I used to make Kanten jelly often, but Kanten is not easy to find. These days I often use Queen’s ‘Jel-It-In Vegetarian Gelling Powder. It doesn’t have an unpleasant smell like Gelatine and it sets clean and clear jelly. I like its texture better than Kanten’s.
1 to 2 Mangos
1 teaspoon Cointreau *optional
Creamy Milk Agar Jelly
1 sachet (8g) Queen’s ‘Jel-It-In Vegetarian Gelling Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder
1/3 cup Caster Sugar
1/2 teaspoon Vanilla Extract *optional
1 & 1/2 cups Milk
1/2 cup Cream *warmed
- Place Gelling Powder (OR Agar Agar Powder) and Sugar in a saucepan, and mix well. Add Milk and Vanilla, mix well, and then heat over medium heat, stirring well. Once it started boiling, remove from heat. *Note: If you use Agar Agar Powder, use it according to the instruction on the package.
- Add warmed Cream, whisking constantly, and mix well.
- Place in a container and allow to cool. Chill in the fridge until set completely.
- Cut the Milk Jelly into cubes. Cut Mango(s) into similar size cubes and small pieces. Sprinkle with Cointreau but it is optional. Combine Jelly and Mango pieces, and serve.