Health benefits
Yogurt: low protein
Butter: low protein
Ingredients
Anchor Cheese ( 250g ) | Egg yolk ( 70g ) |
Granulated sugar ( 60 grams ) | gelatin ( 15 grams ) |
Yoghurt ( 20g ) | Lemon juice ( 20g ) |
| Evaporated milk ( 300g ) | Blueberry jam ( 10g ) |
finger biscuits ( 100g ) | Butter ( 20g ) |
Milk ( 80g ) | Water ( 20 grams ) |
How to make blueberry cheese
1.Put Anjia cheese in the microwave until soft.Add milk and stir evenly.Sieve it once and there will be no granules
2. Stir egg yolks and sugar quickly until slightly fluffy
3. Soak the gelatine in advance Cold water.Completely soften.20 grams of water: 20 grams of sugar.After boiling, add it while stirring.Add gelatine to the egg yolk until completely melted
4.After cooling, add lemon juice.Stir evenly
5.Add the egg yolk to the cheese.Add the yogurt.Stir evenly
6.Crush finger biscuits.Butter Melt in water.Put the two together and stir evenly.
7. Add it to the mold and compact it.Refrigerate Five minutes.Take out and set aside
8.Beat evaporated milk.
9.Add the fillings in portions.Stir evenly
10.Fix the mold and smooth it out.Use blueberry jam on top to squeeze out strips.
11.Use a toothpick to draw circles between two horizontal bars to achieve this effect.Then freeze for 2 hours.
12. Take out the film and cut into pieces.Apply a layer of lychee sauce on top.The color will look better
Tips
1.The amount of lemon juice can be adjusted according to the adjustment.The same goes for the sweetness.2.The sugar water must be boiled.In order to sterilize the egg yolk in the soup, it must be stirred quickly.Otherwise, the egg yolk will be cooked
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