Brown Sugar Pearl Coffee Fruit Fishing
1.
Prepare ingredients.
2.
Soak the gelatin in ice water.
3.
Add black coffee powder and granulated sugar to the boiled milk and mix well.
4.
Dry the coffee for a while, take out the gelatin sheet and squeeze the water, add the coffee and stir evenly.
5.
Pour into a container and put it in the refrigerator overnight.
6.
Add coffee powder to 200ml of hot milk and mix well, let cool and set aside.
7.
Then make brown sugar pearls. Put water and brown sugar in the pot, cook until the brown sugar melts, pour it into the tapioca starch while it is hot, stir with chopsticks, and make a smooth dough with your hands after it is not hot to make pearls.
8.
Add 1500g of water to the pot, add 150g of pearls after the water is boiled, cook until the pearls float, remove the ice water, drain the water, add 20g of brown sugar and stir well.
9.
Take out the solidified pudding and cut into small pieces.
10.
Cut mango and strawberry into small pieces.
11.
Stir the whipped cream until it is thick like yogurt.
12.
Put all the pearls, pudding, and fruits in a bowl, pour coffee, drizzle with light cream, and decorate with half a strawberry.
Tips:
1. Gelatine is best soaked in ice water, otherwise it will melt into the water.
2. Prepare the pudding one night in advance and put it in the refrigerator. It is convenient to use the next day. The prepared pudding is easy to melt at room temperature, so take it out when you eat it.
3. When making brown sugar pearls, be sure to pour tapioca starch with freshly boiled water, otherwise the temperature is not enough and the tapioca starch will not form clusters.
4. When boiling the pearls, be sure to wait for the water to boil before putting it, otherwise the pearls will disperse.
5. The pearls produced by the formula are about 285g, but this recipe only uses 150g. The extra pearls can be frozen and stored, and you can take it as you eat.
