Milk jelly: this dessert, although it looks like an Italian panna cotta, has nothing to do with it. Although the cooking principle is almost the same.
It differs from the famous dessert not only in calorie content - it is much less in jelly, but also in texture - panna cotta is velvety and more tender.
This is a basic recipe, the proportions for which are taken from an old Soviet book about tasty and healthy food. The book is so old that even its cover has not survived, but this is not about it ...
By adding milk jellies such as coffee, chocolate, fruits or berries during cooking, you can get a wide variety of flavors. Try combining them by pouring layers of jelly. It will turn out not only tasty, but also beautiful.
Ingredients:
Cow's milk (fat content from 3.2%) - 750 ml
Sugar - 5 tablespoons (or to taste)
Gelatin (instant) - 18 g
Vanillin (crystalline) - to taste
Step by step recipe:
The set of ingredients is minimal and simple. Use milk with a fat content of 3.2% to 6%. Gelatin is suitable not only instant, but also regular (granular) or sheet, you just need to follow the instructions on the package.
Take about 100-150 ml from the total amount of cold milk and pour gelatin over it. Stir and leave to swell. For instant gelatin, 5-10 minutes is enough. Then dissolve this mixture in a water bath.
Pour the remaining milk into a saucepan and add sugar. Heat the mixture over medium heat, stirring occasionally, until the granulated sugar is completely dissolved. Taste it - for those with a sweet tooth, you may need to add sweetness. Do not bring to a boil.
As soon as steam appears over the surface of the milk and the sugar is completely dissolved, add the vanillin and remove the saucepan from the heat.
Pour the prepared gelatin through a strainer and mix.
Now, while the base for the jelly is hot enough, you can play with the flavors. For example, add instant coffee to make mocha milk jelly.
It is important to remember that when adding liquid flavoring, you need to decrease the amount of milk or add a little more gelatin. But by adding instant coffee or cocoa powder, the proportions can not be changed.
Pour the jelly into molds or bowls and refrigerate to set for several hours.
The finished jelly can be served garnished with berries, grated chocolate or sweet sauce to taste.
From this amount of ingredients, a delicate dessert was obtained, not rubbery, but keeping its shape well. It doesn’t taste sugary, with a vanilla aroma.
And here is the mocha-flavored jelly for lovers of coffee bitterness.
Bon Appetit!
Author: Oksana Chayun
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