There is no lighter dessert than jelly! And at the same time, more difficult for inexperienced housewives. How to make it to freeze, what products to use to make it tasty? Today we will answer these questions.
Recipe content:
- How to make jelly from gelatin?
- Ingredients
- Step by step cooking
- Video recipe
In ancient culinary literature, jelly was understood as fruit juice that is boiled down with sugar. This dessert appeared long before the mass production of gelatin. Therefore, in order to prepare the jelly, they used fruits that contain pectin. With this component, jelly was made without problems from quince, black currant, sour apples, lingonberries, cranberries, red currants and blueberries.
Nowadays, making jelly is not difficult. Gelatin will give the necessary consistency to any culinary product. The main thing is to use it correctly and remember what gelatin does not accept.
How to make jelly from gelatin?
Gelatin greatly enhances the culinary possibilities. It can allow the following:
- do not limit the set of fruits, but create any desserts, both fruit and dairy;
- use a little sugar, which will make the dessert low in calories;
- wait a minimum amount of time (40-60 minutes) for the jelly to boil down and freeze;
- be sure that having done everything right, the jelly will definitely work out.
Before making the jelly, soak the gelatin in cool water. One package of gelatin (15-25 g) is designed for 50 ml of liquid. Leave the gelatin to swell for one hour. You can also not soak gelatin in water. In this case, it will harden longer. Observing the proportions (15 g of gelatin and 2 glasses of liquid), the jelly will solidify in any case.
- Calorie content per 100 g - 63 kcal.
- Servings - 6
- Cooking time - 1 hour 30 minutes
Ingredients:
- Milk - 1 l
- Instant coffee - 2 tsp
- Cocoa powder - 1 tsp
- Sugar to taste
- Gelatin - 60 g
Making school milk jelly
1. Place instant coffee, cocoa and sugar to taste into a saucepan.
2. Fill with water (250 g) and place on the stove.
3. Bring to a boil, remove the pot from the stove, cover it and leave to brew the cocoa coffee.
4. In the meantime, brew the gelatin, observing the cooking technology indicated on the manufacturer's packaging. The gelatin packaging says how much liquid it is designed for. Therefore, brew it literally 30-40 g of water, and the rest of the liquid will be milk and coffee.
5. Pour half of the diluted jelly into the brewed coffee, pour it into any shape and send it to the refrigerator to freeze.
6. Cut the frozen jelly with a knife of any shape.
7. Cover the container in which you plan to cook jelly with cling film. This will allow the finished jelly to be easily removed from it. Place the chocolate jelly cubes in it.
8. Now prepare the milk jelly. Put sugar in a saucepan.
9. Pour in the milk and heat it up a little to completely dissolve the sugar.
10. Add diluted gelatin to the milk. I recommend using filtration for this, it will prevent undissolved pieces of gelatin from entering the milk.
11. Stir in the milk jelly and pour over the chocolate jelly. Send the jelly to freeze in the refrigerator. Then remove it from the mold by simply turning it over onto a dish and garnish with coconut flakes.
See also the video recipe on how to make milk jelly dessert - handicraft formula.
