Jelly is a light dessert that is loved by both children and adults. It is usually served at the end of lunch, but it can replace dinner or afternoon tea. For the preparation of jelly, fresh and frozen berries, juices, syrups and cottage cheese are used, to which gelatin is necessarily added.
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You will need
-
- For curd jelly:
- 750 g of soft diet cottage cheese;
- a glass of milk;
- a glass of granulated sugar;
- 2-2.5 tablespoons of gelatin;
- 1.5 cups peeled walnuts;
- 1.5 cups prunes;
- 1.5 cups of black currant
- mashed with sugar;
- 2 tablespoons of cocoa;
- vanillin.
Instruction manual
1
Soak gelatin in milk for 1-2 hours.
2
Divide the cottage cheese into three parts and put in different bowls. Add in one cocoa, vanillin and mix with cottage cheese so that the mass becomes homogeneous. It will be a chocolate layer.
3
Put vanillin and currants with sugar in a second bowl with cottage cheese. Mix everything with cottage cheese.
4
Add vanillin and chopped walnuts to the third bowl. Mix them with cottage cheese.
5
When the gelatin swells, place it in a water bath or slow fire and, stirring constantly, wait until the gelatin has completely dissolved. Then add granulated sugar and stir. Make sure that the mixture does not boil. When the sugar has dissolved, turn off the heat and cool the solution.
6
Pour into each of the bowls an equal amount of the milk mixture with gelatin and stir it with the curd mass until smooth.
7
Choose the form in which the curd jelly will be prepared, put the contents of one bowl in it, cover the form with a lid or place in a plastic bag (this is done so that the jelly does not absorb extraneous odors) and place in the refrigerator.
8
When the first layer hardens, remove the mold from the refrigerator, carefully lay the contents of the second bowl on top of this layer and place it in the refrigerator again. After the second layer has hardened, put the third curd layer into the mold. When it freezes, the jelly is ready.
9
Cut the finished jelly with a knife and transfer gently to a dessert plate or in a bowl without breaking layers. For each serving, place a berry, a slice of tangerine, or a piece of walnut.
10
Curd jelly can be made portioned, for this it is necessary to have the right amount of suitable molds. Ready jelly from them is easy to lay out by lowering the mold for a few seconds in hot water, then immediately tip it on a plate.
eleven
You can cook curd jelly in low, large diameter, wine glasses on a low leg and serve directly in them.
note
When cooling the layers of jelly in the refrigerator until a gelatinous mass is formed, freezing is not allowed.
Useful advice
Currants wiped with sugar can be replaced with any other berries: strawberries, raspberries, cherries. If there are no berries, grate carrots or beets, then squeeze the juice, boil it a little and add to the cottage cheese.
- Jelly recipes
- how to make jelly from gelatin and juice