Italian Cheese

Name: Italian Cheese
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5g Gelatine Tablets; 120g milk; 30g Caster sugar; 1/3 root Vanilla pods; 120g Light cream; Some Loquat pulp

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This kind of cheese with gelatine flakes as a coagulant is actually a custard, which is much easier to make than ice cream. There is no need to take out the whipping from the refrigerator again and again, and there is no need to pre-cool the refrigerating barrel in advance. Heating, stirring, refrigerating, the rest, just need a little patience.
Italian cheese should be the basic cheese, only flavored with herbs and nothing else. What makes people eye-catching depends entirely on the fruits embellished on the surface. There are only a few loquat fruits. Although they can't be colorful, they are colorful enough. "

Ingredients

Italian Cheese

1. Materials

2. Pour milk and caster sugar into the pot

3. Cut the vanilla pod, scrape out the seeds, and put the seeds and pods into the pot

4. Heat on low heat and stir

5. Pour the whipped cream into the pot and mix well

6. Lihuo

7. Soak the gelatine slices in ice water until soft, remove and squeeze out the water

8. Put it into the milk and stir until completely melted

9. Take out the vanilla pods, no need

10. Even the pots together, sit in the ice water and stir

11. The liquid gradually thickens

12. Pour into a container, put in the refrigerator and chill until solidified

13. Put the loquat pulp on the surface

14. Garnish with mint leaves, serve

Tips:
There is no vanilla pod that can be replaced with vanilla powder. Or it can be omitted.

Fresh fruits on the surface can be changed at will.

Heating liquid does not need to be boiled, only needs to reach 40-50 degrees