Sakura Coconut Strawberry Milk Jelly

Sakura Coconut Strawberry Milk Jelly
Hansui Tang (Alyssa)
Over six years of baking experience
FCCLA Pastry and Baking Competition Awarded

Ingredients

Strawberry
Milk
Unflavored Gelatin Powder
Purified Water
Sugar
Coconut Milk
Hot water / Hot Sprite
Lemon Juice
Salt-pickled Sakura

170 g
420 g
20 g
80 g
50 g
120 g
250 g
5 g
8 – 10 pc


First Layer:

Strawberry
Milk
Unflavored Gelatin powder
Purified water
Sugar

120g
200g
5g
20g
15g

Second Layer:

Strawberry
Milk
Unflavored Gelatin powder
Purified water
Sugar

50g
220g
5g
20g
15g

Third Layer:

Coconut milk
Milk
Unflavored Gelatin powder
Purified water
Sugar

120g
100g
5g
20g
10g

Last Layer:

Salt-pickled Sakura
Hot water / Hot Sprite
Unflavored Gelatin powder
Purified water
Lemon Juice
Sugar

8-10
250g
5g
20g
5g
10g

Process

Step1 (First Layer)

Place the strawberries and milk into a food processor and process until smooth.

Step2

Strain through a sieve to remove the strawberry seeds.


Step3

Place a big glass bowl into the water filled deep pot, pour the strawberry milk into the bowl and wait until boiling.

Step4

Soak gelatin water in a bowl of purified water, stirring well to combine. Prepare the containers (for 8 pcs 150g jelly)

Step5

Pour the strawberry puree into a 1-liter mound and place in the fridge for 1 hour until set.


Step6

Prepare the second layer strawberry milk jelly 20 minutes earlier, repeat step1-5.

Pour the second layer and wait for another 40 minutes.

Step7

For the third layer, combine the mike and the coconut milk, put into microwave and heat for 2 minutes.

Mix the unflavored Gelatin powder, sugar, coconut milk, and purified water.  place in the fridge for 1 hour until set.

Step8

For the last layer, soak the salt-pickled Sakura with wash water for four times.


Step9

Combine the unflavored Gelatin powder with purified water, put sugar and hot water to cool down.

And mix lemon juice (or heated sprite for a better flavor)  place in the fridge for 1 hour.

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