Pumpkin is such a versatile vegetable, from which you can prepare many different dishes: cook soups, bake with honey, stuff chicken, stew with meat, make casseroles and pancakes. However, jelly desserts are no less tasty from it.
Recipe content:
- How to dilute gelatin correctly?
- Ingredients
- Step by step cooking
- Video recipe
A huge number of delicious, simple, and most importantly healthy dishes are prepared from a bright autumn fruit, like a pumpkin. Mainly they prefer porridge or puree soups. But no less delicious desserts are obtained from it, like mousse, soufflé, cheesecake, sweets. Therefore, today I decided to share with you a recipe for a delicious delicacy - pumpkin jelly. It is prepared very easily and absolutely does not harm the figure, which should be liked by people who look after their slimness.
Let's dwell on the concept of what is jelly? This word comes from the French "gelee", and culinary connoisseurs so called the frozen gelatinous food. Previously, jelly was made from fruit juice with sugar, which was thickened with gelatin. Today we know many of the most unimaginable jelly recipes made from different products. Gelatin itself is a transparent viscous liquid that has neither taste, nor color, nor odor. It contains a lot of collagen, thanks to which gelatin has a jelly-forming substance.
How to dilute gelatin correctly?
Powdered gelatin is diluted with cold boiled water, since adding it to the products of complete dissolution of granules cannot be obtained. Regular gelatin should be allowed to swell for 45 minutes, instant gelatin will be ready for further use in 20 minutes. A sign of complete dissolution is the indicator of the absolute transparency of the liquid.
The ratio of gelatin to food should always be written on the manufacturer's packaging. In cooking, you can only adjust the viscosity of finished culinary masterpieces. For example, the effect of a quivering jelly is obtained from 20 g of gelatin dissolved in 1 liter of liquid. For a denser mass, you will need 40 g of the product, and for jellies, cakes, fruit and berry pies and decorations for cakes, you need to use 60 g.
- Caloric content per 100 g - 170 kcal.
- Servings - 3
- Cooking time - 30 minutes for cooking, plus the time for jelly hardening
Ingredients:
- Pumpkin - 200 g
- Cottage cheese - 200 g
- Orange - 1 pc.
- Sugar to taste
- Gelatin - 2 tablespoons
Making pumpkin jelly
1. Dilute gelatin with water, following the instructions on the manufacturer's packaging. Leave it to infuse until it is completely dissolved and a homogeneous smooth mass.
2. Take a food processor with a dough attachment and put the curd into it. You can also use a blender.
3. Whisk the curd into a smooth, smooth paste.
4. Prepare the pumpkin puree. To do this, peel the pumpkin, cut it, put it in a saucepan, fill it with water and cook after boiling for 20 minutes. Then fold it on a sieve so that all the liquid is glass and chop it with a blender or a pusher to a puree-like consistency.
5. Wash the orange, cut it in half and squeeze the juice out of it.
6. In a food processor to the curd, lower the pumpkin mass, pour in the orange juice and diluted gelatin.
7. Whisk all ingredients until smooth.
8. Pour the jelly into the prepared molds and send it to solidify in the refrigerator. The jelly can be poured into cups, portioned silicone molds or arranged in the form of a cake.
9. Decorate the finished jelly with coconut or chocolate chips, orange slices or any berries.
See also the video recipe on how to make pumpkin mousse.
