Jelly is a delicious low-calorie dessert invented by the French. It is made from cooked fruits and berries with the addition of gelatin. Cooling down, jelly hardens and takes on a gelatinous form. The main task of the cook is to achieve a saturated bright color of jelly with a transparent base.
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Instruction manual
1
Fill the bottom of the mold 1/3 with a piece of orange jelly, let it brew in the refrigerator, then add the pitted blueberries and pour the jelly again to cover the whole berry. Give time to freeze. Put the grapes on top, pour in the jelly again and refrigerate.
2
Garnish frozen jelly from grape juice with banana and grape slices on top, pour on top with a mixture of whipped sour cream, yogurt and sugar (1: 1 ratio).
3
Lay layers of milk jelly (milk, sugar, vanillin, gelatin) and coffee jelly (freshly ground coffee, water, cinnamon, gelatin), after hardening, pour Baileys liqueur on top.
4
Pour the frozen almond jelly (slices of almond, water, milk, gelatin, sugar) into transparent glasses, fix orange slices on the edges of the glass, sprinkle almonds on top.
5
After cooking, pour mint jelly (mint, water, sugar, gelatin) with wine, lemon juice and gelatin. After cooling, garnish with slices of nectarine, pistachio ice cream and mint leaves.
6
In dull jelly (apple, gooseberry), before serving, add cherry syrup or cherry / raspberry jam for contrast.
7
Garnish with raspberry or cherry jelly with a scoop of ice cream and whipped cream.
Useful advice
Basic tips for making jelly:
- it is not recommended to cook jelly in aluminum dishes;
- the bottom of the dishes in which the jelly is laid out must be warm to prevent formation;
- To improve the taste during cooking, add a little lemon juice.