1. Add 15 grams of isinglass powder and 75 grams of cold water into the container and stir evenly. The insulated water in the container will melt the isinglass powder into isinglass solution for later use. Put 35 grams of white sugar into a measuring cup, add 75 milliliters of hot water, stir to melt, add 75 milliliters of extracted coffee (20g coffee bean powder extract), then pour into 450 grams of milk, mix well, add vanilla extract, mix well, then pour in isinglass Mix the liquid well, sieve and pour it into the mold. If there are any bubbles on the surface, use kitchen paper to remove the mold. Put the mold in the refrigerator for about 1 hour.
2. Add 8 grams of isinglass powder and 40 grams of cold water, mix well and melt in heat, 20 grams of white sugar and 60 milliliters of hot water, mix well, add 60 milliliters of extracted coffee (15g coffee bean powder extract), then pour in the isinglass liquid and mix well. Remove the mold from the refrigerator, pour the coffee on the almost completely solidified latte pudding, and then put the mold in the refrigerator to freeze and shape
3. The platinum silicone mold is easy to demold, and the plate is decorated with whipped cream and coffee beans, and a refreshing and cool coffee dessert is completed.
