Layered Milk and Tangerine Jelly Dessert with Chocolate Glaze

This post may contain affiliate links learn more

Looking for a light, elegant, and fruit-forward dessert that’s both eye-catching and indulgent? This Layered Milk and Tangerine Jelly Dessert with Chocolate Glaze is a showstopper! Made with fresh milk, tangerines, a hint of chocolate, and set using agar-agar, this no-bake dessert is both refreshing and satisfying. Whether served in glasses, bowls, or even shaped in a mold from a plastic bottle, it’s a recipe that’s as creative as it is delicious. Perfect for any festive table or weekend indulgence, this treat is easy to make, fun to assemble, and a joy to serve.

Cooking Time

Preparation Time: 20 minutes

Cooking Time: 25 minutes
Cooling and Setting Time: 2–3 hours
Total Time: 3 hours 15 minutes

Servings: 6–8

Ingredients

Milk Jelly Base:

1 liter milk
70 g sugar

Tangerine Layer:

4–5 tangerines, juiced and strained
5 g agar-agar

30 g sugar
1 spoon (approx. 1 tsp) Sotsoa powder (fruit powder/flavoring, optional)
300 ml milk

Chocolate Topping:

80 g chocolate (dark or semi-sweet)

Optional: 1 tsp butter for gloss

Step-by-Step Cooking Directions

1. Prepare the Milk Jelly Layer

In a saucepan, combine 1 liter of milk and 70 g of sugar.
Stir over medium heat and cook until the mixture thickens slightly. Do not boil.
Remove from heat and allow it to cool slightly.

Pour into a mold or plastic bottle (cut off the top), filling 2/3 full.
Let it cool at room temperature, then refrigerate for at least 1 hour until set.

2. Prepare the Tangerine Jelly Layer

Juice the tangerines, then strain to remove pulp and seeds.
In a saucepan, mix 5 g of agar-agar with 30 g sugar and combine with the 300 ml milk.

Add the tangerine juice and Sotsoa powder (if using).
Heat over medium heat until the mixture comes to a light boil and thickens. Stir constantly.
Remove from heat and let cool slightly.

Once the milk layer has set, gently pour the tangerine jelly over the top.
Return to the fridge and let set for 1–2 hours.

3. Make the Chocolate Topping

In a small bowl, melt 80 g of chocolate (with a bit of butter if desired) using a double boiler or microwave.
Let it cool to lukewarm, then spread or pour over the tangerine layer.

Chill again for 15–20 minutes until the chocolate firms up.

4. Unmold and Serve

If using a plastic bottle mold, carefully cut away the sides to reveal the beautiful layers.
Slice and serve chilled.
Enjoy your creative and refreshing dessert!

Nutritional Information (Per Serving)

Calories: 220 kcal
Protein: 5 g
Carbohydrates: 30 g

Fat: 8 g
Fiber: 1 g
Sugar: 22 g

Calcium: 150 mg

The Origins and Popularity of the Recipe

Layered jelly desserts have long been popular across cultures, from Eastern Europe to Southeast Asia. The use of agar-agar, a plant-based gelling agent derived from seaweed, makes this dessert especially beloved in Asian cuisine. By layering milk and citrus jelly with a chocolate glaze, this version modernizes the traditional jelly mold and adds contrast in both texture and flavor. Its stunning visual appeal makes it a viral favorite on social platforms and an easy winner for any occasion.

Reasons Why You’ll Love the Recipe

Visually Impressive: Gorgeous, colorful layers with a glossy chocolate top.
No Gelatin: 100% plant-based thanks to agar-agar.
Light and Refreshing: Perfect balance of creamy, fruity, and rich flavors.

Customizable: Swap fruits or add flavor powders as you like.
Great Make-Ahead Dessert: Prepares easily in advance for parties.

Health Benefits

Milk provides calcium, protein, and essential vitamins for bone health.

Tangerines are rich in vitamin C, boosting immunity and skin health.
Agar-Agar is high in fiber, supports digestion, and is low in calories.
Dark Chocolate contains antioxidants and may support heart health when consumed in moderation.

Serving Suggestions

Serve chilled with fresh tangerine wedges or mint leaves on top.
Add a drizzle of fruit syrup or caramel for extra sweetness.
Present in clear cups or molds to showcase the beautiful layers.

Ideal for parties, birthdays, or holiday tables.

Common Mistakes to Avoid

Pouring hot layers onto unset ones: Always let layers cool before adding the next.
Not dissolving agar properly: Ensure agar is fully dissolved by simmering it thoroughly.

Using citrus directly with milk without balancing acidity: Make sure to layer and cool appropriately to avoid curdling.
Skipping chill time: Each layer must be fully set before adding the next.
Cutting before fully set: Let the dessert chill completely before unmolding.

Pairing Recommendations

Drinks: Serve with mint tea, citrus-infused water, or sparkling lemonade.
Desserts: Pair with almond cookies, madeleines, or shortbread.
Main Courses: Ideal after light meals like grilled chicken, fish, or vegetable stir-fry.

Fruits: Garnish with berries or sliced citrus fruits.

Cooking Tips

Use fresh, sweet tangerines for best flavor.
Adjust sugar levels based on the sweetness of your fruit.

Add a teaspoon of vanilla or orange zest to the milk layer for more aroma.
Use silicone molds for easy release.
For a vegan version, use plant-based milk like almond or coconut.

Similar Recipes to Try

Coconut Milk and Mango Agar Jelly
Triple-Layered Coffee Jelly
Orange Creamsicle Panna Cotta (gelatin-based)

Strawberry and Yogurt Layered Dessert
Japanese Mizu Yokan (Sweet Red Bean Jelly)

Variations to Try

Berry Layer: Replace tangerine juice with pureed strawberries or raspberries.

Coffee-Chocolate Fusion: Add a layer of coffee jelly beneath the chocolate.
Mint Chocolate Top: Infuse the chocolate glaze with mint extract.
Coconut Base: Swap milk with coconut milk for tropical vibes.
Layered Cup Version: Pour into glasses or jars for an elegant presentation.

Ingredient Spotlight: Agar-Agar

Agar-agar is a natural, vegan gelatin substitute made from red algae. Unlike gelatin, it sets at room temperature and holds its shape even when slightly warm. It’s rich in fiber and often used in Asian desserts. Agar provides a firm, clean texture that’s ideal for multi-layered jellies and pudding-like dishes.

Conclusion Paragraph

This Layered Milk and Tangerine Jelly Dessert with Chocolate Glaze is a true feast for the senses. With silky layers of milk jelly, a zesty citrus middle, and a rich chocolate topping, every bite offers contrast and harmony. Thanks to agar-agar, it’s easy to achieve a professional-looking finish without complex steps or long wait times. Whether you’re entertaining guests or treating yourself, this dessert is guaranteed to impress with its elegance, texture, and delicious flavor.

Frequently Asked Questions (FAQs)

1. Can I use orange juice instead of tangerines?
Yes, fresh orange juice works perfectly. Just make sure to strain it.

2. What is Sotsoa powder?
It’s a fruit-flavored powder. You can skip it or replace it with a similar fruit or vanilla powder.

3. Can I use gelatin instead of agar-agar?
Yes, but the texture and setting time will differ. Agar sets more firmly and quickly.

4. Why did my milk layer separate?
If poured too hot or too quickly, layers can mix. Cool the mixture slightly before layering.

5. Can I add more chocolate?
Absolutely! Make a thicker glaze or even a full chocolate layer if you prefer.

6. How do I unmold from a plastic bottle?
Carefully cut the sides and peel away the plastic. Use a knife to gently loosen if needed.

7. How long does this dessert last in the fridge?
Up to 4 days, stored covered in the refrigerator.

8. Can I make this vegan?
Yes—use plant-based milk and vegan chocolate. Agar-agar is already vegan.

9. Can I add nuts or dried fruit?
Yes, chopped almonds, pistachios, or raisins can be added between layers.

10. Is it okay to skip the chocolate layer?
Yes! It will still taste great with just the milk and fruit layers.