Jelly is the simplest delicacy for the preparation of which absolutely any ingredients and additives are used. Due to this, every time you can get a dessert with a new taste.
The main advantage of jelly is its low calorie content, so you can eat it without fear of getting better.
Fruit jelly - the basic principles of preparation
Jelly is prepared using agar, pectin or gelatin. It is these ingredients that allow you to get a dessert of the desired consistency. Many housewives prepare fruit jelly from prepared powders. This is of course convenient, but preservatives and colorings are present in the purchased mixtures that do not make jelly useful.
The basis for the preparation of jelly at home is prepared from sour cream, compote, soda, juice, milk, alcoholic drinks and syrups.
As a filler in jelly add pieces of fruit, berries. In winter, canned or frozen can be used.
To obtain a homogeneous consistency, the gelatin is pre-filled with cold water and dissolved in a water bath. The finished mixture is filtered to remove all the grains.
The gelatin is washed, after which it is poured with cold water for half an hour. The remaining water is drained, and the gelatin is squeezed and added to a boiling base.
Agar-agar is soaked for at least an hour. This thickener needs half as much gelatin.
The prepared thickener is added to the jelly base and mixed. The fruits are prepared, cut into small pieces, laid out in a mold and poured with a gelatin mixture. Or put in the foundation, already poured in forms.
Recipe 1: Fruit Jelly with Oranges
Ingredients
300 ml of orange juice;
8 g of instant gelatin;
30 g of white sugar.
Cooking method
1. Pour the orange juice into a small bucket. Add sugar and warm the mixture over low heat, stirring continuously, until the sugar dissolves. The temperature of the mixture should not exceed 50 C.
2. Pour gelatin into the bucket and quickly stir with a spatula so that there are no lumps. As soon as it dissolves, remove the bucket from the heat and filter the mixture in a cool dish.
3. Pour the orange mixture that has cooled to room temperature in batch forms and put it in the refrigerator for three hours. Before serving, sprinkle jelly with coconut or chocolate chips.
Recipe 2: Milk Fruit Jelly
Ingredients
fruits and berries;
two liters of filtered water;
almond extract - 20 ml;
agar-agar - 30 g;
milk - one and a half glasses .;
sugar - half a stack.
Cooking method
1. Pour water into a small bucket, put on fire and bring to a boil. Dissolve agar-agar in boiling water. Add sugar and continue to cook, stirring continuously, until it is completely dissolved. Fire should be minimal.
2. Add almond extract and milk to the bucket. Stir and pour the mixture into the mold.
3. Add slices of any fruit and berries. Cool to a barely warm state. Sent to the refrigerator until completely frozen.
Recipe 3. Fruit Jelly with Strawberries and Gooseberries
Ingredients
gooseberry - 100 g;
dessert wine - 30 ml;
strawberries - 100 g;
gelatin - 10 g;
sugar - 100 g;
warm water - three stacks.
Cream:
sour cream - a glass;
350 g of white sugar.
Cooking method
1. Gooseberry and put it in a saucepan, pour water and put on a slow fire. Cook since boiling for five minutes. Then we recline on a sieve and drain the liquid. Dissolve gelatin and sugar in dessert wine and add to the liquid from gooseberries.
2. Return the mixture to the fire and cook, stirring continuously, until it begins to thicken. Then remove from heat and leave to cool.
3. My strawberries, remove the tails and put on the bottom of the form in which we will prepare jelly. Pour berries prepared with warm liquid.
4. Combine sugar with sour cream and beat slightly. Put the form with jelly in the cold until completely solidified. Before serving, decorate with cream using a pastry bag.
Recipe 4: Fruit Jelly with Raspberries and Cognac
Ingredients
5 ml of brandy;
150 g of fresh raspberries;
20 ml of lemon juice;
5 g of gelatin;
100 g of white sugar.
Cooking method
1. You can take raspberries fresh or frozen. Wash fresh berries. Separate two-thirds of the total amount and transfer to a separate enameled bowl. Mash thoroughly with a napkin.
2. Put gelatin in a cup and fill with 50 ml of filtered cold water. Stir and leave to swell.
3. Boil about a glass of water. Put sugar in boiling water and cook for ten minutes. Add the swollen gelatin, mix and boil again. Add raspberry puree. Cook on low heat for half an hour.
4. Add cognac and freshly squeezed lemon juice to the mixture. Cook another ten minutes. Strain the hot jelly through a sieve into a bowl and cool it by lowering the bowl into a pot of cold water. Pour the jelly into the mold and put it in the cold for an hour.
5. Remove the jelly dishes, dip them in hot water and carefully place the dessert on a plate. Garnish with raspberries.
Recipe 5: Champagne Fruit Jelly
Ingredients
four sheets of mint and gelatin;
raspberries and blueberries - two each;
champagne - 600 ml;
sugar - 60 g.
Cooking method
1. Wash the berries, dry them on a napkin and lay them out in transparent glass forms, filling them in half. Sent to the refrigerator.
2. Fill sheets of gelatin based on one part of 11 parts of filtered water. Then we drain the remaining liquid, and squeeze the gelatin from moisture. Pour it with 150 ml of boiling water, add sugar and stir until a clear mixture is obtained.
3. Pour champagne into the cooled gelatin mixture and mix. Pour the obtained solution of the berries in the forms and send to the refrigerator. Before serving with frozen jelly, dip in hot water for a few seconds and turn on a dessert plate. Garnish with mint leaves.
Recipe 6: Fruit Jelly with Bananas and Strawberries
Ingredients
two ripe bananas;
five peas of pink pepper;
300 g of strawberries;
a few leaves of fresh mint;
5 g of agar agar powder;
a glass of filtered water.
Cooking method
1. In a deep saucepan, soak the agar-agar powder according to the above instructions. Leave for an hour. We put on a slow fire and bring the agar mixture to a boil, constantly stirring. Boil for half a minute. Remove from heat and cool to a warm state.
2. Dry my strawberries. About a third of the berries are cut lengthwise into halves of the same size. We spread strawberries in a circle of the culinary ring with slices outward.
3. Part of the berries left for decoration. Put the rest in a blender. Here we send the peeled and sliced bananas and interrupt everything to a puree state. Pour fruit and berry puree into agar solution while stirring intensively. The resulting mixture is poured into the cooking ring.
4. The jelly is cooled at room temperature, and then sent to the refrigerator until completely solidified. Then carefully remove the ring. Cut strawberries into slices. We decorate the finished jelly with ground pink pepper, mint leaves and sliced strawberries.
Recipe 7: Fruit Jelly with Cottage Cheese
Ingredients
peaches;
sour cream - 50 g;
cocoa - 50 g;
low-fat cottage cheese - 420 g;
gelatin packaging;
sugar - 210 g;
warm water - an incomplete stack.
Cooking method
1. Put gelatin in a small bucket, fill it with water and leave for half an hour. Then put on a slow fire and warm until it is fully dispersed. Stir continuously.
2. Wash and peel fresh peaches. Cut the canned fruit into large pieces immediately.
3. Mash the cottage cheese thoroughly with a fork, or grind it through a sieve to obtain a soft, uniform consistency. Add sour cream, sugar and stir until crystals are completely dissolved. Add the dissolved gelatin and beat well.
4. Divide the curd mass into two parts. Add cocoa to one and mix. Put peach slices in a transparent glass dish. Fill half with white curd. Put it in the refrigerator for a quarter of an hour. Then put the chocolate mixture and refrigerate again. Soak until completely solidified.
Fruit Jelly - Tips & Tricks
- Do not use aluminum cookware. In it, the liquid darkens, and the taste may deteriorate.
- To make fruit jelly, you can use fruit from jam or compote.
- After dissolution, it is desirable to strain the gelatin.
- You can serve fruit jelly directly in the forms, or dip them in boiling water for a few seconds and turn them on a plate.
- Garnish with whipped cream, grated chocolate, coconut, or mint leaves.
