Cooking Steps

1. 

   Step1:Soak the gelatin in cold water. Tips - half. Each small piece of a small piece into the water; I have a fool before throwing into the water together. I can't melt behind a lump.

2. 

   Step2:I'm sorry that I didn't take the photo step to continue - heat the milk with warm water (controlled at the best temperature of 4050 ℃. The best temperature for the gelatine tablet to melt). Then put the soft gelatine tablet in it. Stir it with a spatula until it all melts. Let it cool.

3. 

   Step3:Whisk together the sugar and cream until they are half flowing. Do not harden them. Tip - tilt the container to see if it flows. The flow rate is about the same as honey.

4. 

   Step4:Beat up the puree. Put the puree into the cold milk. Then pour in the cream. Mix well. Squeeze into juice. Also can filter out the fruit dregs; but I love the feeling of a little fruit grain.

5. 

   Step5:Pour it into the container. Put it into the freezer. It may take 4 hours for the container. The time for the container to be small is short. Technique - do it at night. The next day is absolutely OK.

6. 

   Step6:Skill - like different fruit tastes. Can split the milk with gilding in half. Mix another fruit. Or melt chocolate. It can be like me. Two flavors at a time. It can also be partially frozen and then poured into the second one.

7. 

   Step7:You can put some frui

8. 

   Step8:Set the plate as you like.