Cardamon vanilla milk jelly
Cardamon vanilla milk jelly is a very simple jelly, but the slightly exotic flavour is addictive. The cardamon and vanilla accents are perfect match for the rich and milky jelly.
Servings: 6 mold or glass
Equipment
- 6 x 120 ml capacity mold or glass
- 1 pot
Ingredients
- 10 pods Cardamon
- 5 cm Vanilla pod
- 350 ml Whole milk
- 250 ml Fresh cream (35% fat)
- 100~120 ml (coconut milk) condensed milk
- 8~12 gram Gelatin (8 gram set soft, 12 gram set firm)
- An appropriate amount of Pistachio and/or pomegranate for garnish
Instructions
- Soak the gelatin in cold water. Slightly crush the cardamon, cut the vanilla in half and scrape out the insides.
- Put milk and fresh cream in a pot, add cardamon and vanilla and heat. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Add condensed milk and mix well. Taste and adjust. (Add a little more condensed milk if it's not sweet enough.)
- Drain the gelatin, add it and dissolve it completely. Strain the jelly liquid once and pour it into a jelly mold or glass.
- Once cooled to room temperature, place in the refrigerator and chill for about 3 ~4 hours until set.
Notes
Depending on the amount of gelatin, it can be hard or soft. Pour it into a glass and enjoy the soft jelly, or pour it into a mold to make a firmer jelly. Adjust to your liking.