And finally, the day dawned when I would write about the most requested recipe till now on Zouqh... Really guys, I love hearing from you. Thanks for all the great compliments, likes and critical observation of my pictures and posts. Knowing something to improve on, really excites me and gets me to challenge myself harder...
Enough of chit-chatting already, now to the pride of my eye: the jiggly Vanilla-Milk Jelly with Chocolat-Shaves. It is a super awesome recipe and a great alternative to those calorie filled ice cream for this summer. Served cold, this amazing low-sugar recipe fills your mouth with creamy goodness that we so love about of ice-cream, but renders exactly ¼ th the total calories. I did a simple elegant vanilla flavour, but you can go on and try any other flavouring as your heart desires. I would be posting some more versions of this basic recipe during my monsoon write-ups. So keep yourself posted here for updates!!
This is last in the series of Pride of cows’ recipes (reads: i finished my two litres, and i yearn for more!!). The pure creamy texture of the milk gave a nice dimension to the recipe. For a creamier version, use half and half buffalo milk, but please don’t substitute the milk with cream. That really is not required in this one.
- 2 tsp powdered gelatine
- 500 ml milk
- 2 tbsp caster sugar (I know it’s less.. but believe me it works, if you want it sweeter, grate a bit extra chocolate on top.)
- 1 tsp vanilla extract or to taste
- Gourmet Chocolate (Dark) from Antara Chocolates Company
In a heat proof pan, pour about 150 ml milk and sprinkle on the gelatine. Leave for 5 minutes without stirring.
Now stir in the sugar and set the pan over a low heat.
Cook gently over low heat, stirring constantly until the sugar and gelatine dissolves completely.
Remove from heat and add the remaining milk, Vanilla extract, and mix well.
Though this step is optional, yet to get a nice smooth finish, strain the hot mix into a measuring jug. This will take care of any un-dissolved particles and give our jelly a smooth texture.
Pour in decorative jelly moulds or a simple ramekin, cover and chill for several hours (even overnight) or until set.
Once it’s set, carefully tip it out on a plate. Grate some of our delicious 50% to 60% dark chocolate on top and serve. The bitter sweet dark cocoa contrasts very well to our Milk Jelly. It’s a match made in heaven, which fills your mouth with contrasting, yet so delicious flavours! After all, opposites do attract!!