1. Divide 6 pieces of gelatine into two bowls and soak them in 150m water.
2. Pour the osmanthus flower into 300ml water and boil it, filter out the osmanthus petals for later use.
3. Coconut milk and milk are boiled on a low heat, stirring constantly to prevent the bottom from getting muddy. Put 30g of white sugar into the sweet-scented osmanthus water and mix well, and put 30g of white sugar into the milk coconut milk and mix well. 5 Put the soft gelatine into the sweet-scented osmanthus water, put 4.30g of white sugar into the sweet-scented osmanthus water and mix well, and put 30g of white sugar into the milk coconut milk and mix well. Take the two soaked gelatine and remove the soaked gelatine into the sweet-scented osmanthus water, and put the first part into the milk coconut milk and stir together until there are no solid particles.
4. Put the milk coconut milk into a container that needs a fixed shape, about 1cm in height. Put it in the frozen layer and freeze for 7-8 minutes, then take it out and spread a layer of sweet-scented osmanthus water, and then freeze and solidify. Frozen one layer and overlay one layer, alternately and repeatedly.
5. The top layer must be reserved for the sweet-scented osmanthus water. Take a small amount of sweet-scented sweet-scented osmanthus and put it in the last piece of sweet-scented osmanthus water for decoration. After that, refrigerate for half an hour and eat.
