Tuesday, December 27, 2011

Strawberry Milk Jelly

Milk Jelly is dessert with interesting origins. While Milk Jelly is a traditional Japanese dessert; variations of it can be found around the world. The most famous is, Blancmange, from France & The UK. Dating back from the middle ages; this milk jelly dish contains an addition of corn/arrowroot starch, cream, almond flavoring, and sometimes wine. This jelly is delicious whether it's plain or made with fruit. We'd thought we'd kick things up a notch and add some sliced strawberries.

Strawberry Milk Jelly:


1.5 TBSP's of agar or 1 packet of Knox's unflavored gelatin

1/2 cup of water

2 TBSP of honey or 1/4 cup of sugar

1 cup of milk

4 TBSP of maple syrup (optional)

1/4 cup of sliced strawberries


1) For Agar: soak agar on cold water for 20 min then bring to a boil.

For Gelatin: Bring water to a boil and add gelatin and stir until dissolved.

2)Add honey and milk and stir.

3)Line the bowl with the sliced strawberries.

4)Pour the liquid mixture in the bowl. Then cool in the fridge for a few hours, until the jelly becomes firm.

5)Slice the Milk Jelly.

6)Place the jelly into bowls/plates. [If desired, pour about 1 TBSP of maple syrup.]

Serve Cold.

Want to kick things up a notch? Add Coco powder, or Green Tea (Matcha) or fresh fruit; to create: Milk-chocolate Jelly, Green tea Jelly or Strawberry/Mango Jelly.

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