Contents
Pour gelatin into a container, pour in 100 ml of juice and mix. Leave on for 20 minutes. Pour juice into a saucepan, put the saucepan on low heat, heat and add sugar if necessary. After the gelatin has swollen, put the gelatin mixture in a saucepan and stir. Pour the jelly into molds and leave to harden – the jelly from juice or fruit drink will harden in 2 hours.
How to make milk jelly
Products
Gelatin – 20 grams
Base milk – 2,5 cups
Milk for swelling gelatin – half a glass
Sugar – 3 tablespoons
Vanillin – 1 teaspoon
How to make jelly
Pour gelatin into a container, pour half a glass of cold milk, leave for 40 minutes. Pour 2,5 cups of milk into a bowl, add sugar and vanillin, put on a low heat. Heat the milk, not boiling, with constant stirring, remove from heat and add the gelatin mixture. Mix well, then strain through a sieve. Cool the mass. Strain the mixture through a napkin into jelly molds and refrigerate. Serve jelly on plates, sprinkle with jelly or jam.
How to make jelly from juice or fruit drink
Products
Gelatin – 3/4 tablespoon
Freshly squeezed or packaged juice, fresh berry juice or diluted jam – 1 liter
Gelatin – 15 grams
Sugar – 2-3 tablespoons
How to make jelly
1. Pour gelatin into a container, pour in 100 ml of juice and mix. Leave on for 20 minutes.
2. Pour juice into a saucepan (if you use fruit drink or jam, it is necessary to drain all the cake and boil), put the saucepan on the fire.
3. Put a saucepan over low heat, heat and add sugar if necessary.
4. After the gelatin has swollen, put the gelatin mixture in a saucepan and stir.
5. Pour the jelly into molds and leave to harden – the jelly from juice or fruit drink will harden in 2 hours.
How to make sour cream jelly
Products
Sour cream – 1 kilogram
Sugar – half a glass
Dried prunes (soft) – half a glass
Dry gelatin – 20 grams
Water – a third of a glass
How to make sour cream jelly
Pour gelatin into water and soak for 2 hours, mix well. Put the sour cream in a bowl, add sugar and mix with a mixer. Add gelatin and mix again.
Rinse the prunes, cut into small pieces and add to the sour cream mixture so that it is evenly distributed in the sour cream. Divide the jelly mixture into molds and refrigerate. Sour cream jelly will harden within 4-5 hours.
Cook the jelly right!
Jelly proportions
The proportions of jelly – for 1 liter of liquid (juice or water) 50 grams of gelatin. This is enough to freeze the jelly. Gelatin can have different properties, therefore it is recommended to use each type of gelatin according to the instructions on the package.
What jelly is made of
For cooking jelly, you can use any freshly squeezed and packaged juices, berries and fruits, sour cream and milk, coffee and cocoa, compote, jam mixed with water, cottage cheese.
How to serve jelly
Jelly is boiled for dessert, you can serve it for breakfast. After cooking, the jelly is poured, as a rule, into any small forms, so that then one form with the jelly is served as a separate portion. In order to separate the jelly from the mold, the mold must be immersed in hot water for a couple of seconds (carefully so that the water does not get into the jelly), and then turn the mold over the dish to serve the jelly. Glasses and glasses can be used as forms of jelly.
How to decorate jelly
You can decorate the translucent jelly by putting a berry or fruit slice in it until it hardens. You can make a layer of jelly: first let it harden with one colored layer, then add another layer, let it harden again and cover it again with a new layer. You can use food coloring for decoration. Top jelly can be covered with cream, sprinkled with marshmallows and grated chocolate. As forms for jelly, you can use the peel of oranges, tangerines, grapefruit, pomelo.
Shelf life of jelly
Jelly based on juices, compotes and preserves should be stored for 2 days. Store jelly with the addition of dairy products for no more than 12 hours.
What to use to solidify jelly
Either pectin, gelatin, or agar agar can be used to solidify the jelly.