Cherry and osmanthus pudding

1

Pore the cherries first.

2

Put in the conditioner.

3

Add appropriate amount of mineral water and 3 grams of sugar to it, and beat on low speed until liquid.

4

Remove and filter into a cup.

5

After the cherry juice settles, skim off some of the floating foam, add 3 grams of sugar to the osmanthus sauce, brew it with 70ml mineral water, add 1 tablespoon of fish glue juice and stir well.

6

Mineral water and pure water can be used when making.

7

Scoop out 2 grams of fish glue powder into a glass container.

8

Brew with 3 times boiling water.

9

Stir the fish glue liquid with a spoon and melt it completely.

10

Spoon 1 tablespoon into the cherry juice and stir well.

11

Stir well.

12

Tilt it on an iron box rack.

13

Add 5 grams of sugar to the milk and stir well, scoop a spoonful of fish gelatin juice and pour into the mixture, and place it obliquely on the other side of the rack.

14

Finally, put them together in the refrigerator and refrigerate for half an hour. After half an hour, repeat this method again to complete the process.

15

After setting, remove it from the refrigerator, use the microwave to heat and disinfect a wet towel, cover it on the cup for 5 seconds, and the mold can be reversed.

16

Then serve on the table and serve.

1. Ingredient selection is vital; be sure to purchase high-quality, high-purity gelatin powder. 2. Sanitization is key. All utensils must be boiled in water for 5 minutes, and work surfaces must be disinfected with alcohol of at least 75% concentration. Bottled mineral or purified water should be opened immediately before use. 3. You may create various shapes as you please, as there are no strict requirements. Choose cups that are wider at the top and narrower at the bottom to facilitate easy demolding. 4. The amount of gelatin powder or gelatin sheets should be appropriate; do not use too much. The finished product is best when slightly soft, similar to silken tofu. High-quality gelatin powder dissolves thoroughly without forming lumps, turns liquid when mixed with water, and sets well without requiring a large amount. 5. Flavors can be chosen freely, such as milk, coffee, orange juice, blueberry juice, mint liqueur, cherry juice, or pomegranate juice—feel free to be colorful and creative. You can also add some fruit pulp or pieces.