Try this MILK JELLY recipe, or contribute your own.
Suggest a better description1 Place milk, cream, sugar and vanilla in a saucepan over low heat, stirring until the sugar dissolves. Remove from heat.
2 Place 1/4 cup water in a heatproof bowl and sprinkle gelatine over top. Sit bowl in a saucepan of gently simmering water, and stir over low heat until gelatine dissolves and liquid is clear.
3 Add to milk mixture, then pour into a 5-cup (1.25L) mould. When cooled, refrigerate overnight.
4 Serve with rhubarb & raspberry compote.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (105g) | ||
Recipe Makes: 1 | ||
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Calories: 149 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 76.3mg | 3 % | |
Potassium 18.4mg | 0 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.1g | ||
Protein 32g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 149
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