Milk Jelly Recipes

MILK JELLY LIKE YOUR NAN USED TO MAKE....

Steps:

• Use 1/4 pint boiling water to dissolve your jelly cubes in a measuring jug.
• Leave the liquid to cool - if it's still warm when you add the milk then it will more than likely curdle and the jelly won't completely dissolve. You can see in the photo of this attempt that there are a few coloured flecks in the milk jelly which is because I was impatient when I was adding the milk. It doesn't impact the taste but it doesn't look as pretty.
• Once it's cool, top up the liquid using milk to the 1 pint level.
• Pour it into your chosen mould - I have an amazing mould that I bought from the charity shop but you can use any mould. I cant find the large version of the mould I use but I have linked some mini versions below.
• Leave to set in the fridge - this depends on the size of the mould you're using but it does take less time than normal jelly.

JELLY SLICE

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.

CREAMY LYCHEE JELLY

Steps:

• Combine 3 1/2 tablespoons cold water and gelatin in a small microwave-safe bowl; let stand until gelatin starts to dissolve, about 5 minutes. Warm the water in the microwave to dissolve the gelatin completely, 5 to 10 seconds.
• Bring 1/2 cup water to a boil in a small pot. Stir in rock sugar until dissolved. Stir in lychees and 1 1/4 cup reserved syrup.
• Combine gelatin mixture, lychee mixture, and 1 cup plus 1 1/2 tablespoons milk in a bowl. Pour into a container and chill until set, about 4 hours.

FRUITY MILK JELLIES

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.

MILK JELLY

Steps:

• add water into the gelatin and set a side.
• heat milk until just before it is boiled. (Do not boil).
• add 1 into 2 and stir until gelatin is completely dissolved.
• strain 3 so that you can remove some chunk of gelatin which were not dissolved and make texture smooth.
• add condensed milk and heavy cream, stir well.
• pour into dish or container and chill until it is set.