I place the pot on a scale, then add the ingredients.
Turn on the heat, stir the mixture from Step 1 with a spatula, and dissolve the sugar and gelatin.
Pour the mixture into a container. If you want to make this even better, strain the mixture during Step 3, which will give it a smoother texture.
When the jelly has cooled down a bit, refrigerate until chilled. (When you are short on time, cool over a bowl of ice-cold water, then refrigerate.)
When it's set and become jiggly, gently cut with a knife into cubes.
Pour canned fruit with syrup over the cubes from Step 6 and gently mix to finish.
When you want to add this to a bento, you can prepare in advance by filling 1/2 a container with fruit and syrup and freezing.
Place the milk jelly cubes on top of the frozen container from Step 8. The fruit will thaw by lunch time, making it a perfect cold dessert! Don't forget to pack a spoon!
Story Behind this Recipe
You can make this in no time when you don't have fresh fruit, but you want to add a dessert to a bento lunch box!
Tangerines are the most popular fruit topping in my family. High fat milk makes a richly flavoured milk jelly, and it's delicious! I mix the finished jelly with syrup, so I used just 30 g of sugar in the jelly liquid itself to make it less sweet.