Papaya Coconut Milk Jelly——in The Hot Summer, Bring this Icy Delicacy to The Table

Name: Papaya Coconut Milk Jelly——in The Hot Summer, Bring this Icy Delicacy to The Table
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g milk; 100g Coconut milk; 10g Caster sugar; 2g Isinglass powder; 100g papaya; 100g Light cream

by I love tomato food

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Very simple two things, very simple methods, can make such a beautiful dessert, when you have guests at home, you will definitely earn enough face for you, and the more important thing is that absolute zero cooking can be easily done.
Everyone knows that papaya coconut milk is good for nutrition, especially for women, and it has a sweet taste. It has anti-aging beauty, breast augmentation and beauty, calming liver and stomach, and soothing muscles and muscles. The cold papaya milk jelly, the sweet papaya mellow coconut milk jelly, the hot summer, bring this refreshing delicacy to the table. After eating too much papaya stewed with coconut milk, let’s change the way of eating today! "

Ingredients

Papaya Coconut Milk Jelly——in The Hot Summer, Bring this Icy Delicacy to The Table

1. The upper material, 2g fish gelatin powder is completely soaked with 5g milk

Papaya Coconut Milk Jelly——in The Hot Summer, Bring this Icy Delicacy to The Table recipe

2. Pour the remaining milk and coconut milk into the egg-beater bowl, boil off on a low heat

3. Add the soaked isinglass powder, 10g of sugar, and use a manual whisk to stir until the isinglass powder, the sugar is completely melted

4. Pour the stirred mixture into 1/3 of the pudding bottle and keep it in the refrigerator until set

5. Middle layer material, 3g fish gelatin powder is completely soaked in 5g milk

6. Add 20g of papaya milk to the food processor and whipped into papaya puree

7. Bring the remaining milk to a boil over low heat

8. Pour in the stirred papaya puree, 20g sugar, soaked isinglass powder, and mix the ingredients evenly

9. After mixing, pour into 2/3 of the previous pudding bottle, and continue to put it in the refrigerator for refrigeration

10. The bottom material, 2g fish gelatin powder is completely soaked in 5g milk

11. Bring the whipped cream and the rest of the milk to a boil over low heat

12. Add the soaked isinglass powder, 10g of granulated sugar, stir until the granulated sugar, the isinglass powder is melted

13. Pour into the previously refrigerated pudding bottle and continue refrigerating until completely set

14. The fully solidified papaya coconut milk jelly is ready. Finally, cut the remaining papaya into small pieces, put them in a pudding bottle, and decorate and enjoy...

Tips:
Precautions:

1. The method in the recipe is relatively simple, and the power is great if it is made step by step in the recipe.

2. There is a step to boil in the recipe. When the other materials are mixed well after the heat is removed, the mixture should be poured into the pudding bottle after the mixture has cooled down, and then poured into the pudding bottle when the mixture is cooled to almost no temperature. refrigeration. As the mixture cools down, use a manual whisk from time to time to stir the mixture to avoid premature coagulation of the isinglass powder mixture.

3. Because this is refrigerated layer by layer, you must wait until the upper layer is completely solidified before making the next layer of material to prevent the upper layer from solidifying at room temperature.

4. Papaya can be replaced according to your preference. Such as strawberries, mangoes, etc...