I really love not only fruit and berry jelly, but also tender milk jelly. It is especially good on the basis of potato starch. If desired, you can make it more liquid or thick – just change the cooking time.
Step-by-step cooking recipe
Stir the starch into 100 ml of milk until smooth.
Heat the remaining milk to a boil.
Add sugar and vanilla.
Pour in the starch in a thin stream, stirring constantly.
Boil the jelly for a couple more minutes until thick.
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