Vanilla-flecked milk jellies

Vanilla-flecked milk jellies

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  • 4
  • Easy
  • Carb Conscious
  • 5 minutes, plus setting time of 4 hours or overnight
  • 5 minutes
  • Pecan Stream Chenin Blanc 2012


  • 3 gelatine leaves
  • 250 ml cream
  • 250 ml full-cream milk
  • 3 T caster sugar
  • 1 vanilla pod, split
  • a selection of fruit, chopped, for serving

Cooking Instructions

Soften the gelatine leaves in cold water for 5 minutes.

Meanwhile, slowly heat the cream, milk and sugar in a saucepan over a medium heat.

Split the vanilla pod by carefully running the blade of a knife along the length of the pod. Scrape out the seeds and add them, and the pod, to the milk mixture.

Remove the mixture from the heat when it begins to simmer. Squeeze the excess liquid from the gelatine leaves and mix into the warm milk mixture, stirring until dissolved.

Remove the vanilla pod and divide the mixture between four moulds. Chill for 4 hours, or overnight, until completely set.

Before serving, briefly dip the base of each mould into a bowl of hot water for no longer than 10 seconds, run the blade of a butter knife around the edge of the moulds and turn the jellies out into bowls or plates.

Serve immediately as is or with freshly chopped fruit.

TASTE'S take

An indispensable recipe in my little black book, these light and cooling vanilla-infused jellies are a welcome alternative to the heavy desserts that usually reign supreme during the holidays.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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