Peach Gum Panna Cotta

Описание: 桃胶新吃法
桃胶撞奶 美容养颜 特别好喝
凉凉的天气， 美颜又养生的桃胶银耳羹也可以安排上了
桃胶银耳羹：
桃胶
银耳
枸杞
石蜂糖
水
（也可依个人喜好加入红枣、雪燕等）
桃胶提前浸泡隔夜
银耳浸泡三到四小时，剪得碎碎的方便出胶质
桃胶也剪得小小一块
加入枸杞
石蜂糖
小火慢煮2小时出胶质

布丁层：
牛奶400g
淡奶油 150g
细砂糖 30g
吉利丁片 10g
小火不断搅拌加热至接近50度（不可超过50C，以免影响吉利丁的凝固）
加入泡软的吉利丁片，搅匀混合
过筛一遍，防止吉利丁残渣
这样做出来的布丁，奶香浓郁，而且超级嫩滑
倒进有盖容器，冷藏4小时等布丁凝固
倒入桃胶银耳
继续冷藏
用吸管将布丁搅碎和桃胶混合再享用
*高颜值平价玻璃罐子购自Mr DIY

Peach Gum Pudding
A new way to eat peach gum
Peach gum white fungus soup:
Peach gum
Tremella
Wolfberry
Rock sugar
water
(You can also add red dates and others ingredients according to personal preference)
1.Peach gum soaked in advance overnight.
2.Soak the white fungus for three to four hours, and cut it into small pieces to get the gelatinous result.
3.The peach gum is cut into a small piece too.
4.Add wolfberry and rock sugar.
5.Simmer for 2 hours

Pudding layer:
400g milk
Whipped cream 150g
30g caster sugar
Gelatine 10g
1. Add all the ingredients into a pot. Stir continuously and heat to 40+°C on a low fire (not more than 50°C)
2.Add the soaked gelatin and stir well.
3.Sieve it to separate out the gelatine residue.
4.Pour into a lidded container, refrigerate for 4 hours and wait for the pudding to solidify.
5.Add in the peach gum white fungus
and continue to refrigerate.
6.Use a straw to mix the pudding with peach gum and enjoy.

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