Two-layer jelly. Two-layer jelly - aerobatics
Jelly is a delicacy loved since childhood. I remember at the age of 11 I first tried two-color jelly in a children's cafe. It was a miracle for me. I haven't tasted anything tastier at that time. Memories burned into memory as a bright spot.
Now, of course, jelly of any color and any layering can be prepared on your own, which I propose to do. The white layer of jelly is made from milk or cream (in my recipe, fat milk), and the bright layer is made from any compote. I took frozen cherries. The richer the compote, the brighter the taste of the jelly will be. Freezes quickly. You can eat 3 hours after cooking.
How to make a two-tone jelly recipe:
2) Pour 250 ml of filtered water into a mug, add a generous handful of cherries and a tablespoon of sugar. I cook compote. If there is not enough sweets, you can always add. To give the cherries a better juice, you can crush them right in the compote with a mortar. The compote should be tasty and rich.
5) At the bottom of the molds I pour 2 tbsp. spoons of warm cherry jelly. I put the molds in the refrigerator. It freezes in half an hour. Then I pour in 3 tbsp. tablespoons of milk jelly and send it back to the refrigerator. As soon as the white layer hardens, pour in a layer of cherry jelly and so on.
Skillfully prepared milk jelly can decorate any holiday or just cheer up on a weekday. After all, this magnificent dessert (photo) is being prepared on milk - a product that is amazingly tasty and healthy, and its recipe is not difficult.
Milk is a product that accompanies a person throughout his life. We have become accustomed to it since childhood and, often, do not even think about how useful and necessary it is.
Here are just a few facts:
- one liter of traditional cow's milk is nutritionally comparable to half a kilogram of meat;
- the same liter satisfies a person's daily calcium requirement;
- the composition of milk is unique - it contains more than a hundred components that are absolutely necessary for the normal growth and development of the body;
- milk is used to treat many diseases, quickly restores strength, strengthens the immune system, and has a calming effect.
And, finally, a lot of tasty and healthy things are prepared from milk: cream and sour cream, cheeses and cottage cheese, fermented milk products and even condensed milk, beloved since childhood.
And, since we are talking about desserts, it should be noted that the creation of confectionery products is generally unthinkable without the participation of milk. Almost every baking recipe is based on the use of this wonderful product. And how delicious all kinds of milkshakes, soufflés, jellies and mousses are! By the way, the famous "Bird's milk" is also a kind of milk dessert.
Today we propose to talk about how to make milk jelly - tasty, easy and healthy. The recipe for this wonderful delicacy is so simple that even those who are making only the first steps to cooks are quite capable of doing it.
Basic recipe
There are countless variations of milk jelly. But, before letting go of your imagination and creating your own version of the most delicate delicacy, you should study the main, so to speak basic, recipe for making the famous dairy dessert. You will need a minimum of products:
- half a liter of milk (necessarily high fat content - 3.2%);
- 30 g gelatin;
- 2 tbsp. l. granulated sugar;
- cinnamon or vanilla (1 stick);
- half a glass of water.
Milk Jelly Recipe:
- Gelatin is poured with cold boiled water and set aside for a while. It should swell.
- Pour sugar into the dishes (preferably with a non-stick coating), put a stick of cinnamon (or vanilla) on top, pour milk and bring it almost to a boil. This is important - you cannot boil milk so as not to spoil the taste of the dessert.
- So, hot milk was removed from the fire on time, now it needs to be allowed to cool down a little. A quarter of an hour is enough - says the recipe. During this time, the spices just have time to give their delicious aroma to the milk.
- After 15 minutes, remove the cinnamon and dissolve the gelatin in a water bath. It is impossible to boil it (just like milk) - just dissolve it. It remains to combine milk and gelatin (which is better to pour in, filtering), mix well and pour the finished jelly into molds. Then place them in the refrigerator to allow the gelatin to do its job.
Completely frozen milk jelly can be served directly in the molds in which it has frozen, and garnished with berries or grated chocolate on top (photo). But you can do otherwise (although some skill is required here): lower the molds in hot water for a couple of seconds, then turn them over, placing a portioned plate under the contents.
We increase the appetizing
After you have mastered the basics, it's time to slightly complicate the dessert, to make it even more beautiful and appetizing. For this, any berries or fruits are suitable: seedless grapes, raspberries, strawberries or cherries, slices of bananas, and so on. You just need to keep in mind that with kiwi and pineapple, the jelly will harden longer.
The recipe for such a delicacy is extremely simple: before pouring milk jelly into molds, put several pieces of fruit on the bottom. That's all the wisdom.
You can make the dessert taste milky-chocolate - then you need to add a chocolate bar to the basic composition of the products. You just need to grate it and dissolve it in the milk while it heats up.
Two-layer jelly - aerobatics
First, consider the recipe, where the berries will act as the second - bright - layer. To create it, in addition to the ingredients present in the basic version, you will need to stock up on:
- strawberries (fresh or frozen) - 300 g;
- 2 tbsp. l. granulated sugar;
- 2 tbsp. l. boiled water.
Milk jelly is prepared according to the basic recipe. With the difference that 1 tablespoon will need to be separated from the swollen gelatin - it will be needed for the berries.
The recipe does not advise rushing to pour the prepared milk-gelatin mixture into molds. Just let him temporarily stand aside.
In the meantime, you need to take care of the berries: put them in a saucepan, add water, cover with sugar and boil for 5 minutes. Then rub the strawberries through a strainer and dilute the left gelatin in this puree.
Now it's time to fill the molds: pour berry jelly into them up to half and send them to the freezer (for faster solidification) for 5 minutes. Only now the recipe allows to finish the formation of the dessert with the milk mass waiting in the wings.
After that, the two-layer delicacy must be placed back in the refrigerator and wait for it to solidify completely. Such jelly looks more impressive without molds (photo), which means that it must be removed on plates before serving, as described in the basic recipe.
Milk coffee jelly
This is an example of a different color and flavor combination: milk and coffee. To implement it, you will need:
- 2 cups high fat milk;
- 2 cups freshly brewed coffee
- 4 tablespoons of sugar;
- 30 g gelatin;
- ½ glass of cold boiled water;
- a pinch of vanilla and cinnamon.
Manufacturing instruction:
- First, the gelatin is soaked. While it swells, coffee is brewed with 1 spoon of sugar. Then it cools down a little, "dressed" with cinnamon and half of the swollen gelatin.
- The milk is brought to a boil with 3 tablespoons of sugar, it also cools a little, flavored with vanilla and combines with the remaining gelatin.
- You need to form a dessert in the same way as a berry one - in two layers: first, the coffee mixture, and after it has solidified, the milk mixture. Or alternate between white and dark layers.
Based on the presented recipes, you can create your own, completely unusual variations of a dairy delicacy by combining various components. After all, this dessert provides endless spaces for imagination.
Video recipe for making milk jelly
Making two-tone jelly is very simple: the main secret is to let the bottom layer solidify well before pouring the second layer. Fruit and milk jellies create a contrasting composition in glassware, while fresh strawberries make the dessert very appetizing.
Ingredients:
- 20 small strawberries;
- 90 g of colored jelly in a bag with strawberry, raspberry, cherry or strawberry bites;
- 10 g vanilla sugar;
- 15 g of dry gelatin;
- 1 glass of low-fat milk
Preparation
1. Wash the strawberries thoroughly and cut them into halves.
2. In a small saucepan, pour hot water over the colored powder jelly. According to the instructions on the package, 90 g of powder must be dissolved in 400 ml of heated boiled water.
3. Wait for the red jelly to cool sufficiently, otherwise the layers will mix. Pour it into 5 equal portioned bowls in equal proportions and set to freeze in the refrigerator.
4. While the red layer hardens (it will take 4-6 hours, depending on the quality of the powder), pour 2 tablespoons of warm water over the gelatin and wait until it swells and is saturated with water.
5. Heat the milk, add the swollen gelatin and vanilla sugar to it. Optionally, add a spoonful of regular sugar if you want to make the second layer of jelly sweeter. Stir the gelatin very thoroughly so that no unsightly yellow lumps remain in the milky layer.
6. Pour the cooled milk mixture into bowls over the frozen red jelly.
7. Place the strawberry halves, cut up, in a portioned bowl. Send the two-layer jelly to freeze in the refrigerator.
Jelly is a delicacy loved since childhood. I remember at the age of 11 I first tried two-color jelly in a children's cafe. It was a miracle for me. I haven't tasted anything tastier at that moment. Memories burned into memory as a bright spot.
Now, of course, jelly of any color and any layering can be prepared on your own, which I propose to do. The white layer of jelly is made from milk or cream (in my recipe, fatty milk), and the bright layer is made from any. I took frozen cherries. The richer the compote is, the brighter the taste of the jelly will be. Freezes quickly. You can eat 3 hours after cooking.
Cooking steps:
5) At the bottom of the molds I pour 2 tbsp. spoons of warm cherry jelly. I put the molds in the refrigerator. It freezes in half an hour. Then I pour in 3 tbsp. tablespoons of milk jelly and send it back to the refrigerator. As soon as the white layer hardens, pour in a layer of cherry jelly and so on.
Ingredients:
250 ml of milk, 250 ml of cherry compote, 20 g of gelatin, sugar to taste.
For compote: 250 ml water, a handful of cherries, 1 tbsp. a tablespoon of sugar.
