Strawberry Milk Pectin Jelly

Name: How to cook Strawberry Milk Pectin Jelly - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Strawberry Milk Pectin Jelly

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.

Ingredient

Food ration :

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

125 g

Fresh OR Frozen Strawberries

3/4 cup

Full Cream Milk *You can replace some of it with Cream

Cooking instructions

* Step 1

Cut Strawberries into small pieces or thin slices.

* Step 2

Combine Sugar and Pectin Powder in a saucepan, add Water, and mix well.

* Step 3

Add Strawberries, bring to the simmer over medium heat, stirring constantly, and simmer for a few minutes until the mixture thickens like Strawberry Sauce.

* Step 4

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.

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