Milk jelly recipe on the All About Desserts website

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1 A few words about milk

A skillfully prepared milk jelly can brighten up any holiday or simply lift your spirits on a weekday. This magnificent dessert (photo) is prepared with milk – a product that is incredibly tasty and healthy, and its recipe is not at all complicated.

A few words about milk

Milk is a product that accompanies us throughout our lives. We're accustomed to it from childhood and often don't even consider how beneficial and necessary it is.

Here are just a few facts:

one liter of traditional cow's milk is comparable in nutritional value to half a kilogram of meat;
the same liter satisfies a person’s daily need for calcium;
The composition of milk is unique – it contains more than a hundred components that are absolutely necessary for the normal growth and development of the body;
Milk is used to treat many diseases, quickly restores strength, strengthens the immune system, and has a calming effect.

And finally, milk is used to make a ton of tasty and healthy things: cream and sour cream, cheese and cottage cheese, fermented milk products, and even our childhood favorite, condensed milk.

And while we're on the topic of desserts, it's worth noting that creating confectionery is simply unthinkable without milk. Almost every baking recipe relies on this wonderful ingredient. And how delicious are all the various milkshakes, soufflés, jellies, and mousses! Incidentally, the famous "Bird's Milk" is also a type of milk dessert.

Today, we're going to discuss how to make milk jelly—delicious, light, and healthy. The recipe for this wonderful treat is so simple that even beginner cooks can easily make it.

Basic recipe

There are countless variations of milk jelly. But before you let your imagination run wild and create your own version of this delicate delicacy, you should learn the basic recipe for this famous milk dessert. You'll need a few ingredients:

half a liter of milk (necessarily high fat content - 3.2%);
30 g gelatin;
2 tbsp. granulated sugar;
cinnamon or vanilla (1 stick);
half a glass of water.

Recipe for making milk jelly:

Gelatin is poured into cold boiled water and left for a while to swell.
Place sugar in a bowl (preferably non-stick), place a cinnamon stick (or vanilla) on top, pour in milk, and bring almost to a boil. This is important—don't let the milk boil, as this will ruin the taste of the dessert.
So, the hot milk has been removed from the heat at the right time; now it needs to cool slightly. A quarter of an hour is plenty, says the recipe. This gives the spices just enough time to impart their delicious aroma to the milk.
After 15 minutes, remove the cinnamon and dissolve the gelatin in a double boiler. Don't boil it (like milk)—only dissolve it. Combine the milk and gelatin (it's best to strain it when pouring it in), mix well, and pour the finished jelly into the molds. Then refrigerate them to allow the gelatin to do its work.

Once the milk jelly has completely set, you can serve it straight from the molds it was set in, topped with berries or grated chocolate (photo). Alternatively, you can dip the molds in hot water for a few seconds, then turn them upside down, placing a serving plate underneath.

Increasing appetite

Once you've mastered the basics, it's time to slightly complicate the dessert, making it even more beautiful and appetizing. Any berries or fruits will do: seedless grapes, raspberries, strawberries, or cherries, banana slices, and so on. Just keep in mind that kiwi and pineapple will take longer for the jelly to set.

The recipe for this treat is incredibly simple: before pouring the milk jelly into the molds, place a few pieces of fruit on the bottom. That's all there is to it.

You can make the dessert taste milky chocolate by adding a chocolate bar to the base ingredients. Simply grate it and dissolve it in the milk while it's heating.

Double-layer jelly – the ultimate in aerobatics

Let's start with a recipe that uses berries as the second, bright layer. To create it, in addition to the ingredients found in the basic version, you'll need:

strawberries (fresh or frozen) – 300 g;
2 tbsp. granulated sugar;
2 tbsp. boiled water.

Milk jelly is prepared according to the basic recipe. The only difference is that you'll need to set aside 1 tablespoon of the swollen gelatin—you'll need it for the berries.

The recipe doesn't recommend rushing to pour the prepared milk-gelatin mixture into molds. Just let it sit aside for now.

Meanwhile, it's time to prepare the berries: place them in a saucepan, cover with water, sprinkle with sugar, and boil for 5 minutes. Then, strain the strawberries through a sieve and dissolve the reserved gelatin in the puree.

Now it's time to fill the molds: pour in the berry jelly until they're half full and place them in the freezer (to set faster) for 5 minutes. Only now does the recipe allow the milk mixture to finish forming the dessert.

After this, place the two-layered treat back in the refrigerator until it hardens completely. This jelly looks more impressive without molds (photo), so before serving, remove it to plates, as described in the basic recipe.

Milk and coffee jelly

This is an example of another color and flavor combination: milk and coffee. To create it, you'll need:

2 cups of high-fat milk;
2 cups of freshly brewed coffee;
4 tablespoons of sugar;
30 g gelatin;
½ cup cold boiled water;
a pinch of vanillin and cinnamon.

Manufacturing instructions:

First, soak the gelatin. While it's swelling, brew coffee with 1 tablespoon of sugar. Then let it cool slightly and season it with cinnamon and half the swollen gelatin.
Milk is brought to a boil with 3 tablespoons of sugar, then cooled slightly, flavored with vanilla and combined with the remaining gelatin.
The dessert should be formed in the same way as the berry one—in two layers: first the coffee mixture, and after it has set, the milk mixture. Or, alternate the white and dark layers.

Using the recipes presented, you can create your own, completely unique variations of this dairy delicacy by combining various ingredients. After all, this dessert offers endless scope for imagination.