Multicolor Cube Panna Cotta

Name: Multicolor Cube Panna Cotta
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 480g milk; 80g Sweet juice garden corn starch; 60g Gan Juice Garden Double Carbon White Sugar; 100g Light cream; Some Coconut; 8g cocoa powder; 8g Strawberry powder; 8g Matcha powder

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Everyone knows that milk is rich in nutrients. Especially for children, it not only supplements calcium and helps children grow taller, but is also easy to digest and absorb. Even the WHO recommends that children drink 200 grams of milk a day.

Sweat a lot in summer, and the loss of calcium with sweat will also increase. It is the season when calcium supplements are needed. However, some children don't like milk. Today, I will introduce you a simple summer dessert that uses milk as the main ingredient. It is suitable for all ages-the "multicolor cube milk jelly".

The milk is made into milk jelly. After cutting into pieces, paste the coconut paste on the surface. The outer layer is rusty when chewed, and the inside is tender and smooth. It has a jelly-like taste, mellow, sweet and delicious, and adults and children like it. The ingredients and methods are very simple. You can cook it in a small pot of milk in about ten minutes. This time I made four flavors, namely milk original flavor, strawberry flavor, matcha flavor and cocoa flavor. You can choose according to your favorite flavor. Let's take a look at the recipes.
Ingredients: The indicated amount can be used to make half of the kitchen square 8-piece non-stick cake mold. "

Ingredients

480g Milk
80g Sweet Juice Garden Corn Starch
60g Gan Juice Garden Double Carbon White Sugar
100g Light Cream
Some Coconut
8g Cocoa Powder
8g Strawberry Powder
8g Matcha Powder

Multicolor Cube Panna Cotta

1. Prepare all kinds of ingredients. If you do not have freeze-dried strawberry powder, you can use strawberry pulp to puree instead. Spread the coconut paste all over the bottom of the mold so that it will not stick to the bottom when demolding, which is more convenient. If you only make one flavor at a time, you can use any square lunch box made of plastic, glass or ceramic.

2. Weigh out corn starch. If you want to do less or more, the amount of cornstarch should be adjusted in proportion to the liquid. Pour 160 grams of milk into the cornstarch and stir well.

3. Set aside the mixed liquid for later use. In addition, weigh out the white sugar. I use Ganzhiyuan double-carbon white granulated sugar, which has uniform granules and no impurities. It does not need to be sieved and dissolves quickly, so it can be used directly.

4. Pour the white sugar into the remaining milk and stir well. Pour the milk and caster sugar into a small pot and heat it to a boil over low heat.

5. Pour in the milk and cornstarch mixture prepared in advance, heat it on a low heat, and keep stirring until it becomes viscous as shown in the figure, turn off the heat. Divide the uncured milk paste into four portions while hot, add strawberry powder, matcha powder and cocoa powder, and mix well while hot. If you only make one flavor at a time, you can mix strawberry powder or other flavoring powder directly into the milk at the beginning.

6. Pour the well-mixed milk pastes of various flavors into the molds, sprinkle the coconut paste on the surface and flatten them, and put them in the refrigerator for storage. After refrigerating for about half an hour, buckle and release the mold, cut into pieces and dip each side into the minced coconut, ready to eat.

Tips:
1. The finished product has moderate sweetness. Those who like to eat sweets can eat it with jam or brown sugar liquid.
2. Starch cannot be directly added to boiling milk, it must be dissolved in part of the milk first, otherwise it will condense into a lump when heated, and it will not be eaten.
3. The white sugar and corn starch after opening are easy to absorb moisture and moisture, so they should be sealed and stored in a cool and dry place.