Milk Jelly

4 servings

50 minutes

Patterns of vegetables and fruits on milk jelly are part of the compulsory program at the Le Cordon Bleu cooking school. All these beauties are not meant to be eaten, but to be served with jelly. And admired. For this panel, we used red and yellow bell peppers, cucumber, green onions, carrots and lemon.

Energy value per serving

• Calories: 91
• Proteins: 11.1g
• Fats: 2.7g
• Carbohydrates: 5.7g

Ingredients

• Milk: 300 ml
• Starch: 1 tbsp
• Gelatin: 40 g

Cooking steps

1. Heat the milk and whisk in the starch. It should result in a liquid resembling thick jelly. Add 20 grams of soaked gelatin and mix, then pour into a large flat dish. Try to remove all the bubbles from the surface. If you have a torch, you can use it to eliminate them. Place the dish in the refrigerator for about twenty minutes.

   Required ingredients:

   • Milk: 300 ml
   • Starch: 1 tablespoon
   • Gelatin: 40 g

2. Soak another 20 grams of gelatin. Heat half a liter of water and dissolve the gelatin in it.

   Required ingredients:

   • Gelatin: 40 g

3. Cut patterns and shapes from vegetables or fruits, dip them in gelatin water, and arrange them on a plate. Then pour the same water over the created picture and let it set in the refrigerator.