- Dish type
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.
5 people made this
- 500 ml (17 fl oz) semi-skimmed milk
- 2 tsp powdered gelatine
- 2 tbsp caster sugar
- 1 tsp pure almond extract
- Fruit salad
- 3 oranges
- 3 tbsp caster sugar
- 2 cardamom pods, very lightly crushed
- 1 tbsp lemon juice
- 1 tbsp orange-flower water, or more to taste
- 2 bananas
- ½ pomegranate
MethodPrep:30min ›Ready in:30min
- Pour 150 ml (5 fl oz) of the milk into a saucepan. Sprinkle over the gelatine and leave to sponge for 5 minutes without stirring.
- Stir in the sugar and set the pan over a low heat. Cook gently, without boiling, until the sugar and gelatine have completely dissolved, stirring frequently. Remove from the heat and add the remaining milk and the almond extract. Stir to mix. Pour into four 175 ml (6 fl oz) decorative jelly moulds. Cover and chill for several hours or until set.
- Meanwhile, peel the zest thinly from 1 orange and cut into thin strips. Squeeze the juice from the orange into a saucepan and add the zest, the sugar, cardamom pods and 150 ml (5 fl oz) of water. Heat gently, stirring, until the sugar dissolves, then bring to the boil. Boil for 5–10 minutes or until reduced and syrupy. Remove from the heat and stir in the lemon juice and orange-flower water. Leave to cool.
- Peel the remaining 2 oranges, removing all the white pith, and cut across into slices. Peel and slice the bananas. Scoop out the seeds from the pomegranate half. Combine the fruit in a bowl and pour on the syrup.
- Turn out the jellies onto individual plates. Surround with fruit salad and serve immediately.
Some more ideas
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.
Each serving provides
C * calcium * B12, potassium
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Persian almond-milk jelly recipe - Recipes
To continue with the Halloween theme, here's a recipe for a dessert that's easy yet quite impressive: ghostly almond jelly. This was my first time making almond jelly from scratch, but it turns out it's really simple. By making it from scratch, rather than from an instant powder, I could ensure that it was firm enough that shapes could be cut out without the jelly falling apart.
Isn't this cool? The jelly fluoresces under a black light. It's perfect for Halloween since it's ghosts are white, and it glows. The reason for this is that I replaced some milk with tonic water. Tonic water contains quinine, a bicyclic aromatic compound that fluoresces when exposed to UV light, emitting a blue light (my inner nerd is delighted by this, haha). Quinine is slightly bitter, but when it's not noticeable when diluted in the almond jelly. I can totally see this used for purposes other than Halloween as well. Wouldn't star cutouts be awesome for like a space-themed party, Pacman for a video game party, or maybe jellyfish for an under the sea/Nemo party :D?
4 packs gelatin
2 cups boiling water
1 cup granulated sugar
1 3/4 cups milk
1/4 cup tonic water (regular or diet)
4 tsp almond extract
2 cans fruit cocktail
additional water and tonic water
Place the gelatin in a bowl and mix in the boiling water so no lumps remain. Whisk in the sugar till dissolved. Mix in the milk, tonic water, and almond extract. Pour the mixture into a 10 x 15" rimmed baking sheet. Refrigerate until firm, at least 3 hours.
Once firm, run a knife around the edges and invert onto a large sheet of plastic wrap or a large cutting board. It might take some time for the jelly to loosen from the pan. (Perhaps dipping the bottom of the baking sheet in a tub of warm water would help I just waited for it).
Shaping the Jelly
egg-shaped cookie cutter
holly-shaped cookie cutter or knife
Take an egg-shaped cookie cutter and cut out egg shapes from the sheet of jelly. Then either take a leaf-shaped cutter or a knife to cut from the smaller side of the egg. After, use a drinking straw to poke holes for the eyes.
Empty the fruit cocktail cans into a large serving bowl. Add a bit of water and tonic water to dilute the mix a bit. Place the almond jelly ghosts in the fruit cocktail mix.
Note 1: To make normal almond jelly for an everyday dessert, you can skip the tonic water and use 2 cups of milk. And instead of making ghost shapes, you can either use other cookie cutters to make other shapes like hearts and such, or you can just dice the jelly up into cubes like it's normally served at dim sum restaurants.
Note 2: My pictures are a bit misleading, since I took the picture before I was done cutting out all the jelly. There will actually be a lot more jelly in the bowl I had two layers of ghosts when I finished cutting out 3/4 of the jelly. Perhaps to make it easier to scoop out both the jelly and the fruit cocktail below, use 2 shallower bowls to serve the jelly so that there's only one layer of jelly in each bowl.
Vanilla Custard with Jelly Recipe – Easy Desert
This desert is our childhood favourite. It is what amma makes often. Since it is made using readymade custard powder and jelly packet she can make this in minutes. I decided to share it because i thought many will love it.
This will be treat for your kids. They will love it for sure. You can even involve them when making this recipe.
Hope you will give this a try and let me know how it turns out for you.
Prepartion Time : 10 mins
Cooking Time : 5 mins
Chilling Time : 2 hours
Milk – 2 cups
Custard Powder – 2 tblspn ( I used vanilla flavour)
Sugar – 1/4 cup or to taste
Vanilla Essence – 1 tsp
Instant Jelly Packet – 1 ( I used raspberry flavour)
Make jelly as per packet direction and chill in fridge till ready.
Now take custard powder in a bowl, add little milk and mix well. Set aside.
Take sugar and milk in a sauce pan and heat till it gets hot.
Add the custard mix and cook on a low heat till it is thickened. Now pour it in a bowl, cover with plastic wrap make sure the wrap touches the custard. Chill in fridge for 1 to 2 hours.
When assembling, take jelly and custard from fridge and give everything a good mix.
We’re dancing to the sound of zouk on 196 flavors with a traditional blancmange recipe!
On October 28th is celebrated the International Day of the Creole language and culture or Jouné Kréyòl Touwonlatè. It is celebrated in many countries of Creole language, particularly in the Caribbean and the Indian Ocean, but also in nations with large creole speaking communities, such as the United States/a>, Canada, and France.
The association Eritaj took the initiative to create this day in 1982 in the Creole-speaking countries to celebrate and honor the 13 million people who speak Creole in the world.
What does creole mean?
The word “Creole” has two origins, the Portuguese with crioulo and the Spanish with criollo, which both come from the same Latin word criare, meaning either “feed” or “raise” or even more precisely “servant fed in the house”.
A person called “Creole” initially meant someone who was “raised locally”, that is to say “from the country.” The word was used primarily to designate the white child born and raised in the colonies overseas: Martinique, Guadeloupe, French Guiana, Reunion, or Louisiana.
Later, the Creole word was used to describe the black population, while people would also say “Creole of color”. The word was even extended to animals, objects, and food: cows, chickens and coffee could be Creole, provided that they come from the colonies. Being “Creole” therefore meant, first and foremost: coming from or having been raised in the colonies.
The Creole word has long been used in this sense in Louisiana and still is today when referring to “white Creoles”, usually members of wealthy families owning plantations. This term was used in contrast to the concept of “alien to the local culture”.
In the French Antilles, people generally use the term béké to talk about “white Creoles”.
What is the origin of blancmange?
Today I have chosen to prepare a very old dessert that has been around for centuries: blancmange.
Blancmange has traveled extensively and although its origins are not Creole, it is one of the most famous Caribbean desserts.
Its origins are found, according to Pierre Leclercq, food historian at the University of Liege, towards the East, and specifically Persia in the form of boiled meat thickened with flour, rice and/or almonds. According to him, mamuniyya (Syrian blancmange) which includes chicken meat, rice, milk, almonds and pistachios, could be the starting point.
Historian Jean-Louis Flandrin quotes another dish known as isfîdbâdj (Arabic word of Persian origin meaning white broth), made from chicken breasts cooked in flavored broth for a long time, with crushed almonds, and topped with ground cinnamon.
In any case, this recipe would have been introduced in the Middle Ages in Europe by the Arabs, along with rice and almonds.
And to get an idea of what the original blancmange was, let’s turn to Lancelot de Casteau, author of Ouverture de cuisine (1604). The book includes two recipes of blancmange. One with almonds and one without, which shows that almond is not an essential element of blancmange.
Lancelot de Casteau’s recipes are just characteristic of recipes that appeared in European cookbooks from the late thirteenth century. The result is a white porridge, smooth and thick, flavored with rose water and combining the taste of chicken with sugar. Aren’t you glad this recipe has evolved!
So originally, this dish was only prepared from white ingredients, poultry meat or fish, and intended primarily for sick people. Its whiteness, a sign of purity, was supposed to restore appetite… (was it, really?) Its soft texture and its mild flavor, in an era strongly marked by spices, sought not to disturb the more sensitive stomachs to any unknown product.
Fifty years after Lancelot de Casteau, Le Cuisinier François by François-Pierre de La Varenne was published. This marks the renewal of French cuisine in the seventeenth century where blancmange has undergone a radical transformation. Finally!
Blancmange is not just thickened meat broth but a jelly, crafted based on a collagen-rich broth (chicken, veal shank), flavored with almond milk and served cold. It is not intended for sick people anymore and is now considered a meat pudding, served between courses. It will later be served before dessert.
We are getting closer to the modern version of blancmange with the clear distinction between savory and sweet dishes, while in the Middle Ages and the Renaissance, people would easily mix the two flavors.
From the seventeenth century, and even more in the eighteenth, sweet dishes started to be served after the meal, giving way to the desserts we know today.
By dropping poultry meat and rice, blancmange became a simple dessert, lighter and refreshing to which gelatin is added. And finally it is Antonin Carême himself, the renowned nineteenth century’s pastry chef called who finally categorized blancmange as a dessert and suggested to flavor it with maraschino, rum, vanilla or citron.
He even gave a blancmange recipe with added whipped cream which turned to be the ancestor of the Bavarian cream (Bavarois).
Blancmange around the world
There are many similar dishes to blancmange. To name a few, the hwit moos from Danemark, Anglo-Norman blanc desirree (white Syrian dish), calijs from the Netherlands or even Italian panna cotta that Mike had judiciously flavored with lavender.
Blancmange eventually traveled to the West Indies and it is inconceivable today to discuss West Indies cuisine without talking about this dessert. In the West Indies, it is prepared with coconut or almond, with either almond milk or sweetened condensed milk. I chose the version with condensed milk.
“Bon biten pa komen… anba latè, pa ni plézi ! (Good things are rare… Under the earth, there is no pleasure)” – French Antilles proverbs
I prepared it for my dad who was visiting Paris and is, like me, a big fan of coconut. I served it very cold with a mango coulis.
3. HEMP SEED MATCHA VEGAN CHEESECAKE
From The Crunchy Chronicles
A deliciously creamy hemp seed cheesecake, that’s packed with superfood nutrition and is naturally sweetened. Perfect for vegans with a sweet tooth.
VEGAN CHEESECAKE CRUST
HEMP SEED MATCHA CHEESECAKE
- 3/4 cup soaked cashews
- 1 cup hemp seeds
- 3/4 c coconut cream*
- 2 tbsp matcha
- 1/4 cup lemon juice
- 1/2 cup maple syrup
CHOCOLATE DRIZZLE (OPTIONAL)
VEGAN CHEESECAKE CRUST
- Put pitted medjool dates in a blender and blend until they form a mushy ball. Remove dates from the blender and set aside.
- Blend together the walnuts and hemp seeds until they form a grainy texture.
- Add in the dates and blend evenly until evenly incorporated. The mixture should stick together when you pinch it.
- Optional tip: Cut strips of parchment paper and lay down in each muffin tin to make it easier to pop each cheesecake out after freezing.
- Mush about a tablespoon of the crust mixture into the bottom of each muffin tin to form the crust. Set aside.
HEMP SEED MATCHA CHEESECAKE
- Blend together all of the cheesecake ingredients until a creamy consistency. If the mixture isn’t blending well, add more coconut cream to help it out.
- Evenly distribute the cheesecake mixture into the muffin tins atop the crust.
- Cover the muffin tin with parchment paper or plastic wrap and place in the freezer for 4 hours or until set.
CHOCOLATE DRIZZLE (OPTIONAL)
- Optional but HIGHLY recommended because yum! Melt the coconut oil and mix together with the cacao powder and maple syrup.
- Drizzle over the hemp seed matcha cheesecakes when you’re ready to dig in!
*To separate the coconut cream from canned coconut milk, put in the fridge for a couple of hours or overnight.
13 Tasty Ginseng Recipes from Fresh Roots
Ginseng has been used in traditional Chinese medicine for centuries and for plenty of good reasons too.
You see, ginseng contains two significant compounds – ginsenosides and gintonin – and these compounds work together to provide immense health benefits. Some of these include:
- Reducing inflammation
- Improving brain functions such as memory, behavior and mood
- Assisting with the treatment of erectile dysfunction
- Boosting the immune system
- Reducing the risk of certain types of cancer (such as lip, mouth, esophagus, stomach, colon, liver and lung cancer)
- Fighting fatigue and promoting energy
- Lowering blood sugar levels
If you’re wondering how you can boost your ginseng intake on a daily or weekly basis, you’re in luck.
We’ve rounded up 13 of the tastiest recipes containing the wonderful ingredient – including smoothies, lunches, dinners, desserts, and more.
1. CHIA SEED PUDDING FROM CLEAN PLATES
Who doesn’t love a chia seed pudding?
Not only do they serve as super-healthy dessert ideas, but they’re also the ideal breakfast that you can prepare the night before and eat before you rush out the door in the morning.
This one contains ingredients such as black chia seeds, lime juice, matcha powder, grated ginger, and (of course) ginseng powder.
2. HEADACHE-SOOTHING ADAPTOGENIC HOT CHOCOLATE FROM HELLO GLOW
Next time you have a headache and you’re about to reach for the painkillers, stop. There could be a delicious and healthy alternative to the aspirin – that is, this headache-soothing hot chocolate!
This recipe contains dark chocolate (at least 70% cacao), almond milk, almond butter, black beans, maca powder, maple syrup, and Siberian ginseng. Delicious!
3. WARMING WINTER CHERRY-GINSENG WINE FROM ZLIVING
What if we told you there was a way to increase your ginseng intake while getting a bit merry?
This delicious mulled wine recipe contains the goodness of ginseng, as well as ingredients such as cherry bark, ashwagandha root, black cherries, and sugar (or dehydrated cane juice). Make a big batch and serve it up this festive season.
Your friends will love it!
4. GINSENG CHICKEN SOUP FROM YANG’S NOURISHING KITCHEN
Ginseng chicken soup is a staple of many oriental cuisines and this both looks and sounds delicious!
It uses a Silkie chicken, also called black chicken, as it contains more minerals, vitamins and anti-oxidants than regular chicken breeds.
Along with ginseng, you’ll also find nourishing ingredients such as ginger root, jujubes, and goji berries.
5. COLD YOGURT CAKE WITH GINSENG COFFEE FROM UNA STREGHETTA IN CUCINA
This delicious Italian recipe utilizes ginseng in a dessert!
It uses interesting ingredients such as cereal biscuits, jelly, ginseng coffee, sweet white yoghurt, and more.
Although we haven’t tried the combination of ginseng and coffee before, it sounds like a real treat!
6. GINSENG, PRUNE, CACAO, STAR ANISE AND VANILLA SLICE FROM ASCENSION KITCHEN
How delicious do these look?!
Any excuse for dessert is welcome, but when it contains healthy ingredients such as ginseng, prune, cacao, star anise, almonds, and figs, it’s a dessert you shouldn’t feel guilty about.
Serve your slice with a dollop of cream and a thin slice or two of dried fig on top.
Just be warned: your friends and family will beg you for the recipe!
7. GINGER GINSENG ICED TEA FROM BEST DAY OF THE WEEK
This iced tea is non-alcoholic and contains ginger, ginseng and honey. But the best part about this concoction?
It’s intended to cure a hangover or any feelings of nausea! You simply combine ginger ginseng tea with fresh ginger root, sliced lemon, honey, and lots of ice.
It also sounds like a refreshing and healthy beverage to sip on during the summer months.
8. KOREAN GINSENG TEA (INSAM CHA) FROM THE SPRUCE EATS
This tea is a staple of Korean culture. This is because Koreans are interested in the strong connection between food and medicine, and ginseng is a restorative tea that gives a boost to one’s health and vitality.
To make it, you’ll just need sliced ginseng root, honey, and water. Does it get any easier than that? Try to have one of these each day and you’ll soon notice its incredible health benefits.
9. GINSENG STEAMED FISH FROM NO FRILLS RECIPES
Steamed fish serves as a delectable and healthy dinner, but infusing it with a ginseng and chicken essence broth?
You’ll also need Shaoxing wine, wolfberries, and salt to taste. When your next stay-at-home dinner can be this decadent, why bother leaving the house?
10. TROPICAL GINSENG SMOOTHIE RECIPE FROM SOLLUNA
When the summer months roll around, you often find yourself craving those tropical flavors.
Rather than booking an island getaway (although that would be nice), opt for making this tropical ginseng smoothie instead.
It contains coconut water, fresh mango, fresh pineapple, ginseng powder, cinnamon, and nutmeg. Delicious!
11. RAW MACA & GINSENG APHRODISIAC TRUFFLES FROM GROWING UP HERBAL
Looking for a healthier alternative to Valentine’s Day treats?
These truffles combine delicious and nutritious ingredients such as maca powder, raw honey, ginseng powder, coconut butter, ginger powder, vanilla beans, and lemon juice.
Did you know that many of these ingredients also act as an aphrodisiac? Love will certainly be in the air!
12. “YOU MAKE MY HEART GINSENG” SMOOTHIE FROM GREEN BLENDER
You’re going to love the healing powers of this bright green smoothie, which combines ginseng with other body-loving ingredients such as arugula, kiwi fruit, lemon, pear, and Persian cucumber.
Whip one of these up each morning and you’ll notice how much more energy you have during the day.
13. GINSENG CHICKEN SOUP FROM SOUPER DIARIES
We may have featured another ginseng chicken soup earlier, but this dish means big business!
The traditional recipe is huge in oriental cuisine and this one contains a noticeable difference – it uses regular chicken, along with ginseng beard.
Unlike ginseng root, ginseng beard has a milder and more neutral taste.
You can also sweeten the dish with honey should you need to.
Time for You to Whip Up One of These Ginseng Inspired Recipes
There you have it – 13 tasty recipes featuring ginseng that will immediately give you more energy, vitality, and nutrients.
Remember, ginseng is a wonderful natural ingredient which possesses numerous health benefits, whether it’s decreasing stress, lowering blood sugar levels, boosting the immune system, increasing memory, and so much more.
It might not be a widely-used ingredient in western cuisine, but with these 13 delicious recipes under your belt, you can now embrace ginseng on a daily or weekly basis.
Don’t forget to let us know your favorite recipes in the Comments section below!
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Melanie Clarke is the founder of Whim Online Magazine, an online magazine based in Australia that has a strong focus on whimsical + dreamy photography, as well as art and fashion content.
Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.
Homemade Almond Milk
Yield: About 8 cups. Recipe can easily be halved.
- 1 cup of unsalted almonds (soaked overnight in water, if possible)
- 5-7 cups of filtered water (use the smaller amount of water for a thicker milk)
- 1 Tablespoon of vanilla extract (optional, or use less if preferred)
- Sweetener of choice (optional I usually thrown in a couple of stevia packets. Other options to consider: honey, maple syrup, sugar, etc.)
1. If using soaked almonds, strain and rinse. Add all ingredients into blender, and blend, working from low speed to high. Add more liquid if needed. I let this run for a good minute (or more) in my VitaMix.
2. Taste for sweetness and texture, and adjust and re-blend as needed.
3. Bottle and refrigerate if not using immediately.
To make the dough: Beat the butter and sugar together until smooth. Add egg, milk and vanilla until mixed thoroughly. Sift together the flour, baking powder, cocoa powder, cinnamon and salt in a separate bowl. Add dry mixture to wet mixture until incorporated.
Note: if the dough is too soft, increase flour amount by 1/4 cup of flour until firm.
Chill dough for at least 1 hour or up to 24 hours.
To make the cookies: Preheat the oven to 400 degrees.
Dust your work surface with powdered sugar or flour to keep from sticking. Roll the dough to about ¼ inch thick.
Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar or flour before each cut.
Fill cookies with scant 1/2 tsp nutella.
Bake for 7-9 minutes. Allow cookies to cool completely.
To make white chocolate drizzle: Place white chocolate and vegetable oil in a small glass bowl. Heat in the microwave at 30 second intervals until melted. Mix until completely smooth.
Use a fork or a small plastic squeeze bottle to drizzle white chocolate sauce back and forth on cookies. Allow to dry completely on a cooling rack before serving or packaging.
Taste of Home
گل گاو زبان Gol gav zaban (Borage) is a herb that grows inward the northern business office of Islamic Republic of Iran as well as its dried regal bloom is brewed the same way yous brew tea leaves. Gol gov zaban is a diuretic as well as is used inward treating coughs and colds as well as equally good has a calming number on the nerves. It's believed to endure a skillful source of antioxidants as well as is equally good skillful for the heart. Gol (flower) gav (cow) zaban (tongue) literally way moo-cow natural language bloom as well as it has a mild as well as distinct taste. It doesn't sense of savor medicinal at all. It's an aromatic, flavorful as well as soothing herbal tea. There are many herbal medicines as well as domicile remedies inward Islamic Republic of Iran dating dorsum to the ancient times which were handed downwards generation to generation.
In our home, gol gav zaban, amid other herbs, was used oftentimes for its medicinal purposes or fifty-fifty simply to savor a soothing as well as tasty hot drink. My woman raise used to ordinarily brew gol gav zaban alongside a picayune fleck of sonbol-tib (Valerian root) mid morning. She believed that there's a medicinal herb out at that spot for every ailment, if alone we knew them all nosotros could process every physical sickness. She had a small, brown, 2 tier wooden tabular array side yesteryear side to her favorite comfortable chair alongside her poesy books as well as all her herbal remedies. I convey kept a few of her picayune bottles as well as containers alongside her large handwritten labels. Drinking this fragile fragrance bloom tea makes yous experience skillful as well as comfortable all over!
2 large tablespoons or a handful of gol gav zaban
H5N1 pinch of Valerian root *optional
2 cups water
2 pocket-size pieces of nabat (rock candy)
Juice of a lemon/lime or 1/2 teaspoon of crushed dried lime (limoo amani)