Easy Mandarin Jelly Roll Dessert
Sweet mandarin segments encased in creamy milk jelly for a refreshing, no-bake dessert that slices into stunning orange-and-white rolls — light, fruity, and irresistibly pretty!
Ingredients
For the milk jelly:
- 2 cups 480 ml milk or coconut milk (for dairy-free option)
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1 tbsp gelatin powder or 2 tsp agar-agar for vegetarian option
- 3 tbsp warm water to bloom gelatin
For assembly:
- 3 –4 medium mandarins peeled and cleaned
- 1 wooden skewer or thin chopstick
- 1 clean plastic bottle 1L or 1.5L, bottom cut off
Instructions
Prepare the mandarins and bottle:
- Peel the mandarins and remove any white pith or seeds for a smooth look.
- Thread the peeled mandarins gently onto a wooden skewer, keeping them close together to form a neat column.
- Prepare the plastic bottle by cutting off the bottom so it’s open on one end. Clean and dry it thoroughly.
Insert the mandarin skewer:
- Slide the skewer with the mandarins into the bottle through the cut end. The mandarins should sit snugly in the center.
- Rest the bottle upright in a cup or container so it remains stable while you pour the jelly later.
Make the milk jelly:
- In a small bowl, bloom the gelatin (or agar-agar) in warm water for 5 minutes.
- Heat the milk with sugar and vanilla just until warm — do not boil.
- Stir in the bloomed gelatin until fully dissolved, then remove from heat.
- Allow to cool slightly (it should still be liquid but not hot to the touch).
Pour and chill:
- Slowly pour the milk jelly mixture into the bottle, filling it completely around the mandarin skewer.
- Tap gently to remove any air bubbles.
- Refrigerate for at least 3–4 hours, or until the jelly is completely firm.
Unmold the jelly roll:
- Once set, carefully remove the wooden skewer.
- Cut open the plastic bottle using scissors or a sharp knife, and gently slide out the jelly roll.
- Slice into even rounds — each slice will reveal beautiful mandarin segments surrounded by creamy white jelly, like a flower!