Italian Fresh Cheese

Name: Italian Fresh Cheese
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 440g Light cream; 160g milk; 60g Caster sugar; 2 tablets Gelatine Tablets; Some Fruit

by quenny

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I have made Italian fresh cheese a long time ago, but because it is too long, I can’t remember the taste. The vague impression is that it is delicious~ When I made it this time, I made a large portion and made a whole six. You can eat enough to be a continuous model~

material:
440g whipped cream, 160g milk, 60g caster sugar, 2 gelatine flakes, appropriate amount of seasonal fruits"

Ingredients

440g Light Cream
160g Milk
60g Caster Sugar
2 tablets Gelatine Tablets
Some Fruit

Italian Fresh Cheese

1. Soak the gelatin flakes in ice water

2. After soaking, take out and drain the water for later use

3. Pour whipped cream, milk and sugar into a small pot

4. Heat to a boil over medium heat, stir evenly to dissolve the sugar and turn off the heat

5. Put in the gelatine slices

6. Stir evenly to dissolve all the gelatine tablets

7. Sift the processed milk

8. Then pour into the prepared mold and put it in the refrigerator for about 4 hours

9. After all solidified, put it in the refrigerator and freeze for about half an hour, then demould the cheese and put it in a small plate

10. Take appropriate amount of fruit, wash and cut into pieces

11. Just decorate the right amount of fruit around the cheese

Tips:
1. Use ice water when soaking the gelatine tablets. Drain the water immediately after the soaking is soft, otherwise the gelatine will appear slightly dissolved for too long and it will be difficult to pick up;
2. The processed milk must be sieved. This will filter out the milk skin and a little incompletely dissolved gelatine, and the finished cheese will have a more delicate taste;
3. Fruits can be matched with seasonal ones~