Milk jelly with passion fruit on Rd. leaves village r. (Hwy. A) for St. Tite, m. and St. Anne de la Perade, m. Milk jelly with passion fruit 2016.
A lighter version of the Italian dessert panna cotta. I used some well-designed jelly moulds by Kitchen Craft (www. kitchencraft.co.uk) which have lids on the top and bottom for never-fail turning out, but you could just pour the mixture into glasses and not bother turning them out.
1 sachet of gelatine powder
* 550ml milk
* 50ml double cream
* 2-3tbsp vanilla sugar Itsp vanilla extract
* 4 passion fruit
Put the gelatine in a bowl with 2tsp warm water. Put half the milk in a large heatproof jug and microwave until boiling, or heat in a saucepan. As soon as it boils, add the gelatine and stir until dissolved. If it refuses to dissolve, stand the jug in a pan of hot water and keep stirring. If you heated the milk in a pan, you will have to transfer it to a jug now and proceed as above. (You see, microwaves do have their uses!) Once dissolved, mix in the remaining ingredients. Pour into moulds or glasses and chill overnight. Serve each with the juice and seeds of one passion fruit.
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