Blueberry Cheese Jelly
1.
Prepare the ingredients, wash the blueberries and drain the water, take the cream cheese out of the refrigerator in advance to soften;
2.
Gelatin flakes are soaked in cold milk softly;
3.
Put the cup into the hot water and stir until it melts;
4.
Add 20 grams of caster sugar to the blueberries and put them into the blender;
5.
Beat into blueberry paste, pour it into a milk pan and cook on medium-low heat, stir while boiling until thick;
6.
Add softened cream cheese to the cooked blueberry paste, and stir until the cream cheese and blueberry paste merge;
7.
Then add gelatine flakes milk liquid;
8.
Stir evenly and put it in the refrigerator;
9.
Place an egg beater with animal whipped cream in ice water, add 10 grams of fine sugar and mix well;
10.
Whip the animal whipped cream to 6 to 7 for distribution, keeping the texture;
11.
Pour the whipped cream into the blueberry paste and mix it up and down with a silicone spatula;
12.
Then pour it into the mold, put it in the refrigerator and freeze for 4 hours, then take it out and demould it;
Tips:
Xiao notes:
1. It is frozen, not refrigerated, or the layer that can be frozen;
2. It is easier to demold with a silicone mold;
3. Boiled blueberries can cook pectin, which can be better absorbed.
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