1. Preparation: pure milk, cream, gelatin flakes, strawberries, sugar
2. Soak the gelatine slices in cold water to soften
3. Put in the bowl: strawberries, appropriate amount of sugar, cream
4. It is better to have a mixer. For novices with incomplete tools, put the strawberries in a food bag and slowly smash them before putting them in a bowl. (I smashed it myself)
5. Pour half of a small bottle of pure milk in a saucepan (generally a small bottle is 250g). It is easier to control the amount with a small bottle.
6. The cream is 3/1 the amount of pure milk
7. Put in an appropriate amount of sugar (it is best to taste it, not too sweet). Remarks: The novice can always keep the fire off, and then start the fire after adding the sugar. Just cook until the sugar melts, no need to boil. )
8. After cooking, turn off the heat and add the soaked gelatine slices
9. Add strawberry puree and stir well
10. After a while to cool down, pour it into a pudding bottle, put it in the freezer compartment of the refrigerator for 1 hour and transfer it to the refrigerator compartment. Remarks: I personally feel that the freezer compartment freezes faster than the refrigerator compartment, because the strawberry has fruit pieces that are not easy to pour into the bottle. It is recommended to use a food bag, and cut it for a small amount after pour into the food bag.
11. Take it out of the refrigerator in advance when you eat it.
Tips:Explain what else you don’t understand, and I will continue to answer for you!
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