Homemade jelly is a low-calorie and healthy dessert. It can be cooked very quickly, especially if you use homemade preparations instead of fresh berries. You can even find a use for candied jam: jelly from it turns out to be no less tasty and aromatic.
jelly can have a different consistency. Thick is made with potato starch. This dessert is laid out in bowls and eaten with a spoon. Often thick jelly is supplemented with cream or whipped cream. They can also be made puff, having prepared two or three types, and then alternately pouring different jelly into vases. If a thick jelly is placed in the refrigerator before serving, it will acquire the consistency of jelly.
Liquid jelly is served in glasses. They are especially delicate when using corn starch. If you prefer a homogeneous jelly, prepare it from mashed jam. This option is especially popular with kids.
Sea buckthorn jam jelly is very tasty. Follow the instructions to prepare a liquid drink. Increase the amount of starch to thicken it.
You will need: – 6 tablespoons of sea buckthorn jam; – 3 tablespoons of sugar; – 1 tablespoon of potato starch; – 1 liter of water.
Mix water and jam, strain and pour into a saucepan. Bring the mixture to a boil. Dissolve the starch in half a glass of cold water, rubbing it thoroughly so that there are no lumps. Stirring continuously, pour the dissolved starch into a saucepan in a thin stream. Cook until thick, without stopping stirring the jelly. If you find it too bland, add a little lemon juice to the pot.
Pour the finished drink into glasses or cool directly in a saucepan. Serve the jelly cold, accompanied by biscuits, croutons or crumbly biscuits.
To prevent a film from forming on the surface of the jelly, sprinkle it with powdered sugar
Try making an original cherry jam dessert. Homemade preparations with whole berries are suitable for him.
You will need: – 1 glass of cherry jam; – 1 liter of water; – 3 tablespoons of potato starch; – 0,5 cups of heavy cream; – 1 teaspoon of powdered sugar.
Pour water into a saucepan, add cherry jam and stir well. Bring the mixture to a boil. Dissolve the starch in cold water and pour it into a saucepan, stirring occasionally. Cook until the mixture is thick enough. Pour it into bowls, making sure that there are several berries in each. Chill the jelly at room temperature, and then put it in the refrigerator for further thickening.
Whisk the cream together with the powdered sugar. Before serving, decorate each portion of the jelly with a cream cap – it is convenient to squeeze it out using a pastry syringe. Top off the dessert with a cocktail cherry and serve.