I make this dessert every spring when it's strawberry season. Jellos are so easy and quick to make. Bavarois made with heavy cream are quite common, but because I'm not a big fan of heavy cream, I usually make lighter jellos using yogurt. Please give this recipe a try - it's so cute and packed with strawberries!The amount or preparation of the gelatin really depends, so make sure to check the instructions on the package. You need enough gelatin for a 750ml mixture. The Morinaga brand gelatin that I used did not need to be soaked in water, and each individual pack was for 250ml of liquid. When using dessert cups (or anything that doesn't require removing from molds), you can use one pack for 300ml of liquid. Recipe by Shirufi-

A recipe to use leftover strawberries.Mash the strawberries roughly. For a richer result, reduce the amount of milk and add heavy cream. For 5 small cups. Recipe by youichie

Summer means edamame season.I was wondering if there was a way to enjoy then in ways other than beer snacks.I compared the recipes in various cookbooks, and came up with this recipe that uses a reduced amount of sugar and adds richness with condensed milk.I use "Akahoppe's" recipe for homemade condensed milk -.If you prefer a soft-set jello, you could increase the soy milk (or water) to 50 ml.If it's not too much bother, peel the thin membranes off the edamame beans for a smoother texture. Recipe by tearstar

When the weather becomes warm, I start craving for coconut milk, so I made this simple desserts.I think pineapple would also be nice on top, so feel free to use whatever you like. Recipe by Setsubunhijiki

Since I had leftover powdered matcha, I made this easy jelly that's all about mixing.I love how it's so wobbly wobbly.I used powdered fine matcha powder for confectionary making.The dark matcha layer sinks to the bottom when it's chilled and hardened, so it automatically forms two layers.There's no hints or tips, really - you'll make no mistakes with this easy jello. Chill well and enjoy as a snack or a dessert. For 2 servings. Recipe by yaburie

I wanted to make a slightly loose milk agar.I arrived at this soft agar recipe after experimenting many times.It's also delicious with fruit on top if you like!It's really soft, and it melts in your mouth!This dish has the right sweetness, and it's refreshing. Even when you don't have an appetite, you can still enjoy it.Enjoy without syrup as well. Recipe by Raribicchi

I was craving a Japanese dessert using kinako and milk.Just be careful not to heat over high heat. This will cause the milk to boil super fast (and form scum)Sometimes the powdered agar may seem fully dissolved when it's actually not. Test with a wooden spatula and make sure it doesn't seem too grainy. For 5 servings. Recipe by Tezukuritamago

I like what they serve at that famous place in Kyoto, and I wanted to make it myself. I guess that's my story.Well, it's not really a hint but I haven't been able to remove this from the container like other jello. So if you have hints, I want to know. Recipe by Yumy mam

I always make strawberry jam around April. When I have any leftover syrup, I stock them up to serve with steamed bread or to make sweets and desserts That's when I made this pretty strawberry jelly It's so jiggly.I didn't use a mold, but if you want to, increase the amount of gelatin (in that case, it won't be so jiggly). Be careful because the jelly will gradually become firm when it's chilled for too long. For 2 servings. Recipe by Shirufi-

I made this classic jello for my family, who prefers their jello on the firm side.I've been making this with Kawachibankan (Japanese pomelo).If you don't use a lot of iyokan, it doesn't look grea, so when you add water make sure it's enough to cover the fruit.In Step 6, if the iyokan is too cold, the gelatin will probably set with lumps, so warm slightly in the microwave just to be safe. Recipe by cafe-cafe

I made this since I bought a lot of kiwi fruit.It's fun to make this in a big round mold, if you have one. It would give the kids a nice surprise. Recipe by amamitu

I had a bunch of ripe loquats at home.You can eat them as-is, but I wanted to turn them into jello, so I made this.I do not like overly sweet things, so I made with 40 g of sugar. Please adjust to your tastes.It is still moderately sweet with 50 g.The basic way to make this is with 400 ml of water and 60 g of sugar, according to the agar box. Recipe by Kaiko