Rose Shaped Strawberry Jelly
1.
raw material.
2.
Add sugar to the strawberries, add a little water, and cook the sauce on a low heat.
3.
Put gelatine powder in a bowl, add 30 grams of water, mix well, and stir until the gelatine is melted and set aside.
4.
Strawberry jam is boiled until the soup is deep red, and the strawberries do not need to be boiled, just turn off the heat.
5.
Sift the strawberry jam, take 170 grams of soup, the remaining strawberries can continue to cook the jam, don't waste it!
6.
Add the gelatin solution to the warm strawberry juice.
7.
Stir well.
8.
Pour the mixed liquid into the non-stick hollow mold of the school kitchen mini rose, carefully skim off the froth with a spoon, and put it in the refrigerator for more than 2 hours after cooling.
9.
This is the jelly I refrigerated overnight.
10.
Be sure to buckle the mold upside down on the container first, use a hot towel or a hair dryer to heat it for ten seconds, gently lift the mold, shake it a few times, and you can demold.
Tips:
1I like crystal clear jelly, so I didn’t use strawberry pulp, but I think the jelly with pulp has a richer taste and will be more delicious!
2Although this is a non-stick mold, the jelly contains a lot of sugar and is oil-free, which is different from cake after all. Therefore, the jelly formed under refrigeration will definitely stick to the mold. You only need to heat the mold a little according to the method in the steps, and it will be easily demolded.
