Eggnog is perfect for making milk jellies as it is already packed with flavour and its custardy nature makes for a lovely creamy texture once set.
Eggnog and white chocolate jelly with fresh berries
- 1L leftover eggnog
- 45ml (3 tbsp) powdered gelatine
- 45ml (3 tbsp) cold water
- 100g white chocolate, finely chopped
- 250g fresh berries (blueberries, gooseberries, raspberries, strawberries), to garnish
- fresh mint leaves, to garnish (optional)
Gently heat the eggnog in a saucepan over low heat, removing it from the heat just before it comes to a boil.
Sprinkle the gelatine over the cold water in a small bowl and leave it to sit for 5 minutes. Place the small bowl in a bigger bowl filled with warm water and stir until the gelatine has melted and is clear.
Mix some of the eggnog mixture with the runny gelatine and then pour it back into the pot with the rest of the eggnog mixture. Whisk to combine.
Stir in the chopped chocolate. It doesn’t need to melt; it can simply remain a chunky mixture. Pour the mixture into a large 1L jelly mould and refrigerate to set, at least 8 hours or overnight.
Garnish with fresh berries and mint, if desired, before serving.
You could add the berries to the jelly mixture before setting. This way the berries set inside the jelly and you don’t need to serve them on top as a garnish. You could also add the seeds of 1 vanilla pod at step 1 of the recipe to give it more of a vanilla flavour.