Milk jelly with vanilla
2 servings
35 minutes
Milk jelly with vanilla is a delicate and aromatic drink originating from Russian cuisine. The classic jelly, known since ancient times, has gained softness and exquisite flavor thanks to the addition of Madagascar vanilla. Its texture is velvety and slightly thick, like a cloud in a cup. Vanilla gives it refined sweetness, while grated chocolate adds a hint of bitterness and contrast. This drink is perfect as a warming dessert on a winter evening or as a light breakfast in the morning. In Russia, jelly is traditionally prepared for children and adults who appreciate the coziness of home cooking. It can be served warm or chilled, with its flavor gently enveloping the palate and leaving a pleasant aftertaste. It can be complemented with nuts or fresh berries for a more complex flavor combination.
1
Cut the Madagascar vanilla pod lengthwise with a sharp knife and scrape out the insides — the small black seeds.
- Vanilla pod: 1 piece
2
Dissolve the starch in half a glass of milk. To avoid lumps, it's better to pour the milk in a thin stream into the bowl with starch, and then gently stir everything with a teaspoon.
- Potato starch: 1 tablespoon
- Milk: 500 ml
3
Pour the remaining milk into a small saucepan, add the vanilla pod with seeds, bring to a boil, then reduce the heat, remove the pod and slowly pour in the starch diluted in milk.
- Milk: 500 ml
- Vanilla pod: 1 piece
4
Add sugar or honey (it's better to use delicate honey, such as from acacia flowers). Cook for two to three minutes, stirring constantly. It's best to use a whisk for stirring — this way, there won't be any lumps.
- Sugar: 3 tablespoons
5
Chill the prepared jelly for thirty minutes, then pour it into cups and serve, sprinkled with grated dark chocolate (for contrast) or cocoa powder.
- Grated chocolate: 1 tablespoon