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🌷Jasmine tea jelly🌷
300 grams of Hu tea (mulberry leaf and jasmine flavor), 7 grams of gelatine, water chestnut popping beads, and jasmine flowers
🌷Jasmine custard🌷
500g milk, 10g dried jasmine flowers, 40g caster sugar, 200g light cream, 12g gelatine
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💛How to do it💛
1⃣️Dried jasmine flowers + milk, cover with plastic wrap and refrigerate to soak overnight
2⃣️Strain out the jasmine milk + sugar + whipped cream and cook over low heat until warm, add the soaked gelatine and stir evenly
3⃣️Strain, pour into a cup and refrigerate for 4 hours
4⃣️Pour mulberry leaf jasmine tea into the pot and cook over low heat until warm, add soaked gelatine and stir evenly, pour into the refrigerated jasmine custard and refrigerate until solidified
5⃣️Take out the refrigerated jasmine milk jelly and decorate it with water chestnut popping beads and jasmine flowers.