Papaya milk jelly

1. Prepare all the raw materials;

2. Clean the surface of the papaya, cut off the head, use a small spoon to scoop out the papaya seeds, and set aside for later use;

3. Weigh 100g of light cream and 150g of milk, add 20g of powdered sugar, stir well. I added water to the papaya and poured it out. I weighed the water and it weighed around 235g, so I added 250g of milk;

4. Soak the gelatin powder in an appropriate amount of cold boiled water, swell it completely, dissolve it in heat-insulating water, and add it to milk;

5. Place the bowl for milk in a boiling pot and simmer the milk over water until it reaches around 80 ℃;

6. Take it out and let it air dry for a while;

7. Pour the milk into the papaya cup;

8. Cover the lid, fix it with a toothpick, and refrigerate it in the refrigerator;

9. Refrigerate for at least 3 hours until the milk solidifies, then take out the slices and enjoy~