Composition / ingredients
Step-by-step preparation
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Pour four tablespoons of water into a small saucepan and pour a bag of gelatin. Stir and leave for five minutes to swell. Put the saucepan on low heat and dissolve the gelatin.
Now put a saucepan with milk, sugar and cocoa on the fire and heat the mixture until the sugar completely dissolves, cool, pour into a bowl and add the dissolved gelatin. Stir the frozen jelly from time to time. Pour into a mold and cool. With a sharp knife, separate the jelly from the edges of the mold, put a serving dish on it, turn it over and shake. You can add fruit puree to milk jelly - for example, strawberry, blackcurrant or pineapple. Kiwi, melon or grapes should not be used - they will not give a special taste. Milk jelly will look very nice if you put it in layers of fruits, nuts or biscuit crumbs. To make the layers clearly visible, use glass molds - for example, tall cocktail glasses. If the jelly in them freezes at an angle, you will get a "wave" effect.
Why gelatin freezes badly, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking read in the article about gelatin .
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cocoa powder - 374 kcal/100g
- Gelatin - 355 kcal/100g
