Sanggo Babalu Jelly Cup

Name: Sanggo Babalu Jelly Cup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Oreo Cookie Crush; 70g Unsalted animal butter; 2 pcs yolk; 160g milk; 200g Animal whipped cream; 100g Mulberry Jam; 36g Caster sugar; 10g Gelatine Tablets; 400ml Mulberry Juice

by coldly

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

One or two months ago was the harvest period of mulberry fruit. The old man went out to do errands and saw someone set up a small stall downstairs to sell mulberry fruit. He called and asked me to buy a few kilograms of mulberry fruit for home, what? I want to breastfeed your baby son. You asked me to buy soaking wine. What do I eat? I haven't eaten mulberry for a long time, so I bought a few catties while the baby was asleep. It only costs 4-5 yuan per catty. It's very cheap! Hehe...Most people only use mulberry to soak in wine, probably to nourish the kidney? But where can I drink while breastfeeding? It’s sour when I eat it directly. The best way is to make jam. The jam can also be used to make bread, cakes, etc. The made jam can be stored in the refrigerator for a long time. You can enjoy the deliciousness of mulberry as it is not in mulberry season!
Take a pound of mulberries, rinse and scrape the pulp into the pot with your hands to remove the twigs, add 40 grams of fine sugar and mix and leave it for half an hour. At this time, the mulberries will have a lot of juice. Add about 30 grams of maltose and cook while stirring. , Cook until the juice is reduced and thickened! After cooling, it is bottled and sealed and preserved. The boiled mulberry jam is already delicious to eat directly, and then it is used to make a French dessert. It has a delicate taste and a strong scent of mulberries. It is so delicious that you forget the calories! Come and see how to do it. "

Ingredients

Sanggo Babalu Jelly Cup

1. Prepare the ingredients for the bottom of the cake.

2. Slice the unsalted butter and melt the insulated water into a liquid state.

3. Put the crushed Oreo biscuits into a sealed bag and beat them into a powder with a rolling pin.

4. Pour the Oreo cookie powder into the basin and pour the butter liquid.

5. Mix well with a spatula.

6. Put a baking pan with greased paper, put on the mousse ring, pour the Oreo butter mixture evenly into the mousse ring, flatten it with a spoon, and put it in the refrigerator for later use.

7. Weigh the ingredients of Babalu, soak the gelatin in ice water in advance to soften it.

8. Pour the egg yolks and confectioner's sugar into an egg-beater, and use a whisk to stir until the whitish confectioner's sugar melts.

9. Heat the milk to a boil and remove from the heat.

10. Slowly pour the milk into the egg yolk and constantly stir with the egg yolk, then pour the egg yolk and milk liquid back into the pot, heat it on a low heat, and stir with a silicone spatula.

11. Heat until the custard temperature rises to about 80 degrees, the custard thickens slightly and then turn off the heat.

12. Add mulberry jam and mix.

13. Pour the mulberry custard into the food processor and stir.

14. Pour out and sift again, (in order to remove the seeds to make the taste more delicate, you can ignore this step if you don't mind the seeds).

15. Squeeze the soaked gelatine slices with water, add them to the mulberry custard, stir until melted, set aside for later use.

16. Take out 200 grams of whipped cream from the refrigerator and beat with a whisk until the lines just appear, that is, about 6 or 7 to distribute.

17. Take one-third of the whipped cream and mix with mulberry custard.

18. Mix the remaining cream and mulberry custard to make the mulberry baba paste.

19. Pour the Babalu paste into the mold about 8 minutes full, take out the bottom of the Oreo biscuit from the refrigerator, unmold, put it on the Babalu paste, put it in the refrigerator for 1 hour and put it in the freezer for 3 hours.

20. Prepare the mulberry jelly material, soak the gelatine slices in ice water to soften.

21. Heat the mulberry juice with the granulated sugar until the warm granulated sugar melts.

22. Then add the soaked gelatin flakes and stir until melted.

23. Sift the juice into the container.

24. After cooling, put it in the refrigerator until solidified, and cut the mulberry jelly into small pieces.

25. Assembly: Sanggo Babalu cup demoulding.

26. Pour the jelly into the babalu cup and garnish with mint.

Tips:
1. Increase or decrease the amount of sugar according to the sweetness of the jam and personal preference. I use the jam that I cook myself, and the prepared Baba Lu is not too sweet. For the wedding candy, you can add some sugar
2. Stir the mulberry custard with a food processor to make the taste more delicate. If you don’t mind the small seeds in the mulberry, mix the jam and custard evenly.