MILK JELLY RECIPES

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FRUITY MILK JELLIES RECIPE | BBC GOOD FOOD



Fruity milk jellies recipe | BBC Good Food image

These stripy fruit jellies will make everyone smile. Great for summer parties, they can be made the day before – perfect for getting ahead

Provided by Cassie Best

Categories     Dessert

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield makes 2 x 500ml jellies (each serves 6)

Number Of Ingredients 10

16 gelatine leaves
1.2l full-fat milk
200g peaches , fresh or from a can, drained
200g icing sugar
yellow, pink, purple and orange food colouring (optional)
flavourless oil , for the moulds
200g raspberries
200g blackberries
200g mango , fresh or from a can, drained
ice cream , to serve (optional)

Steps:

  • Pour four gelatine leaves in a bowl of cold water and set aside for 5 mins to soften. Measure 150ml milk into a small pan and heat until just steaming. When the gelatine is soft, squeeze out the water and add to the milk, stir until dissolved, then set aside until the milk has cooled to room temperature.
  • In a food processor, blitz the peaches, 50g icing sugar and 150ml milk. If you want a really intense colour, add a drop of yellow food colouring. Strain the mixture into a bowl through a fine sieve, then stir in the cooled milk and gelatine. Lightly oil two jelly moulds and divide the mixture between them. Chill for 1 hr, or until just set – don't chill for too long or the layers won't adhere properly and the jellies may split when turned out.
  • Repeat steps 1 and 2, this time using the raspberries and pink food colouring. It's very important that the mixture is at room temperature before it is poured on top of the peach jelly, otherwise the bottom layer will melt. Return the moulds to the fridge for 1 hr or until just set. Then repeat the method using the blackberries and purple food colour and chill, followed by the mango and orange food colouring. Chill for 2 hrs, or up to 24 hrs.
  • To serve, dip the moulds in warm water to help release the jellies, then invert onto plates or cake stands. Serve with ice cream and extra berries, if you like.

Nutrition Facts : Calories 123 calories, FatContent 3 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.1 milligram of sodium

JELLY SLICE | BEST EVER RECIPE | COOKING WITH NANA LING



Jelly Slice | Best Ever Recipe | Cooking with Nana Ling image

An easy, no bake jelly slice recipe that the whole family will love.

Provided by Libby Hakim

Categories     Dessert

Total Time 375 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 9

250 grams plain biscuits ((Arrowroot, Nice, Marie or a combination of those work well))
185 grams butter, melted
395 gram tin of condensed milk
1/2 cup lemon juice ((juice from approx 2 large lemons))
2 teaspoons gelatine powder
1/2 cup boiling water
85 gram packet jelly crystals ((raspberry or another preferred flavour))
250 ml boiling water ((1 cup))
150 ml cold water

Steps:

  • Prepare the jelly topping by mixing the jelly crystals with the boiling water and then cold water until crystals are dissolved. Note that we are making up the jelly using 50ml less water than the instructions on the package.
  • Leave the jelly out so it cools to room temperature.
  • Grease a slice tin (27 x 17cm) and line base with two layers of baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).
  • Crush the biscuits until they resemble fine breadcrumbs using a rolling pin, chopper or food processor.
  • Add melted butter to the biscuit crumbs and stir to combine.
  • Press the biscuit mixture into the bottom of the slice tin and smooth with the back of a metal tablespoon. Place into fridge.
  • Pour condensed milk into a bowl. Add the lemon juice and use a whisk to combine.
  • Dissolve gelatine in the boiling water and then add this to the lemon and condensed milk mixture. Use the whisk to combine.
  • Remove the slice tin from the fridge and pour over the filling mixture. Return to fridge for at least one hour to set.
  • Once jelly has reached room temperature and filling has been in fridge for at least one hour, remove the slice tin from the fridge and place in a larger dish (this will make it easier to transfer to the fridge and catch any jelly spills).
  • Pour the jelly over the second layer of the slice. (TIP: Pour onto a metal spoon to break up the flow and avoid the direct flow creating a hole in the filling layer of the slice).
  • Return to the fridge and allow to set for at least 6 hours.
  • Remove slice from tin using the overhanging baking paper to ease the whole slab of slice from the tin. (TIP: If this method doesn't work, cut one row in the tin and then use a spatula to remove the remaining slice.) Cut into 24 pieces using a sharp knife.

Nutrition Facts : Calories 164 kcal, CarbohydrateContent 20 g, ProteinContent 2 g, FatContent 9 g, SaturatedFatContent 5 g, TransFatContent 1 g, CholesterolContent 22 mg, SodiumContent 129 mg, FiberContent 1 g, SugarContent 14 g, ServingSize 1 serving

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