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.
Ingredients:
- 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
Method:
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!!
Cheers!!!
The first time i saw the pics i had decided to make it! Its just awesome...easy and quick to make...I didn't have the patience to wait overnite!! just 3hrs of freezing with peeping every half n hr :) to check if it has set :)!
ReplyDeleteIt was loved by my sister and brother in law too :)...Thank you antara... :)
You blog provide a very important details about the bladebutter and i really appreciate it.
ReplyDeletebladebutter