2-Layer Lemon Whey Milk Jello

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

Here's another recipe that I learnt from my mother.This fits perfectly in a 1650 ml tupperware container you can get at a ¥100 store, but will look prettier if you make them in smaller cups! Also try adding peaches, pineapples, or aloe vera. Recipe by Hekisora

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

My grandma used to make this all of the time when I was a kid.My middle son is scared of hot things and stoves , so we made this in the ninja foodie to boil the water . We used the sauté mode. He was less scared this way. So if you have little ones or are a special needs household / sensitivity this might help.For a little extra add cool whipI like to split half of it when it’s all done and fold in cool whip... what is my favorite way to eat any jello.Cooking with chef Camronhttps://youtu.be/koOOIZT18J4

I wanted to enjoy the flavor of brewed coffee in a gelatin dessert...Sometimes it's hard to get the gelatin to harden with really hot coffee, but coffee from a coffee maker isn't too hot, so it's just right. For 4 servings. Recipe by toki mama

I prepared this dessert for my Christmas menu this year and it is a complete hit!!!

The tomato compote tastes great on its own, but it's extraordinary when combined with lemon, which is why I combined it with this refreshing and invigorating jello.You can increase the amount of sugar and lemon juice if you want. Let it chill until ice-cold to serve. Recipe by Narisawa

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 enjoy drinking warmed umeshu with lemon juice and honey, and I wondered if it might turn out well as a gelatin dessert, so I came up with this recipe.If you use umeshu that's not so sweet, add more honey. If you prefer a sour taste, add more lemon juice, about 1 1/2 to 2 tablespoons. This recipe makes soft jelly, so if you'd prefer it firm, reduce the amount of water or umeshu by about 50 ml. For 2 or 3 small cups. Recipe by cureo

This is the dessert that I had a study group meeting.This is the time of year (July) that fresh lychee can be seen in supermarkets. Please try to make this with fresh lychee. It can also be made with frozen lychee. If you don't have agar, you can use 7 g of gelatin instead. Recipe by Go-pa-ra

I wrote down my mom's recipe.Step 1 through 5 are easy, so you can work quickly.You can substitute powdered gelatin for gelatin sheets. In that case, use one pack (5 g) dissolved in 3 tablespoons of water.This is also delicious served with caramel sauce poured over after it's removed from the mold. Recipe by Kiora+-22

I used to simmer the strawberries briefly to make jelly, but I wanted to come up with a way to make berry-colored jelly that tastes even more fresh. Here's a variation without cooking the strawberries. I based this on"Strawberry Preserve-Jam".I had 50 ml of syrup in Step 2. Please adjust the amount of water to add in Step 3 so that in total the mixture comes out to be 200 ml. For 5-6 servings. Recipe by Usagi no Cima

Yes, I made this for my **th birthday cake. My youngest child choose what kind of cake to make, and we combined her favorite cake with my favorite coffee jello on top.You don't even need to make the spongecake a day in advance, so it's relatively easy. Adding meringue to the ganache (adjust according to the amount you use) will give you a light, airy-textured mousse. Recipe by Shioaji

I ate this at a French dessert wagon in my neighborhood when I was a bachelorette. This recipe is my attempt to recreate the dish because it was so delicious.If you like it super-jiggly, use 400 ml of juice.This also makes a really nice orange jelly.I recommend you make this in a large container and serve in smaller glasses. Recipe by Kechauru recipe

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

I wanted to eat sweets that's also nutrient rich for my skin ♪I made the jelly quite runny. It's also not so sweet, so for those that prefer sweeter desserts, try adding sugar in Step 3.Mix the gelatin thoroughly♪The jello is quite runny, so if you want it to set a bit firmer, modify the amount of soda to 300 ml. Recipe by Ryo---ko

My mother used to make this snack for me. I made it less sweet and more suitable for adult taste by using rum, which reduces the odor of the milk. That's why I recommend this to people who don't like milk.Please adjust the amount of sugar so that it's not too sweet.The firmness of the jelly may be adjusted with agar, but it won't harden if there's not enough.You could also use different kinds of fruits. Recipe by Chikazo-

MY VERSIONCHILLED AND SIMPLEQUICK AND EASYLOVING IT

I tried to remember how my mother used to make these. There's a lot of carrot, but it's so easy to eat that you'll just eat it right up.If you don't think it will be sweet enough, add honey or sugar. Recipe by ochikeron

Though the ingredients and Steps are simple, I actually put quite a lot of thought into this recipe. For example, I considered what consistency the jello needed to be to crumble it, and also the balance of bitterness and sweetness.I use caffeine-free coffee, so that I can eat this at night and still get to sleep. I use granulated instant coffee, as opposed to the powdered kind.Use a generous amount of cream, otherwise it will be difficult to whisk. Be sure to use any leftovers to make something scrumptious. Recipe by Setsubunhijiki