Italian cheese
By VicentaLakin
This glitting cheese as a condenser is actually frozen milk, making it much easier than ice cream. It is not necessary to extract the disturbance from the refrigerator once in a while, nor does it require pre-cooled drums. Heated, mixed, refrigerated, the rest just needed a little patience. Italian cheese, it's supposed to be the base cheese, with only vanilla, nothing else. And those who are able to take away the eye, they shall be given fruit of the surface. There are only a few of them, but they're not colorful enough。
Recipe Recommendations
- gelatin tablets 5 grams
- milk 120 grams
- fine sugar 30 grams
- vanilla pod 1/3 root
- light cream 120 grams
- loquat pulp appropriate amount
- sweetening
- skills
- several hours
- simple
Steps for Italian cheese
1
Use the material
2
Milk and sugar in the pot
3
The vanilla is cut open, the seeds are scraped, and the seeds are put together
4
The fire heats up, stirs up
5
Put the cream in the pot and mix it evenly
6
Fire
7
The glitting tablets were soaked with ice water, they were extracted and dried up
8
It's in the milk
9
Get the vanilla. No need
10
Sitting in the ice water
11
It's getting thicker
12
Down into the container, into the freezer to condensate
13
On top of the surface, curry
14
A bit of mint leavesItalian cheese Make Tips
If you don't have vanilla beans, you can substitute them with vanilla powder. Alternatively, you can omit it entirely. Feel free to vary the fresh fruit topping based on what you have available. The liquid does not need to be boiled; simply heat it to 40-50 degrees Celsius.