How to make milk jelly? Recipe with gelatin

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Milk jelly is a delicacy common in Russia. It is a more budgetary, but no less tasty version of the well-known Italian panna cotta. In addition, milk jelly (a recipe with gelatin and various additives will be discussed later) is a great low-calorie dessert! Especially if instead of sugar you add honey or natural substitutes to it.

Objectively milk jelly is a great way to diversify your menu with a light and he althy treat. Depending on your preferences, you can go beyond milk and replace it with kefir, sour cream and even spreadable cottage cheese.

This jelly is a real salvation for those mothers who cannot "openly" feed their children with dairy products. Due to the neutral taste of the dish prepared according to the classic recipe, you can ennoble it with various additives, for example:

• chocolate and bananas;
• stewed apples and cinnamon;
• caramel;
• mixture of berries;
• peaches and raspberries;
• pieces of finished jelly;
• jams and fruitpuree.

Several ways to make milk jelly will be discussed later.

Classic Milk Jelly Gelatin Recipe

Dairy-based jelly is made with gelatin, as the vegetable alternative (agar) only "works" when boiled, which can cause the product to curdle. We recommend using sheet gelatin as it is easy to use. As a last resort, opt for a fast-acting one that doesn't need to be soaked for 40 minutes before use. The final result depends on the quality of the gelling agent, so do not neglect this characteristic. To make basic milk jelly, use:

• milk (the fatter the tastier) - 1 cup;
• gelatin - 1 tbsp. l.;
• sugar - 2, 5 tbsp. l.;
• vanilla sugar - 1 sachet.

Cooking?

1. Soak gelatin in 1/3 cup milk.

2. Mix the remaining milk in a saucepan with regular and vanilla sugar, put on a small fire and bring to a boil. Sugar should be completely dissolved. Remove the saucepan from the heat and allow the contents to cool slightly.

3. Combine warm milk with swollen gelatin, stir thoroughly - all grains should completely dissolve. If necessary, the mixture can be strained.

4. Pour the resulting mass into molds and refrigerate for 2-3 hours until completely solidified.

You can also use this milk jelly (recipe with gelatin, as you can see,quite simple) pour into silicone molds - thanks to them you can quickly and easily remove the dessert and serve it, serving it with various toppings to taste.

Milk jelly with sour cream

Often, treats are prepared not with milk, but with fatty fermented milk products - the same sour cream, for example. The finished dessert has a more delicate creamy taste with a light, pleasant sourness. Now we will tell you how to prepare a wonderful fruity treat in two versions: mint-strawberry and lemon-blueberry. Tastes are quite different, but at the same time fresh, summery. So, we are preparing fruit and milk jelly. The recipe (with gelatin and sour cream, of course) involves the use of the following set of products:

1. For the mint-strawberry treat:

• sour cream with a fat content of 12-15% - 250 g;
• gelatin - 20 g;
• powdered sugar - 55 g;
• gelatin - 75g;
• fresh strawberries - 100 g;
• mint or lemon balm - 10 leaves.

2. For the lemon blueberry treat:

• sour cream with a fat content of 12-15% - 250 g;
• powdered sugar - 55 g;
• gelatin - 20 g;
• milk - 75 g;
• blueberries - 100 g;
• finely grated zest of 1 lemon.

Cooking

So, we are preparing fruit and milk jelly. The recipe with gelatin on sour cream has less liquid. This must be taken into account when deriving the proportion of products, because with an excess of gelling agents, you risk getting creamy rubberinstead of a delicate dessert.

1. Soak gelatin for both types of jelly in different containers in milk (75 grams per container).

2. Rinse mint leaves, strawberries and blueberries separately and pat dry.

3. Finely chop the mint, cut the strawberries into small pieces.

4. Beat sour cream for each type of jelly with the required amount of sugar.

5. Heat the swollen gelatin separately over low heat until completely dissolved. Don't let it boil! Otherwise, all gelling properties will come to naught.

6. Add each serving of gelatin to the sour cream and mix until smooth.

7. In the first gelatin-sour cream mixture, add the lemon zest and gently fold in the blueberries. Pour into 3 molds and refrigerate.

8. Stir in the mint and strawberries into the second gelatin-sour cream mixture. Pour into 3 other molds and refrigerate as well.

9. Wait for the jelly to harden completely and you can help yourself. Add toppings to taste, if desired.

Chocolate Mint Milk Jelly Gelatin Recipe

For those who find the classic milk jelly too boring, we offer the following treat. The combination of chocolate and mint will delight you with a balanced and deep taste, which is so lacking in an ordinary dessert without additives. Take:

• milk - 2 cups;
• cocoa powder without sugar - 25g;
• fresh mint - 1 bunch;
• sugar - 6 tbsp. l.;
• gelatin - 2 tbsp. l.

It is important to use quality products in the cooking process, otherwise you risk ruining the milk jelly.

Gelatin and cocoa recipe is a godsend for those who are trying to limit their consumption of chocolate - you get a rich taste with less fat and calories.

Action algorithm

1. Soak gelatin in 2/3 cup milk.

2. Divide the remaining milk in half - bring the first part to a boil, dissolve 3 tablespoons of sugar with a slide in it and pour mint with this mixture. Let it steep for an hour.

3. Bring the second part of the milk to a boil with 3 tbsp. l. sugar, add cocoa powder and mix thoroughly (if necessary, you can strain). Remove from heat, cool slightly and add half of the soaked gelatin. Mix thoroughly again.

4. Pour half of the chocolate mixture into molds and place them in the freezer so that the contents freeze faster. Keep the container with the mixture at room temperature so that the milk jelly with cocoa does not thicken. The recipe with gelatin is irreversible - if you reheat the mass again, it will not harden later.

5. Strain milk with mint, heat again until warm and add the remaining gelatin. Without boiling, stir thoroughly until smooth and remove from heat.

6. Cool the mint mixture until lukewarm and pour half over the hardened chocolate layers. Place back in freezer until chilled. Leftover mintkeep the milk warm.

7. Repeat the procedure with the remaining chocolate milk, place the molds back in the freezer until set.

8. Finally, pour the remaining mint milk over the last chocolate layer and refrigerate for a couple of hours. That's all! You can help yourself.

Everyone guard the waist! Dukan Jelly

Most women are either on a diet or thinking about going on a diet. Losing weight is perceived as a tasteless and half-starved process, but we will show you that you can lose weight while enjoying food. Low-calorie milk jelly will help us with this. Dukan's gelatin recipe is simple yet capable of providing you with a delicious and satisfying dessert:

• fragrant ground coffee - 3 tbsp. l.;
• skimmed milk - 600 ml;
• plant-based sweetener - to taste;
• gelatin - 30 g;
• vanillin - a pinch.

Cooking step by step

So, we present to your attention coffee and milk jelly. Read the recipe with gelatin (with photos and valuable comments) below.

1. Soak gelatin in 200 ml of milk. As soon as it swells, dissolve it in a water bath until completely dissolved.

2. Brew a drink from coffee and 200 ml of milk. Strain, add half of the milk-gelatin mass and a sweetener to taste. Don't be afraid to try!

3. Pour the mass into 3 molds and put in the freezer.

4. Boil the remaining 200 ml of milk with vanilla, alsoadd sweetener to taste. Remove from heat, add the remaining gelatin mass, mix thoroughly and cool to lukewarm.

5. Pour the vanilla mass evenly over the frozen coffee layer, put - already in the freezer - the finished milk jelly. A gelatin recipe always calls for the final chilling of the product, so let the treat sit for a couple of hours.

That's it! Enjoy the taste and lose weight with pleasure.