Fruity Jelly with Ginger crème Brulee | Hong Kong recipe

It is a good recipe for chef, as it is easy and low cost. Don't just provide a jelly or ice-cream in to your customer any more.Take a trial and make it for your dears

Preparation

1. Boil milk with Carte D'OR Crème Brulee Mix and ginger juice, mix with cream, pour into a bowl and refrigerate

2. Dissolve Carte D'OR Pure Gelatin, add peach puree when cooled, then refrigerate, as garnish

Amount	Name
135g	Carte D'Or Pannacotta Mix
120g	Ginger juice
440g	milk
440g	Cream
1000ml	Hot water
100g	Peach Puree
130g	CARTE D’OR Gelatine