Health benefits
White sugar: low protein
Ingredients
Cream cheese ( 70g ) | Lanxiangzi ( 3 tsp ) |
Cookie crumbs ( a small pack ) | Milk ( 150g ) |
Gelatine tablets ( 8g ) | Cocoa powder ( appropriate amount ) |
Coconut Silk ( appropriate amount ) | White sugar ( appropriate amount ) |
How to make orchid cheese mousse jelly
1. Soak orchid seeds in hot water and set aside for later use
2.Soak the gelatine slices in cold water until soft, and set aside for later use
3. Melt the cream cheese and milk in a small pot and stir continuously.Anti-stick bottom (turn on low heat to avoid boiling, which may cause oil and water to separate)
4. After melting all the cream cheese, add the previously softened gelatine flakes and sugar and continue stirring to avoid boiling (same principle as above)
5.Pour the soaked orchid seeds into a small pot and continue stirring to avoid boiling.Stir thoroughly and then turn off the heat (same principle as above)
6.Crush the cookies
7.Put the biscuit crumbs into the cup and compact them with a spoon
8.Pour in the cooked milk paste, wait for it to cool and put it in the refrigerator for 2 hours
9.After refrigeration, sprinkle cocoa powder on the surface for decoration
10.After sprinkling the cocoa powder, sprinkle some shredded coconut powder for decoration
11.Put the milk paste in any container, according to personal preference
12.Let’s take a group photo
13.The portion served in a bowl I didn't put biscuit crumbs because I wanted to try how it tastes with and without biscuit crumbs
14.It’s time to eat
Tips
When cooking the milk paste, remember not to boil the milk paste.Cook it over low heat, otherwise the oil and water will separate, affecting the appearance and taste!
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