How to make milk rose cake?

Ice milk

Milk120g

Sugar 5g

Condensed milk 7g

4g cream

Rubber powder10g

Rose jelly

Water 200 grams

20 grams of sugar

6-7 dried roses

Rubber powder10g

The method of milk rose cake

1. milk jelly: firstly, fully soak gelatin powder in ice water for about 5 minutes, and then heat and liquefy it for later use. Secondly, mix and heat the milk, condensed milk, whipped cream and sugar until they are all melted, and then turn off the fire and cool. Pour in liquefied gelatin and stir thoroughly. Pour it into a fresh-keeping box with a thickness of about 0.4cm, take it out and put it in the refrigerator 15 minutes.

2. Rose jelly: First, fully soak the gelatine powder in ice water for about 5 minutes, and then put it into water for heating and liquefaction. Secondly, the sugar and water are mixed and heated until the sugar is completely melted, the rose is put into a sieve, boiled in sugar water for 1-2 minutes, and then the sieve (rose) is taken out. After the sugar water is cooled, pour in liquefied gelatin, stir well, pour in frozen milk jelly (about 0.6㎝ thick), sprinkle dried broken roses evenly on the surface, and then put it in the freezer of the refrigerator.