IngredientsIntroduction

Milk Pudding:Milk200 gramsLightCream240 grams, 2 gelatin sheets, 80 grams of fine sugarLemonLemon Syrup:Lemon juice80 grams, the amount of zest from one lemon

Milk Pudding Preparation Steps:

1. Soak 2 gelatin sheets in cold water and keep ready.

2. Pour 200 grams of milk and 240 grams of light cream into a saucepan, add 50 grams of fine sugar, heat over low flame until the sugar dissolves, then turn off the heat.

3. Place the soaked gelatin sheets into the hot pudding liquid and stir until they dissolve completely.

4. Cool the pudding liquid in cold water to cool down.

5. Pour the cooled pudding liquid into clean pudding molds, cover, and refrigerate until set.(Alternatively, place in the freezer to set quickly, saving time)

6. Wash the surface of the lemon with salt, dry it, and use a vegetable peeler to remove the zest, then chop it finely.

7. Squeeze 80 grams of lemon juice and add 80 grams of fine sugar, along with the chopped zest.

8. Heat over low flame until the syrup boils vigorously, then turn off the heat.

9. The finished lemon syrup will be a light yellow color and thicken as it cools.

10. After the syrup has cooled, pour an appropriate amount over the set pudding.

11. Refreshingly cool, tangy and sweet to taste.