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1
Put 1 teaspoon of gelatin into 1 tablespoon water.
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2
Leave for several minutes to allow it to blend evenly into the water.
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3
Put 2 teaspoons grenadine syrup into100 ml milk.
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4
Don't add sugar to the pink mixture.
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5
Microwave for 40 seconds.
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6
Make sure the temperature is 60C or higher.
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7
Cut the vanilla ice cream cup in half and set it aside.
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8
Wrap up one half in plastic wrap (for the white layer) and put in the freezer.
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9
Add the 60C pink milk from Step 2 into Step 1 and dissolve the gelatin.
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10
Soon after completing Step 4, melt in the ice cream from Step 3.
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11
Pour into a 13 x 14 x 5 cm container.
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12
With your finger, check the consistency of the mixture.
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13
When it becomes thick enough that your fingertip will stick a little (after letting it sit at room temperature or sitting in the fridge for several minutes), start the second layer.
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14
Put 1 teaspoon gelatin into 1 tablespoon water.
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15
Let sit for several minutes.
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16
Put 1 tablespoon sugar into a microwaveable cup.
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17
Add 100 ml of milk to Step 9 and microwave for 40 seconds.
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18
Add the 60 C warm milk to Step 8 and dissolve the gelatin.
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19
Add in the remaining ice cream from Step 3 and melt it in.
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20
Gently pour the mixture on top of the pink layer to make the white second layer.
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21
Start the third layer.
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22
Repeat the same steps.
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23
Put 1 teaspoon gelatin into 1 tablespoon water.
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24
Just like Step 9, put 1 tablespoon sugar into a cup.
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25
Add 100 ml milk and microwave for 40 seconds until 60 C or warmer.
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26
The green color for the third layer comes from matcha ice cream.
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27
Use half a cup.
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28
Just like Step 11, add the warmed sugar-milk to the gelatin + water mixture from Step 14.
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29
Mix well to dissolve the gelatin.
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30
Stir in the matcha ice cream as it melts.
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31
Check the consistency of the second layer.
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32
Don't let it get too hard.
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33
It should just be hard enough that when you press with your finger, it slightly sticks.
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34
If it's finished settling, drain off the excess liquid.
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35
When it has settled completely, remove from the container, cut a piece of parchment paper to match the size you want the diamond shapes to be, and cut them out (using a wet knife).
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36
You could also serve it whole, or cut it into individual pieces for each member of your family.
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37
It can be divided into either 9 or 16 dessert-sized portions.
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38
Small servings are also very charming.
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39
I cut them into squares this time.
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40
I topped one with fresh strawberry syrup.
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41
The syrup brought out the taste.
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42
See.
