6 desserts especially suitable for summer, cool and relieve the heat, adults and children love to eat, stronger than ice cream drinks

1. [Red Dragon Fruit Jelly]

The jelly made of red heart dragon fruit has a high appearance and a particularly attractive color, and the dragon fruit jelly made of pure natural fruits does not contain colorants and sweeteners, etc., and the natural and gorgeous colors are irresistible. Eating such a bowl of red dragon fruit jelly on a hot summer day is pleasant, and the heat disappears.

【Ingredients】1 red dragon fruit, 30 grams of white powder, 30 grams of sugar, 600 ml of water

1. There are two varieties of dragon fruit on the market, one is red-skinned and red-fleshed, and the other is red-skinned and white-fleshed, which are essentially dragon fruits. Jelly made from red-skinned red-fleshed dragon fruit has a bright red color and is very beautiful. It is recommended to make jelly or use red-skinned and red-fleshed dragon fruit.

2. Peel the dragon fruit and cut it into small pieces. Pour 750ml of water into a cooking pot, add 30g of granulated sugar, and bring the granulated sugar to a boil and melt.

3. Add 30 grams of white jelly, the ratio of white jelly and water is 1:20, that is to say, 30 grams of white jelly corresponds to 750 ml of water, if you want the jelly to taste harder, you can reduce the amount of water. Bring the powder, sugar and water to a boil.

4. Put the diced red dragon fruit into the container, pour in the boiled cold powder water, cool until completely solidified and then pour out. After cooling, put it in the refrigerator and cut it into small pieces when eating. The jelly can be tasted as is, or it can be poured with milk.

2. [Egg Flower Crystal Cake]

Teach everyone to use an egg to make a Michelin-grade crystal egg cake with a full aroma of eggs.

[Ingredients required]: 300 grams of water, 40 grams of white powder, 20 grams of sugar, one egg, 250 grams of milk

1. Pour water into the pot, add the white jelly and sugar, and stir while cooking to let it dissolve well.

2. Bring to a boil for 1 minute and turn off the heat. Beat the eggs and pour them into the pot slowly, also need to stir while pouring, the hot white jelly will soak the egg droppers.

3. Place and solidify, then put it in the refrigerator, prepare another pot, pour the milk into the pot, add white jelly and sugar, and boil over low heat. Pour it into the egg drop soup that has solidified, turn it over and take it out after it solidifies at room temperature, or you can put it in the refrigerator. Crystal clear, full of egg aroma.

Three》【Two-color custard】

Two-color custard, sweet to relieve the heat, cool and delicious, you can eat 4 flavors in one bowl, there are soft and glutinous small glutinous rice balls, with sweet honey red beans, soft and glutinous sweet, just right, the color of the two-color custard is fresh and good-looking, melts in the mouth, I enjoy it too much! And the ingredients are very rich, the color is very attractive, and you will be attracted by its super high appearance when you hold it in your hand, and children can't put it down.

Ingredients: 80 grams of purple sweet potato, 720 ml of milk, 40 grams of gelatin slices, 45 grams of sugar, 5 grams of matcha powder, 130 grams of glutinous rice flour, 20 grams of tapioca starch, 100 ml of warm water

1. Peel the purple sweet potato, cut it into thin slices, and steam it in a pot across the water; Put the steamed purple potatoes in a wall breaker, add 2 tablespoons of sugar, 320 ml of pure milk, and whip into a delicate purple potato milk paste. The beaten purple potato milk paste is filtered into the milk pot, and the thinner the milk paste, the better the coagulation.

2. Cut the gelatin slices into small pieces and put them in a bowl, add ice water and soak for about 10 minutes; Cook the milk paste to about 60 degrees, squeeze out the soft gelatin slices, add it, stir and melt it with residual temperature; Finally, filter it into a square mold container, let it cool at room temperature, and then put it in the refrigerator to refrigerate and solidify for about 6 hours.

3. Let's make a matcha-flavored one again. Pour 5 grams of matcha powder into the milk pot, melt with a small amount of milk, add 400 ml of pure milk, stir thoroughly, heat to about 60 degrees, put in the gelatin slices that are soft, stir until melted, pour it into a container, and let it cool and refrigerate to fix the type.

4. Finally, let's make glutinous rice balls. Mix 130 grams of glutinous rice flour with tapioca starch, add warm water, mix into small particles, and knead into a non-sticky dough. Place on a cutting board and roll into long strips and cut into pea-sized strips;

5. Finally, rub it round, put it in the crisper box, and sprinkle some dry powder to prevent it from sticking together. Boil water in a pot, add glutinous rice balls, stir to prevent sticking to the bottom of the pot, cover the lid and boil, the balls become transparent, float up, take out the ice water, and finally take out the water and drain the water for later use

6. The custard was refrigerated overnight, and it was solidified, and it was taken out and cut into small squares with a knife. Next, start assembling: the meatballs are first added with honey red beans, then with glutinous rice balls, plus two-color custard, and finally poured in pure milk, and you can eat.

Four》【Milk Mango Pudding】

Mango jelly pudding is a Western-style dessert with a sweet and soft taste and a very bright color, which is both delicious and beautiful. And I make it at home, clean and hygienic with zero additives.

Ingredients: 300 grams of mango, 400 ml of pure milk, 30 grams of honey, 30 grams of caster sugar, 20 grams of gelatin slices, 5 ml of lemon juice, pudding cup

1. Soak 10 grams of gelatin slices in cold water to soften, take the milk pot and add 200ml of pure milk, don't turn on the fire first, put the soft gelatin slices in the milk, add the white sugar, and then turn on low heat and slowly heat it, melt the gelatin slices and sugar completely, stir the milk constantly in the process, so that it can be completely integrated, turn off the heat and let it cool for a while, drop in the lemon juice and stir evenly.

2. Wash the pudding cup, the water in the pudding cup must be wiped clean, pour in the boiled milk, as long as you pour almost half of the cup. Keep the other half for the mango layer and chill in the refrigerator for 90 minutes to allow it to solidify

3. Cut the mango in half, cut the flower knife, divide the mango flesh into two parts, and use the corners to squeeze the mango juice, and prepare the intact mango flesh for the final decoration

4. Prepare the food processor, put another 200ml of pure milk and mango pulp, add honey, stir evenly with a food processor and pour out, completely melt 10 grams of gelatin slices through hot water, pour the melted gelatin liquid into the mango puree and stir well, take out the milk layer pudding that has been solidified in the refrigerator, pour it into the mango layer and put it in the refrigerator to solidify for about 90 minutes, take it out, put in the mango pulp prepared in advance to garnish, and the milk mango pudding is done.

Five》【Purple Sweet Potato White Fungus Soup】

Purple sweet potato is rich in anthocyanins, white fungus is rich in gelatin, and after simmering with rock sugar, it is a beautiful nourishing beauty dessert, moist and thick, and the eyes also like it!

Ingredients: 2 purple potatoes, 1 white fungus, 150 grams of rock sugar, appropriate amount of water

1. Soak the white fungus for 2 hours in advance, then wash and pick small pieces.

2. Put it in a health pot, add 1.5 liters of water and bring to a boil and simmer for 20 minutes.

3. Peel the purple potatoes and cut them into small pieces, put them in a health pot and continue to simmer for 10 minutes.

4. Finally, add rock sugar and stir to dissolve.

Six》【Yellow Peach Syrup】

Yellow peach syrup is a good choice for you, the tempting yellow peach flesh color and sweet sweet syrup make you feel that the world instantly becomes cute! Eating it has a feeling of sweetness and coolness, and the heart is flying.

Ingredients: 500 grams of yellow peaches, 100 grams of rock sugar, appropriate amount of purified water

1. Peel and wash the yellow peaches.

2. Cut into small pieces, put them in the pot, and then pour in an appropriate amount of water, about a ratio of 1:3.

3. Bring to a boil over high heat, then turn to low heat and simmer for 20 minutes.

4. Finally, add rock sugar and cook for 3 minutes until melted.