Milk jelly - recipes

Jelly

Milk jelly is a light and very delicate dessert that is loved not only by all children, but even by many adults. Its preparation takes very little time. The result is a dish that can not only diversify the daily menu, but also decorate even the most luxurious holiday table. Jelly with milk can be prepared in different ways. Several of the most interesting options are worth considering in more detail.

Classic milk jelly with gelatin

It is traditional to prepare milk jelly with gelatin. This option is considered the simplest and belongs to the category of classic recipes.

To work in this case, you need only four components:

13-15 g gelatin;
750 ml milk (fat content 3.6-4%);
a little vanillin (literally on the tip of a knife);
75-125 g sugar.

Method for preparing milk jelly:

Pour the milk into a saucepan (or saucepan).
Add gelatin there and leave it for about half an hour. Time is needed for the gelatin to swell. Only after this will it be able to exhibit its gelling properties.
Place the saucepan on the fire and heat its contents with constant stirring until completely dissolved. Strain the resulting mass through a sieve.
Add vanillin and sugar to the still hot mixture. Mix it all thoroughly.
Pour the aromatic mixture into molds and refrigerate for 4 hours.

Before serving, all you have to do is pour the jelly out of the molds onto plates and decorate to your liking. You can use anything for this (fresh berries, pieces of fruit, whipped cream or grated chocolate). This amazing delicacy tastes somewhat like ice cream, which almost all children love so much.

Dessert for true coffee lovers, milk-coffee jelly

LIST OF INGREDIENTS:

NUMBER OF SERVINGS: 6-8

Milk, the fat content you like, 250 ml,
Coffee 250 ml,
Sweetener - to taste
Instant gelatin 15 g,
Cold water, 3 tablespoons,
Products for decoration - grated chocolate, coconut, etc.

Preparation:

This recipe with photos will teach everyone how to prepare this beautiful dessert step by step. First you need to soak the gelatin in water. In this form, it begins to resemble jelly. But still tasteless. After the gelatin swells, the next stage begins:
Heat the milk and brew coffee to the desired strength. Dissolve gelatin in hot liquids.
You can fill transparent dishes either in layers or 50 to 50 - that is, half a glass of milk jelly and half a glass of coffee. Allow each layer to harden for 10-15 minutes in the refrigerator.
When the dessert is ready, you can sprinkle with either cookies or coconut.

It's no secret that desserts with chocolate and chocolate itself are very popular all over the world. Especially for those who love everything chocolate, we have posted a recipe on how to easily prepare dessert with cocoa at home:

With agar-agar

As you know, gelatin is a product of animal origin. It is obtained by processing animal connective tissue and is used in cooking as an additional ingredient with gelling properties. But you can get a gel-like mass from a liquid not only with the help of gelatin. Its plant substitute is agar-agar. This substance is extracted from seaweed and is also used to prepare various desserts and jellies. Therefore, you can also make equally tasty milk jelly with agar-agar.

To do this you will need:

0.5 liters of whole milk;
2-2.5 g of agar-agar powder;
½ vanilla pod;
sugar.

The dessert preparation technology will be slightly different:

First of all, you need to pour the milk into a small saucepan.
Add the remaining ingredients to it and mix. The amount of sugar is usually adjusted to taste (as you like).
Place the pan on the fire. As soon as the contents boil, the flame should be kept to a minimum. After this, cook for no more than two minutes.
Pour the hot mixture into the mold and cool.

The preparation of such jelly takes a minimum amount of time. In addition, already at 40 degrees the mass turns into a strong gel. Due to the peculiarities of the molecular structure of agar-agar, the jelly prepared from it does not spread on the plate and retains its shape for a long time.

Making jelly from whipped milk

A simple and delicious recipe. Where's my big spoon?

Ingredients: 0.5 l milk 2 tbsp. l. granulated sugar 25 g gelatin pinch of vanillin

Preparation:

Pour gelatin with water and let it swell. Boil milk with sugar, add vanillin. Dissolve the swollen gelatin in hot milk, cool slightly and beat into a thick foam. Fill a serving bowl with the mixture and let it harden in a cold place.

Serve the jelly with berry syrup, fruit or chocolate sauce, and decorate to your liking. Bon appetit!

Diet recipe according to Dukan

Proponents of proper nutrition will be interested in learning how to make milk jelly according to the recipe of the famous French nutritionist Pierre Dukan.

You only need two main ingredients here:

750 ml milk (skim or low fat);
15 g edible gelatin.

The preparation of a milk delicacy in this case is very similar to the classic version.

The following operations must be performed:

Pour gelatin into a bowl. Add 250 ml of cold milk to it and leave to swell for 50-60 minutes.
Then this mass must be heated, without bringing to a boil, until the gelatin particles are completely dissolved.
Strain the resulting liquid through a fine sieve.
Pour the dissolved gelatin over the remaining milk, which should first be heated.
Mix everything thoroughly.
Pour the mixture into the mold and refrigerate for literally 1 hour.

The dessert turns out very tender and light. It can even be eaten by those who are on a diet and trying to lose weight. It is better to prepare such a delicacy for future use, so that you can always have it on hand at the right time. After a couple of days in the refrigerator, nothing will happen to it.

Milk jelly - what products are used and general preparation rules

For milk jelly, the main component will be milk, which should preferably be of the best quality and with a fat content of at least 3.2%. Then you can catch the subtle milky taste of the dairy product. In addition to milk, you can use sour cream, cream, fermented baked milk, yogurt, kefir, etc.

The next required ingredient will be gelatin or pectin. Gelatin is used most often, and pectin is used when a lot of berries or fruits are added to milk jelly. It is good to work with pectin; desserts prepared at a warm temperature do not quickly lose their shape, but it is more expensive.

To achieve a sweet taste of your choice, sugar is required. The remaining products will depend on the range of jelly being prepared. You can use cocoa, coffee, chocolate, fruits, various berries, fruits, candied fruits, sea and chocolate pebbles, colored dragees, cinnamon, etc. The field of your imagination comes into play here.

The technology for preparing milk jelly consists of boiling milk, adding sugar, cooling, dissolving gelatin, adding to milk, bringing to a boil, cooling slightly and pouring into molds. Many young housewives ask, in what container is it better to pour jelly? Yes, of course glassware is best.

Important! If you have to prepare puff milk jelly, then the next layer should be applied to the frozen milk layer, only after the first layer has completely cooled. And the subsequent jelly layer must also be cooled, otherwise the previous layer will melt

Milk chocolate jelly with cocoa

For a change, you can try making milk chocolate jelly. The color of the dessert can be easily changed using regular cocoa powder. In addition, the dish itself will acquire an original chocolate aroma.

To prepare this delicacy yourself, you will need:

250 g of milk (fat content no more than 1%);
100 ml of drinking water;
10 g edible gelatin;
14 g cocoa;
100 g granulated sugar.

Step-by-step instruction:

Soak powdered gelatin in water.
Dissolve part of the sugar (about half) in cold milk.
Add a little sweet milk to the gelatin and dissolve it completely, slightly heating the mixture (on the stove or in the microwave). Under no circumstances should the mixture be boiled.
Add the remaining milk and stir.
Lightly heat part of the gelatin milk (about half a glass) separately. Dissolve cocoa powder and all the remaining sugar in it.
First pour the chocolate mixture into the molds. Place them in the refrigerator until they harden.
Pour the milk mixture on top. Place the molds back in the refrigerator until the mixture has completely hardened.

Before serving, all you have to do is turn the molds over, and a beautiful two-color jelly will appear on the plate. This dessert does not need additional decoration.

Milk and berry dessert

Everyone will be happy with a plate of sweet treats for dessert.

Ingredients: 1 tbsp. l. gelatin 1/2 cup water 1.5 cups milk 4 tbsp. l. granulated sugar 2-3 tbsp. l. cranberries or other berries

How to cook milk jelly with berries

Pour gelatin powder with cold boiled water and soak until softened for 30 minutes. Then prepare milk jelly. Why boil milk, add granulated sugar (1.5 tbsp), let it boil and, stirring, dissolve half of the soaked and squeezed gelatin. Pour the prepared milk jelly into a chilled metal mold or glass in a layer of about 5 cm and cool thoroughly. And when it hardens, pour a layer of semi-liquid berry jelly on it, then milk again, etc.

Prepare berry jelly as follows. Squeeze the juice from cranberries (or other berries), strain through a napkin or fine sieve. Boil the mass obtained after squeezing the juice, add granulated sugar (2.5 tbsp), boil, skim off the foam. Then strain the broth, add half of the soaked and squeezed gelatin, stir, let cool a little and pour in the berry juice.

Bon appetit!

With fruits

To make milk jelly not only tasty, but also healthy, it can be supplemented with fruit. The result is an original and very beautiful vitamin dessert. This can be done in different ways.

For the simplest option you need to take:

0.6 l milk;
5 g powdered gelatin;
75 g sugar;
500 g of fresh strawberries (you can use any other fruit).

Method for preparing juicy aromatic jelly:

Sort the strawberries, tear off their sepals, and thoroughly rinse and dry the berries.
Leave some of the strawberries whole and puree the rest using a blender.
Pour gelatin with water (60-80 ml is enough) and set aside. As soon as the crystals swell a little, put the mass on the fire and heat until they are completely dissolved.
Separately, heat the milk in a saucepan and mix it with sugar.
Add gelatin solution to this and mix. The mass should cool down a little.
Add strawberry puree to the warm gelatin mixture. Pour this mixture into the prepared form.
Keep the container in the refrigerator until completely cool.
Turn the mold over and transfer the finished jelly to a dessert plate.
Garnish the dish with the remaining strawberries.

The taste of such a dessert will be simply amazing. Instead of strawberries, you can use almost any fruit and berries with the exception of kiwi, melon and grapes. Their taste is so delicate that after mixing with other ingredients it is lost. As a result, the dessert turns out bland and not at all flavorful.

With creme brulee flavor

Milk jelly can be given an original “crème brûlée” taste. This is usually done with baked milk or boiled condensed milk. There are several options here. The easiest way to prepare a flavorful dessert is to use classic milk jelly as a basis.

To work you will need:

400 g of jelly prepared from milk using any known method;
chopped nuts;
400 g boiled condensed milk.

This delicacy is prepared in stages:

First, you need to pour some of the classic jelly into the mold. Let it harden a little.
Cover the jelly with a layer of condensed milk and lightly sprinkle with grated nuts.
Place the mold in the refrigerator to harden.
Repeat alternating layers until all ingredients are gone.

After final cooling, the dessert can be transferred to a dish or small portion plates. This aromatic jelly will pleasantly surprise little sweet tooths.

How to make jelly from milk with cottage cheese

If you add regular cottage cheese to milk jelly, you will get an excellent dessert for those who are watching their figure and trying to eat healthy.

There is one option, the implementation of which will take no more than one hour, as well as the following set of components:

100 ml milk;
25 g sugar;
110 g cottage cheese;
15 g gelatin;
20 ml of drinking water.