This irridescent milk jelly, delicately perfumed with almond, is set off to perfection by the exotic flavours and beautiful colours of the mixed fruit salad. Very little sugar is needed as the fruit provides natural sweetness.
For a banana-almond milk jelly, mash 3 ripe bananas, or purée with a hand-held blender. Mix with the milk, sugar and ½ tsp each pure vanilla extract and pure almond extract. Sponge 2 sachets powdered gelatine in 2 tbsp cold water. Heat the banana mixture almost to boiling, whisking or stirring constantly, then remove from the heat and stir in the gelatine until completely dissolved. Pour into a 900 ml (1½ pint) decorative mould and chill until set. * For a berry and red wine jelly, use 360 ml (12 fl oz) cranberry juice and 150 ml (5 fl oz) fruity red wine. Purée 250 g (9 oz) mixed blackberries and blueberries, then press through a sieve to remove the pips. Mix the purée with the cranberry juice and wine. Use 2 tbsp caster sugar and 2 sachets powdered gelatine, sponging and dissolving it as above. If you like, add a good pinch of ground allspice to the mixture. Pour into a 900 ml (1½ pint) decorative mould and chill until set.
Milk jellies were a popular dessert with the Victorians and a regular feature of nursery menus, because nannies recognised that the calcium provided by milk is particularly important for growing children to build strong bones.
C * calcium * B12, potassium