Milk Jelly with Watermelon and Condensed Milk
by Editorial Staff
Watermelon can serve not only as a delicious stand-alone treat but also as an ingredient for many interesting and colorful dishes. Milk and watermelon jelly is prepared simply, it turns out to be very tender, with a pleasant creamy taste.
Cook: 3 hour
Servings: 5
Ingredients
- Milk – 500 ml
- Seedless watermelon pulp – 200 g
- Condensed milk – 150 g
- Gelatin – 20 g
- Sugar – 20 g (or to taste)
- Cold boiled water – 100 ml
Directions
- Pour 15 g of gelatin with 75 ml of cold water. Leave to swell for 5-10 minutes.
- Grind 100 g of watermelon pulp with a blender in mashed potatoes.
- Pour the milk into a saucepan and bring to a boil over low heat. If you use UHT milk, then it is enough to heat it until it is hot.
- Let the boiled milk cool slightly and add the swollen gelatin to it. Stir well to dissolve the gelatin.
- Add condensed milk and watermelon puree. Stir.
- Strain the resulting mass through a fine sieve and let cool to room temperature.
- Pour the jelly into glasses, bowls, or dessert jars. Send it to the refrigerator for 1.5-2 hours so that the jelly begins to solidify.
- Pour 5 g of gelatin with the remaining water (25 ml) and leave to swell for 5-10 minutes.
- Heat the swollen gelatin in a steam bath or in the microwave until dissolved. Do not bring to a boil!
- Chop the remaining pulp of the watermelon in mashed potatoes. Combine it with gelatin and sugar. Stir.
- Strain the resulting mixture through a sieve.
- Pour the watermelon jelly over the milk layer. Send the dessert to the refrigerator until it hardens completely, for at least 2-3 hours, or better overnight.
- Milk jelly with watermelon and condensed milk is ready.
Bon Appetit!
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