Milk Jelly with Rhubarb and Rose Syrup
To make the Jelly
Ingredients
400ml Milk1 tbsp Gelatine dissolved in 100 ml boiling water
4 tbsp of sugar or honey
1 tsp vanilla essence
Method
Pour milk into small saucepanBring the milk to the boil and quickly remove from the heat. Stir the bottom of the pan to prevent the milk from burning
Add the natvia (or sugar) and vanilla essence and stir to dissolve the natvia thoroughly.
Pour in the gelatine mixture (that you have dissolved in boiling water) and whisk until the gelatine is completely dissolved and lump free. The heat from the pan should be enough to enable this.
Very lightly grease a number of small, or one large mould of your choice with a spray of olive or canola oil.
Pour milk mixture into moulds and refrigerate for at least 6 hours to set.
When ready, run a non-serrated knife around the edge of the mould to gently pull the jelly away from the edges. Turn out onto a plate or bowl.
To make the Rhubarb Rose syrup:
Ingredients
250g rhubarb stringed and chopped250ml water
100g sugar
1tsp rose water (available from all supermarkets) this is optional
Method:
Simmer all ingredients in a saucepan for 15 mins, stirring occasionallyPour mixture through a strainer above a large bowl and leave for 2 hours.
Discard solids remaining in the strainer
Use the syrup to pour over milk jellies and serve.
Found here
Milk Jelly with Rhubarb and Rose Syrup – a healthy sweet treat | The Nutrition Guru and the Chef
