After having visited Sweet Note Desserts on a recent trip to Markham and having a taste of their renown Milk Bottle Desserts, I couldn't help but be inspired to create some chilled bottled desserts of my own.
As it was a rather impromptu lazy afternoon project, I couldn't be bothered to incorporate flavours such as sesame or hazelnut into it. Instead, I went for the incredibly easy options of honey milk (literally just milk sweetened with a hint of honey) and coffee (using regular instant coffee granules).
As it was a rather impromptu lazy afternoon project, I couldn't be bothered to incorporate flavours such as sesame or hazelnut into it. Instead, I went for the incredibly easy options of honey milk (literally just milk sweetened with a hint of honey) and coffee (using regular instant coffee granules).
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(The amounts used in this recipe are not exact as I didn't measure out specific quantities while preparing the jellies, however, the concept of the preparation process remains the same as for any jelly-based dessert.)
Ingredients
For the milk honey jelly:
- 1/2 cup skim milk *
- 1/8 cup of half & half cream
- 3 tbsp honey *
- 3-4 tbsp gelatin powder
- 3/4 cup of water
For the coffee jelly:
- 2-3 tbsp instant coffee granules
- 1/3 cup brown sugar *
- 1/2 cup skim milk- 3-4 tbsp gelatin powder
- 3/4 cup of water
Directions:
1) For the coffee jelly layer, add water to the gelatin powder and stir to dissolve completely. Set aside.
2) Combine the rest of the ingredients and add in the gelatin powder. Mix thoroughly and pour into jars of choice to set.
3) Refrigerate for at least three hours before adding another layer on top.
4) For the milk honey jelly, add water to the gelatin powder and stir to dissolve completely. Set aside.
5) Combine the rest of the ingredients and add in the gelatin powder. Mix thoroughly.
6) Remove the jars containing the coffee jelly from the refrigerator and pour honey milk layer on top.
7) Let refrigerate another 3-4 hours or until set.
8) Serve chilled.
Notes
- I used skim milk and a hint of half & half cream for the honey milk layer, however, feel free to use milk of a higher fat concentration or even cream if a richer taste is preferred.
- The amount of honey/brown sugar added to the jelly can be adjusted to your preference. I generally prefer a milder taste and thus add only a small amount of sweetener.
- The amount of gelatin powder can be varied for a softer or harder jelly. Using 3-4 tbsp of gelatin powder resulted in an extremely firm jelly, so this amount can be reduced slightly for a softer effect. As I have not tested this myself, however, I cannot vouch for any varying outcomes you may receive in the dessert.
Ingredients
For the milk honey jelly:
- 1/2 cup skim milk *
- 1/8 cup of half & half cream
- 3 tbsp honey *
- 3-4 tbsp gelatin powder
- 3/4 cup of water
For the coffee jelly:
- 2-3 tbsp instant coffee granules
- 1/3 cup brown sugar *
- 1/2 cup skim milk- 3-4 tbsp gelatin powder
- 3/4 cup of water
Directions:
1) For the coffee jelly layer, add water to the gelatin powder and stir to dissolve completely. Set aside.
2) Combine the rest of the ingredients and add in the gelatin powder. Mix thoroughly and pour into jars of choice to set.
3) Refrigerate for at least three hours before adding another layer on top.
4) For the milk honey jelly, add water to the gelatin powder and stir to dissolve completely. Set aside.
5) Combine the rest of the ingredients and add in the gelatin powder. Mix thoroughly.
6) Remove the jars containing the coffee jelly from the refrigerator and pour honey milk layer on top.
7) Let refrigerate another 3-4 hours or until set.
8) Serve chilled.
Notes
- I used skim milk and a hint of half & half cream for the honey milk layer, however, feel free to use milk of a higher fat concentration or even cream if a richer taste is preferred.
- The amount of honey/brown sugar added to the jelly can be adjusted to your preference. I generally prefer a milder taste and thus add only a small amount of sweetener.
- The amount of gelatin powder can be varied for a softer or harder jelly. Using 3-4 tbsp of gelatin powder resulted in an extremely firm jelly, so this amount can be reduced slightly for a softer effect. As I have not tested this myself, however, I cannot vouch for any varying outcomes you may receive in the dessert.
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