Milk Jelly
Baking and Desserts • European
Description
Patterns made from vegetables and fruits on milk jelly are an essential part of the curriculum at culinary schools like Culinary Institute of America. All these beautiful creations are not meant to be eaten, but to serve as a base for the jelly. And to admire. For this display, we used red and yellow bell peppers, cucumber, green onion, carrot, and lemon.
Ingredients
- Milk 10 fl oz
- Starch film 1 tablespoon
- Gelatin 0 oz
Step-by-Step Guide
Step 1
Heat the milk and whisk in the starch until well combined. The mixture should have a consistency similar to thick jelly. Add 20 grams of gelatin that has been soaked in cold water, stir well, and pour it into a large flat dish. Try to remove all the bubbles from the surface. If you have a kitchen torch, you can briefly pass it over the surface to eliminate them. Place the dish in the refrigerator for about twenty minutes.
Step 2
Soak an additional 20 grams of gelatin. Heat half a liter of water and dissolve the gelatin in it.
Step 3
Cut patterns and shapes from the vegetables or fruits, dip them in gelatin water, and arrange them on a plate. Then pour the same gelatin water over the design and let it set in the refrigerator until firm.
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