MILK JELLY

Gelling / Stabilising Agent ..Make your Own FlavoredJellies & Puddings!!Agar Agar Substitute!
Veg. Gel is used as a setting, stabilizing, gelling agent for water & milk based desserts such as jelly’s and puddings. Chefs also find use of this versatile ingredient in ice creams, whipped cream, soufflés, yogurts, milkshakes, and bakery / confectionary products such as jams, tart fillings. marshmallows, meringues, pancake syrups, & cake icings, and gum drops.
5g of CROWN Veg. Gel sets 500ml of liquid.1) Take 500ml of any juice, coconut water, ice-tea, drink made of syrup, etc of your choice. 2) Take 5g of Gel powder and dissolve in above liquid. Heat on low flame stirring gently till liquid comes to a boil and gel dissolves completely. 3) Refrigerate to cool. Jelly is ready to serve.• For 500ml milk puddings, same procedure as above.If adding fruit pulp,cut fruit, tutti fruti, dryfruits, or anything acidic, add after boiling & while cooling, when the liquid is semi set, as milk may curdle.You may also use as per your recipe.