Dessert

Milk jelly


Ingredients for making milk jelly

  1. Fresh milk 3 cups
  2. Sugar 1.5 tablespoons
  3. Starch (potato or corn) 2 tablespoons
  4. Vanilla sugar 1 teaspoon
  • Main Ingredients
  • Portion 3-5
  • World Cuisine

Inventory:

Deep bowl, Strainer, Stove, Wooden spatula or whisk, Saucepan, Bowls

Preparation of milk jelly:

Step 1: Prepare the ingredients for milk jelly.

Sift starch through a sieve to get rid of lumps. Add it to to one a glass of milk and mix thoroughly in a deep bowl. Next, filter the contents of the bowl through a fine sieve.

Step 2: Cook the jelly.

Pour 2 cups of fresh milk into a saucepan and put on medium heat, begin to heat. Bring the liquid to a boil and add granulated sugar to your liking, the main thing is to ensure that the milk does not run away. After that, very carefully and slowly pour the milk and starch into the pan with a thin stream. Be sure to stir constantly and not add heat. It should be below average. After everything boils, we interfere and cook for about 4-5 minutes. Turn off the heat and add vanilla sugar, mix thoroughly.

Step 3: Serve milk jelly.

I advise you to pour in beautiful dishes such as vases or bowls. Decorating, of course, is better with fresh fruits. This dish can be consumed both hot and cool in the refrigerator and letting it freeze. You can pour jam syrup. Good appetite!

Recipe Tips:

- - In order to surprise guests and add piquancy, you can put fruits at the bottom of the bowls, then they will freeze and you will get a little surprise at the end of the treat.

- - You can also make this jelly from two layers - pour a layer of milk jelly from below, let it harden, then when the layer hardens again from above, pour a layer of jelly from cherries or currants.

- - This jelly is useful for women who are closely watching their figure and nutrition. Milk jelly is low-calorie and at the same time nutritious, will give you strength for the whole day, and only positive emotions.

- - I want to advise you on different types of density of jelly - it depends on the type of starch, because potato is twice as strong as corn. For a thick jelly we need 1 tablespoon per 1 cup of milk, for a liquid - 1 teaspoon per glass of milk. If you put corn, then we multiply these portions by two.