Ingredients : Serves 6

ingredients image
  • 300ml Semi-skimmed milk
  • 1 Canned fruit cocktail in syrup or fruit juice
  • 100g + tbsp3 Granulated sugar
  • 1/2 squeezed lemon juice
  • 1 sachet (4g) powdered KANTEN
  • A few drops of almond essence


instructions image
  • Heat 300ml water and the powdered KANTEN in a saucepan over a medium heat.
  • Stir constantly and simmer for 3 minutes until thicken a little.
  • Turn off the heat and mix tbsp3 granulated sugar.
  • Add the milk and almond essence.
  • Pour the milk mixture into a vat(square shallow baking tin)* and chill in the fridge for about 3 hours until set.
  • Mix 100g granulated sugar and 300ml hotwater.
  • Add the lemon juice and leave it cool.
  • Drain the canned fruit then add the syrup.
  • Cut the milk jelly into cubes and add the syrup. (Keep it for a few days in the fridge.)
instructions image
*Mould immediately as KANTEN jelly starts to set quicker than gelatine jelly.

served image
This recipe was first published on mizueandco.com in Oct. 2006.