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)
- Heat the milk and sugar in a medium saucepan. Do not let the milk boil!
- Stir with a large spoon to dissolve the sugar.
- Measure the gelatine with a 30 ml measuring cup and transfer it to a heatproof measuring jug with a 500 ml capacity.
- 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.
- Add the gelatine mixture to the milk.
- Add the salt, flavouring and colouring and taste. Add more essence if preferred.
- 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.
- Pour the mixture into the mould(s) and set it aside to cool.
- 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.
- When ready to unmould, lower the mould(s) into a dish with hot water for a few seconds to make unmoulding easier.
- 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).
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.