Jelly Pudding
It’s a very easy recipe and the final result is light and velvety. It’s a melt-in-the-mouth dessert.
Ingredients:
Ingredients:
½ tin Milkmaid (200 gms)
1 packet (approx 85 gms) Jelly
crystals (raspberry or strawberry)
200 mill fresh cream, smoothen
it very gently with a whisk or a spoon
Method:
Method:
- Prepare the jelly as per the instructions on the
packet. Keep it in the freezer till begins to set at the sides (or for
about 40-45 minutes).
- Whip the chilled jelly.
- Fold in the Milkmaid and smoothened cream into the
jelly.
- Pour the mixture into a moistened mold/bowl.
- Allow it to set in the fridge. Serve chilled.
Chef Notes:
- I have always used Rex brand jelly or the
imported Jello brand when making this dessert.
- I know from experience that this recipe does not
work with jelly brands that contain vegetarian gelatin so please do not
attempt this recipe with the same.
- The 40-45 minute timing mentioned in the recipe is crucial so please do your best to adhere to the time mentioned.
- You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
Wow this looks delicious! i usually add some fruit in the basic jelly, would you recommend the same at the end?
ReplyDelete@Unknown: Thank u so much! In all honesty, this is such a delicate dessert that i'm really not sure fruit will work if u plan to unmold it. It may fall apart. But... If you're planning to serve it in the bowl in which u set it, then i think u can give small pieces of fruit a try.. N if it works please do let me know, i'll do the same the next time i make this ;) Cheers!!
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