Mulberry Milk Jelly
1.
Remove the stalks of the mulberries, soak in light salt water for 0.5 to 1 hour, rinse with water, soak in clean water for 10 minutes, filter out the water, rinse and drain for later use
2.
Cut gelatine slices into small pieces and soak in water
3.
Prepare 5 grams of lemon juice
4.
Cover the bottom of the mousse ring (4 mm in diameter, equivalent to a 4-inch circle) with plastic wrap, and then wrap a layer of tin foil for use.
5.
Weigh 40 grams of soft white sugar
6.
Beat the whipped cream to 2 times the volume with ice water and slightly thicken it
7.
Add lemon juice to the washed mulberries
8.
Crush the mulberries with a flat spoon. It can be pressed against the wall of the bowl a little bit, it breaks easily
9.
Add powdered sugar and mix well. After mixing, the jam will precipitate gum and make it sticky. Cover with plastic wrap and set aside for a while
10.
After the gelatine tablets are full and the water swells, drain the water and put boiling water on the bottom of the bowl to melt it completely
11.
Add the melted gelatin solution to the mulberry jam and mix well
12.
Pour the jam into the whipped cream
13.
Stir well
14.
Fill in the mold and put it in the refrigerator until it sets. Generally refrigerated for more than 4 hours
15.
After demoulding, decorate with half strawberry, appropriate amount of mango sauce and a mint leaf to finish
Tips:
The demoulding can be blown with a hair dryer, or you can cover it with your hands, and the demoulding can be done in 5 minutes.
