Blueberry Cheese jelly(lan mei zhi shi dong )

Blueberry Cheese jelly

Introduction:

"Blueberry season brings a sweet and sour, ice cold dessert, which is very suitable for this hot season in summer ~ ~"

Production steps:

Step 1: prepare the materials, wash the blueberries, drain the water, take out the cream cheese in advance and soften it in the refrigerator;

Step 2: soften the gelatine tablets with cold milk;

Step 3: put the cup into hot water, heat insulation and stir until it dissolves;

Step 4: Add 20 grams of sugar into the blueberry and put it into the blender;

Step 5: beat into blueberry paste, pour into milk pot, cook over low heat, and stir until thick;

Step 6: add softened cream cheese into the cooked blueberry paste, and stir until the cream cheese and blueberry paste are blended;

Step 7: add the milk liquid of gilding tablets;

Step 8: stir well and refrigerate;

Step 9: put the egg bowl with animal light cream in ice water, add 10 grams of fine sugar and stir well;

Step 10: whisk the animal cream to 6 to 7 to keep the texture;

Step 11: pour the whipped cream into the blueberry paste and stir it up and down with a silicone scraper;

Step 12: pour it into the mold, freeze it in the refrigerator for 4 hours, and then take it out for demoulding;

Materials required:

Blueberry: 85g

Cream cheese: 100

Animal light cream: 60g

Milk: 20g

Fine granulated sugar (for blueberry): 20g

Fine granulated sugar (for light cream): 10g

Gilding tablets: 3.5g

Note: Xiao Jishi: 1. It's frozen, not refrigerated, or the layer that can be frozen up; 2. It's easier to demould with silica gel mold; 3. Boiled blueberries can be boiled out of pectin, which can be better absorbed.

Production difficulty: ordinary

Process: mixing

Production time: several hours

Taste: Fruity

Chinese PinYin : Lan Mei Zhi Shi Dong