1. raw material
2. Melted gelatin powder
3. Warm milk, add half of gelatine powder, 20 grams of caster sugar, mix well, add yogurt and mix well after cooling
4. Place cocoa cake slices at the bottom of the 6-inch mold, pour the milk mousse liquid, and chill in the refrigerator until set
5. Warm water, 20 grams of fine sugar, half of melted gelatin powder, coloring, mix and melt, let cool for later use
6. Place the cantaloupe balls after the milk mousse is solidified, and pour into the green sugar water. The amount of water should not be too much to ensure that the cantaloupe balls do not float. Put them in the refrigerator until solidified.
7. Then pour in the remaining green sugar water, without the cantaloupe balls, put it in the refrigerator again until it is set
8. Demoulding, delicacies from Xinjiang to the Western Regions, ice and fire honeydew, sweet moments!
Tips:1 When placing the cantaloupe balls and adding green sugar water, the amount of water should ensure that the cantaloupe balls can not float, add water slowly, and control the amount of water by yourself.
\n2I added a drop of green pigment, it feels a bit darker, and less of it will feel more refreshing!
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