Papaya Milk Jelly
Overview
Using fruits to make desserts can have many beautiful shapes, and the finished product should not only taste delicious, but also look good. Generally, when using fruit to make pudding or panna cotta, you need to wait for the pudding liquid to cool down before adding it to the fruit. This can prevent the fruit from being cooked and affecting the taste. Some people don't like to eat papaya because they think it tastes unpleasant. Of course, when choosing papaya, don't choose overripe papaya; otherwise, the papaya will taste sour. The best choice for making papaya custard is Hawaiian papaya. It is small and easy to sit in the bowl, and the poured milk is not easy to spill. If a papaya is too big to be fixed in its place and cannot be eaten in one day, some friends who don’t like to eat papaya can try to eat papaya in this way. It is definitely a different taste to be able to eat fruit and taste dessert.
Tags
Ingredients
Steps
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Soak the gelatin in ice water in advance, add sugar to the milk and heat it in the microwave to 40-50 degrees for about 1-2 minutes.
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After the milk is heated, take it out of the microwave and stir the fine sugar at the bottom until it melts. Squeeze out the excess water from the gelatine and add it to the milk. Stir until it melts and wait for it to cool down.
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Wash the papaya and cut off the top.
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Use a small spoon to hollow out the papaya seeds.
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Pour the cooled milk liquid into the papaya.
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Pour the milk nine-tenths full.
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Cover the top of the cut papaya, secure it with toothpicks, and refrigerate for 2-3 hours until solidified.
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Take the papaya out of the refrigerator, open the top of the papaya, and shake it gently if there is no liquid in the custard.
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Cut the papaya in half.
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Finally cut into chunks and serve.
