How to make Hydrangea and Calpis Gelatin Dessert
240 milliliters hot water (about 80 degrees C)
40 milliliters shaved ice syrup, melon flavor
80 milliliters shaved ice syrup, blue hawaii flavor
Tiny dab red food coloring
15 grams powdered gelatin
100 milliliters calpis concentrate
200 milliliters milk
100 milliliters hot water (about 80 degrees C)
8 grams powdered gelatin
3 tablespoons lemon juice
First start by making the hydrangea gelatin. Divide 240 milliliters hot water between three separate trays. Dissolve 5 grams powdered gelatin into each tray. Mix 40 milliliters melon flavored shaved ice syrup into one tray and 40 milliliters blue hawaii flavored syrup in another tray. Combine 40 milliliters blue hawaii syrup and red food coloring into the third tray. Mix well. Refrigerate the trays until firm.
To prepare the calpis gelatin, Combine hot water with powdered gelatin and dissolve completely. Add in calpis concentrate, milk and lemon juice. Pour into glass cups and refrigerate until firm.
Once they are firm, take out the trays of gelatin. Cut into 5 mm cubes.
Put the hydrangea gelatin cubes on top of the calpis gelatin. Decorate with silver sprinkles.
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