Milk Jelly with Rhubarb and Rose Syrup

To make the Jelly


400ml Milk
1 tbsp Gelatine dissolved in 100 ml boiling water
4 tbsp of sugar or honey
1 tsp vanilla essence


Pour milk into small saucepan
Bring the milk to the boil and quickly remove from the heat. Stir the bottom of the pan to prevent the milk from burning
Add the natvia (or sugar) and vanilla essence and stir to dissolve the natvia thoroughly.
Pour in the gelatine mixture (that you have dissolved in boiling water)  and whisk until the gelatine is completely dissolved and lump free. The heat from the pan should be enough to enable this.
Very lightly grease a number of small, or one large mould of your choice with a spray of olive  or canola oil.
Pour milk mixture into moulds and refrigerate for at least 6 hours to set.
When ready, run a non-serrated knife around the edge of the mould to gently pull the jelly away from the edges. Turn out onto a plate or bowl.

To make the Rhubarb Rose syrup:


250g rhubarb stringed and chopped
250ml water
100g sugar
1tsp rose water (available from all supermarkets) this is optional


Simmer all ingredients in a saucepan for 15 mins, stirring occasionally
Pour mixture through a strainer above a large bowl and leave for 2 hours.
Discard solids remaining in the strainer
Use the syrup to pour over milk jellies and serve.

Found here


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