Jelly cakes, sweets with jellied filling, just gingerbread cookies with a mysteriously transparent dessert - no matter how jelly is decorated, young sweet tooths will not end.
Today we are preparing the most colorful and alluring jelly dessert - from fruits. One look is enough to freeze in anticipation, but after the first serving no one will refuse the supplement!
Jelly with fruits - general principles of preparation
• The easiest way to make jelly with slices of fruit is to take the factory, packaged in packs of jelly and dilute it according to the instructions. But it is too simple and not at home. It is better to cook jelly yourself and its basis may be juice, sour cream, milk, yogurt or fruit puree.
• Gelatin is used as a binder for jelly at home. It is best to take instant gelatin in granules. Before mixing the gelling agent with the base, it is pre-soaked and heated in a water bath. Do this with caution, not boiling. If you miss the moment, gelatin will lose its properties.
• Before mixing the dissolved gelling agent with the base, it is well cooled. Stir for a long time and without rushing, so that the solution disperses evenly.
• In jelly, you can add fresh and canned fruits. They are cut into small slices, slices or cubes. When using canned fruits, it is important to dry them well so that excess moisture does not prevent the jelly from hardening.
Jelly with fruit in a glass: a simple recipe for a low-calorie dessert with kiwi and yogurt
The dessert consists of two colors of jelly: white and green, with pieces of kiwi. The basis for jelly is light grape juice. The dessert looks spectacular, it is prepared simply and not for long. It will take two glass wine glasses and ice.
Ingredients:
• yogurt without flavoring - 200 gr.;
• half a liter of grape juice;
• 50 gr. granular gelatin.
Cooking method:
1. In a small bowl, fill the gelatin with a glass of grape juice. Without stirring, set aside, stand a quarter of an hour.
2. The remaining juice is poured into a saucepan, heated, but not boiled!
3. Pour warm juice to the swollen gelatin and stir for a long time. We make sure that all the granules are completely dissolved.
4. With a thin layer cut off the fleecy peel from kiwi, cut the flesh into small, arbitrary shape pieces.
5. Pour ice into a bowl. We lay two glass glasses on it at an angle of 45 degrees and fill them with kiwi. Pour the slices with half the juice mixed with gelatin, put in the refrigerator.
6. When the jelly sets well, we take out the glasses and place them vertically on the table.
7. Mix the remaining juice with yogurt, pour into glasses and again place in the refrigerator. We are waiting for the jelly to solidify completely. As a result, you will get jelly, divided into layers on the diagonal, in addition to the tasty taste, it also looks very impressive.
Peach jelly with fruit
Delicate yogurt-based dessert with slices of peaches and banana. The basis for jelly is fresh orange juice, which creates a more saturated color and taste. If you do not want to squeeze citruses yourself, you can take the finished juice.
Ingredients:
• three large peaches;
• one banana, medium ripeness;
• three oranges;
• 450 ml fat-free yogurt;
• instant gelatin - 30 g .;
• a glass of sugar;
• half a liter of clean water.
Cooking method:
1. Using a special citrus juicer, prepare orange juice. We filter it through a sieve or cheesecloth.
2. Pour gelatin into a small cup, pour a small amount of orange juice. After ten minutes to stand, place the cup in a water bath and heat, stirring, until the gelatin granules dissolve.
3. Pour the gelatin mixture to the bulk of the freshly squeezed juice, stir well.
4. Pour sugar into a separate enameled bowl, pour water, put on a slow fire. Warm up, stirring, until we get a clear syrup.
5. We wash the peaches and cut, breaking, remove the seeds. Dip the halves in syrup, boil for five minutes. Then we take out and carefully remove the peel.
6. Cut the peaches and bananas into slices. Set aside some fruit, and collect most of it in a bowl.
7. Pour yogurt on top and kill with a submersible blender. Pour orange juice with gelatin and whisk again.
8. We spread the previously set aside slices of peaches and banana on the bowls, pour them with the cooked fruit mass.
9. Before hardening, place the jelly in the refrigerator for about 2 hours.
Milk jelly with fruit
Jelly is prepared not only on the basis of yogurt or juice. No less tasty it is obtained in milk. We offer a simple recipe for two-layer milk jelly, with an orange and apple layer.
Ingredients:
• two oranges;
• two tablespoons of sugar;
• large sweet apple;
• 30 grams of “fast” gelatin;
• vanilla sugar - 10 g .;
• fatty, best homemade, milk - 700 ml;
• 50 gr. dark milk chocolate.
Cooking method:
1. Peel an orange, disassemble it into slices and remove a thin film. Squeezing the flesh in the palm of your hand, squeeze the juice. Add a little orange pulp and mix.
2. Pour half the gelatin with water, according to the manufacturer's recommendations on the packaging. After giving a good swelling, dissolve the gelatin granules in a water bath and mix with warmed milk (350 ml). Cooling down.
3. Pour the cooled milk into a bowl with orange pulp, and mix with half the sugar. After pouring the mixture into small glasses, put it in the refrigerator for about an hour.
4. While the milk-orange jelly hardens, prepare the apple.
5. Peel the apples from the peel, and rub the flesh through a fine grater. Pour with the remaining milk, in which the gelatin is previously dissolved. Pour the remaining sugar, mix well.
6. After cooling the apple mixture, pour it into the glasses with orange jelly in a second layer and send it back to the refrigerator.
7. Sprinkle the frozen jelly with chocolate crushed on a fine grater and serve.
Jelly with fruits: a recipe for an original dessert with grapes, apples and cream
Another apple dessert made from jelly based on grape juice and grape berries proper.
Ingredients:
• light grapes - 200 gr.;
• 75 gr. Sahara;
• a glass of clarified grape juice (light);
• 150 ml of high fat cream;
• sweet apple;
• large grapes;
• chopped nuts - 1 tbsp. l .;
• 10 gr. gelatin in granules.
Cooking method:
1. Pour gelatin with half a glass of grape juice, place in a water bath. Stirring, warming up, waiting until the granules dissolve without residue.
2. After pouring the gelatinous mass to the remaining juice, mix thoroughly.
3. Part of the prepared mixture is poured into a rectangular shape and placed in the refrigerator for an hour.
4. After washing the grapes, remove large grapes from the crests and select approximately the same size. Carefully remove the peel, cut and remove the seeds.
5. We take out a form with well-frozen jelly from the refrigerator and put halves of grapes on it.
6. Pour the remaining juice mixed with gelatin on top and put the jelly in the refrigerator again.
7. Having cut the peel from apples, we rub the pulp itself into a medium grater.
8. Pour the chilled cream into a dry bowl. Beating with a mixer, gradually introduce sugar. Mix a thick creamy mass with apples.
9. We take out the frozen jelly from the refrigerator and cut it into squares so that there is a grape in each.
10. We lay out the pieces on the bowls or wide glasses, put the cream on top and sprinkle with nuts.
Sour cream cake with jelly and fruit "Mosaic"
A light cake of sour cream, fruit and jelly looks bright and appropriate to any table. Easy-to-use dessert, no baking required. The cake can be supplemented not only with fruits, but with pieces of biscuit or cookies.
Ingredients:
• sour cream, fat content above 15% - 400 ml;
• four bags of jelly with different flavors;
• 2 gr. vanilla powder;
• two small bags of gelatin;
• one banana and one qiwi each;
• two canned peaches;
• a small bar of dark chocolate;
• a tablespoon of chopped walnut kernels.
Cooking method:
1. Using the instructions on the package, separate the jelly separately. Pour into wide plates and set in the cold for solidification.
2. Pour gelatin into a small bowl, pour a quarter cup of hot water, but not boiling water. Add vanilla and mix thoroughly until both components are completely dissolved. Cool down.
3. Spread sour cream in a high bowl. Beating with a mixer, gradually introduce the gelatin mixture and sugar.
4. Peel the fruit, cut into arbitrary pieces. We cut frozen jelly into cubes.
5. Put the pieces of fruit and jelly in a bowl. Pour into them sour cream and mix gently.
6. We cover the form or any suitable bowl with a thin cling film and pour the prepared mixture into it. We place in the refrigerator and stand in it for at least 4 hours.
7. We take out the frozen cake, turn the form on a flat dish, raise the capacity. We remove the film from the cake and rub the chocolate on top with fine chips, sprinkle with nuts and serve.
Jelly with fruit in a watermelon
Ingredients:
• watermelon, weighing three kilograms;
• a kilogram of different fruits, and berries can be;
• two glasses of sugar;
• a small lemon;
• 250 ml of wine "Rkatsiteli" or similar dry, white;
• five spoons of gelatin granules;
• a quarter of a spoon of crushed cinnamon.
Cooking method:
1. After rinsing the watermelon, cut it along. Gently select the pulp with a spoon and rub it through a sieve.
2. Level the inner surface of the halves of the watermelon, cut off all the excess white pulp - the surface should be flat and smooth. Blot the watermelon from the inside with paper towels.
3. Peel the peel from the fruit, remove the seeds and cut into half-centimeter cubes. Put in a bowl, sprinkle with fresh lemon juice and mix well.
4. Pour half a liter of water into a saucepan, pour a glass of sugar. We place it on a small fire and, continuously stirring, prepare a clear syrup. In parts we dip assorted fruits into it, blanch for at least 2 minutes.
5. Pour gelatin with 100 ml of cool water.
6. Pour wine into the syrup in which the fruit was blanched, pour the remaining sugar and cinnamon. Bring to a boil, boil over medium heat for three minutes, remove from heat, filter. Cool slightly, add the swollen gelatin and mix well.
7. In a large saucepan, bring the water to a boil. Turn the halves of the watermelon with the white pulp down and stand each over the steam for five minutes.
8. Put some fruit in the watermelon "bowls", fill them with a small amount of syrup and put in the refrigerator for 20 minutes.
9. As soon as the jelly sets well, add the fruit and add the syrup again, cool. Repeat until filled to the top.
10. Tighten the halves of the watermelon with cling film and place them in the refrigerator for 8 hours.
11. When serving, cut into slices, like a regular watermelon.
Jelly with fruits - cooking tricks and useful tips
• Jelly made from sweet fruits may turn out to be too sugary, therefore, before mixing with the base of their slices, it is recommended to sprinkle with lemon juice.
• So that the jelly prepared on the basis of fresh juice is not cloudy, it is advisable to let it stand for a bit, and then strain it through cheesecloth.
• Citrus fruits, apples, aromatic pears, vanilla or cinnamon can give brighter taste to any jelly.
