GOLD TOP RECIPES - GOLD TOP MILK JELLIES
Gold Top Milk Jellies
Serves 3- 4
3 pieces of pared lemon rind or
1 vanilla pod, split lengthways
500ml (18 fl oz) Gold Top Milk
4 gelatine leaves
3 tablespoons clear honey,
plus extra for serving
A few macadamia nuts
(or pistachio nuts) finely chopped
and toasted, for serving
Serves 3- 4
3 pieces of pared lemon rind or
1 vanilla pod, split lengthways
500ml (18 fl oz) Gold Top Milk
4 gelatine leaves
3 tablespoons clear honey,
plus extra for serving
A few macadamia nuts
(or pistachio nuts) finely chopped
and toasted, for serving
- Pour the milk into a pan and add the lemon parings or split vanilla pod. Put the pan on a low heat so that it comes to the boil slowly. Bring it almost to the boil. Set aside for 10-15 minutes for the lemon or vanilla flavour to infuse.
- Meanwhile break up the gelatine leaves roughly into a small bowl and cover them with cold water. Leave about 5 minutes to soak and soften.
- Remove the lemon parings or vanilla pod from the milk. Scrape the seeds from the pod, with the tip of a sharp knife and put them back into the milk. Discard the parings or pod.
- Lightly squeeze the water from the gelatine then whisk it into the hot milk until it dissolves. Whisk in the honey. Strain the mixture through a fine sieve into a jug.
- Pour into 3 or 4 wet ramekins or dariole moulds and chill for a few hours.
- Turn the jellies out onto dessert plates. (Dip the moulds in hot water for a few seconds to loosen the jelly). Scatter with chopped nuts and drizzle with honey for serving.