2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
This popular dish of Russian cuisine has been known for a long time. Even in fairy tales, milk rivers and jelly banks are mentioned. And, probably, for good reason. The dish, due to its low calorie content, is widely used in various diets. It is also especially popular as a dessert for children. Especially useful are oatmeal and milk jelly. The recipe for the latter is presented in this article in several versions. Choose your favorite.
First recipe: milk jelly with vanilla
Ingredients
- one liter of milk;
- vanillin sachet;
- four tables. spoons of sugar;
- one egg;
- two tables. spoons of starch.
Cooking
Beat the sugar with an egg whisk. Add half of the milk to the mixture and bring to a boil. In the other part, dissolve the starch. Gradually pour the second mixture into the hot milk, stirring continuously. AfterWhen the first bubbles appear, turn off the heat. Add vanilla and pour into glasses. Sprinkle the cooled jelly on top with grated chocolate or cocoa.
Second recipe: thick milk jelly with jam
Ingredients:
- three glasses of milk;
- two tables. spoons of sugar;
- four tables. spoons of starch.
Cooking
This dessert is served with any sweet jam, so the amount of sugar is slightly reduced. It is better to cook jelly according to the described recipe in a water bath, because due to the density there is a danger of “sticking” to the bottom when using any type of dishes. Dissolve the mixture of starch and sugar in cold boiled milk. Then, placing a container of jelly in boiling water, stir continuously. Gradually, the mass will begin to thicken. If signs of boiling appear, remove the dishes with the dish from the water bath. Pour the jelly into molds, after cooling, place in the refrigerator. When serving, invert the dessert onto a plate and pour over the jam. You can change the recipe a little - milk jelly can also be decorated with fruits. Use bowls for a beautiful decoration.
Third recipe: puff milk jelly
Ingredients:
- two glasses of milk;
- two tables. spoons of starch;
- table. spoonful of semolina;
- two tables. spoons of sugar;
- an incomplete glass of chopped fruit (pomegranate seeds, banana, kiwi, strawberries, etc.)
- an incomplete glass of nuts (walnuts, pistachios, peanuts andetc.)
Cooking
An interesting version of the dish is obtained by alternating chopped fruits, nuts and boiled mass. Such milk jelly is especially useful for children. Make a dry mixture of sugar, starch and semolina. Pour in half the milk. Boil the second part. In hot milk, gradually introduce the first mass, whisking. As soon as everything boils, the jelly is ready. After cooling to room temperature, lay it out in molds, alternating with fruits and nuts. A particularly attractive dessert can be obtained by adding two to three tablespoons of cocoa to the dish. An additional component is added during the preparation of a loose mixture. A more complex version of the dessert is obtained by cooking two milk masses - light and dark. Ready delicacy can be served both warm and cold. But keep in mind that when the finished jelly is at room temperature for more than two hours, whey can exfoliate. Therefore, it is recommended that this dessert be either prepared in small portions or stored in the refrigerator for a day.
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