Gelatin jelly: how to make? Video
Jelly is a light and beautiful dessert that is very easy to prepare. You can make jelly based on milk or fruit juice, add fruits, chocolate pieces to it. Dessert can be multi-layered, such a jelly can successfully replace the traditional cake.
Most often, jelly is prepared with gelatin. It has good gelling properties and is available in sheet or powder form. In handling, gelatin is extremely simple – you need to soak it in a small amount of liquid, dissolve, and then add to juice, fruit drink or milk mixture. Strictly follow the recipe, an insufficient amount of gelatin will prevent the finished product from acquiring the desired consistency.
Keep in mind that gelatin has a distinctive flavor. To make it invisible, use juices with bright flavors – orange, pineapple, cherry for making jelly. If you are making milk jelly, add vanilla or cocoa to it. Fruits and berries that are too delicate with a mild flavor, such as cantaloupe, are best used in combination with other ingredients.
Try making jelly with freshly squeezed tangerine juice. You can add fresh fruit to it, so the dessert will become even more beautiful.
You will need: – 800 ml of freshly squeezed tangerine juice; – 4 teaspoons of powdered gelatin; – 2 tablespoons of sugar; – 1 glass of white grapes.
Soak powdered gelatin in a few tablespoons of cold water. When it swells, put the mixture on fire and, stirring, dissolve the gelatin. Pour it into freshly squeezed tangerine juice and stir well.
Moisten a large round or oval shape with water. Put a layer of grapes on the bottom, fill it with jelly and put the mold in the refrigerator for 6 hours. When the jelly has set, dip the dish in hot water and quickly place the dessert on a platter.
Blackcurrant jelly with port
After a hearty meal, you need a light dessert, for example, berry jelly with port. Top it up with creamy sauce and serve at the end of a gala dinner.
You will need: – 700 g of black currant; – 300 ml of port; – 25 g of gelatin; – 150 ml of cream.
Place the pre-washed blackcurrants in a saucepan. Add sugar and leave the berries to juice. Then rub the currants through a sieve. Pour port wine into the resulting puree, as a result, you should get 1,65 liters of liquid. Add some water if necessary.
If you want to make a non-alcoholic jelly, replace the port with freshly squeezed raspberry juice
Pour half a glass of water into a small saucepan and add gelatin. Let it swell and then put the saucepan on the fire. While stirring, dissolve the gelatin crystals without bringing the mixture to a boil. Pour the resulting mixture into the currant puree and mix well.
Moisten the jelly molds with cold water and pour the prepared mixture into them, leaving a few spoons for decoration. Place the molds in the refrigerator for 5-6 hours. When the jelly has set, dip the molds in hot water and place the contents on dessert plates.
Decorate the dish. Pour the cream gently around the jelly. Melt the garnishing mixture and add a few drops around the main serving. Use a toothpick to turn the drops into feathers and serve dessert.