Strawberry & Milk Soft Jelly

When the fresh strawberries were sour, I like to turn them into sweet jelly cup with milk 😋

The pinkish colour of the top transparent layer were tinted by fresh red strawberries 🍓

Added a little strawberry flavour to enhance the sweet 🍓aroma. The strawberry flavour is in white powder form.

A video of the Strawberry Milk jelly

Agar-agar Jelly Water

[Ingredients]

5g agar-agar powder, white, 1.5 tsp

30g water for mixing agar-agar powder

280 water for boiling

2 blade pandan leaf

Dash of strawberry flavour powder, optional

60g fine sugar

1. Mix agar agar powder with 30g water and stand for about 5 minutes.

2. Bring 280g water with pandan leaves and strawberry flavour into a light boil.

3. Stir in the agar agar paste. When most of the agar agar granules have dissolved, pour in the sugar and mix well.  Cover and turn off the heat.

Milk Jelly Layer

[Ingredients]

8g whipping cream

192g low fat milk, cold

150g jelly water from above

4. Mix whipping cream and low fat milk in a glass. Stand the milk mixture in room temperature to raise the temperature slightly. Don't have to be in room temperature.

5. Pour about 150g of  hot jelly water from above in a measuring jug.

6. Pour in the cold milk mixture, stir to mix well.

7. Distribute the milk jelly water among 4 x 200ml cold pudding cups. Keep in the fridge for about 5 minutes to solidify the surface.

Keep the pudding cups in the fridge in advance to shorten the cooling process.

8. While the milk jelly is refrigerating, use small heart shape cookie cutter to cut out some fresh strawberry bits.

9. Add the leftover fresh strawberries into the warm jelly water. Let them infuse for about 5 to 10 minutes, or till the jelly water looks pinkish.

Strawberry Jelly Layer

[Ingredients]

200g drinking water 

Remaining jelly water from above, about 165g

Strawberry bits

10. Discard the strawberry after infusion, and pour the strawberry jelly water, about 165g, into the measuring jug.

11. Pour 200g of drinking water to mix with the strawberry jelly water.

12. Pour the strawberry jelly water over the milk layers. Keep about 4 tbsp of warm strawberry water for the final step.

Refrigerate the jelly for about 5 minutes to solidify the top later,

13. After the strawberry jelly surface has hardened, arrange the cut fresh strawberry bits over the top.

Pour the remaining strawberry jelly water over the top to keep the cut strawberries in place.

14. Refrigerate before serving 😋🆒

Mandarin Orange Soft Jelly

An easy to prepare mandarin orange soft jellies using less fibrous and juicy Hong Mei Ren mandarin orange. All natural and delicious 😋🍊

Ingredients

A - for boiling

200g water

8g orange rind

B - agar agar paste

3g agar-agar powder, about 1 tsp

70g raw sugar

30g water

C - cooling the jelly water

250g drinking water, room temperature

D

140 ~ 150g orange pulps

Directions

1. Mix ingredient B into a paste. Let it stand for about 10 minutes. While waiting, start to bring 200g of water under ingredient A to a boil.

2. As we will be using the orange peel for flavour, so it is advisable to clean it thoroughly using Fruit & Vegetable Wash.

Separate the orange peel from the orange pulp.

Remove the white orange pith under the orange peel.

Collect about 8 to 10g of the orange peel and cook in the 200g of hot water under ingredient A.

3. Separate the orange pulp into segments.

You may cut part of the orange segments into smaller pieces.

Add the orange pulps to 4 clean 200ml pudding cups, and refrigerate till needed.

4. When A starts to boil, pour B from Step 1 into the boiling mixture. Stir till all the agar-agar granules have dissolved.

5. Pour C into A and B mixture to becomes the jelly water. Turn off the heat.

6. Pour about 40g of jelly water into each 4 x 200ml pudding cups. Refrigerate for 5 minutes or till semi solidify.

Add the remaining orange segments to the pudding cups, and pour the remaining jelly water into the cups.

7. Let them cool to room temperature before seal with cling wrap and refrigerate for an hour or longer.

Enjoy them cool 🧊 

I have discovered the Hσɳɠ Mҽι Rҽɳ 红美人 mandarin oranges 🍊 in Fairprice supermarket. They have easy-to-peel thin skin, sweet and juicy pulps, less fibrous, and seedless. Besides consuming them as fruits, they’re suitable for making into jellies and sorbets 🍧

I took one 红美人 mandarin orange, and made into 4 cups of vitamin A & C-rich, low-calorie, and refreshing jellies using all natural ingredients. 

The mandarin oranges can be found in fresh fruit
section of Fairprice supermarket

Super thin orange membrane & and plump juicy pulps

Light Panna Cotta

Not a milk-rich panna cotta, but contains just enough milk flavour to taste it as a milk pudding. Added some Lotus Biscoff biscuit crumbs to pair with the mildly sweetened milk pudding. The small strawberry quarters were being served as the decorative piece to the plain pudding 😋 One small pudding bottle was just barely enough for us as supper 😉

Servings: 4 x 100ml bottles (I re-use the pudding bottles collected from "BreadTalk")

Ingredients

10g raw sugar/sugar
2g agar-agar powder, slightly less than 1/2 tsp
50g water

140g water

100g lactose-free milk

35g condensed milk
90g whipping cream

1/4 tsp vanilla extract

2 pcs Lotus biscoff biscuits, break into crumbs
1 fresh strawberry, cut into quarter-size, trim to fit the mouth of the bottles

Directions

1. Mix raw sugar, agar-agar powder before adding 50g of water. Let the mixture stand for about 15 minutes.
Agar-agar powder is a very light-weighted ingredients. Our common kitchen scale shows only the whole weight without the decimal. Therefore, from 2.1g to 2.9g, your scale will only show 2g. However, this 0.9g difference could make a drastic difference to the softness of the pudding - from hard to silky soft. As a guideline, measure the agar-agar powder to about 1mm below the rim of a 1/2 teaspoon, to get a tofu-type of soft pudding.

2. While "soaking" the agar-agar powder, bring 140g of water to a boil.

Cover the pot while heating to prevent water from evaporating too much, and affect the texture of the pudding.

3. When the water starts to boil, stir in the agar-agar mixture from Step 1. Stir occasionally to prevent the agar-agar granules from sticking to the base.

4.  When the agar-agar water starts to boil again, and the agar-agar granules have well dissolved, stir in the condensed milk, lactose-free milk,

whipping cream,

vanilla extract, stir to mix well, and turn off the heating.

5. Transfer the pudding mixture to 4x100ml glass bottles. Let the puddings cool down to room temperature before refrigerate them in the fridge for about 30 minutes, or till solidify.

6. Before serving, crush two slices of Lotus biscoff biscuits, and sprinkle them onto the top of the puddings.

Top the pudding with strawberry quarters.

8. Serve cold and fresh 😋

Let the puddings thaw for about 15 minutes before serving if taken out from the fridge.