I’ve recently fallen in love with this gorgeous Milk Jelly Boba Cup dessert, and I just have to share it with you all! Not only does it look beautiful, but it’s super easy to make and doesn’t require an oven! You’re going to love it!
Why You‘ll Love This Recipe
I absolutely adore this Milk Jelly Boba Cup dessert because it’s a fun, visually stunning treat that’s surprisingly simple to prepare. The layers of creamy milk jelly, fruity flavors, and chewy boba pearls are balanced perfectly, and the best part? You don’t need an oven! The combination of soft milk jelly, whipped cream, and fresh peach garnishes makes each bite heavenly. I’ve made this a few times now, and each time, it’s a big hit with my family. Plus, it’s totally customizable to your flavor preferences, so feel free to get creative!
Ingredients:
Peach Milk Jelly:
- 200ml milk
- 50g heavy cream
- 20g sugar
- 10g white peach powder
- A pinch of pink food coloring
- 15g gelatin sheets
Mango Milk Jelly:
- 200ml milk
- 50g heavy cream
- 20g sugar
- 10g blueberry powder
- 15g gelatin sheets
- 10g matcha powder
- 10g white peach powder
Decorative Cream:
- 150ml heavy cream
- 10g sugar
- A little food coloring (your choice of color)
Other Ingredients:
- Boba pearls (as needed)
- Peach fruit flesh (as needed)
- Little fairy bow (for decoration)
Instructions:
Soften the Gelatin Sheets:
Begin by soaking the gelatin sheets in a small bowl of cold water. Let them soften for about 5-10 minutes. Once softened, the gelatin will dissolve better in the milk jelly mixture.
Make the Peach Milk Jelly:
In a small pot, combine 200ml milk, 50g heavy cream, 20g sugar, and 10g white peach powder. Add a pinch of pink food coloring. Heat over low heat, stirring constantly, until the mixture is warm (but not boiling). Remove from heat when it feels slightly hot to the touch. Squeeze out any excess water from the softened gelatin sheets and add them to the mixture, stirring until fully dissolved. Pour this into a container and set aside to cool.
Make the Mango Milk Jelly:
In a separate container, combine 200ml milk, 50g heavy cream, 20g sugar, 10g blueberry powder, 15g gelatin sheets, 10g matcha powder, and 10g white peach powder. Stir until everything is well combined. Place the container in the fridge to chill. It should set within 1-2 hours, but you can check for a firm texture when it no longer flows.
Whip the Cream:
In a clean, dry bowl, pour 150ml heavy cream, add 10g sugar, and a bit of food coloring to your liking. Use an electric whisk to beat the cream in a consistent direction. Continue until you see clear lines in the whipped cream, and when you lift the whisk, the cream should stand up firmly without falling.
Assemble the Milk Jelly Boba Cups:
Take the cups you’ll use for the dessert. First, pipe a layer of the whipped cream into the bottom of each cup. Then, add another layer of whipped cream on top. Sprinkle boba pearls over the cream and top with diced peach fruit. Repeat for the other flavors and cup layers as needed. You can substitute the boba pearls for other toppings if you prefer.
Decorate the Finished Cups:
After assembling the cups, use little fairy bows to decorate the top. This adds a sweet, cute touch that elevates the dessert’s appearance, making it look extra special.
Frequently Asked Questions
Can I use other fruit powders instead of blueberry or white peach?
Yes, feel free to substitute with other fruit powders like strawberry or raspberry! You can also use a combination of flavors to suit your taste.
How long will the milk jelly cups keep?
These milk jelly cups should be kept in the fridge and are best eaten within 2-3 days. The jelly may lose its firmness after that, but it’s still delicious!
Can I make these in advance?
Yes, this dessert is perfect for making ahead of time. You can prepare the milk jellies and whipped cream a day before and assemble the cups when you’re ready to serve.
Milk Jelly Boba Cups Recipe
Ingredients
Peach Milk Jelly:
- 200 ml milk
- 50 g heavy cream
- 20 g sugar
- 10 g white peach powder
- A pinch of pink food coloring
- 15 g gelatin sheets
Mango Milk Jelly:
- 200 ml milk
- 50 g heavy cream
- 20 g sugar
- 10 g blueberry powder
- 15 g gelatin sheets
- 10 g matcha powder
- 10 g white peach powder
Decorative Cream:
- 150 ml heavy cream
- 10 g sugar
- A little food coloring your choice of color
Other Ingredients:
- Boba pearls as needed
- Peach fruit flesh as needed
- Little fairy bow for decoration
Instructions
Soften the Gelatin Sheets:
- Begin by soaking the gelatin sheets in a small bowl of cold water. Let them soften for about 5-10 minutes. Once softened, the gelatin will dissolve better in the milk jelly mixture.
Make the Peach Milk Jelly:
- In a small pot, combine 200ml milk, 50g heavy cream, 20g sugar, and 10g white peach powder. Add a pinch of pink food coloring. Heat over low heat, stirring constantly, until the mixture is warm (but not boiling). Remove from heat when it feels slightly hot to the touch. Squeeze out any excess water from the softened gelatin sheets and add them to the mixture, stirring until fully dissolved. Pour this into a container and set aside to cool.
Make the Mango Milk Jelly:
- In a separate container, combine 200ml milk, 50g heavy cream, 20g sugar, 10g blueberry powder, 15g gelatin sheets, 10g matcha powder, and 10g white peach powder. Stir until everything is well combined. Place the container in the fridge to chill. It should set within 1-2 hours, but you can check for a firm texture when it no longer flows.
Whip the Cream:
- In a clean, dry bowl, pour 150ml heavy cream, add 10g sugar, and a bit of food coloring to your liking. Use an electric whisk to beat the cream in a consistent direction. Continue until you see clear lines in the whipped cream, and when you lift the whisk, the cream should stand up firmly without falling.
Assemble the Milk Jelly Boba Cups:
- Take the cups you'll use for the dessert. First, pipe a layer of the whipped cream into the bottom of each cup. Then, add another layer of whipped cream on top. Sprinkle boba pearls over the cream and top with diced peach fruit. Repeat for the other flavors and cup layers as needed. You can substitute the boba pearls for other toppings if you prefer.
Decorate the Finished Cups:
- After assembling the cups, use little fairy bows to decorate the top. This adds a sweet, cute touch that elevates the dessert's appearance, making it look extra special.
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