food
Cream cheese135g, milk 250g, fine sugar 25g,
Gelatine tablets 15g, half a slice of lemon.
step
1. Cream cheese is softened at room temperature in advance (it can also be softened with warm water at low room temperature), and gelatin tablets are soaked in pure water to soften.
2. Put the cream cheese into the milk pan, pour in the fine sugar, stir with a manual whisk until smooth, squeeze in the lemon juice and continue to stir evenly.
3. Add a small amount of milk to the cheese several times, stir evenly with an eggbeater each time, and then add it again, so that the milk and cheese can be better blended until all the milk is added.
4. Put the milk pan on a stove that can be heated, and stir the cheese paste in the pan with an eggbeater while heating on a small fire, so that the cheese paste can be delicate and flawless.
5. Just heat it to 40℃-50℃, and the temperature shall not exceed 60℃, otherwise it will affect the curing effect of gelatin.
6. Remove the pan from the fire, control the water content of the soaked gelatin tablets, pour them into the cheese paste and stir until they are completely melted.
7. Pour into a silicone mold. If there is no mold, you can directly pour it into the bowl, put it in the refrigerator 1-2 hours, and take it out for demoulding.