Milk Jelly with Tangerines (on Agar-Agar)
by Editorial Staff
According to this recipe, light milk jelly with tangerines is prepared not with gelatin, but with agar-agar. Sweet and sour tangerine pieces perfectly set off the delicate taste of milk jelly. This dessert will be a wonderful treat for children and adults.
Cook: 3 hour
Servings: 5
Ingredients
- Milk – 360 ml
- Mandarins – 3 pcs.
- Agar-agar – 8 g (1 teaspoon)
- Sugar – 60 g
- Water – 360 ml
Directions
- Pour cold water into a saucepan and add agar-agar, stir and let stand for 20 minutes.
- Place a saucepan over medium heat and bring the agar water to a boil. Add sugar, stir and cook over medium heat for 3 minutes, stirring occasionally.
- Heat the milk and in a thin stream, stirring occasionally, pour it into a pan of agar. Bring to a boil, remove from heat and let cool slightly.
- Wash tangerines, peel, and disassemble into slices. Peel each slice of white film and cut it into two parts.
- Divide the tangerine pieces into silicone molds.
- Pour the milk mass into the tangerine tins. Agar hardens at room temperature, but you can put the jelly in the refrigerator for 2-3 hours to harden and cool the dessert.
- Remove the jelly from the molds. Milk jelly with tangerines is ready to serve.
Bon Appetit!
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