In Japan, there is a milk dessert called ‘Fruiche’, that helped me survive during Japan’s hot summers as I always lost my appetite. House Foods, a well known food company that is famous for Curry Roux, sells ‘Fruiche’ mixture in a variety of flavours, and the mixture sets like soft jelly when mixed with cold Milk.

The gelling agent in ‘Fruiche’ is Low-Methoxyl (LM) Pectin that sets in reaction to Calcium. High-Methoxyl (HM) Pectin that sets with Sugar is commonly used to make jams and marmalades.

I tried to re-create House Foods’ ‘Fruiche’. After a couple of unsuccessful attempts, I can now share the recipe of this Pectin Jelly.


2 Servings


1 teaspoon Pectin Powder *Note: Use high-calcium reactive Pectin that sets with lower amounts of Sugar, e.g. Pomona’s Universal Pectin

3 tablespoons Sugar
1/4 cup Water
125g Fresh OR Frozen Strawberries
3/4 cup Full Cream Milk *You can replace some of it with Cream

  1. Cut Strawberries into small pieces or thin slices.
  2. Combine Sugar and Pectin Powder in a saucepan, add Water, and mix well. Add Strawberries, bring to the simmer over medium heat, stirring constantly, and simmer for a few minutes until the mixture thickens like Strawberry Sauce.
  3. Add cold Milk, quickly stirring with a spoon, and combine well. Chill in the fridge to firm up before you enjoy it.
    *Note: Today I added 1/2 cup Milk and 1/4 cup Cream.