Milk jelly

Milk jelly

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
500ml milk
55g caster sugar
3 thin strips lemon peel
or 1/2 teaspoon natural vanilla extract
1 teaspoon powdered gelatine
3 tablespoons water

Method

  1. Place milk in a saucepan with sugar and lemon peel, if using. Place over gentle heat and stir until sugar dissolves. Turn off heat and allow to infuse for 10 minutes if using lemon zest, or stir in vanilla.
  2. Soften gelatine in water and dissolve over gentle heat. Add to cooled milk, strain into wetted 625 ml mould and refrigerate until set. Turn out and serve.
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