Fruit cysts, these small treasures hidden in fruits, can not only be consumed directly, but also transformed into various tempting desserts, bringing unique surprises to our taste buds. Here are some desserts made with fruit capsules, allowing you to fully enjoy the sweet taste.
To make fruit capsule jelly, first wash your favorite fruit capsules, such as strawberries, blueberries, mangoes, etc., then put them in a pot, add an appropriate amount of water and sugar, and cook over low to medium heat until the fruit becomes soft and the juice is fully released. Then, filter out the fruit residue through a sieve, leaving only the juice. Add an appropriate amount of gelatin tablets to the juice (soak in cold water beforehand) and stir until the gelatin is completely dissolved. Pour the mixture into the mold and refrigerate in the refrigerator until it solidifies. After demolding, the crystal clear and colorful fruit capsule jelly is completed one by one. Taking a bite, the fruit aroma is overflowing, and it is refreshing and chewy.
The production of fruit cyst mousse takes orange cyst as an example. First, peel the orange, remove the cyst, and use a blender to mash it. In the whipped cream, add orange puree, granulated sugar, and gelatin solution (soak gelatin slices in cold water until soft, then add a small amount of hot water and stir to dissolve), gently stir and mix evenly. Pour the mixed mousse solution into the mold, smooth the surface, and refrigerate for 4-6 hours to allow the mousse solution to fully solidify. After demolding, fresh orange pods and mint leaves can be decorated on the surface of the mousse, presenting a delicate, fresh, sweet and sour orange pod mousse.
To make fruit capsule ice cream, it is necessary to choose mature and plump fruit capsules, such as durian capsules, mango capsules, etc., and put them together with milk, light cream, and fine sugar in a pot. Heat them over low heat until the sugar is completely dissolved, and then let them cool off. Pour the cooled mixture into the ice cream machine and follow the machine's instructions to make the basic fruit ice cream. If you don't have an ice cream machine, you can also put the mixture into the freezer compartment of the refrigerator, take it out and stir it every 1-2 hours, repeat 3-4 times until the ice cream becomes smooth and delicate. Finally, scoop out the ice cream, place it in a bowl, sprinkle some fresh fruit pods, and a rich, fruity fruit pod ice cream is complete.
The production of fruit cyst tarts is divided into two steps. Firstly, make the tart crust by mixing low gluten flour, butter, granulated sugar, and salt into coarse granules. Then, add cold water and knead into a dough. Finally, refrigerate in the refrigerator for 30 minutes. Roll the refrigerated dough into thin sheets and lay them in a tart mold. Use a fork to poke small holes at the bottom of the tart crust to prevent it from bulging. Place the tart crust in a preheated oven and bake at 180 ℃ for 15-20 minutes until the crust turns golden brown. Next, make the tart filling by mixing the fruit pods (such as cherry pods, raspberry pods, etc.) with fine sugar, lemon juice, and cornstarch, and stirring evenly. Pour the tart filling into the baked tart skin, smooth the surface, and place it in the oven again. Bake at 180 ℃ for 20-25 minutes until the tart filling solidifies. After being baked, let the tart cool slightly, then remove the mold, and a fruit cyst tart with a sweet and sour taste and fruity aroma is completed.