Rose Sago Milk Custard

Name: Rose Sago Milk Custard
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g milk; 160g Light cream; Some Dried rose petals; 4g Gillian; 30g～35g Sugar; Some Sago

by nyc babe

4.9 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

Milk jelly, the taste is tender and smooth, similar to mousse but different from mousse, especially refreshing taste, smooth and delicate. Desserts that don’t need an oven are simple and easy to use. In hot weather, hurry up and try! "

Ingredients

Rose Sago Milk Custard

1. Soak the rose petals with milk. (It's best to soak overnight for a stronger taste), and keep in a tightly sealed refrigerator.

2. Boil water on high fire, pour sago dew, cook until you see the little white heart, turn off the heat and simmer until completely transparent, and set aside with cold water for later use.

3. Drain the milk from the rose petals, add sugar to a boil.

4. Add whipped cream, mix well, add gelatin that has been soaked in ice water beforehand, and mix well.

5. Then filter it.

6. Pour it into a cup covered with sago dew, close the lid, and put it in the refrigerator for more than four hours.

7. Take it out, crush the petals and sprinkle on it, cut some fruits to decorate it! A beautiful dessert is ready!

8. Appreciation of beautiful pictures

Tips:
Gelatine is first soaked in ice water to soften it. You don’t need to add sago dew or the rose flower to soak the milk. It’s delicious to make it with milk!