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
170g
Milk 420 g
Unflavored Gelatin
Powder
20 g
Purified Water 80 g
Sugar 50g
Coconut Milk 120g
Hot water / Hot Sprite 220g
Lemon Juice 5g
Salt-pickled Sakura 8-10pc
Serving 8

STEPS

Step 1 (First Layer)

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

Step 2

Strain through a sieve to remove the strawberry seeds.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Pour the second layer and wait for another 40 minutes.

Step 7

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.

Step 8

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

Step 9

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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