This is my favorite Bavarois Jello. It is as low-calorie as possible, and it also tastes great with 15 g of gelatin, so I wrote it down and uploaded this recipe.You can top with whipped cream and mint, and give it as a present .You can use 10g of gelatin when using a container with an irremovable bottom.I recommend using oranges or grapefruits. For 18 cm [7.1 in] diameter mold. Recipe by Ichigopapiko

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

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-

I was craving a smooth chilled dessert to eat after my bath time.If you're using vanilla essence, mix in when you remove the pot from heat in step 2. Add gelatin afterward. For 2-3 servings. Recipe by 916banana

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 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 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 made this because I had leftover yogurt.This is not too sweet. It's also tasty eat with honey on top. Recipe by piko-rin

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

After many attempts, I settled on this recipe. The taste of the milk is mild, so it's suitable for people who don't like the taste of milk.It's a subtly sweet dessert.The chilled milk helps it set quickly and straining makes it smooth. Recipe by Mochiarare

Don't you crave chilled desserts during the upcoming hot season.I wanted to make coffee jelly for coffee lovers.You won't feel any bitterness or sweetness when it's chilled enough, so I recommend you make both jellies taste rather strong.For a jiggly and chewy texture, add roughly 5 g of gelatin to about 300ml of liquid! For 5 cups. Recipe by youerika

My oldest son loves coffee jelly, so I made it with kanten. For my second son, I also made milk kanten, which is a little less sweet.Adjust the amount of sugar to your liking!The amount of kanten is approximate, so if you are unsure about the amount, it's better to add more to the coffee kanten.The milk kanten will be poured directly into cups, so it does not matter if it's slightly firm. I prefer a soft, jiggly texture for the milk kanten. For 4-5 servings. Recipe by OBU