Bundan jelly

Soak the gelatin board in ice water that is not in amounts of ice and leave for about 15 to 20 minutes to soak it.

For the sing, peel the skin and turn the fruit into bite-sized sizes, and the strawberries are cut into 1/2 sizes.

Put water, white wine, lemon juice and granulated sugar in a pot, and over high heat, dissolve the granulated sugar. When it boils, reduce the heat. It's best to keep it at 70-80°C.

Once the granulated sugar has completely dissolved, add the soaked gelatin board to dissolve.

Prepare a stainless steel bowl and place it over a strainer to transfer the jelly liquid from [4] into the bowl. Cover with ice water in a large bowl and place it in a bowl containing jelly liquid to cool. Place a rubber spatula on the edge of the bowl and let it cool while rotating the bowl.

Put the basin and strawberries in a large casserole (can be substituted with a gratin dish, etc.), and gently pour the crude jelly liquid from [5]. The temperature of the jelly solution is approximately 10°C. Cover with plastic wrap and place in the fridge to cool overnight and set.

Make fresh cream for toppings. Put the fresh cream, granulated sugar and brandy in a bowl, and whisk with a whisk while pouring it over ice water. The best way to lift it with a whipper is to leave some horns.

Scoop the jelly with a spoon and serve in a bowl, pour the appropriate amount of fresh cream from [7] over the top. Topped with mint and bundan fruits if desired and complete.