Ingredients for the preparation of milk oat jelly
- Vanillin to taste
- Potato starch 1 tablespoon
- Granulated sugar 2 tablespoons
- Oatmeal flakes 100 grams
- Pasteurized whole milk 2 cups
- Main ingredients: Milk, Oatmeal
- Serving 2 servings
- World Cuisine
Deep bowl, Tablespoon, Glass (capacity 250 milliliters), Kitchen scale, Kitchen towel, Ladle, Nonstick pan, Fine mesh strainer, Sterile gauze, Stove, Whisk or wooden kitchen spatula, Glass cups, cups or deep plates - 2 pieces
Cooking milk oat jelly:
Step 1: prepare the oatmeal.
Pour the desired amount of oatmeal into a deep bowl, fill it with warm, pasteurized whole milk and leave it in that form on 20 minutes for swelling.
Step 2: filter the brewed milk.
After the required time has passed, we install a sieve with a fine mesh on the surface of a small saucepan, put in it a piece of sterile gauze, folded in two layers, and filter the brewed milk through the resulting structure.
Then we connect the ends of the gauze tissue, squeeze the oatmeal from the remnants of the liquid and set aside the swollen flakes to the side, later you can make great porridge from them.
Step 3: breed starch.
Now, using a ladle, we separate half a glass from the total mass of milk, add potato starch to it and mix them with a tablespoon to a homogeneous consistency.
Step 4: prepare milk-oat jelly.
Put the saucepan with the remaining milk on medium heat. Pour sugar into it. Add a little vanillin, it must be put very carefully, since a large amount of this spice gives an unpleasant bitterness.
As soon as the milk boils and the white froth settles, pour the diluted starch into the pan, continuously stirring the liquid with a whisk or a wooden kitchen spatula.
Then again bring the mixture to a boil and reduce the temperature of the stove to a small level. Continuing to mix, cook milk-oat jelly until thickened, which will happen in just one or two minutes, so we are not moving away from the upcoming dessert and are watching vigilantly.
After the mixture begins to resemble something the average between custard and batter on pancakes, using a kitchen towel, rearrange the saucepan on the countertop and cool the jelly to room temperature.
Then we pour it into glasses, deep plates or cups, and in order to keep the treat's surface clean - without a film, sprinkle each serving with a pinch of sugar and serve the jelly to the table.
Step 5: serve milk-oat jelly.
After cooking, milk-oat jelly is cooled, poured into glasses, cups or glasses, sprinkled with sugar and served as a dessert by the end of lunch or dinner. Its structure resembles a delicate and slightly watery pudding.
Very often this dish is supplemented with ice cream, crumbled biscuits, chopped nuts, softened dried fruits, grated chocolate, as well as fresh berries or fruits. If desired, before serving, each serving of jelly can be decorated with fresh mint leaves. Enjoy it!
Enjoy your meal!
- instead of pure vanillin, you can use liquid vanilla essence or sugar;
- it is desirable to cook this dish in a non-stick pan with a thick bottom, a cauldron or a stewpan;
- Ordinary granulated sugar can be replaced with brown sugar, from this the taste of jelly will acquire a delicate aroma of caramel.