Milk jelly is a delicacy spread throughout Russia. It is a more budget, but no less tasty option for the well-known Italian panna cotta. In addition, milk jelly (a recipe with gelatin and various additives will be considered later) is a wonderful 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 an easy and healthy treat. Depending on preferences, you can not be limited to milk, but replace it with kefir, sour cream and even pasty cottage cheese.
Such jelly is a real salvation for those mothers who cannot “openly” feed their children with dairy products. Due to the neutral taste of the
dishes prepared according to the classic recipe, you can ennoble it with various additives, for example:
- chocolate and bananas;
- stewed apples and cinnamon;
- Caramel
- a mixture of berries;
- peaches and raspberries;
- pieces of finished jelly;
- jams and mashed fruit.
Several methods for preparing milk jelly are discussed below.
Classic Milk Jelly: Gelatin Recipe
Jelly based on dairy products is prepared using gelatin, since the plant alternative (agar) "works" only in boiling form, from which the product can curl. We recommend using sheet gelatin, as it is easy to use. As a last resort, give preference to fast-acting, which does not need to be soaked for 40 minutes before use. The final result depends on the quality of the gelling substance , so do not neglect this characteristic. To make basic milk jelly, take:
- 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. The remaining milk is mixed 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 stewpan from the heat and let the contents cool slightly.
3. Combine warm milk with swollen gelatin, mix thoroughly - all grains should completely dissolve. If necessary, the mixture can be filtered.
4. Pour the resulting mass into molds and refrigerate for 2-3 hours until completely solidified.
You can also pour this milk jelly (the recipe with gelatin, as you can see, is quite simple) into silicone forms - thanks to them you can remove the dessert as quickly as possible and serve it, serving with various toppings to taste.
Milk jelly with sour cream
Often treats are prepared not on milk, but on fatty dairy products - the same sour cream, for example. The finished dessert has a more delicate creamy taste with a light, pleasant acidity. Now we will tell you how to cook a wonderful fruit treat in two versions: mint-strawberry and lemon-blueberry. Tastes are very different, but at the same time fresh, summer. So, prepare fruit and milk jelly. The recipe (with gelatin and sour cream, of course) involves the use of the following set of products:
1. For mint and strawberry treats:
- sour cream with a fat content of 12-15% - 250 g;
- gelatin - 20 g;
- icing sugar - 55 g;
- gelatin - 75 g;
- fresh strawberries - 100 g;
- mint or lemon balm - 10 leaves.
2. For lemon-blueberry treats:
- sour cream with a fat content of 12-15% - 250 g;
- icing sugar - 55 g;
- gelatin - 20 g;
- milk - 75 g;
- blueberries - 100 g;
- finely grated zest of 1 lemon.
Cooking
So, prepare 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 substances, you risk getting creamy rubber instead of a gentle dessert.
1. Soak gelatin on both types of jelly in different containers in milk (75 grams per container).
2. Rinse mint leaves, strawberries and blueberries separately and dry.
3. Finely chop the mint, cut the strawberries into small pieces.
4. Beat sour cream for each type of jelly with a set norm of sugar.
5. Separate the swollen gelatin separately over a small fire until completely dissolved. Do not boil! Otherwise, all gelling properties will come to naught.
6. Add each serving of gelatin to sour cream and mix until smooth.
7. In the first gelatin-sour cream mixture, enter the lemon zest and carefully mix the blueberries. Pour into 3 molds and refrigerate.
8. In the second gelatin-sour cream mixture, add mint and strawberries. Pour into other 3 forms and refrigerate as well.
9. Wait for the jelly to solidify and you can regale yourself. Add toppings to taste if desired.
Chocolate Mint Milk Jelly: Gelatin Recipe
For those who think classic milk jelly is too boring, we offer the following version of the treat. The combination of chocolate and mint will delight you with a balanced and deep taste, which is so lacking in a regular dessert without additives. Take:
- milk - 2 glasses;
- sugar-free cocoa powder - 25 g;
- fresh mint - 1 bunch;
- sugar - 6 tbsp. l .;
- gelatin - 2 tbsp. l
In the process of preparation, it is important to use quality products, otherwise you risk spoiling the milk jelly.
A recipe with gelatin and cocoa will be a godsend for those who are trying to limit their intake of chocolate - you will get a rich taste with less fat and calories.
Action algorithm
1. Soak gelatin in 2/3 cups of milk.
2. Divide the remaining milk in half - bring the first part to a boil, dissolve 3 tablespoons of sugar and a hill in it and pour the mint with this mixture. Let it brew for an hour.
3. The second part of the milk also bring to a boil with 3 tbsp. l sugar, add cocoa powder and mix thoroughly (you can strain if necessary). Remove from heat, cool slightly and add half soaked gelatin. Mix thoroughly again.
4. Pour half the chocolate mixture into the molds and place them in the freezer so that the contents solidify 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, then it will not freeze.
5. Strain the milk with mint, warm again to warm and add the remaining gelatin. Before boiling, mix thoroughly until smooth and remove from heat.
6. Cool the peppermint mixture until warm and pour half on top of the cured chocolate layers. Replace in the freezer until it solidifies. Keep the remaining peppermint milk warm.
7. Repeat the procedure with the remaining chocolate milk, place the molds in the freezer again until they solidify.
8. Finally, pour the remaining peppermint milk over the last chocolate layer and refrigerate for a couple of hours. That's all! You can help yourself.
Everyone is on guard at the waist! Ducane Jelly
Most women either diet or speculate that it is time to go 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. The recipe for gelatin according to Ducane is simple, but it can provide you with a delicious and satisfying dessert:
- aromatic ground coffee - 3 tbsp. l .;
- skim milk - 600 ml;
- vegetable substitute - to taste;
- gelatin - 30 g;
- vanillin - a pinch.
Cooking step by step
So, we present to your attention coffee and milk jelly. Recipe with gelatin (with photos and valuable comments) read below.
1. Soak gelatin in 200 ml of milk. Once it swells, dissolve it in a water bath until completely dissolved.
2. Brew a coffee drink and 200 ml of milk. Strain, add half the milk-gelatin mass and sweetener to taste. Do not be afraid to try!
3. Pour the mixture into 3 molds and place in the freezer.
4. Boil the remaining 200 ml of milk with vanilla, and add sweetener to taste. Remove from heat, add the remaining gelatin mass, mix thoroughly and cool until warm.
5. Pour the vanilla mass evenly over the frozen coffee layer, place - already in the freezer - the finished milk jelly. A gelatin recipe always requires a final cooling of the product, so let the delicacy brew for a couple of hours.
That's all! Enjoy the taste and lose weight with pleasure.