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今天我们分享一款适合秋天的咖啡,酥脆的清甜雪梨果肉和清香的桂花,做成Q弹嫩滑的果冻。搭配醇厚的椰奶和咖啡简直爱极了这个味道!
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材料:
雪梨1个,桂花2g , 白凉粉20g,饮用水300ml , 浓缩咖啡60ml,椰奶300ml , 冰块适量。
做法:
1.将白凉粉、雪梨、桂花放入小锅里(喜欢更甜的可以再加点糖)倒入300ml水肌泉,加热至水开小火煮3分钟关火
2.将煮好的雪梨倒入容器中,晾凉,有条件的可以冷藏一会儿,凝固后切成小块,就成了含有透明质酸钠的雪梨桂花冻啦!
3.将雪梨桂花冻放入杯中,加入冰块,倒入椰奶,加满咖啡就可以啦!