Rose Custard
1.
Wash dried rose petals
2.
Use kitchen paper to absorb moisture
3.
Put the roses and 200 grams of whipped cream in the pot. I make a lot, I only use 60 grams, I use the rest for cakes
4.
Boil on low heat and let cool, and refrigerate overnight to allow the cream to absorb the fragrance of roses
5.
Squeeze and filter the dragon fruit juice, as long as the juice, do not have seeds
6.
Soak the gelatine slices in ice water 20 minutes in advance to soften
7.
Take 60 grams of refrigerated whipped cream, put it in the pot, pour in pure milk and appropriate amount of sugar, and cook to about 70 degrees. I personally like the original flavor without sugar.
8.
Pour 70g of hot milk into the dragon juice, add a soft gelatin tablet
9.
Stir until the gelatin slices melt. The temperature of hot milk and dragon juice after mixing is around 50 degrees. Just melted gelatine slices
10.
Pour into molds, pour half-half full, refrigerate for about 1 hour, and let it solidify
11.
The temperature of the remaining milk is about 50 degrees, put in a piece of gelatine, and stir until the gelatine is completely melted
12.
Pour on the upper part of the mold, then refrigerate for more than 2 hours
13.
It can be demoulded after freezing and solidification.
14.
Here is a special reminder that there must be no seeds in the fire dragon juice, otherwise the seed precipitation will be ugly. This is the first time I failed.
15.
It can be demoulded after setting, a rose custard with a rose fragrance. "Bawang Supermarket|Guiyi Milk hides a new way to eat, magnifies the deliciousness by 100 times"
Tips:
I personally like sugar-free ones. If you like sweet ones, put some sugar according to your preference.
