1. Mix the gelatine powder with 30g of cold water, add the milk to the sugar and boil on the pot, pay attention to stirring, do not paste the pot, add the gelatine powder after light fire and stir well and let cool.
2. Add one third of the chocolate powder, mix well and sieve, add the bottom layer and put it in the freezer for 15 minutes.
3. Puree the bananas, add one-third of the milk, and mix well. After the first layer of pudding is formed, pour it into the second layer and freeze in the freezer for half an hour.
4. Add the remaining 1/3 of the milk to the pigment and mix well. After the second layer of pudding is frozen, pour it in, put it in the refrigerator, and freeze for about half an hour before eating!
Tips:1. It can be refrigerated, but the freezing is faster. If you are not in a hurry, you can try refrigeration!
2. If you can't finish it, you must refrigerate it. It will be hard after freezing, but it will melt outside!
