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Jelly - 78 recipes with photo step by step. How to prepare dessert from jelly with gelatin?

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Jelly

Jelly is a cold dessert that is prepared on the basis of gelatin. Berries, jams, various fruits and even cottage cheese are added as a sweet component. Cooking jelly at home is very simple, and this wonderful dessert can be submitted on any festive table or just like that. In this thread, we collected interesting homemade recipes with photos and phased preparation instructions.

Aimkuk

Mandaris Panna Cotta is a simple, simple in preparation and a very appetizing festive dessert. Cooked on the basis of cream and yogurt, dessert ...

Ingredients

Creamy layer:

Cream 33% - 400 ml

Yogurt - 400 ml

Gelatin - 1 tbsp.

White chocolate - 1-2 tiles (to taste)

Sugar - to taste

Vanilla / Vanilla Sugar - at will Mandarine Jelly:

Mandarins - 750 g + 1-2 pieces. for decoration

Gelatin - 25 g

Sugar - to taste For decoration / optional:

Mint - 1 twig

White chocolate - 3-4 pieces

Dessert that always turns out! Milk chocolate jelly - my chopstick, when you need to prepare a quick dessert for a large number of guests, spending ...

Ingredients

Milk - 500 ml

Gelatin - 17 g

Sugar - 2 tbsp.

Chocolate black - 50 g

If you often bake homemade all sorts of sweets to tea, then I have an interesting light curd dessert for you called ...

Ingredients

Canned pineapples - 1 bank (380 g)

Cottage cheese - 400 g

Condensed milk - 120 g

Sour cream - 200 g

Gelatin instant - 20 g

This Italian dessert sucks me from the moment I tried it for the first time, it was a couple of years ...

Ingredients

Cream (11%) - 400 ml;

Gelatin - 10 grams;

Sugar - 3 tbsp;

Vanillin - 1 pod;

Strawberry - 150 grams;

Sugar powder - 1 tbsp.

Invented many years ago by French chefs, jelly became incredibly popular worldwide. It is a light and tasty dessert that loves ...

Ingredients

Juice orange - 300 ml

Sugar - 30 g

Gelatin instant - 8 g

Panna Cotta (from Italian Panna Cotta - boiled cream) - Italian dessert from cream, gelatin and sugar. Gentle, fragrant, delicious! Delight ...

Ingredients

Main:

Cream 35-38% - 400 ml

Milk - 100 ml

Sugar - 100 g

Vanillin - on the tip of the knife

Gelatin powder - 10 g Strawberry sauce:

Strawberry Frozen - 1 kg

Sugar - to taste

Panna Cotta with cherry is a simple and tasty Italian dessert that can be prepared for a romantic dinner. In Panna Cott, it is important ...

Ingredients

Cherry frozen - 150 g

Cream 33% - 200 ml

Milk - 100 ml

Sugar - 100 g

Gelatin - 25 g

Water - 150 ml

I want to introduce cooks and users of the site with the preparation of a very tasty and beautiful jelly. It contains only the most useful ingredients. ...

Ingredients

Lemons - 150 g

Honey - 3 tbsp.

Water - 2.5 glasses

Gelatin - 3 ppm (with a small slide)

Jelly from sour cream and cocoa - gentle and delicious dessert, simple in preparation. With this dessert, you can experiment infinitely, for example ...

Ingredients

Chocolate layer:

Sour cream (15%) - 100 g

Cocoa - Powder - 1-1.5 Article.

Sugar - 55 g

Gelatin - 6 g

Water (cold boiled) - 100 ml Sour cream layer:

Sour cream (15%) - 100 g

Sugar - 55 g

Yolk - 1 pc.

Lemon juice - 1-2 ppm

Vanillin - to taste

Gelatin - 6 g

Water (cold boiled) - 100 ml Raspberry layer:

Sour cream (15%) - 100 g

Rasp Syrup - 100 ml

Gelatin - 6 g

Water (cold boiled) - 100 ml

Jelly "Bird's Milk" is simple, easy to prepare and delicious dessert. In fact, it is a combination of chocolate and vanilla jelly, ...

Ingredients

Sour cream - 500 g

Sugar - 1-1.5 cup

Milk - 3 tbsp.

Gelatin instant - 30 g

Creamy butter - 25-50 g

Cocoa - 1-3 tbsp. (taste)

Vanilla - to taste

Water - 250-300 ml + 100 ml

What could be better cups of strong aromatic coffee?! Only another portion of coffee as a dessert!

Ingredients

Coffee in Bavaria - Light ...

Strong coffee - 200 ml

Milk - 200 ml

Egg yolk - 2 pcs.

Sugar powder - 75-100 g (to taste) Gelatin - 1 tbsp. (or on the manufacturer's recommendation)

Optional:

Cinnamon and other spices - to taste

Chocolate - for decoration

Whipped cream, nuts - for decoration

Ingredients

Any jelly is an excellent refreshing dessert, especially relevant in the hot season. I suggest you prepare jelly layers. This jelly is not ...

Gelatin - 1 tbsp.

Cherry compote - 250 ml

Milk - 250 ml

Sugar - 3 tbsp.

Water - 150 ml

Cocoa powder - 2 tbsp.

Ingredients

Jelly from cottage cheese and sour cream - delicious delicacy for children and adults. This jelly comes out very gentle, it can be served ...

Milk - 125 ml

Sour cream - 125 grams

Gelatin - 8 - 10 grams

Cottage cheese - 200 grams

Sugar - 0.5 glasses

Ingredients

I propose to prepare a dessert that contains little calories: fruit in tea jelly. The advantage of such desserts is that they can be ...

Banana - 1 pc.

Orange (small) - 1 pc.

Grapes (without seeds) - 100-150 g

Milk - 250 ml

Gelatin - 5 g

Green tea (or black) - 1-2 tsp. (or 1 bag)

Water - 300 ml

Ingredients

Panna Cotta - Italian dessert, which is served in small portions with various fruit sauces. Traditionally, it is preparing with cream and has ...

Panna cotta:

Milk - 100 ml

Gelatin - 10 g

Cream - 100 ml

Sugar - 2 tbsp. Vanilla - 1-2 drops

Currant puree:

Red currant - 6 twigs

Basil - 2 leaf

Sugar powder - 2 tbsp.

Ingredients

Souring jelly turned out to be even tastier than jelly from cocoa. For lovers of such a kind of dessert, I propose another option to prepare jelly ...

Sour cream - 350 g

Sugar - 100 g

Gelatin - 15 g

Water boiled - 100 ml.

Berries Ice Cream or Fresh - 100 g

Ingredients

Jelly - delicacy is beloved by many. Chocolate jelly - special treat. All shocolics will appreciate :-) is preparing simply and ...

Gelatin - 10 grams

Cream 20% - 350 ml

Vanilla Essence - 1 drop

Chocolate black - 70 grams

Sugar - 4-5 tbsp.

Ingredients

Now in stores a huge selection of various jelly in bags, but I think that many will agree that the jelly cooked in the home ...

Cherry frozen - 120 g

Sugar - 3-4 tbsp.

Gelatin - 12 g

Water - 2.5 glasses

Glass volume - 250 ml

Ingredients

I offer dessert jelly from juice with gelatin. For its preparation, you can use absolutely any juice that you like. Can ...

Any jelly is an excellent refreshing dessert, especially relevant in the hot season. I suggest you prepare jelly layers. This jelly is not ...

Juice (any) - 1.5 cups

Water - 150 ml

Sugar - at will

Ingredients

Elementary in preparation dessert - jelly with condensed milk. Quite quickly freezes, has a dense spring texture, keeps the form well, suitable as ...

Condensed milk - 320 g

Gelatin - 25 g

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NEW!

Ingredients

The creamy coffee dessert is prepared for 15 minutes from ground or soluble coffee, cooled 1-1.5 hours in the refrigerator. Decoration - to taste.

Milk - 250 ml

Coffee soluble - 1 tsp.

Water - 50 ml

Gelatin - 8 g

Cream 10% - 350 ml

Show more ...

Vanilla Sugar - 2 pinch

Ingredients

Dessert with Kiwi is created in 15 minutes, but requires cooling for 1 hour. Fruit puree can be slapped, and you can lay out fresh.

Gelatin - 8 g

Milk - 250 ml

Water - 50 ml

Cream 10% - 350 ml

Show more ...

Kiwi -2-3 pcs.

Ingredients

Cranberry wipe through the sieve, we welcome the wrinkles, the decoction is fixed. We combine juice with decoction and cook with sugar and pectin 1-3 minutes.

Cranberries - 300 g

Sugar - 280 g

Pectin - 15 g

Water for cooking - 150 ml

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Water for breeding pectin - 100 ml Share

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Do you know that still in the preparation of jelly is a classic recipe: fruit or berry juice, gelling agent (gelatin) and sugar. This favorite dessert jelly (Gelee) came to us from France, and the name of the French name, he retained in many languages ​​of the world.

Most often, dry ingredients in the grocery store are most often acquired to prepare jelly at home, add warm water in the recipe, stirred them until complete dissolution and are cooled, as a rule, in the refrigerator, the resulting mass. Only the one who prepared jelly from fresh berries or fruits, knows that homemade jelly is very easy to cook with their own hands.

At first glance, everything is simple and even primitive, but skillful cooks are able to create dessert wonders: preparing jelly from the classic recipe, to the original pane-kitty delicacy, which is nothing but a dairy jelly. To implement your culinary fantasy in this direction, these products will be needed: berries, fruits, jam, milk, cream, sour cream, sugar, and the like. In my home jelly, you can put sugar as exactly the recipe, and slightly less / more to your taste. Moreover, berries and fruits used in cooking jelly, are saturated with fructose and glucose and can give a sufficient sweetness dessert.

Products and dishes to prepare jelly at home

Take: 25 g gelatin, warm water, 1 l home sour cream with a medium fatness percentage, 100 g of sand sugar, prunes - any amount at your discretion. Connect the gelatin and water. After 40 minutes, hold the wake-up mixture on a water bath until the gelatin is completely dissolved. In a deep bowl, lay out sour cream. Skip this combination through a blender. Then enter the gelatin base into the mass, take it with a mixer. Wash out and cut into pieces of prunes, put in the future jelly, mix. Spread the resulting mixture in forms. Remove the dessert into the refrigerator until it freezes.

The main ingredient of any jelly is a gelling product, as a rule, is natural gelatin, less often agar-agar or pectin. Modern gelatin is usually sold in instant form, which depends on the magnitude of gelatin granules: large granules need to be pre-soaked in slightly warm water, and small - in warm water or juice dissolve quite quickly with short-range stirring. The instant gelatin can simply sprinkle on the surface of the liquid and not stir immediately - let it go down, slightly move to complete dissolution.

Video.

Jelly with gelatin is very useful not only for the figure in connection with low or moderate calorie, but also for health, since only natural components with a rich composition include. Take advantage of the variety of this dessert to improve your well-being and appearance!

The following gelasting agent, widely used in the confectionery industry, is pectin, natural extraction of fruits and berries. You can buy in a grocery packaged in bags and apply on the recommendation written on the package itself not only for the manufacture of jelly, but also for delicious fragrant natural jams. Its significance is determined by the fact that it is a replacement of gelatin, which for some reason some people cannot be applied. Jelly with pectin is less dense, but it is much more useful.

Jelly from agar-agar

The material prepared for jelly must be poured in forms and cool either in roommates or in a refrigeration chamber. In the last process of obtaining jelly goes faster. If there is a need to lay out the finished jelly with a beautiful pyramid on a saucer, then the shape with jelly is briefly gently loaded into hot water and immediately tip over the bottom - the pyramid will slip out of the mold. Only the mold should not be glass so that it does not cracked from contact with boiling water.

In the summer, when the berries are kept, it is best to make jelly from them not only as dessert to the table, but also in the form of workpieces. Especially good gelned desserts from currant of all varieties, both red and black, and white, in this article we will describe in detail about some recipes for cooking jelly from currant at home.

Simple prescription jelly from red currant

Molds for jelly

It is not necessary to talk about the beautiful taste and the benefits of red currant - it is widely known, but for what recipes do excellent desserts from it, we will tell now!

  • Ingredients Jelly Currant:
  • Ripe red currant - 150 grams;
  • Drinking water - 600 milliliters;
  • sugar preference;
  • Gelatin - 2 tablespoons;

In the summer, when the berries are kept, it is best to make jelly from them not only as dessert to the table, but also in the form of workpieces. Especially good gelned desserts from currant of all varieties, both red and black, and white, in this article we will describe in detail about some recipes for cooking jelly from currant at home.

Lemon juice - 1 tablespoon.

  1. According to a simple recipe, the jelly of red currant is prepared as:
  2. In two glasses of water, soak the amount of gelatin in half an hour before it is introduced in jelly.
  3. Currant berries go through, free from tassels, rinse in colander under the jet of water and give a track of excess moisture
  4. When water stalks, grind the currant through a sieve or grind it with another way and, laying out in a stainless steel saucepan, pour 1 glass of water.
  5. Put a saucepan on the middle fire, when stirring, bring the mass to a boil and continue to cook it within 5 minutes.
  6. The supreme mass to strain through the gauze, in the resulting juice add sugar sand, lemon juice and in a weak fire to boil to a boil, removing the bumping foam.
  7. Skinny saucepan with juice with a fire and pour into stirring the soluble gelatin when stirring.

The entire volume of the liquid for jelly is a little cool and pour on the prepared forms for the final cooling of them.

Jelly will turn out ruby ​​color and decorate it, feeding to the dessert, fresh mint leaves or fresh currant berries.

Classic recipe for homemade cheese of currant (without heat treatment)

This is optimal for its benefit and living taste a recipe for homemade red currant, rich vitamin composition of which is contained in all its parts. Heat treatment as a preservative here replaces the large amount of sugar sand. Such jelly will give up a boiled version with gelatin in elasticity, but will benefit in utility and aroma.

  • Ingredients:
  • Ripe red currant - 400 grams;

Sugar sand - 400 grams.

  1. Homemade jelly from fresh currants by classic recipe prepare like this:
  2. Curraor to go through, clearing with unhealthy berries and leaves, rinse and cut off with tassels.
  3. In any way, to crush the prepared currants and, sprouting the volume of sugar in the recipe in it, mix it thoroughly to the homogeneity of the mass. Adding 50 milliliters of hot water will accelerate the dissolution of sugar.

The resulting mixture is decomposed on the dessert molds or the conclusion on banks that can be stored in a dry cool place under the parchment strapping.

Such a living jelly can be smeared on the sandwich - and there is no tastier and more useful breakfast, and you can with him the stove of cheesecakes, open pies and mixed with milk drinks.

How to cook jelly from red currant without gelatin?

This is optimal for its benefit and living taste a recipe for homemade red currant, rich vitamin composition of which is contained in all its parts. Heat treatment as a preservative here replaces the large amount of sugar sand. Such jelly will give up a boiled version with gelatin in elasticity, but will benefit in utility and aroma.

  • This recipe is also from the category of "living" jelly and will help maximize the vitamin margin of ripe red currant both to the table and the future on the shelf in the pantry on grandmother's jars. The absence of gelatin in this recipe is compensated by the presence of natural currant pectin.
  • Ripe red currant - 600 grams;
  • Sugar sand - 400 grams;

Drinking water - 100 grams.

  1. Prepare red currant jelly without gelatin as follows:
  2. Prepare the berries of red currant (go out, remove from tassels, remove the litter and unhealthy berries).
  3. In a suitable pan, pour 100 milliliters of water and pour all the whole currant and cook on a weak heat until the berries will burst.
  4. Turn off the fire and the berries cessing to the crushed mass:
  5. Put the entire volume of recipe sugar when stirring into the crushed hot currant, turn on moderate fire and cook with a constant stirring with a wooden spatula for no more than five minutes.

The supreme mass is naturally cooling, strain through gauze and fill it the prepared molds.

The remaining magnitude can be used for cooking jelly or mix in kefir, because there is a lot of sugar and fragrance in it.

Summer recipe for ferrous currant and raspberry with cream

This is optimal for its benefit and living taste a recipe for homemade red currant, rich vitamin composition of which is contained in all its parts. Heat treatment as a preservative here replaces the large amount of sugar sand. Such jelly will give up a boiled version with gelatin in elasticity, but will benefit in utility and aroma.

  • The original color and taste of the dessert in the form of the jelly of their fresh black currant with cream will decorate any sweet feast, and enjoy adults and children, but you can cook it very easily and at home.
  • Ripe black currant - 150 grams;
  • Fresh raspberries - 100 grams;
  • Red wine dry - 50 milliliters;
  • Drinking water - 150 milliliters;
  • Natural gelatin - 1 bag (15 grams);
  • Cream no higher than 15% - 150 milliliters;

Sugar sand - to taste.

  1. On the summer recipe, jelly from black currant and raspberries at home are prepared as follows:
  2. Berries of black currant and ripe fresh raspberries go through and cook to grinding.
  3. Put half an hour gelatin in a small amount of water for swelling.
  4. Berries to grind and skip through a sieve to produce juice.
  5. The resulting juice pour into a stainless container, sugar sugar, introduce swelling gelatin. Put the mixture on a weak fire and with constant stirring to bring to a boil and remove from the fire.

The resulting fluid after the filping on the molds and cool before the formation of jelly.

Tableware for jelly

When applying to the table, this dessert can be decorated at your own desire: mint leaves, whole berries, and lovers of calorie desserts can add whipped cream.

Original Jelly Currant And Strawberry Jelly Recipe

This is optimal for its benefit and living taste a recipe for homemade red currant, rich vitamin composition of which is contained in all its parts. Heat treatment as a preservative here replaces the large amount of sugar sand. Such jelly will give up a boiled version with gelatin in elasticity, but will benefit in utility and aroma.

  • Black currant - vitamin champion among berries - perfectly combined in its taste data with different berries and fruits. In our case, with strawberries and white wine.
  • Ripe black currant - 400 grams;
  • Strawberry - 400 grams;
  • Sugar sand - to taste;
  • Gelatin - 1 bag (15 grams);
  • Wine dry white - 150 milliliters;

Lemon juice - 2 tablespoons.

  1. Jelly from black currant and strawberries on the original recipe do this:
  2. Previously, not less than 30 minutes, soak the gelatin for swelling.
  3. Black currant and strawberries prepare, passing and washing, crushed and squeeze juice.
  4. To the resulting juice add sugar sand, lemon juice, white wine and put a mixture on the middle fire to bring to a boil.
  5. Skipping the mixture to remove from the fire, to introduce swelling gelatin and stir up to its complete dissolution.

It is possible to naturally cool the jelly ground and, spill through the molds, cool in the refrigerator.

When applying to the table, jelly from black currant and strawberries can be decorated at their discretion (cream, nuts, caramel).

Exotic prescription jelly from Kiwi

This is optimal for its benefit and living taste a recipe for homemade red currant, rich vitamin composition of which is contained in all its parts. Heat treatment as a preservative here replaces the large amount of sugar sand. Such jelly will give up a boiled version with gelatin in elasticity, but will benefit in utility and aroma.

  • Everyone knows that in related currant berries, gooseberries and yoshta, quite a lot of pectin and jelly from them are excellent, especially if you add kiwi flesh to it, which will make a new aromatic note and sourness.
  • Ripe gooseberry - 250 grams;
  • Strawberry - 400 grams;
  • Ripe kiwi - 1 piece;
  • gelatin -15 grams;

Drinking water - 200 milliliters.

  1. According to the exotic prescription, jelly from the gooseberry and kiwi are prepared as follows:
  2. Clean the gooseberry from the fruits and rinse under the flowing jet of water through the colander. Remove the skin with kiwi.
  3. Prepared berries and kiwi to chop comfortable for you, better than a blender.
  4. To the resulting puree add sugar and 150 milliliters water, stir the wooden blade and put on moderate fire
  5. With constant stirring, bring up to boil, remove from the fire and cool.
  6. When the berry fruit mass be cooled, enter the gelatin opened in advance and stir up to its complete dissolution.

It remains only to decompose the jelly on the molds and finally cool in the refrigerator.

Such jelly when serving to the table, you can decorate caramel nuts and slices of kiwi.

Winter recipe Jelly from raspberry at home

This is optimal for its benefit and living taste a recipe for homemade red currant, rich vitamin composition of which is contained in all its parts. Heat treatment as a preservative here replaces the large amount of sugar sand. Such jelly will give up a boiled version with gelatin in elasticity, but will benefit in utility and aroma.

  • By such a recipe, it is possible to prepare jelly all-season, but in the winter, when the need for summer sensations is not only food, such jelly must also improve the mood. It is necessary to prepare it from freshly-frozen raspberry.
  • Malina - 200 grams;
  • Strawberry - 400 grams;
  • Drinking water - 500 milliliters;

Jelly from currant at home

Gelatin - 15 grams.

  1. According to the winter recipe, jelly from raspberry at home is to cook like this:
  2. If the gelatin is not instant, soak it in advance in a small volume of slight warm water for 30 minutes.
  3. In the appropriate pan, pour the required amount of water, pour sugar sand, stir it and put on a moderate fire to bring to a boil.
  4. In the boiled syrup, to introduce the raspberry berries and cook for 10-15 minutes on a weak heat.
  5. Finished crimson compote strain and pour into it with a constant stirring the operated gelatin so that it is completely dissolved.

It remains to be poured over the molds and cool, while in the molds for jelly can be put on solid raspberry berries.

Although the jelly of such beauty and living summer raspberry fragrance is attractive itself, but at its discretion and desire to decorate it with a whipped cream whipped, caramel nuts and others.

Homemade strawberry jelly recipe

This is optimal for its benefit and living taste a recipe for homemade red currant, rich vitamin composition of which is contained in all its parts. Heat treatment as a preservative here replaces the large amount of sugar sand. Such jelly will give up a boiled version with gelatin in elasticity, but will benefit in utility and aroma.

  • Jelly for such a recipe can be prepared from both fresh strawberries, so from fresh-frozen. Interesting, perhaps you will seem to add to giving a dessert an additional flavor of freshness of mint (in summer - fresh, in winter - dried).
  • Strawberry - 400 grams;
  • Fresh strawberry berries - 200 grams;
  • Instant gelatin - 15 grams;
  • drinking water 600 milliliters;

Jelly with berries at home

Mint leaves - according to preference.

  1. Jelly from strawberry at home recipe is prepared as:
  2. Fresh berries go through, removing the flowering, wash and give a track, and give ice cream.
  3. In the appropriate capacity, pour water and pour the preferred volume of sugar sand, put on fire, bring to a boil and immediately introduce into boiling syrup when stirring a wooden blade prepared strawberry berries, boil that are enough 5-10 minutes.
  4. By hovering into a cup of 100 milliliters of the finished strawberry compote and a little cold, to introduce the required amount of gelatin at constant stirring to complete dissolution.

Compote to strain, connect with dissolved gelatin and pour by molds. Cool originally at room temperature and then in the refrigerator.

If such jelly is preparing from fresh strawberries, then you can in each mold, with still warm jelly, put the strawberry berry with a flowerball. Winter strawberry jelly can be decorated with something else.

Popular Recipe Jelly Cherry

This is optimal for its benefit and living taste a recipe for homemade red currant, rich vitamin composition of which is contained in all its parts. Heat treatment as a preservative here replaces the large amount of sugar sand. Such jelly will give up a boiled version with gelatin in elasticity, but will benefit in utility and aroma.

  • The dessert for such a recipe is distinguished by the unique aroma and color, natural cherry flavor, ease of preparation and availability of ingredients, especially for children.
  • Strawberry - 400 grams;
  • Fresh ripe cherry - 200 grams;
  • Drinking water - 500 milliliters;

Drinking water - 0.5 liters;

  1. According to the popular prescription jelly from Cherry cook like this:
  2. If the gelatin is in large granules, it should be soaked in a small amount of water approximately an hour before use.
  3. Berries of Cherry to go through, remove unheated and torn, remove with brushes and dear bones.
  4. Prepared berries to spend sugar sand and give them some time to stand up to move the cherry juice.
  5. Finding the juice and the cup, and put the cherry berries in the pan, pour water into them and bring to a boil.
  6. To give the resulting compote a little cool, enter into it swelling gelatin, cherry juice and all stir until the gelatin is completely dissolved.

It remains to fill the juice, decompose the cherry by molds and, spill the molded juice in them, put for complete cooling in the refrigerator.

Cherry jelly is beautiful in itself, but the decoration from whipped cream with a cherry will make it more attractive.

Fruit and berry jelly are very useful, tasty and elegant desserts that are good for both festive and everyday table. Children like them especially. The recipes given here will help to give children useful and inexpensive delicacies. And although it is not difficult to prepare jelly, but still some advice of experienced cooks in this matter can also be useful.

Jelly: General Cooking Rules

At home, you can prepare jelly from the finished concentrate or self-squeezed fruit juice, milk, cream, cocoa. The dessert consistency depends on the amount of gelatin added to the mixture. What it is more, the more dense the jelly turns out. For vegetarians there is an alternative gelling component - agar-agar. With him, sweet delicacy acquires a different consistency, becomes more loose and soft, but the form holds well.

The principle of preparation of dessert is simple. First, the gelling component in the form of granules, powder or plates is lowered into cold water and heated, constantly stirring until gelatin is completely dissolved. Then the liquid is combined with juice, mors or milk, stirred and spilled by molds. The desired gauge consistency acquires in the refrigerator.

For the preparation of jelly, various juices, frost, compote and even alcoholic beverages are suitable.

Having mastered the basic principles, you can learn how to make more complex types of jelly: puff, mosaic, marble. The delicacy is served as an independent dessert, use for pouring cakes, pies or cakes. The finely chopped jelly will become an original baking decoration. For special occasions it is worth to prepare jelly with the addition of alcohol: champagne, portwine, sherry.

Home Recipe Jelly Malina
Homemade Orange Jelly: Simple Recipe

Orange jelly

This is optimal for its benefit and living taste a recipe for homemade red currant, rich vitamin composition of which is contained in all its parts. Heat treatment as a preservative here replaces the large amount of sugar sand. Such jelly will give up a boiled version with gelatin in elasticity, but will benefit in utility and aroma.

  • One of the most simple and delicious options - jelly from orange juice. To surprise guests, you can cook it not in ordinary forms, but in peculiar cups of citrus peel.
  • 4 major sweet oranges;
  • 1 lemon of the right form;
  • sugar to taste;
  • 4 h. L. gelatin in powder;

Sugar powder and fresh mint for decoration.

Cut oranges in half, squeeze juice, without damaging the peel. In the same way, squeeze the juice from the lemon, mix it with orange. A sharp knife cut films and white part of the zest, leaving a thin skin.

Gelatin Soak in 4 tbsp. l. Orange juice, leave for 5 minutes. Stirring, heat the mixture on a weak heat to the complete dissolution of gelatin grains. Add the remaining citrus juice, pour sugar, mix. Heat a couple of minutes and remove from the fire. To cool the mass and gently pour it on lemon and orange cups. So that they do not overturn, install the tanks from the peel in small glasses or stacks in advance.

Put molds with jelly on the dish and put in the refrigerator. To withstand a few hours, the mass should become dense and elastic. A sharp knife cut every blank in half, decompose the resulting slices on a beautiful plate, sprinkled with powdered sugar, decorate with fresh mint leaves and served as a dessert.

How to cook jelly at home
Put molds with jelly on the dish and put in the refrigerator. To withstand a few hours, the mass should become dense and elastic. A sharp knife cut every blank in half, decompose the resulting slices on a beautiful plate, sprinkled with powdered sugar, decorate with fresh mint leaves and served as a dessert.

Milk jelly

This is optimal for its benefit and living taste a recipe for homemade red currant, rich vitamin composition of which is contained in all its parts. Heat treatment as a preservative here replaces the large amount of sugar sand. Such jelly will give up a boiled version with gelatin in elasticity, but will benefit in utility and aroma.

  • sugar to taste;
  • Very spectacular jelly dessert, beautifully looking in the photo. With the apparent complexity with his preparation, even a child will cope. Instead of cocoa powder for milk jelly, you can add a puree of strawberries, black currant and other berries with a pronounced aroma.
  • 600 ml of milk;
  • 3 tbsp. l. Sahara;

2 tbsp. l. Cocoa in powder.

Gelatin Soak for 5 minutes in 4 tbsp. l. Cold water. Put the container on a weak fire, stirring, to warm up to the complete dissolution of grains.

Milk milk, pour sugar and cocoa powder, mix thoroughly. Slightly cool the mixture, pour the dissipated gelatin. After stirring, pour jelly by molds. You can use one large shape made of silicone with a beautiful pattern at the bottom. The jelly cooked in it will remind a festive pie.

Place jelly in the fridge until it is frozen, turn it onto the dish. If a dense elastic mass does not slip, cover with a towel, moistened in hot water. Before serving, decorate dessert whipped cream.

Puff jelly

This is optimal for its benefit and living taste a recipe for homemade red currant, rich vitamin composition of which is contained in all its parts. Heat treatment as a preservative here replaces the large amount of sugar sand. Such jelly will give up a boiled version with gelatin in elasticity, but will benefit in utility and aroma.

  • Elegant jelly from several layers can be prepared in silicone forms and flip over to plates. But no less beautiful it looks in transparent summaries that do not hide contrasting layers. From the specified number of products it will produce 3 portions of the dessert.
  • 1 cup of 15% cream;
  • 1 cup of cherry juice;
  • 1 cup of mango juice;
  • 3 tbsp. l. gelatin;
  • 3 h. Sahara;

0.5 h. L. vanilla sugar.

In cups with juice and cream add 1 tbsp. l. Gelatin, stir and leave for swelling. Put the containers in the microwave oven and warm up to 70-80 degrees, not allowing boil. Get glasses and carefully stir the contents so that there are no lumps in the liquid.

Pick into glasses of 1 tsp. Sugar and mix until completely dissolved grains. In the cream pour vanilla sugar. Slightly cool the contents of glasses.

Pour the creamy mixture in the creamy and remove them in the refrigerator for 30-40 minutes. In order for the layers to be clear, the next need to pour after a good frost first.

Get the creams from the refrigerator, pour a mango juice and put the container again in the cold. After 30 minutes, finish the formation of jelly, spill cherry juice. If you wish, you can change the sequence of layers. Very effectively looks like a jelly of several contrasting strips, for this, in the creams in one reception, not all the juice spill, but only its part. Having finished the formation of jelly, leave it in the cold for 3-4 hours, during this time it will acquire the necessary consistency.

Orange jelly recipe
Get the creams from the refrigerator, pour a mango juice and put the container again in the cold. After 30 minutes, finish the formation of jelly, spill cherry juice. If you wish, you can change the sequence of layers. Very effectively looks like a jelly of several contrasting strips, for this, in the creams in one reception, not all the juice spill, but only its part. Having finished the formation of jelly, leave it in the cold for 3-4 hours, during this time it will acquire the necessary consistency.

Cherry Jelly

This is optimal for its benefit and living taste a recipe for homemade red currant, rich vitamin composition of which is contained in all its parts. Heat treatment as a preservative here replaces the large amount of sugar sand. Such jelly will give up a boiled version with gelatin in elasticity, but will benefit in utility and aroma.

  • You can make a delicious jelly from the finished cherry compote, purchased or self-made.
  • 500 ml of cherry compote;

3 tbsp. l. gelatin.

Gelatin pour into a small amount of cold boiled water. Put the container on weak fire and interfere until the granules are completely dissolved.

Cherry compote to pour into a skeleton, warm, not bringing to a boil. Add dissolved gelatin and cook for a few more minutes, stirring constantly. Remove the saucepan from the plate and harvest a billet for jelly a little cool. Pour the liquid into beautiful glass vases, laying out in each few cherries. Cool jelly to room temperature and put in the refrigerator for several hours. Serve right in the creams, decides with fresh mint leaves.

Dairy jelly recipe
Black currant jelly with port

Jelly of black currant

This is optimal for its benefit and living taste a recipe for homemade red currant, rich vitamin composition of which is contained in all its parts. Heat treatment as a preservative here replaces the large amount of sugar sand. Such jelly will give up a boiled version with gelatin in elasticity, but will benefit in utility and aroma.

  • Lightweight and low-calorie dessert for special occasions. Before feeding, it is decorated with cream and spectacular patterns.
  • 700 g of black currant;
  • 350 g of sugar;
  • 300 ml of raspberry port;
  • 25 g of granular gelatin;

150 ml of thick cream.

Rinse currants, dry, put in the scenery. Add sugar, put a saucepan on a weak fire. When the berries are allowed juice, mix the mixture thoroughly, wait for the dissolution of sugar and remove the currant puree from the fire. Slightly cool the lot, wipe it through the sieve.

The resulting berry puree is returned to the scenery, add port wine and hot water. The total volume should be 1.65 liters. In a separate container, dissolve gelatin in 9 tbsp. l. Water, put on a weak fire and stirring, dissolve to homogeneity. Prevent boiling mix. Pour the gelatin into the currant mixture, mix thoroughly.

Molds for jelly (6 pieces of 300 ml) moisten with water. Leaves to decorate a little curraned mixture, the rest is pouring into forms. Put jelly in the refrigerator for 6 hours.

When the dessert is completely freezing, turn the jelly on serving plates, while the perch of each shape in hot water. Pour cream on plates so that they fill out all the space around the jelly. A teaspoon pour drops of liquid jelly left for decoration. With the help of toothpick or cocktail straw, stretch the drops, turning them into elongated hearts, forming a wreath around jelly. Dessert can be additionally decorated with sheets and whole black currant berries.

Cherry Jelly Recipe
When the dessert is completely freezing, turn the jelly on serving plates, while the perch of each shape in hot water. Pour cream on plates so that they fill out all the space around the jelly. A teaspoon pour drops of liquid jelly left for decoration. With the help of toothpick or cocktail straw, stretch the drops, turning them into elongated hearts, forming a wreath around jelly. Dessert can be additionally decorated with sheets and whole black currant berries.

Jelly with pineapple and cookies

This is optimal for its benefit and living taste a recipe for homemade red currant, rich vitamin composition of which is contained in all its parts. Heat treatment as a preservative here replaces the large amount of sugar sand. Such jelly will give up a boiled version with gelatin in elasticity, but will benefit in utility and aroma.

  • Very spectacular jelly dessert, beautifully looking in the photo. With the apparent complexity with his preparation, even a child will cope. Instead of cocoa powder for milk jelly, you can add a puree of strawberries, black currant and other berries with a pronounced aroma.
  • 600 ml of milk;
  • This option is suitable for a holiday or Sunday lunch. Instead of Pineapple, you can use the fun bananas, and the biscuit crumb replace fine nuts.
  • 225 g puree from fresh pineapples;
  • 10 sugar cookies;

4 h. L. gelatin.

Gelatin Soak in a small amount of cold water, leave for 10 minutes for swelling. Fresh or frozen pineapples pour in a blender, chop cookies into a mortar, turning into a small crumb.

Gelatin put an eno stove and warm up, without bringing to a boil and stirring constantly. When the granules dissolve, and the mixture will become homogeneous, pour it into milk and mix thoroughly. Add a pineapple puree and stir again.

Prepare transparent creeds. Pour into them the part of the milky pineapple mixture and put in the refrigerator for 30 minutes. Get the cremaki, fall asleep into each biscuit crumb, distributing it with a smooth layer. Pour crumbs to the remaining jelly and remove the cold again. After 3-4 hours, the dessert will be ready. It is necessary to serve it right in the creams, along with a spoon on a long handle. A good decoration will be a slice of pineapple.

Jelly "Muscovites"

This is optimal for its benefit and living taste a recipe for homemade red currant, rich vitamin composition of which is contained in all its parts. Heat treatment as a preservative here replaces the large amount of sugar sand. Such jelly will give up a boiled version with gelatin in elasticity, but will benefit in utility and aroma.

  • The original dessert, which is served on solemn lunches, banquets and buffets. It has a spectacular appearance and an unusual taste.
  • 300 g of sugar rafinada;
  • 1 tbsp. l. granulated gelatin;
  • 3 orange;
  • 2 lemon;

3 glasses of water.

Pour water into the scenery, add raffin and put on the stove. Bring the mixture to a boil, reduce fire and cook not too thick syrup. Gelatin dissolve at 0.25 glasses of water, stirring and leave for 15 minutes. Pour the mixture into hot syrup and interfere until the granules are completely dissolved.

Thoroughly wash the fruits, squeeze juice, with 1 orange and 1 lemon cut off the zest with a special knife or grater. Share it in a skeleton with syrup, pour fresh citrus juice. If the fruits were not sufficiently acidic, add some lemonic acid or concentrated lemon juice.

Let the mixture stand under the lid of 10 minutes, do not clean in the cold. Straighten the liquid through the gauze into a tank with a hermetic lid. Put it in a bucket filled with ice mixed with salt. Verutet form with a blank for jelly in different directions until the mass around the edges freeze.

  

Gently turn the dessert on the dish. With proper cooking, the outside will be fruit ice cream on the water, and inside - well frozen jelly. To decorate it with sugar powder, orange zest and mint leaves, serve immediately.

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delivery for 1990 rubles.

  • Under jelly is a student dessert, which is prepared on the basis of fruit / berry juices or dairy products. Since it is possible to make a delicious jelly from gelatin, we offer you the best variations. You decorate both a festive and everyday table.
  • №1. Jelly from gelatin and juice: "Classic"
  • Water - 130 ml.
  • Lemon - 1 pc.
  • Juice (any) - 0.75 liters.

Sugar sand - to your taste

Gelatin - 30-35 gr.

We tell how to make jelly. The classic of the genre is considered dessert from gelatin and juice, from him and begin.

1. Connect the water with gelatin, mix and leave. Candle a third hour, by this moment the grains should ravel.

2. Put the juice to the skeleton or put in the microwave oven. Preheat before boiling, then pour it to gelatin.

3. Enter sugar sand to your taste. Singing juice from citrus, add too. Get uniformity from components.

  • 4. After packaging mass in the beautiful cups, put the treat in the cold. Lay out at least 3 hours.
  • №2. Jelly of compote and gelatin

Gelatin - 30 grams.

Compote - 0.5 liters.

So how to make jelly gets from the gelatin on the basis of a compote, we recommend repeating technology at home.

1. Compote Filter so that the pulp from the berries is left. Figure and connect with gelatin.

2. Keep a third hour, this time is allocated to insist and swelling the grains.

Jelly Black Currant Recipe

  • 3. If they do not dissolve, put the content on the water bath and melt. Do not allow boiling.
  • 4. Pulle the jelly mass according to individual molds or glasses. Let cool, then remove into the cold and wait for the frost.
  • Vanillin - 1 Shone
  • Sugar sand - 90 gr.

Sour cream - 0.35 kg.

Gelatin - 12 grams.

Eat jelly like it, the recipe suggests cooking with gelatin.

1. Instruct the gelatin in the water in accordance with the recommendations on the pack, stirre and leave for 45 minutes. Granules should swell.

2. Put the gelatin composition on a water bath, warm up to dissolve the particles. Do not allow boiling.

3. Connect sugar sand with 50 ml. Water and vanilla. Install on the stove, wait for the dissolution of the particles and cooking syrup. Remove from the fire.

4. Give the sugar mass to cool, then enter sour cream and melted gelatin.

Jelly with pineapple and cookie recipe

  • 5. Before making jelly, mix the components. Mass of gelatin should gain homogeneity. Next, run it through the portions and send it to the cold.
  • №4. Cottage cheese from gelatin
  • Sugar sand - 120 gr.
  • Gelatin - 25 gr.
  • Sour cream - 0.4 kg.

Milk - 0.1 liters.

Cottage cheese - 0.4 kg.

Curd jelly has its own recipe with gelatin, consider it in more detail.

1. Prepare a scenery. Press it gelatin, pour milk. Candle about half an hour, this period of time is discharged to swelling grains.

2. After the specified time, install the container on the stove, warm on lazy fire. In no case do not allow intensive drilling. It is only necessary to contribute to the dissolution of particles.

3. Next cottage cheese, wipe the sieve, pour sugar sand to it and enter the sour cream. Arm yourself with a blender, break the mass until uniformity.

Smetannoe-Zhele-S-Zhelatinom

  • 4. With caution, pour the gelatin base to the cottage cheese. Spend package on the capacles and remove it in the cold. After a few hours, you can try.
  • №5. Milk jelly with gelatin
  • Gelatin - 15 gr.
  • 3. If they do not dissolve, put the content on the water bath and melt. Do not allow boiling.
  • Sugar sand - 60 gr.

Milk - 0.5 liters.

Water is 0.1 liters.

Another interesting variation, how to make jelly. We offer to prepare dessert from the gelatin on a dairy basis.

1. So connect the gelatin with water and let it swell for half an hour.

2. Put the dishes with components on a water bath, give grains to melting. Intensive drone can not be allowed.

3. When the mass acquires comparative homogeneity, turn off the burner.

4. Heat milk before the appearance of bubbles, remove from the stove and pour sugar. Let the crystals dissolve.

5. Connect the gelatin mass with hot dairy, pour vanillin, stir, leave in the kitchen.

TVorozhnoe-Zhele-Iz-Zhelatina

  • 6. Wait for the cooling of dairy jelly, only then transfer to the cold. Here is a simple recipe with gelatin.
  • №6. Jelly from gelatin with jam
  • Gelatin - 50 gr.

Jam - 0.25 kg.

Water - 0.8 liters.

By deciding how to make jelly, it is not worthwhile to bypass the variation of its preparation from gelatin and jam.

1. Put the jam in the specified volume in the scenery, pour water. Install on the stove, wait for the boathing.

2. Remove from the fire, filter, you only need juice. Substitue to the side, do the gelatin. Instruct it according to the instructions on a pack and leave half an hour.

3. When the granules are swollen, set the composition on the water bath. It is necessary to achieve a state at which particles dissolve.

4. Connect the gelatin composition with the previously cooked juice. Again, send a lot to the fire, remove after the appearance of the first bubbles.

Molochnoe-Zhele-S-Zhelatinom

  • 4. After packaging mass in the beautiful cups, put the treat in the cold. Lay out at least 3 hours.
  • 5. Pulle the molds, leave in the kitchen for a while. When the mass be cooled, remove it into the cold and wait for the frozen.

№7. Jelly with gelatin gelatin

Watermelon medium size - 1 pc.

Jelly from the watermelon is characterized by original feed, here is a recipe with gelatin.

1. Watermelon rinse with a sponge with special care. Arm yourself with a sharp knife, destroy sun.

2. Remove the pulp in any available way, leaving about 0.5 cm. Closer to the peel.

3. Remove all bones out of the pulp, they will not need. It is easy to do if you wipe it with a sieve. Next, work the flesh by a blender.

4. How to make jelly: First prepare a solution from gelatin and water according to the recommendations on the pack. Leave for swelling for half an hour.

5. Then warm on the stove before dissolution, but do not boil. Now stick to the watermelon juice with a jelly mass.

Zhele-Iz-Zhelatina-S-Varenem

  • №5. Milk jelly with gelatin
  • 6. Pour the composition in halves and cover with a film. Leave it in the cold to frozen. When applying, cut the watermelon sticks.
  • 4. With caution, pour the gelatin base to the cottage cheese. Spend package on the capacles and remove it in the cold. After a few hours, you can try.
  • №8. Cherry jelly from gelatin for cake
  • Cherry - 0.2 kg.

Currant - 50 gr.

Water is 0.3 liters.

Jelly for the cake is made from gelatin with the addition of berries. Explore the recipe.

1. Take the cherry frozen or fresh, most importantly, pull the bones. Connect the cherry flesh with water, put on the stove and keep 3-5 minutes after boiling.

2. Call the fruit and retain. In the resulting liquid, pumped sugar and gelatin. Turn off the plate, stir up to dissolve the grains.

Zhele-S-Zhelatinom-V-Arbuze

  • 3. Berries of cherry and currants lay out on the surface of your cake. Fill the cooked jelly base and wait for the frozen.
  • №9. Cranberry jelly with gelatin
  • Gelatin - 10 gr.
  • Sugar sand - 0.1 kg.

Water - 0.1 + 0.4 liters.

Cranberries - 170 gr.

1. Before making jelly, mix the solution from gelatin and 0.1 liters. water. Give grapples to fake, it will take 35 minutes.

2. Meanwhile, do a berry. It can be fresh or frozen.

3. Wash and turn the blender to Cashitz. Wipe the pitch. Mashed back to the side, later it will need.

4. The remaining cake is connected from 0.4 liters. water. Boost, add sugar and wait for its dissolution. Remove from the stove.

5. Slightly cool the compote, then filter and mix with the gelatin mass. If there are no soluble granules, a little moderate composition.

Vishnjovoe-Zhele-iz-zhelatina-Dlja-Torta

  • 4. With caution, pour the gelatin base to the cottage cheese. Spend package on the capacles and remove it in the cold. After a few hours, you can try.
  • 6. Re-filter again using sieve. Then enter the previously retranced puree here. Pour on glass, wait for soar, decorate whipped cream.
  • №10. Strawberry Jelly
  • Sugar sand - 0.2 kg.

Strawberry - 0.5 kg.

Water - 170 ml.

Consider how to prepare a delicious jelly from gelatin and strawberries. This recipe excludes all questions.

1. Berries rinse and get rid of the fruits. Leave on napkins to liquid glass. Divide the whole volume of strawberries. One piece is purrilate a blender.

2. Berries from the second half, suck with sugar sand and fill with water. Install on the stove, tomit 3 minutes after the start of the roar.

3. The resulting compote SPEE and connect with the gential, give grains to melting. Feel your berries in the molds.

4. Puree, obtained from the first half, connect with gential. Pour the mass of berries and allow the dessert to cool in the cold.

We told in all details how to make an unusual jelly from gelatin. Guide the recipe you like to surprise your relatives and please the children.

Desserts are able to decorate any meal, even the most weeks. They are usually not only tasty enough, but also attractive outwardly. Most desserts will not be difficult to prepare at home from budget products. Bright example - jelly with gelatin. In addition to the fact that it is very tasty, if you do it correct, of course, it is also a very useful delicacy. After all, the main ingredient of jelly - gelatin, in its composition has the collagen necessary for our beauty and health, which maintains the strength of the bones, the elasticity of the ligaments, the health of the joints and the youth of the skin.

Today we will talk exactly how to make jelly with gelatin at home, we give the most delicious and useful recipes. Preparing with pleasure and be healthy!

  • How to prepare gelatin for jelly
  • Gelatin in any dish, the ingredient of which is, acts as a gelling agent. Remember the colder or fish filler, and you will become clear what an important role is played above the component. The same applies to the jelly. But that the texture of the dessert is truly homogeneous, and the taste - gentle, melting in the mouth, must comply with some important principles in the process of preparing the gelatin base of sweet delicacy.
  • Gelatin is poured with water. At the same time, 1 liter of fluid is taken on 20 g of an animal product of animal origin, if you want to get a so-called "trembling" dessert and 50 g on the same volume of moisture, if you want to fall outcome with a knife in a knife for portion pieces. Another point: The use of extremely small doses of gelatin will lead to the fact that the jelly can not be frozen.
  • After connecting the two components - liquid and bulk - the mixture is left for some time to swell the latter. When this happens, some manipulations are required to dissolve gelatin in water. Capacity with a mixture should be put on a water bath and heated, stirring, until the desired result is obtained. Then the solution must be left in the room for cooling for the period from 40 to 60 minutes. The cooled gelatin mass placed in the refrigerator.
  • You can not boil gelatin, mixed with water! Otherwise, you will not be able to achieve its thickening.
  • Do not heat the gelatin mixture in aluminum dishes. The result of such actions will be the darkening of the jelly basis and the acquisition of an unpleasant taste.
Kljukvennoe-Zhele-S-Zhelatinom

To avoid the formation of lumps, use a water bath for heating the container with the water-gelatin solution. In addition, you can filter the finished product by applying the sieve.

Do not place the jelly base in the freezer - crystals are formed in the product.

To date, at your disposal is a huge number of the most diverse recipes for a gentle dessert. Consider the most popular of them.

Home Recipe Jelly from Juice

How to make jelly with gelatin from juice? Composition: 20 g gelatin, 500 ml of any of your taste of fruit or berry juice. First, place the gelatin on the bottom of the deep cup and pour the liquid ingredient in the amount of 1 cup. Leave it alone for 30 minutes - during this time the product should swell. Now overcover the mixture into the pan and enter another 1 cup of juice. Put the container with the jelly base on a slow fire or a water bath and keep it up to the acquisition with a solution of homogeneous consistency. The final chord: bottling mixes in forms, cooling in the room and the departure of it in the refrigerator for 5 hours.

Berry recipe with gelatin at home

To make jelly with gelatin and berries, the following ingredients are needed: 500 ml of any juice, 25 g gelatin, 100 g of strawberries, raspberries, blueberries, blackberries and blueberries. Gelatin connect with 50 ml of juice and forget about it for 30 minutes. During this period, prepare these berries: wash them under running water, dry, free from the bones. Large copies divide into several parts. Lay out the prepared berries on the bottom of the shapes for jelly. Place the wake-up gelatin mixture in a saucepan and add the remaining juice there. Put the container on a small fire and thump it, stirring, until the mass becomes homogeneous. Then remove the saucepan from the stove and after 10 minutes will run its contents in forms. Hold the jelly in the room for a couple of hours, send to the fridge.

How to make fruit jelly

A very tasty jelly is obtained by recipes with milk and honey. Ingredients: Milk - 1 cup, gelatin - 15 g, liquid honey - 20 g, a few of any fruits for your taste. Gelatin should pour 100 ml of milk for swelling. The second part of the liquid product is required to warm and dilute the bee honey in it. While the honey-milky mixture was not cooled, place it the swollen gelatin base. On the bottom of each form, put slices of the fruit you choose. Fill them with a jelly solution. Cool the cooled delicacy at room temperature up to 40 minutes in the refrigerator.

Rainbow Recipe With Cocoa

If there is a little more time, you can make a rainbow dessert from cocoa based on gelatin. It will take: sugar - 1.5 glasses, fatty milk cream - 750 ml, lemon juice - 1 tbsp., Cocoa powder - 2 tbsp. With a slide, cherry syrup - 0.5 l, 3 glasses of water, gelatin - 6 tbsp., Vanilla sugar - 1 bag.

Gelatin must be pouring water. The resulting mixture must be divided into three parts: one bigger and two smaller. Prepare two bowls, place in both cream. However, in the first bowl you need to add cocoa powder, and in the second - vanilla sugar. Wake up a mixer both mixtures before purchasing them a homogeneous consistency. Then enter in them gelatin (use two small pieces of the jelly base) and take care again. Cherry juice thoroughly mix with lemon juice and sugar, after which connect with the last part of the gelatin mixture. Now the most interesting is the direct preparation of the dessert. In transparent deep dishes, place on the most bottom cocoa layer of the dessert - it should take 1/3 of the volume of containers. Give it to cool and froze. After top, fill the second layer of delicacy - creamy, again by a third of the volume. To do this, use a spoon and act neatly. After his froze, put the cherry mass into the cup with a third layer. Send dessert for full frost in the cold.

How to make dietary jelly with gelatin

For those "sweet toes" who hold low-calorie proper power, we offer several recipes for dietary jelly with gelatin. Prepare and enjoy without harming your figure.

How to make a dietary berry gelatin dessert

Components: 2 tbsp. Gelatin, 500 g of raspberries, a little sugar substitute, 500 ml of warm water. Gelatin soak in 200 ml of liquid. In another cup of water, dissolve the sugar substitute and pour the juice squeezed out of the berries. In finished raspberry syrup, enter the gelatin mixture. Remove the jelly dietary dessert in the refrigerator for 3 hours.

Low-calorie jelly with gelatin

Need: 1 tbsp. Carcade petals, a little sugar substitute, 1 tbsp. gelatin. Brew tea with a glass of boiling water, dissolve the sugar substitute in the drink. Add the gelatin there. The homogeneous warm mixture is placed in cold for 3 hours.

Recipe with sour cream


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