1. Wash dried rose petals.
2. Soak up the moisture with kitchen paper.
3. Put the roses and 200 grams of whipped cream in the pot. I make a lot, I only use 60 grams, and I use the rest for cakes.
4. Let it boil on low heat and let it cool in the refrigerator overnight to allow the cream to absorb the fragrance of roses.
5. Soak the gelatine tablets in ice water 20 minutes in advance to soften.
6. 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.
7. Squeeze and filter dragon fruit juice, as long as the juice, do not have seeds.
8. Pour 70g of hot milk into the dragon juice, and 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 melt the gelatine slices.
10. Pour into the mold, pour half-half full, refrigerate for about 1 hour, and let it set.
11. The temperature of the remaining milk is about 50 degrees. Add a piece of gelatine and stir until the gelatine is completely melted.
12. Pour on the upper part of the mold and refrigerate for more than 2 hours.
13. It can be demoulded after freezing and solidification. The beautiful and delicious rose custard is ready, the rose custard with rose fragrance.
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.
Tips:I personally like sugar-free ones. If you like sweet ones, put some sugar according to your preference.
