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?