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Milk Jelly

This light dessert can easily be adapted to the type of event you are making it for by using smaller moulds for individual portions or a large mould.

1 liter milk
200 ml sugar
30 ml gelatine
100 ml water
1 ml salt
2.5 ml flavouring, e.g. vanilla essence, almond essence, etc.
a few drops food colouring (optional)

  1. Heat the milk and sugar in a medium saucepan.  Do not let the milk boil!
  2. Stir with a large spoon to dissolve the sugar.
  3. Measure the gelatine with a 30 ml measuring cup and transfer it to a heatproof measuring jug with a 500 ml capacity.
  4. Add the water and gelatine to a measuring jug and microwave it on Medium for 30 seconds to 1 minute or until the gelatine is melted.
  5. Add the gelatine mixture to the milk.
  6. Add the salt, flavouring and colouring and taste. Add more essence if preferred.
  7. Rinse 6 to 8 individual silicone moulds (100 – 200 ml each) or one large silicone mould (1,5 liter capacity) with cold water  and place it on a baking tray.
  8. Pour the mixture into the mould(s) and set it aside to cool.
  9. Cover the mould(s) with cling film and refrigerate for 4 to 6 hours or until completely set.  Bigger moulds will take longer to set.
  10. When ready to unmould, lower the mould(s) into a dish with hot water for a few seconds to make unmoulding easier.
  11. Turn out the mould(s) onto individual plates or onto a large serving platter and garnish with fresh mint leaves, seasonal fruit or chocolate (see the Sunflower-shaped pudding photo below).

Notes
Use other essence flavours such as coconut, lemon, vanilla, orange, coffee or strawberry and add a few drops food colouring to the milk mixture that complements the flavour, e.g. pink with strawberry, yellow with lemon, etc.

This recipe has been adapted from the Almond Jelly & Fruit Recipe in the Art Of Cooking recipe book p. 532.

Sunflower

Sunflower Mould
Sunflower Mould

Daisy Mould