Ingredients
200 ml Yogurt
150 ml Milk
50 grams Sugar
5 grams Gelatin
1 tbsp Lemon juice
2 tbsp Shaved ice syrup (Blue Hawaii)
150 ml Water
3 grams Gelatin
1 Whipped cream, cherries, Mikan oranges etc.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Firm brittle gel — works with calcium and milk proteins
Record your recipes and experiments — organized cooking journal
Electric frother — lattes, cappuccinos, matcha, hot chocolate foam
Italian pasta organized by shape — which sauce belongs with which pasta
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Place the gelatin into a microwave-safe container, and soak in 2 tablespoons of water. Add sugar and milk to Step 1 and cover with plastic wrap. Microwave at 500W for 2 minutes to dissolve the gelatin. Add yogurt and lemon juice to Step 2. Pour into molds, and chill to solidify. Soak the gelatin in 1 tablespoon of water in a microwave safe container. Add 50 ml water and cover with plastic wrap. Microwave for 1 minute at 500W. Add the Blue Hawaii to 100 ml of water and mix. Pour on top of Step 4 after it has cooled, and chill to solidify. Garnish with whipped cream, silver dragee, and cherries, and it is done. It is really delicious! Orihime (cherry) and Hikoboshi (mikan) are facing each other on the Milky Way (cream).