Italian cheese

Overview

This cheese, which uses gelatin sheets as a coagulant, is actually blancmange, which is much easier to make than ice cream. There is no need to take the whipping out of the refrigerator again and again, and there is no need to pre-cool the refrigerated barrel beforehand. Heat, stir, refrigerate, and the rest just requires a little patience. Italian cheese should be the basic version of cheese, flavored only with herbs and nothing else. What catches the eye is all the fruits embellished on the surface. There are only a few loquat fruits at the moment. Although they cannot produce a colorful display, they are still colorful enough.

Tags

• snacks
• dessert
• children
• afternoon tea
• loquat pulp
• vanilla pod
• whipping cream
• fine sugar
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour milk and caster sugar into the pot

   

3. 3 Cut the vanilla pod open, scrape out the seeds, and put the seeds and pods into the pot together

   

4. 4 Heat over low heat and stir

   

5. 5 Pour the light cream into the pot and stir evenly

   

6. 6 Lihuo

   

7. 7 Soak the gelatine sheets in ice water until soft, take them out and squeeze out the water

   

8. 8 Add to milk and stir until completely dissolved

   

9. 9 Remove the vanilla pods without

   

10. 10 Put together a basin and stir in ice water

    

11. 11 The liquid gradually thickens

    

12. 12 Pour into a container and refrigerate until solidified

    

13. 13 Arrange loquat pulp on the surface

    

14. 14 Garnish with mint leaves and serve