Image is for illustrative purposes only.
Milk jelly is a simple set milk preparation made from just milk, sugar, gelatine and vanilla. Warmed and stirred until the gelatine is clear, then poured and chilled, it sets into a soft, pale, wobbling jelly with a clean milky flavour and a smooth, glossy surface.
It is useful in cake work as much as it is on its own. Poured in a thin layer it gives a cake top a pale, satin finish, and it can be set in moulds or glasses as a light milk pudding for children and adults alike. Because it sets firm in the fridge and melts again gently over heat, a batch can be kept and re-boiled whenever a little is needed.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 94
Number of Units: 12
Unit Size: 24 cm cake topped with a thin milk jelly layer
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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1000 |
4.2 cups
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Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Milk is processed into a variety of dairy products such as cream, butter, yogurt, kefir, ice cream, and cheese. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additives and industrial products.
full cream
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cold |
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B
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90 |
3.2 ounces
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Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
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C
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25 |
0.9 ounce
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Gelatin
Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
powdered
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D
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10 |
2 teaspoons
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Vanilla Essence
Vanilla Extract is made with 100% pure vanilla beans. With a sweet, syrupy consistency, this Vanilla is ideal for use in icings, drinks and whipped cream as well as classic baking recipes. Vanilla Essence is commercially manufactured by chemicals and is more of a watery consistency as opposed to vanilla extract which is thicker and a lot fuller and richer in flavour. You can replace one with the other but use 50% more of essence. For example, for 1 teaspoon of extract, use 1.5 teaspoons of essence.
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1125
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Have your moulds, glasses or cake tops ready and sitting level on a flat tray that fits in the fridge before you start, as the jelly begins to set as soon as it cools. |
Everything level, so the jelly sets with a flat surface |
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2 |
Bloom |
Measure out about a quarter of A (milk) into a bowl and sprinkle C (gelatine powder) over the cold milk. Leave it to stand without stirring. |
Swollen and spongy, about 10 minutes |
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3 |
Heat |
Put the remaining A (milk) and B (caster sugar) into a saucepan and heat, stirring, until the sugar has dissolved and the milk is steaming. |
Hot but not boiling over; sugar fully dissolved |
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4 |
Dissolve |
Take the pan off the heat and stir in the bloomed gelatine mixture until it is completely dissolved. |
Clear and smooth with no grains or lumps of gelatine visible |
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5 |
Flavour |
Stir in D (vanilla essence), then pass the mixture through a fine sieve into a jug. |
Smooth, free of skin and undissolved bits |
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6 |
Pour |
Cool the mixture to lukewarm, skim off any foam from the surface, then pour it into the moulds or over the prepared cake tops. |
Still liquid and pourable, no bubbles on the surface |
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7 |
Set |
Refrigerate until firm. |
At least 4 hours or overnight; wobbles as one piece and holds its shape when unmoulded |
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8 |
Store |
Keep any leftover jelly covered in the fridge. Re-boil it gently before using again, then cool it to lukewarm before pouring. |
Brought back to a clear liquid, no lumps, and used within a few days |
Important Notes
This batch makes about 1.1 kg of milk jelly, enough for a thin glossy layer on around twelve 24 cm cakes, or roughly eight small dessert moulds or glasses if you are serving it as a milk pudding. The chef's one note on this recipe is to re-boil the jelly before using it: once set, warm it gently until it is clear and liquid again, then let it cool to lukewarm before pouring so it does not melt whatever it is poured over. Keep it covered in the fridge and use within a few days. If you want a firmer jelly for cutting into cubes, use a little more gelatine; for a softer, spoonable pudding, use a little less.
Tools & Arrangements
Kitchen scales, a small bowl for blooming the gelatine, a medium saucepan, a whisk or spoon, a fine sieve, a pouring jug, and moulds, glasses or cake rings set on a flat tray.
