Dalgona Style Strawberry Milk
Time: 48 minutes
Serves: 1
If you’ve discovered the pleasure of Dalgona coffee, you’ll love this Dalgona-inspired strawberry milk. Make the jam ahead of time, store it in the fridge, and you’re ready any time for sipping this dreamy, sweet and creamy drink!
Prep Time:
35 minutes plus time for cooling
Cook Time:
13 minutes
Serves:
1
Perfect for:
Summer Treats
Weekend Creations
Ingredients
- 1/4 Cup strawberry and rose petal jam
- 1 Cup heavy cream
- 1/4 Cup confectioners’ sugar
- 2 drops pink gel food coloring paste (or 1 drop red food coloring)
- Ice
- 3/4 Cup whole milk
- Driscoll’s Strawberries
- Crushed edible dried rose petals
- Crushed dehydrated strawberries
- 1 Package of a 16-ounce package Driscoll’s Strawberries, hulled and cut into small pieces
- 3/4 Cup granulated sugar
- 3 Tablespoons fresh lemon juice
- 2 Teaspoons fruit pectin
- 3 Tablespoons edible dried rose petals
- 1 Tsp. rose extract
Directions
- STRAIN 1/4 cup strawberry and rose petal jam through a strainer into a medium bowl and
- DISCARD solids.
- ADD 1 cup heavy cream.
- ADD 1/4 cup confectioners’ sugar.
- ADD 2 drops pink gel food paste (or 1 drop red food coloring).
- WHIP, using an electric mixer, until firm peaks form. Do not over mix.
- FILL a glass with ice 3/4 full.
- ADD 3/4 cup milk.
- SPOON or PIPE strawberry whipped cream over milk.
- GARNISH with additional strawberries.
- SPRINKLE with crushed rose petals and crushed strawberry powder.
- SERVE immediately.
- STERILIZE and DRY two 8-ounce jars and lids and SET ASIDE.
- PLACE a small plate and 2 metal spoons into freezer to chill.
- PLACE strawberries into a large bowl.
- ADD 3/4 cup sugar.
- ADD 3 tablespoons fresh lemon juice.
- ADD 2 teaspoons fruit pectin.
- ADD 3 tablespoons edible dried rose petals.
- STIR mixture until well combined.
- COVER strawberry mixture with plastic wrap and SET ASIDE for one hour to macerate.
- POUR strawberry mixture into a large saucepan.
- HEAT over medium heat and STIR occasionally with a heat-proof spatula.
- REMOVE and DISCARD excess foam as needed.
- HEAT until boiling then STIR constantly for three minutes until bubbles grow smaller and surface looks shiny.
- REMOVE from heat.
- ADD 1 teaspoon rose extract and STIR to combine.
- SCOOP 1 tablespoon jam onto both chilled spoons from freezer and PLACE onto chilled plate in freezer for three minutes.
- CHECK for jam readiness by TILTING spoons over chilled plate. Jam is ready if it drips slowly from spoon and is not runny. If jam is runny BOIL another 5 minutes and CHECK again for readiness.
- FILL each sterilized jar using a funnel and LEAVE a 3/4-inch space at top of jar.
- SEAL jars securely with lids.
- INVERT jars and ALLOW jam to cool for 2 hours.
- STORE jam in refrigerator until needed.
