Main ingredients:
Instant coffee: 70g; Gelatin powder: 1g.
Auxiliary materials:
Fresh milk: 70ml; Cherries: 50g; Pure gelatin powder: 1g.
Ingredients:
Fine granulated sugar: 15g; Osmanthus sauce: 15g; Sugar: 10g; Mineral water: 80ml.
Flavor: Milk; Technique: Other; Time: One hour; Difficulty: Normal.
Detailed steps for making Cherry Osmanthus Pudding
Remove the cherry pits first.
Put them in a blender.
Add an appropriate amount of mineral water and 3g sugar, and blend into a liquid at low speed.
Filter the mixture into a cup.
After the cherry juice settles, skim off some of the foam, add 3g sugar to the osmanthus sauce, and mix with 70ml mineral water. Then add a tablespoon of gelatin juice and stir well.
Mineral water or purified water can be used in the process.
Scoop 2g of gelatin powder into a glass container.
Add 3 times the amount of boiling water.
Stir the gelatin liquid with a spoon until it is completely melted.
Scoop a tablespoon into the cherry juice and mix well.
Mix well.
Place it diagonally on an iron rack.
Mix 5g sugar with milk, add a spoonful of gelatin juice, and then place it diagonally on the other side of the rack.
After half an hour in the refrigerator, repeat the process again to complete the pudding.
After the pudding is solidified, take it out of the refrigerator, use a damp towel to heat it in the microwave for 5 seconds, and then unmold it.
Then it can be served.
