Fruity Milk Jellies

Prep: 25 mins
Cook: 10 mins (plus six hours chilling)
Difficulty: Moderately Easy
Serves: Makes 2 x 500ml Jellies (each serves 6)


16 gelatine leaves
1.2l full-fat milk
200g peaches, fresh or from a can, drained
200g icing sugar
yellow, pink, purple and orange food colouring (optional)
flavourless oil, for greasing
200g raspberries
200g blackberries
200g mango, fresh or from a can, drained
ice cream, to serve (optional)


  • Pour four gelatine leaves in a bowl of cold water and set aside for 5 mins to soften. Measure 150ml milk into a small pan and heat until just steaming. When the gelatine is soft, squeeze out the water and add to the milk, stir until dissolved, then set aside until the milk has cooled to room temperature.
  • In a food processor, blitz the peaches, 50g icing sugar and 150ml milk. If you want a really intense colour, add a drop of yellow food colouring. Strain the mixture into a bowl through a fine sieve, then stir in the cooled milk and gelatine. Lightly grease two jelly moulds and divide the mixture between them. Chill for 1 hr, or until just set – don’t chill for too long or the layers won’t adhere properly and the jellies may split when turned out.
  • Repeat steps 1 and 2, this time using the raspberries and pink food colouring. It’s very important that the mixture is at room temperature before it is poured on top of the peach jelly, otherwise the bottom layer will melt. Return the moulds to the fridge for 1 hr or until just set. Then repeat the method using the mango and orange food colouring. Chill for 2hrs, or up to 24 hrs.
  • To serve, dip the moulds in warm water to help release the jellies, then invert onto plates or cake stands. Serve with ice cream and extra berries, if you like.


Recipe from Good Food magazine, June 2016
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