1. Step 1: Wash 5 black browns, peel them (the black browns are reserved for future use), and dice the peaches. Add an appropriate amount of white sugar to the peach plums for pickling.
2. The second step: need to boil the brightly colored black brown juice. In order not to affect the taste of the jelly, there is no need to boil the whole black brown, just put the remaining black brown skin into the milk pan and add the right amount of sugar (the amount you put in depends on your preference for sweetness) About 600ml of purified water is boiled on high fire. Turn to medium heat when the water is boiled. Until the color of the black brown leather is completely released. Strain the peel and pomace through a sieve for later use.
3. Step 3: Soak the isinglass powder while boiling the black brown juice. Add an appropriate amount of purified water to 30-40 grams of isinglass powder (appropriate about 50ml, water does not need too much.) Proper stirring to ensure that the isinglass powder can absorb water. After the isinglass powder absorbs water and expands, the insulating water melts it.
4. Step 4: Pour the melted isinglass powder juice slowly into the black brown juice, and stir thoroughly to make it evenly mixed with the jelly juice.
5. Step 5: Take a suitable silicone mold and spread the marinated peaches and plums evenly on the bottom of the film, then pour the jelly juice into the silicone film, let it cool, and put it in the refrigerator for more than 3 hours.
6. Step 6: Use the remaining five black browns to make the black brown sauce in the space between the cold jelly juice. Wash the remaining very brown, remove the core and cut into pieces. Put an appropriate amount of white sugar and about 300ml of purified water into the milk pan, boil it on high heat, and then turn to medium heat. After a period of simmering, the black brown juice slowly becomes viscous and starts to develop into a jam. Separate the pulp from the sauce with a mesh sieve. Refrigerate the sauce for later use. When eating jelly, it can be topped with jam juice to make the taste of jelly richer. Put on fresh mint leaves and vanilla leaves, and you're done.
Tips:1. The amount of isinglass powder is very flexible. If you like a softer mouthfeel, you can reduce the amount of confrontation. If you like a firmer mouthfeel, you can increase the dosage. At the same time, gelatin powder (gelatin powder) can be replaced by gelatin tablets and agar.
2. If the amount of water is too large when the isinglass powder is soaked, after many tests, I think it will affect the formation of the jelly.
3. If you eat a silicone mold to make jelly, it is recommended to take out the partition of the refrigerator in advance, put the silicone mold on the partition, and then inject the jelly liquid into the mold; because the silicone mold is too soft and cannot move after being transferred to the liquid. This is done to facilitate movement.
4. The pulp obtained by filtering the sauce can be directly crushed to make jam. The bread has a special flavor, and it is also any food additive, so it is natural and healthy and not wasted.
