Strawberry Milk Jelly

You can always tell a chinese recipe, if it has its ingredients separated in Part A's and B's and C's- even if each part only has one or two ingredients =)

I found this recipe at a rather unusual place- on a chinese video website, which we usually use to watch chinese news. If I translated literally from the chinese name it would become 'strawberry cold milk'- unfortunately they didn't have any english translations, so it took me a while to figure out that this was probably panna cotta (I've never had panna cotta before). EDIT: On second thoughts, this is too firm to be panna cotta- I think it's milk jelly =) Which is why I changed the title

This time, it was my mother who suggested we make this- but it's a good thing she did because it has quickly turned into a family favourite which we've made numerous times. The recipe is really simple, the way my mum likes it- it only takes 5 minutes to prepare. And it tastes really nice too! I think it's because of the simplicity of the flavours - the focus is on the light taste of the strawberries. There's nothing too surprising, but a delicious change from my normal heavier desserts- I could easily gulp down the whole batch of these =D

And so could the rest of my family, in particular, my father who keeps requesting for another batch to be made each time we buy strawberries!

Strawberry Milk Jelly

Part A
160g sugar
15g gelatine powder
150g water

Part B
5-10 strawberries, depending on size
150g milk
150g cream (recipe didn't specify but I used thickened cream)
150g cold water

1. Sprinkle gelatine powder over water (from part A) in a small saucepan; let stand 5 minutes to soften. Add sugar and place over low flame and heat until gelatine powder and sugar dissolves.
2. Puree the strawberries in a blender until smooth (you'd also want sieve it to remove the seeds) and then mix with all the other ingredients in part B.
3. Stir the gelatine mixture into the strawberry mixture. Pour into moulds and chill for at least two hours before inverting onto a plate to serve.

Note: This panna cotta is a lot firmer than what I'd imagined panna cotta to be, so I'm not sure if it's technically a panna cotta- it's sort of like a firm milk jelly. BUT it still tastes delicious =)