Fruit-Embedded Milk Jelly Recipe

This Fruit-Embedded Milk Jelly is a light, no-bake dessert that combines the creamy richness of milk with the vibrant freshness of assorted fruits. It’s a chilled, sliceable jelly that’s as elegant as it is easy to make. With a silky milk base and colorful fruit suspended throughout, it’s perfect for summer gatherings, festive occasions, or as a healthy treat for kids and adults alike. The best part? It’s made with simple ingredients—just milk, fruit, and a gelling agent like gelatin or agar-agar.


Ingredients:

For the Milk Jelly Base:

  • 2 cups whole milk
  • 1 cup heavy cream (optional for richness)
  • ½ cup granulated sugar (adjust to taste)
  • 2 tablespoons unflavored gelatin powder (or 1 tablespoon agar-agar powder for a vegetarian version)
  • ¼ cup cold water (to bloom gelatin)
  • 1 teaspoon vanilla extract (optional)

For the Fruit Layer:

  • 1 kiwi, peeled and sliced
  • 1 orange, peeled and segmented
  • ½ cup pomegranate seeds
  • ½ cup strawberries, sliced
  • ½ cup blueberries or grapes, halved
  • Any other seasonal fruits you like (avoid overly juicy fruits like watermelon)

Instructions:

Step 1: Prepare the Fruits

  • Wash, peel, and slice all fruits into bite-sized pieces.
  • Pat them dry with a paper towel to remove excess moisture (this helps them stay suspended in the jelly).

Step 2: Bloom the Gelatin

  • In a small bowl, sprinkle the gelatin over ¼ cup of cold water.
  • Let it sit for 5–10 minutes until it becomes spongy and fully bloomed.
  • If using agar-agar, skip blooming and dissolve it directly in the milk mixture while heating.

Step 3: Heat the Milk Mixture

  • In a saucepan, combine milk, cream (if using), and sugar.
  • Heat over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling.
  • Remove from heat and stir in the bloomed gelatin until fully dissolved.
  • Add vanilla extract if desired.
  • Let the mixture cool slightly (but not set).

Step 4: Assemble the Jelly

  • Lightly grease a rectangular mold or loaf pan with neutral oil or line it with plastic wrap.
  • Pour a thin layer of the milk mixture into the mold and refrigerate for 10 minutes to slightly set the base.
  • Arrange a layer of fruits over the set base.
  • Pour more milk mixture to cover the fruits.
  • Repeat layering until all fruits and milk mixture are used, finishing with a layer of milk mixture.

Step 5: Chill and Set

  • Cover the mold with plastic wrap and refrigerate for at least 4 hours, or until fully set.
  • For best results, chill overnight.

Step 6: Unmold and Serve

  • To unmold, run a knife around the edges and gently invert onto a serving plate.
  • Slice with a sharp knife and serve chilled.

Serving Suggestions:

  • Garnish with fresh mint leaves or a drizzle of honey.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pair with a cup of green tea or fruit-infused water for a refreshing finish.

Tips & Variations:

  • For a dairy-free version: Use coconut milk or almond milk.
  • For extra flavor: Add a splash of fruit juice or citrus zest to the milk mixture.
  • To make it firmer: Increase the gelatin slightly if you want a more sliceable texture.
  • For individual servings: Pour into silicone molds or ramekins for easy portioning.

Nutritional Snapshot (Per Slice, Approximate):

  • Calories: 120
  • Fat: 5g
  • Carbs: 15g
  • Protein: 3g
  • Sugar: 12g

This dessert is a celebration of simplicity and elegance—just milk and fruit, transformed into a show-stopping centerpiece. Would you like a version using agar-agar for a vegan-friendly twist?

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