Ingredients

Dairy & Flavor Base:

• 160g whole milk
• 70g heavy cream
• 30g condensed milk
• 10g milk powder

Thickening & Setting:

• 2g tapioca starch
• 2g gelatin sheets (dry weight)

Seasoning:

• A small pinch of salt
• 2g dark rum (optional)

Instructions

1. Soak the gelatin sheets in cold water until softened. Set aside.
2. In a saucepan, combine milk, heavy cream, condensed milk, milk powder, tapioca starch, and salt. Stir well until smooth.
3. Heat over medium heat to about 70°C (158°F), stirring constantly to prevent sticking.
4. Turn off the heat. Add the softened gelatin and stir quickly until fully dissolved.
5. Add dark rum if using, and stir to combine.
6. Strain the mixture into serving bowls and remove any bubbles from the surface.
7. Cover with plastic wrap and refrigerate for at least 6 hours until set.

Tips

• Tapioca starch can be replaced with cornstarch.
• If too sweet, reduce condensed milk to 10–20g based on your preference.
• If the final texture feels grainy, the starch may not have fully gelatinized — try switching to cornstarch or omitting starch entirely.
• A small amount of dark rum enhances the flavor. White rum is not recommended.