This twist on traditional jelly is popular with children and can be easily adapted using different flavoured jellies or fruits.
Ingredients (Serves 4)
- 320g frozen mixed berries (e.g. forest OR summer fruits)
- 1 sachet sugar-free jelly (to make 570ml)
- 400ml semi-skimmed milk
- Weighing scales
- Serving dish (approx. 20cm)
- Measuring jug
- Stirring spoon
- Defrost the berries in the serving dish for about 45–55 minutes or until just softening and the juice is starting to run out but they are still very cold.
- Boil the kettle and measure 100ml of boiling water in a measuring jug.
- Pour the contents of the jelly sachet into the water and stir gently for 1–2 minutes until fully dissolved.
- Leave to cool for about 10 minutes then top up with milk to the 500ml mark, stirring continuously.
- Pour the milk jelly over the fruit and stir well so that any juice from the defrosting berries is stirred into the jelly.
- Cover with clingfilm and place in the fridge for about 2 hours or until set.
- Using just-defrosted berries helps the jelly to set quickly and keeps the berries whole. They can be defrosted in the microwave if you are short of time.
- Follow the instructions for your microwave but be careful not to defrost them too much.
- Cool the jelly slightly before the milk is added at step 4, otherwise it may curdle. If this happens, whisk the mixture thoroughly. Even if it does not look as attractive, it will be fine to eat and will taste just as good.
- Use a 1 litre mould to set the jelly. Add half the berries to the jelly and serve the rest around the jelly once turned out . You will find it easier to turn out if you stand the jelly, in its mould, in hot water for about 30 seconds before transferring it to a serving plate. Serve straightaway before it collapses.
Something to try next time:
- Make individual portions of milk jelly by dividing the fruit between 4–6 glass serving dishes. Pour the milk jelly mixture over the fruit and leave in the fridge until set.
- You could try this recipe with different flavours of jelly and types of fruit. Just keep to the same quantities as this recipe. Certain fruit, such as fresh pineapple, kiwi or papaya will prevent a jelly from setting, so avoid using these.
- Making a layered jelly with different colours. Make sure each layer is fully set before adding the next one.
Milky jelly is best eaten straight away, but it can be stored in the fridge for up to 48 hours.