1. Preparation: pure milk, cream, gelatin flakes, chocolate, sugar
2. Soak the gelatine slices in cold water to soften
3. Pour half of a small bottle of pure milk in a saucepan (generally a small bottle is 250g). It is easier to control the amount with a small bottle.
4. The cream is 3/1 the amount of pure milk
5. Put in an appropriate amount of sugar (it is best to taste it, not too sweet). Remarks: The novice can always keep the fire off, and then start the fire after adding the sugar. Just cook until the sugar melts, no need to boil. )
6. After cooking, turn off the heat and add the soaked gelatine slices
7. After a while to cool down, pour it into a pudding bottle, put it in the freezer compartment of the refrigerator for 1 hour and transfer it to the refrigerator compartment. Remarks: I personally feel that the freezer compartment freezes faster than the refrigerator compartment. The liquid is only poured into half of the bottle or 3/2
8. Pour the remaining half of the small bottle of pure milk in the saucepan again
9. The cream is 3/1 the amount of pure milk
10. Put in an appropriate amount of sugar (it is best to taste it, not too sweet). Remarks: The novice can always keep the fire off, and then start the fire after adding the sugar. Just cook until the sugar melts, no need to boil. )
11. Add chocolate and heat to melt.
12. After cooking, turn off the heat and add the soaked gelatine slices
13. After a while to cool down, pour the chocolate liquid into the pudding bottle and put it in the freezer compartment of the refrigerator for 1 hour to transfer to the refrigerator compartment.
14. Take it out of the refrigerator in advance when you eat it.
Tips:Remarks: Two and a half pieces of gelatine tablets are divided into two parts and placed in the upper and lower layers respectively.
