If the viral corn latte was a dessert, it’d be this. Light yet decadent, this is the perfect summer dessert.

glad it come out great...so simply good! :ohyeaah

Very simple and quick dessert that is not too sweet.

Mint jelly is only green by adding food coloring. The amber color is the natural color. It may be darker if cooked too long. #GlobalApron 2024

#goldenapron#post_20

yum!

#king1) In a pan add 2teaspoon strawberry giliten jelly and water in a pan and boil for 5-7 mins. And let it cool at room temperature and pour 1layer in it to a glass and let it set in fridge for about 30mins.2) Take 1teaspoon giliten , 1/2cup milk, 1/2cup water and 2-3 tablespoon sugar and let it boil in a pan for 5-7 mins and let it cool on room temperature and now add 1layer of the jelly prepared.3) Take 1teaspoon giliten,1cup water,1teaspoon chia seeds and 2-3 tablespoon sugar boil them in a pan for 5-7 mins. Now cool on room temperature and add this layer to your glass. Now let it set for 10-15 mins.4) Take a pan and add 1cup milk, 2tablespoon corn flour, 1cup mango pure and 1tablespoon sugar and stir continuously until thickens. And cool on room temperature now in the glass add few chopped almonds and pistas now add fill the left out glass with the mango mousse.5) Now on top add chopped mangoes to garnish! Enjoy! - Rashmi Tyagi

Kanten is similar to Agar Agar but its texture is different. The advantage of using Kanten and Agar as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango. Those fruits break down the protein found in gelatine and prevent the jelly from setting. This doesn’t happen to Kanten and Agar jelly because they are mostly fibre not protein. Also once set, Kanten and Agar jelly won’t melt at normal temperature.

One of my favorite dessert. I’ve got the recipe from my mom and I’ve tried to improve it just little things.

these are so friggen good . :-) :cookie :hungry