the milk in the pot, turn off the heat when there are small bubbles around it, and remember not to boil. Add the egg yolk mixture in two batches, beating evenly each time.

16. Mix 10 grams of gelatin powder with 25 grams of water.

17. Quickly add the custard and stir well until there is no granular cooling.

18. The pudding liquid is sieved three times to ensure the smooth taste of the pudding.

19. Use an electric whisk to beat the whipped cream into five and distribute.

20. Add the whipped cream to the sifted pudding liquid, stir evenly, and we have completed the second step of making the custard pudding liquid.

21. Take out the prepared flower layer, and continue to pour the custard pudding into the mold.

22. Put it in the refrigerator for more than 3 hours. The pudding is finished.

23. Take it out of the refrigerator and feel it when the liquid has completely solidified. You can demould!

24. Buckle the mold upside down on the plate, and it can be easily demolded.

25. The pudding is made.