Two-Layer Milk-Apple Jelly
A layered jelly made with milk and apple juice. A light dessert with a gentle flavor, served in egg-shaped molds.
- Time
- 3 h
- Serving
- 204 kcal
- Ingredients
- ≈ $0.56
- Protein
- 10 g
Ingredients
- 1 Gelatin 7 g
- 2 Apple juicepack 1 l ≈ $3.00 150 ml
- 3 Milk 2.5%pack 930 ml ≈ $0.88 120 ml
- 4 Sugar 12 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Bloom the gelatin in 40 ml cold water and let sit for 10 minutes until fully swollen.
Gently warm the milk3 and sugar to 60–70 °C (do not boil), then stir in half the bloomed gelatin until fully dissolved.
Warm the apple2 juice to 60–70 °C, add the remaining gelatin, and stir until dissolved.
Pour a thin layer of milk3 into the egg-shaped molds and chill for 20 minutes until lightly set.
Alternate layers of juice and milk3, chilling each for 20 minutes until the molds are full.
Refrigerate the dessert for 2 hours until fully set, then unmold before serving.
Tips
- Why it works
- Bloomed gelatin dissolves evenly in the milk and juice, otherwise the layers will be cloudy or lumpy. Heat to 60–70 °C, so you don't damage the gelatin or curdle the milk.
- Substitutions
- Use orange juice (150 ml) or pear juice (120 ml) instead of apple juice. Use 2.5% kefir (120 ml) instead of 2.5% milk, but the layers will be less clear.
- Common mistakes
- If the layers don't hold their shape and spread, the gelatin didn't dissolve fully or it was cooled at room temperature instead of in the fridge.
- Storing and reheating
- Keep 3 days in the fridge, covered with plastic wrap. Cut and eat right away, or warm for 10 seconds in the microwave at 300 W.
- Serve with
- Serve with tea and cookies or as a decoration for a festive table, cut with a knife dipped in hot water.
Comments 0
Sign in to leave a comment.
No comments yet.