1. Wash and drain fruits of various colors. It is recommended to use fruits with a sweeter taste.
2. 400g milk into the bowl
3. Add 20 grams of white jelly, if you like Q bomb, you can put 25 grams.
4. Add 30 grams of condensed milk, this sweetness is enough.
5. Mix well
6. Pour into a non-stick pan and bring to a boil over low heat. Stir while boiling.
7. Cook and pour into 8-inch live bottom cake mold
8. Cool to solidification at room temperature
9. Peel the cantaloupe, remove the seeds, and cut into small pieces.
10. Xinjiang Flame Xizhou Melon No. 25, with thin skin, sweet and crisp taste, very suitable for making fruit jelly.
11. Be sure to cut small particles, I cut the big pieces, the pulp is easy to throw out when I cut the jelly later.
12. In addition, pour 500 grams of water into a bowl, add 30 grams of white jelly, and 25 grams of sugar
13. well mixed
14. Pour into a non-stick pan, boil on low heat,
15. Stir while boiling, and let it cool off the heat.
16. All kinds of beautiful fruits are spread on the frozen custard.
17. Pour in the slightly cooled transparent jelly
18. It can be kept at room temperature to completely solidified, and it can also be refrigerated for 2 hours for better flavor.
19. After the jelly has solidified, place a teacup under the mold and gently press the mold down to release it.
20. Cut into pieces and eat.
21.
QQ bombs, sweet and sour.
Xinjiang to Xinjiang and Western cuisine, ice and fire honeydew, sweet moments.
Tips:1. It is recommended to use fresh fruits or canned fruits with high sweetness, such as Xinjiang Xizhou Honey No. 25. \n2. A transparent layer can be added after the custard layer is solidified. Boil the transparent layer and let it cool for a while, then pour it on. \n3. The chilled jelly is more flavorful in the refrigerator.
