Jellied Milk

This is a simple recipe that makes a great amuse bouche or palette cleanser in a multi course meal. Of course this would also work as a dessert, but I think that it is more fun in a small portion. I believe this is a very old recipe that comes from england, renowned for their culinary prowess, but does serves as a great example of how delicious things can come from unexpected places.

Depending on what you are serving this with you may want to cut down on the sugar a little bit, as this is a fairly sweet dish. This recipe made enough to serve about 12 portions of the size shown in the picture. I don't have much experience working with gelatin but this is a pretty fool proof recipe.

Jellied Milk

1 Pint milk
5 Teaspoons unflavored gelatin
1/2 Cup sugar
1 1/2 Teaspoons almond extract

Soften the gelatin in 4 Tablespoons of the milk for 5 minutes in a bowl big enough to use as a double boiler. Place bowl with the mixture of milk and gelatin on top of a small pot of very hot, but not boiling, water and stir until the gelatin is fully dissolved.

Heat the remainder of the milk and the sugar in a pot until it simmers. Add the dissolved gelatin/milk mixture and stir continuously for 5 minutes, never going past a simmer. Remove from heat and stir in the almond extract.

Pour the mixture into a chilled loaf pan and refrigerate for several hours until set.

I found that running hot water over the bottom of the pan made it easier to remove the jellied milk after it had cooled. Cut into rectangles and serve.

Although the almond flavor was a great match with the milk, this recipe would probably also work with any other extract or flavoring that you prefer.