Two-color Watermelon Panna Cotta
by Yushi Beibei
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Ingredients: 2000 grams of watermelon, 500 grams of fruit juice, 4.5 grams of konjac jelly powder, 200 grams of milk, and 30 grams of sugar.
2. Take the watermelon flesh and use a toothpick to pick out the seeds.
3. Add 10 grams of sugar and put in a food processor to make juice.
4. The sifted juice is sieved to remove the dregs.
5. Weigh out 500 grams of juice.
6. Weigh out 2.5 grams of juice.
7. Weigh out 2.5 grams of jelly powder
8. Put the juice into the pot, add jelly powder, stir evenly and turn on the fire.
9. Stop the fire immediately after boiling.
10. Pour into the abrasive tool, and the mold is 6-7 minutes full.
11. Keep the jelly cool.
12. Pour 200 ml of milk into the pot.
13. Add 2 grams of jelly powder and mix well
14. Add sugar and stir.
15. Stop the fire immediately after boiling.
16. After the fire ceases, let it cool until the temperature drops to about 60 degrees, and the milk has not solidified. Pour it into the solidified watermelon mold bowl.
17. The prepared watermelon custard cools until set.
18. Put it in the refrigerator and take it out when eating.
19. Take out the finished product and demould.
20. The finished product is icy and lubricated, and the color is attractive.
