Milk jellies

Indulge in deliciously creamy Milk Jellies made with low-fat milk, light sour cream, and a hint of vanilla. This easy dessert uses just a touch of sugar and gelatin for the perfect melt-in-your-mouth texture. A delightful treat that's both light and satisfying!

  • 19 Apr 2025
  • Cook time 10 min
  • Prep time 370 min
  • 8 Servings
  • 5 Ingredients

Milk jellies

Milk jellies are a delightful and creamy dessert that combines the smoothness of milk with the light texture of gelatin. This easy-to-make treat requires only five ingredients and can be prepared in just a few simple steps. It's perfect for those who enjoy a mildly sweet and refreshing dessert that's not too heavy.

Ingredients:

2.50 cups milk (1% fat)
600g
1 cup light sour cream
230g
1/2 cup sugar
100g
2 tsp vanilla extract
8g
1 tsp gelatin powder
5g

Instructions:

1. Prepare the Gelatin:
- In a small bowl, add 2 tablespoons of the measured milk. Sprinkle the gelatin powder evenly over the milk and let it sit for about 5 minutes to bloom (absorb the liquid).
2. Heat the Milk:
- In a medium saucepan, combine the remaining milk and sugar. Place the saucepan over medium heat and stir constantly until the milk is warm and the sugar has completely dissolved. Do not let the milk come to a boil.
3. Dissolve the Gelatin:
- Once the milk is warm and the sugar has dissolved, remove the saucepan from the heat. Add the bloomed gelatin mixture to the warm milk and stir until the gelatin is fully dissolved and there are no lumps.
4. Mix in Sour Cream and Vanilla:
- In a large mixing bowl, whisk the light sour cream until smooth. Gradually pour the warm milk and gelatin mixture into the sour cream, stirring continuously to ensure a smooth consistency. Add the vanilla extract and mix well.
5. Strain the Mixture:
- For a silky smooth texture, strain the mixture through a fine mesh sieve into a clean bowl or jug, removing any lumps or undissolved gelatin.
6. Pour into Molds:
- Pour the mixture into individual serving molds or a large mold, depending on your preference. You can use ramekins, silicone molds, or even small glasses.
7. Chill to Set:
- Carefully transfer the molds to the refrigerator. Allow the milk jellies to chill for at least 4 hours or until they are firm and set.
8. Serve:
- Once set, remove the milk jellies from the refrigerator. If using molds, gently run a knife around the edges to loosen, then invert onto a serving plate. If using glasses, you can serve directly from the glasses.
9. Optional Garnish:
- Garnish with fresh fruit, a drizzle of honey, or a sprinkle of cinnamon, if desired. Serve chilled and enjoy!

Tips:

- Ensure that the milk is just warm enough to dissolve the gelatin but not boiling, as high temperatures can destroy the gelatin's setting properties.

- To avoid lumps, sprinkle the gelatin powder over the milk evenly and let it sit for a few minutes before stirring.

- Use a whisk to blend the milk and gelatin mixture thoroughly for a smooth consistency.

- For an extra layer of flavor, consider adding a splash of almond extract or a sprinkle of ground cinnamon.

- Chill the mixture in individual serving molds or cups for a fancier presentation, and top with fresh berries or a drizzle of honey before serving.

Creating milk jellies is a straightforward process that results in a charming and versatile dessert. With its creamy texture and subtle sweetness, it can be enjoyed on its own or dressed up with various toppings. Follow these tips and steps to ensure a perfect result every time, making milk jellies a go-to option for any occasion.

Nutrition Facts
Serving Size120 grams
Energy
Calories 120kcal6%
Protein
Protein 4.08g3%
Carbohydrates
Carbohydrates 18g5%
Fiber 0.00g0%
Sugar 16g16%
Fat
Fat 3.80g4%
Saturated 2.32g8%
Cholesterol 14mg-
Vitamins
Vitamin A 70ug8%
Choline 18mg3%
Vitamin B1 0.05mg5%
Vitamin B2 0.14mg11%
Vitamin B3 0.11mg1%
Vitamin B6 0.05mg3%
Vitamin B9 4.85ug1%
Vitamin B12 0.58ug24%
Vitamin C 0.26mg0%
Vitamin E 0.10mg1%
Vitamin K 0.22ug0%
Minerals
Calcium, Ca 140mg10%
Copper, Cu 0.02mg2%
Iron, Fe 0.03mg0%
Magnesium, Mg 12mg3%
Phosphorus, P 100mg8%
Potassium, K 180mg5%
Selenium, Se 2.79ug5%
Sodium, Na 55mg4%
Zinc, Zn 0.47mg4%
Water
Water 90g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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