White Jelly

White Jelly 

  • 25 g gelatine
  • 300 ml milk
  • Sugar to taste
  • 5 g vanilla
  • Jam, fruit and nuts you like


  1. Pour the gelatine into one half of the milk. Stir and leave it for 20 – 30 min. Warm the rest of the milk on low heat and add the sugar and vanilla.
  2. Add the rest of the milk with the gelatine while stirring to achieve a homogeneous mixture. Be careful not to let it boil up.
  3. Pour the creamy mixture into muffin forms and leave it in the fridge to settle overnight or for about 8 hours.
  4. Before serving turn the forms upside down on a plate and garnish with jam or fruit.