White jelly version of papaya custard

Overview

The papain in papaya can decompose fat into fatty acids, which is beneficial to the body's digestion and absorption of food, and has the effect of strengthening the spleen and digesting food. The combination of papaya and milk is a great beauty product.

Tags

• dessert
• afternoon tea
• summer recipes
• papaya
• white jelly
• white sugar
• milk

Ingredients

Steps

1. 1 Cut the papaya in half and scoop out the seeds. This cutting method is easier to dig out seeds, but the disadvantage is that they are not stable, so it is recommended to use the second step of cutting method.

   

2. 2 This cutting method is to cut off the top cover and then hollow out the melon seeds. In order to lay the papaya flat, you can cut a small plane at the bottom, which will not affect the appearance of the finished product. I did it once before, using this cutting method, but it was very hard to remove the seeds, so I used the previous method this time. Practice has proved that the previous method is not good.

   

3. 3 Pour the milk into the milk pot, add the white jelly, and cook until small bubbles form on the edge of the pot, stirring constantly.

   

4. 4 After it cools down a bit, pour it into the papaya. Note that the condensation temperature of the white jelly is relatively high and can condense at room temperature, so the milk liquid should not be allowed to dry for too long. If you are not afraid of boiling the papaya, remove it from the heat and pour it into the papaya.

   

5. 5 My papaya is not laid flat and there are a lot of things on it... Try to pour the milk mixture until it is level with the cut surface of the papaya, otherwise it will be very unrefined after cutting and affect the appearance.

   

6. 6 Cut into pieces and serve. The aroma of papaya, the smoothness of milk, and the coolness of ice are perfect for summer.