Today we will delight those with a sweet tooth - we will prepare multi-colored jelly. Only from natural products, without chemicals, so that it is not only tasty, but also healthy.

The jelly will include lemon juice, raspberry jam and condensed milk. Of course, the hassle of preparing it is enough, but how beautiful it turns out, besides, the layer of lemon juice is very refreshing.

I have only three layers, but you can make them larger, the colors are brighter, so that it is more attractive for little lovers of sweet treats ...

How to cook multi-colored jelly recipe with photos step by step

1. For each layer, I prepare everything separately. To make the jelly denser, I add 2 tbsp / l of gelatin. So, let's prepare the gelatin. We take three containers (I used ordinary glasses), put in each 2 tablespoons / l of gelatin and fill with cold boiled water almost to the top, stir and leave to swell for 40-60 minutes.

2. Wash the lemon and remove the top yellow layer of zest from it on the finest grater, it will be useful to us to add more flavor and aroma to lemon juice. Then cut the lemon in half and squeeze out the juice with a special citrus squeezer or just with your hands.

3. Pour lemon juice into a saucepan, add sugar (2/3 tbsp or to taste), zest, 1.5 cups of water, bring to a boil and turn off, you can pour into a glass jar, let it cool.

4. Let's make a layer with condensed milk. Pour condensed milk (250 g) into a saucepan, add 1, 5 cups of water and also boil, pour into a jar:

5. Now a layer of jam. Put jam (250 g) in a saucepan, add 1, 5 cups of water, boil, pour into a jar. Everything should cool down now.

6. When the gelatin is swollen, and the prepared layers for the jelly have cooled down enough (nothing, if slightly hot), you can continue. Strain the lemon layer of liquid through a strainer into a clean saucepan, add, stirring, a portion (one of three glasses) of gelatin and set to heat, stirring constantly.

The mixture should be hot, but not boiling. After that, turn it off and let it cool to room temperature. Let's do this with each layer.

7. When all the layers mixed with gelatin have cooled to room temperature, start pouring the jelly into molds. Choose what you like best, or what is available. I have silicone molds, I decided to use them.

But it is better to use dishes with higher edges, so the jelly will turn out to be more effective and you can make more layers.

8. So, pour the first layer, I took a lemon one, unfortunately it is difficult to see it, because it is too transparent and the milky layer interrupts it, I had to take a raspberry one, take into account my mistake. I put some berries in the syrup, send them to the refrigerator until they solidify, the layer should become dense:

9. Now we alternate the layers at our discretion, not forgetting to let them brew properly so as not to mix. I have the next layer of milky and then raspberry. Fill the layers until we fill the shape completely.

Yes, one more piece of advice. Pour each next layer with a tablespoon, carefully, otherwise, if the hardening is not very good, the layers may mix.

10. When all the molds are filled, send the jelly to the refrigerator until it solidifies. When the jelly is ready, you need to carefully remove it from the mold so as not to break it.

To do this, I pour hot water into a suitable sized dish and put the molds there for one or two minutes. Of course, the water should not get on the jelly itself.

11. Now you need to shake it out on a plate. To do this, I take the jelly mold out of the water, put a plate on top of it and turn it over with the plate. This puts the jelly on the plate.

That's all, call your sweet tooth to try. It will be tastier if you pour some fruit syrup on top of the jelly.

Bon Appetit!

A great decoration for any holiday!

Top - 9 delicious, bright and appetizing jelly.

1.jelly white and pink.

Ingredients:

250 ml strawberry syrup (compote, juice).
- 250 ml of milk.
- 20 g of gelatin.
- Sugar to taste.

Preparation:

Soak 1 gelatin in 200 ml of cold boiled water and leave for the time indicated on the package.
2 then bring the gelatin to a boil, but do not boil.
3 add half of the gelatin to the strawberry syrup, mix.
4 sugar can be added to the milk to taste (I did not add sugar to the milk, since the strawberry syrup was too sweet) and the remaining gelatin.
5 on the bottom of the molds pour strawberry juice in a layer of 0.5-1 cm. Put in the refrigerator until it solidifies.
6 then pour the milk in a layer of 0.5-1 cm. Put in the refrigerator until it solidifies.
7. Pour juice and milk in this way until the molds are full. Put in the refrigerator until it hardens completely (preferably at night. To make it easier to remove the jelly from the mold, you can dip it in hot water for a few seconds (most importantly, make sure that the water does not get into the jelly).

2. jelly "Multicolored".

Ingredients:

- Gelatin - 20 gr.
- Jelly of different colors - 2 sachets.
- Sour cream - 200 gr.
- Sugar - 1 tbsp. l.
- Fig peaches - 3 pcs.
- Plum - 6 pcs.
- Sweet cherry - 200 gr.

Preparation:

1. Prepare jelly from one sachet according to the instructions on the package. Pour into molds and put 2-3 cherries each. Refrigerate.
2. Meanwhile, prepare the next layer - pour gelatin with a small amount of cold boiled water, beat sour cream with sugar.
3. Mix the swollen gelatin with sour cream and heat on the stove until the crystals are completely dissolved, then cool slightly and pour into molds.
4.Add peaches, cut into slices, chill. The last layer, like the first, should be prepared according to the instructions. Decorate with plums and refrigerate until solidified.

3. Jelly "Broken Glass".

Ingredients:

- Gelatin - 4 pieces (85 g each in different colors).
- Condensed milk - 400 milliliters.
- Colorless gelatin - 1 piece (85 g).

Preparation:

1.Dilute 4 packs of gelatin according to the directions on the pack in boiled water in different containers. And leave to set for 3 hours (preferably overnight. After the jelly is ready, cut it into small cubes.
2.Pour the cubes in different colors into a separate bowl. In a separate bowl, dissolve 2 packs of colorless gelatin in 1/2 cup cold water. After the gelatin begins to dissolve, add 1 1/2 cups of boiled water and dissolve the gelatin completely.
3.Add the condensed milk, stir well and refrigerate. Pour the milk mixture over the colored jelly cubes and leave to harden overnight.
4. Cut into cubes or other shapes and serve.

4. colorful jelly.

Ingredients:

Cherry or strawberry jelly (powder) - 250 grams.
- Lime jelly (powder) - 150 grams.
- Condensed milk - 700 grams.
- Gelatin (packing) - 9 pieces.

Preparation:

1.we dissolve one sachet of gelatin in 1/4 cup cold water. Fill with a glass of boiling water.
2. Immediately add a third of the cherry or strawberry jelly powder to the mixture. Mix gently. 3.Pour the mixture into a large jelly pan, lightly greased with non-stick spray or regular butter (if not greased, the bottom layer will stick and the appearance of the dessert will deteriorate.
4. put in the refrigerator. While the first colored layer hardens, prepare the milk layer. Dissolve two packages of gelatin in 1/4 of cold water.
5. Pour half of the condensed milk into a bowl, add water with dissolved gelatin and a glass of boiling water there. Mix gently. We take out a form from the refrigerator with a slightly frozen first layer of jelly. Pour up about a third of the condensed milk mixture.
6. Pierce the bubbles formed on the surface with a toothpick. We put the form in the refrigerator.
When the milky layer hardens slightly (it hardens faster than the colored one), pour a layer of green jelly prepared in a similar way (from lime. Put it back in the refrigerator).
7. Continue to alternate layers until you run out of all ingredients. The layers can be of a different color, there can be a different number - all at your discretion.
8. When all the layers are ready, send the jelly to the refrigerator for a couple of hours until it solidifies completely. Then we take out and cut into beautiful squares.
The multi-colored jelly is ready.

5. orange jelly.

Ingredients:

Gelatin - 20 grams.
- Sugar - 200 grams.
- Oranges - 3 pieces.

Preparation:

1.Pour gelatin with boiled cold water (200 ml) and leave for the time that is written on the package.
2. take some dish and squeeze out the juice from the oranges.
3.Now we take the orange peels and chop them coarsely. Put orange peels in a saucepan and cover with water (one liter. Bring to a boil and boil for ten minutes.
4. then strain and cool to about forty - fifty degrees. Now add sugar and swollen gelatin. Bring to a boil (do not boil.
5. pour in the squeezed orange juice. We remove the pan from the heat.
6. Now we pour into bowls or molds. We put it in the refrigerator for five to six hours.

6. blueberry jelly.

Ingredients:

Blueberries - 300 grams.
- Sour cream - 300 grams.
- Gelatin - 3 teaspoons.
- Water - 50 milliliters.
- Medium fat cream - 375 milliliters.
- Sugar - 130 grams.

Preparation:

1.First you need to pour gelatin with cold water. In a blender bowl, mix the berries and sour cream, bring them to a uniform state with a blender. If you wish, you can also grind it through a sieve, but this is not necessary. I do not grind.
2. In a small saucepan, mix the cream and sugar, put on the fire and bring to a boil. How to boil - remove from heat and add swollen gelatin to the saucepan. Stir thoroughly, it is necessary for the gelatin to dissolve.
3. When the mixture of cream and gelatin has cooled, stir it with our blueberry puree. You cannot mix the mixture that has not cooled down - the sour cream will curdle. Stir the mixture and pour it into glasses or into another jelly container.
4. put in the refrigerator, after 2-3 hours the jelly will harden and it will be possible to serve it to the table.

7. three-layer jelly.

Ingredients:

Gelatin - 6 Art. Spoons.
- Cherry juice - 200 milliliters.
- Sour cream - 200 milliliters.
- Milk - 200 milliliters.
- Cocoa - powder - 1, 5 Art. Spoons.
- Sugar to taste.

Preparation:

1.Pour gelatin with 1, 5 glasses of cold boiled water and leave for an hour, so that it swells. 2. then put the saucepan with gelatin on low heat and heat, stirring constantly, but not bringing to a boil. We need all the gelatin granules to dissolve. Pour sour cream into a separate saucepan and add half a glass of cooled gelatinous mixture and 1-2 tablespoons of sugar to it.
3. Mix thoroughly until sugar is completely dissolved. Now in our hands we tilt the forms a little and carefully pour a little sour cream mixture into them. We place in the refrigerator, fixing the forms at an angle.
4. After a few minutes, the first layer will harden, and we can start preparing the second. To do this, mix milk and cocoa powder, add half a glass of gelatin and 1 tablespoon of sugar, mix thoroughly.
5.then tilt the molds to the other side and pour the second layer, fix it again in the refrigerator, but at a different angle. Now for the last, cherry layer.
6.Pour cherry juice into a saucepan, add half a glass of gelatin, 1, 5 tablespoons of sugar and mix everything thoroughly until the sugar is completely dissolved. Pour it into molds and put it in an even position in the refrigerator until the jelly solidifies completely.

8. fruit jelly.

Ingredients:

Gelatin - 1 tbsp. A spoon.
- Water - 1 glass.
- Juice - 400 grams.
- Fruit to taste.

Preparation:

1.Fruit, rinse and cut into cubes. Grapes can be cut in half and pitted. It is advisable to remove the skin from the orange slices and, of course, choose the seeds. Thinly sliced ​​apple slices look beautiful in jelly. If you have seasonal berries on hand, add them too.
2.Pour a tablespoon of gelatin with a glass of cold boiled water. The gelatin should stand for at least 20 minutes and swell.
3.Pour the swollen gelatin into a saucepan with juice, I use apple cider, but any will do. Heat over a fire, stirring occasionally, to dissolve the gelatin. Do not boil!
4. Cool the juice with gelatin to room temperature.
5. Put the fruits in a mold (you can moisten it or grease it with butter. Pour the juice with gelatin and refrigerate for an hour and a half. If you want the fruits not to float and keep nicely at different levels, fill them gradually, in layers.

9. Jelly "Bird's Milk".

Ingredients:

Gelatin - 50 grams.
- Sour cream - 1 liter.
- Vanilla sugar - 0.5 teaspoons.
- Sugar - 2.5 cups.
- Milk - 6 Art. Spoons.
- Cocoa (powder) - 4 Art. Spoons.
- Butter - 50 grams.

Preparation:

1.Dissolve 35 g of gelatin in one glass of water. You can heat in a saucepan (but do not bring to a boil) or in a water bath. Stir well to avoid lumps.
2. Beat the sour cream with two glasses of sugar and vanilla sugar with a mixer or blender. It is necessary for the sugar to dissolve. Then add dissolved gelatin (35 gr.
3. Dissolve the remaining gelatin (15 g) in one glass of water (as was done in step one. Then add half a glass of sugar (all the remaining), cocoa powder, butter and milk. Mix until smooth).
4. Pour sour cream jelly into prepared portioned cups or bowls. After hardening a little, pour over the chocolate jelly. Send to refrigerator until completely solidified. If you want to get jelly of an unusual shape, pour the first layer into the bowls, put the dishes at an angle. You can also alternate layers. Jelly "Bird's Milk" is ready! Sprinkle with grated chocolate or garnish with cream before serving. You can decorate with lemon peel by cutting a leaf out of it.

• almonds - 150 grams
• icing sugar - 80 grams
• cream 30% - 200 ml
• flavor of your choice (fruit brandy, almond essence)
• gelatin - 12 grams

How to make blancmange

• Buy peeled almonds for a richer flavor than peeled almonds. Although it still has to be cleaned. To do this, pour boiling water over the nuts for a few minutes.

  There are several ways to grind almonds: using, as in the old days, a marble mortar and the same pestle, or using the benefits of civilization, that is, with a blender. If you chose a blender, then add a little water to the nuts. Measure out 0.5 liters of water and pour a little over the nuts (you may need to add some more during the chopping process).

  Pour the resulting almond milk into a saucepan and bring to a boil, then let it brew and cool to room temperature.

  Pour a little cold water over the gelatin so that it can swell.

  Strain the cooled almond milk through a cloth (cheesecloth will not work, since the nuts are crushed into almost flour), squeeze so that an almost dry cake remains in the cloth.

  Put the gelatin in the milk and dissolve over low heat.

  Add powdered sugar, mix thoroughly.

  Whisk the cream into a strong foam.

  Place in cooled milk and stir gently.

  Pour into tins (you can also fill one large, not just portioned ones).

  Refrigerate for 5 hours to solidify completely. When serving, pour over with fruit sauce (boil the fruit with sugar and rub through a sieve).

  

  

Homemade apple jelly is a very simple but delicious dessert. It can be prepared without any problems, not only in season, but also at any time of the year. Today we will make jelly not from apple juice, but based on compote, which we will cook ourselves.

Apples of absolutely any kind are suitable for the preparation of this dessert: sweet, sweet and sour or sour. The amount of sugar can be easily adjusted to your liking. You can add some mint, lemon balm, vanilla, cardamom or cinnamon as a flavoring addition to the apple compote.

Cooking a dish step by step with a photo:

To make homemade apple jelly, we need the following ingredients: water, apples, granulated sugar and gelatin. Determine the amount of sugar to your liking - the sweeter the apples, the less you need. I use gelatin not instant, but requiring preliminary soaking in cold water.

Wash the apples (I have Melba varieties) and cut them into slices, cutting out the seed pods and the stalk. I do not remove the skin.

Pour 700 milliliters of water into a saucepan or stewpan, put apple pieces there and put on fire.

We fill in granulated sugar (I needed 100 grams, since the apples are not very sweet) and cook a fruit compote.

In the process, pour about 100 milliliters of compote into a glass or mug, let it cool and soak 20 grams of gelatin in it. Let it stand for half an hour at room temperature and swell.

Swollen gelatin must be dissolved. This can be done in a water bath on the stove, but it is much easier and faster to use a microwave. I dissolve the gelatin in the Defrost mode for about 10-15 seconds. Just do not let it boil in any way, otherwise the apple jelly will not seize.

From the present compote, using a spoon or slotted spoon, we take out apple slices, and pour warm (one might even say hot) gelatin into a saucepan. We mix everything - the jelly is almost ready, it remains to cool it in the refrigerator. For convenience, I pour the blank into a jug - this will make it easier to pour it into molds.

We pour the apple compote with gelatin into molds or vases - whatever you want. Those slices that we caught can also be added to jelly if desired. We put the blanks in the refrigerator for 3-4 hours so that the jelly hardens. In total, from the specified amount of ingredients used, I get 4 identical servings.

Delicate, aromatic and tasty apple jelly is ready. We store it in the refrigerator and serve for dessert. Cook for your health, friends, and bon appetit!

Alcoholic jelly (shot or layered cocktail) is the king of any exclusive evening, but the paradox is that sooner or later many people want to create a recipe for an alcoholic masterpiece on their own.

It is important to know that ...

Any shots are digestive, that is, a drink that enhances the digestive process. The whole uniqueness of the recipe lies in the arrangement of the jelly in non-mixing layers. Therefore, it is necessary that it consists of ingredients of different colors. A successful recipe for making a layered cocktail will be obtained while observing the density of the drinks.

Shots are basically liqueur - a drink that is quite dense so as not to mix the layers. The next most popular components from which shots are prepared are champagne and.

A similar effect of integrity will create the densest pomegranate or raspberry syrup, which is mostly called "Grenadine". A beginner should learn how to cook a universal recipe for alcoholic jelly and only then trust his own imagination.

For cooking you need ...

1. Prepare the dishes. Ready-made shots look best in glasses, piles, but you need to serve spoons with them. It is more convenient to serve alcoholic jelly in paper tins.
2. Examine the density of drinks. The main secret of the difference in the density of drinks is in the sugar content. The less sugar is contained, the lower the density of the drink.
3. The presence of all the components of the cocktail. For convenience, professional bartenders recommend setting the entire composition included in the recipe in the required sequence, according to the density.
4. Using measuring utensils. All drinks can be poured into jiggers in the required amount in advance, so it will be easier to drain them.

A universal recipe for beginners

This recipe is simple and the preparation method is quick. And you don't need a lot of different components. It is necessary to prepare gelatin, hot water and an alcoholic drink, vodka, tequila, whiskey are quite suitable, but the use of wine or champagne is permissible.

Beginners should follow some simple compatibility rules:

• vodka goes well with orange or cherry jelly flavor, and cognac - with apple, tequila - with lemon;
• fruit pieces can be added to the jelly, which will add color to the finished product;
• it is strictly necessary to observe the proportional compatibility of one portion of alcohol for two portions of water, and with a large amount of alcohol, the layered cocktail will lose its taste.

So, two tablespoons of gelatin are diluted according to the instructions in eight tablespoons of hot water. The resulting solution is cooled to 35 ° C and thoroughly mixed with five tablespoons of alcohol. Then the resulting masterpiece can be poured into simple plastic cups, sent to the refrigerator and started making a different kind of jelly. By this time, the first layer will thicken and a new one can be poured.

Before serving, alcoholic jelly must be removed from the refrigerator and allowed to thaw. Having mastered the technology of making such a cocktail, it will be possible to change the recipe at the discretion of your own imagination, and vary different mixtures of jelly and alcohol flavors.

Most popular shot

The popularity of this cocktail - "Margarita" - is ensured not only by its simplicity of preparation, but also by its unusual taste. In advance, you need to prepare gelatin (35 g), boiled water (40 ml), lime and granulated sugar, 3/4 cup tequila, as well as three tablespoons of liqueur with watermelon and apple flavors.

To begin, of course, you need to prepare a hot gelatin solution, which is mixed with cold water and alcohol. Next, two tablespoons of sugar are mixed with the juice of one lime and added to the gelatin syrup. The resulting solution is heated until the gelatin is completely dissolved and tequila is added.

The resulting mixture is divided in half into one part with the addition of watermelon liqueur and the second part with apple liqueur. Both masses are poured into measuring cups and frozen.

In the end, I would like to remind you that excessive consumption of alcoholic jelly threatens with the strongest morning hangover.

Ingredients:

• 300-500 g of fresh strawberries (below its quantity will be specified);
• a bag of Dr. Oetker gelatin 10 g;
• 200-300 ml of pure water;
• sugar to taste (2 to 4 tsp).

Recipe:

1. To make jelly, we need juice. And you need to get it from fresh strawberries. This can be done in two ways. The fastest is to squeeze the juice using a juicer. Moreover, even if you strain the juice through a mesh or cheesecloth, it remains thick, and the jelly will not turn out transparent. However, we will get an interesting visual effect - it looks like "clouds" will appear in the jelly. This also affects the taste and texture - the structure becomes less glassy, ​​and my child and I like this option the most, it turns out more “strawberry”, or something. However, transparent jelly is also in use here - it's just that it's considered a completely different dish.
2. So, to make jelly with pulp, you need to squeeze out the juice using a juicer or press. To get 300 ml of juice, I had to squeeze out 300 g of strawberries. By the way, the cake from the juicer is quite juicy and aromatic, and even crushed quite well ... Feel free to cook a jar of jam from it or use it to make dessert. With us, he went great with ice cream.
3. For transparent jelly, we act in a different way: pour 500 g of strawberries with sugar and set aside for several hours or overnight to drain the juice. After that, it is enough to clear the juice of seeds by filtering it through a mesh or gauze folded in several layers. However, the seeds do not bother us at all, so I do it with them. We get a transparent, beautiful, glowing strawberry juice.
4. Next, we proceed in the same way for both types of juice.
5. We taste and add sugar to taste.
6. Further, it is advisable to act exactly with the recommendations of the gelatin manufacturer, although usually they differ little from each other. The main thing is that the contents of the sachet are designed for exactly 500 ml of liquid.
7. Pour gelatin into the diluted juice and stir thoroughly. Leave to swell for 10 minutes.
8. Then we place the container with juice and gelatin on minimum heat and cook with constant stirring until the gelatin dissolves. It is important to control the temperature! The jelly should not be heated to more than 60 degrees! However, on minimal heat on the smallest burner, while stirring, gelatin simply must dissolve at much lower temperatures.
9. We filter our jelly through a gauze or mesh folded in two layers.
10. Pour into molds and leave to cool at room temperature.
11. When it has completely cooled down, we move it to the refrigerator. In a few hours the dessert will set well and can be served at the table.
12. How to supplement? Anything! Chopped fresh strawberries, whipped cream or ice cream. And in its "pure" form it is in very good demand!
13. Bon Appetit! I am sure that after such a culinary experience, you will not look towards powdered strawberry jelly again!

Puff jelly

Jelly is also prepared by boiling gelatin from veal legs and heads. Sweet jellies are called fr. gelée, unlike meat jellies, which are called fr. l'aspic (whence the distorted: lanspig), and the dish covered with them, in Russian, is aspic or jellied meat. Fruit jellies from fruits and fruits containing a lot of pectin can be obtained without adding gelatin to them, since pectin itself gives the syrup a gelatinous appearance. Most often, such jelly is made from sour, mainly Antonov apples, and then dyed with spinach green and carmine red.

Chocolate soufflé

Soufflé is a French dish made from egg yolks mixed with a variety of ingredients, to which are then added whitewashed egg whites. It can be a main course or a sweet dessert.

In any case, the soufflé contains at least two components: firstly, a flavored mixture of sour cream consistency and, secondly, whitewashed egg whites. The first gives the taste, and the whipped proteins give the airiness of the product. The mixture is usually made on the basis of cottage cheese, chocolate or lemon (the latter two are used to make a dessert by adding sugar), or velute sauce - in this case, as a rule, a mushroom or meat soufflé is prepared.

The soufflé is cooked in the oven in a refractory dish, it swells strongly from the temperature, but when taken out of the oven falls off after 20-30 minutes.

Step by step recipe with photo

Sour cream jelly was even tastier than cocoa jelly. For lovers of this type of dessert, I propose another option for making sour cream jelly. The dessert turns out to be tender and light, and calories can be reduced due to the fat content of sour cream. Berries can be fresh or frozen. They are added for a brighter taste and color.

In order to make sour cream jelly with gelatin and berries, we need only a few ingredients (see photo).

Pour gelatin with cold water. For 12 grams of gelatin, 100 ml of water is needed.

Leave the gelatin to swell for 30 minutes, if the instant gelatin is sufficient for 15 minutes.

Boil the syrup from sugar and 2 tablespoons of water. It is best to do this in a heavy-bottomed saucepan or skillet, heating will be slow and the sugar will not burn.

When the sugar dissolves, the syrup needs to be cooled.

Heat gelatin in a water bath or in a microwave oven until liquid hot. Sour cream should be at room temperature. Pour warm syrup and gelatin into the sour cream, stir everything quickly.

Pour the sour cream jelly into the molds and add the berries.

For jelly, you can use not only silicone molds, but also any deep containers, having previously covered them with cling film or a bag.

After 1-2 hours, the jelly will harden and be ready for use. Remove carefully from the molds and serve garnished with berries.

How to make the simplest milk jelly:
1. Gelatin must be poured with boiled water at room temperature and left to swell for about half an hour.

2. Then you need to bring milk to a boil, immediately remove from heat, add sugar, bring to a boil again, remove from heat again and, stirring gently, add squeezed gelatin.

3. When the mass cools down a little, add vanillin to it, mix, strain the resulting mixture through a sieve into molds and put in the refrigerator to solidify.

4. Before serving, the jelly must be removed from the molds.

How to make multi-colored jelly. Different cooking methods

1. A sachet of red powder must be dissolved in hot water. For this, it is better to use a deep container. The powder is gradually introduced into the water, while it is important to mix well so that the gelatin does not become a lump. Otherwise, the unpleasant parts of the dessert will come across the tooth, and therefore the appearance may suffer.
2. The dissolved gelatinous mixture is poured in equal portions into glasses. It is important to do this evenly.
3. It will be possible to make the next stage after the first layer has completely solidified. The glasses should sit in the refrigerator for about two hours. You can check with your finger whether it has become elastic. If yes, go to the next item.
4. By the principle of the first layer, we make the second mixture - orange. Let it cool a little. Then pour the orange jelly over the red one in even portions.
5. Repeating the hardening manipulation - the jelly ends with a third green layer.
6. Store the jelly in the refrigerator to avoid mixing colors. Treating your loved ones, you can decorate the dessert with fresh berries.

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French jelly dessert has been and remains one of the most delicious desserts in the world. Bonaparte and his wife also enjoyed this dish at the dinner table.

Since then, hundreds of jelly dessert recipes have emerged, and site chose for you 5 of the most delicious, so that you can please your loved ones.

Jelly rice dessert

You will need(for 2 servings):

• 4 tbsp. l. boiled rice
• 150 g cottage cheese
• 1 tbsp. l. gelatin
• 5 tbsp. l. low-fat cream (or milk)
• 2 tbsp. l. Sahara
• vanilla sugar
• ground cinnamon

Preparation:

1. Boil the rice in sweetened water until tender. The proportions of rice and water are indicated on the cereal packaging.
2. Soak gelatin in a little warm water, let it swell and then dissolve it in a water bath.
3. Combine cottage cheese, cream (or milk), sugar, vanilla sugar, cinnamon and mix with a blender.
4. Add the gelatinous mass and rice to the curd mass. Mix thoroughly. Rice can be pre-chopped with a blender or left intact for the texture of the dessert.
5. We pour the mass into molds and send it to the refrigerator to freeze.
6. So that the jelly can be easily removed from the mold, lower it upside down in hot water for a few seconds, and then turn it over.
7. Serve dessert with your favorite sweet sauce, melted chocolate or jam.

Chocolate jelly

You will need:

• 120 g dark chocolate
• 500 ml milk
• 10 g gelatin
• sugar optional

Preparation:

1. First, we need to boil the milk.
2. Then we take gelatin, soak it in a small amount of warm water, let it swell and dissolve in a water bath.
3. Add the finished gelatin to the milk. Warm up the mixture a little and stir vigorously.
4. Break dark chocolate into pieces and combine with milk. Stir until the chocolate is completely dissolved, until a mass of uniform color is obtained.
5. Pour the mixture into molds and send to the refrigerator. The finished dessert can be sprinkled with grated chocolate or almond petals.

Kiwi and sour cream jelly cake

You will need:

For the cake:

• 400 g shortbread cookies
• 150 g butter

For I jelly:

• 2 packs of kiwi flavored jelly
• 2 pcs. kiwi
• 25 g gelatin

For II jelly:

• 750 g sour cream
• 500 ml milk
• 35 g gelatin
• 200 g sugar

Preparation:

1. First, knead the cookies so that they turn into small crumbs, then mix them with melted butter. The dough should be fairly wet.
2. We put cling film on the bottom of the split form and put the dough there. To make the surface even, press down on the dough with a spoon. We put the form in the refrigerator.
3. Add gelatin to slightly cooled boiled milk and stir it until it is completely dissolved.
4. Beat sour cream with sugar with a mixer. Without turning off the mixer, carefully introduce milk with gelatin into the sour cream with a thin stream, so that the gelatin does not come in lumps from the temperature drop.
5. Pour the mixture into a mold on top of the cake and send it all to the refrigerator for an hour. During this time, the mass should grab.
6. Prepare kiwi flavored jelly according to the instructions on the package.
7. Peel the kiwi, cut into slices or wedges.
8. We take out the form with dessert from the refrigerator and check if the jelly surface has compacted. Pour a layer of cooled green jelly on top and lay out the kiwi slices. We put the cake in the refrigerator overnight, and in the morning we enjoy a delicious dessert.

Jelly cake "Mosaic"

You will need:

• 4 packs of jelly of different colors
• 400 ml condensed milk
• 85 g gelatin

Preparation:

1. Prepare the jelly according to the instructions on the package (in different dishes), then leave to freeze overnight.
2. Soak gelatin in a little warm water, let it swell and then dissolve in a water bath.
3. Combine gelatin with condensed milk and mix well.
4. Cut the colored jelly into cubes, pour them randomly into a suitable shape and fill them with condensed milk with gelatin. We leave to freeze in the refrigerator.

Three jellies at once! Cherry, orange, sour cream. The process of preparing multi-layer jelly, although more time-consuming, is not at all laborious.

4-5 servings.

Ingredients

• cherry jelly - 1 sachet
• orange jelly - 1 sachet
• sour cream - 150 ml
• sugar - 3-4 tbsp. spoons
• vanilla sugar - 1 tsp
• instant gelatin - 2 tsp

For decorating "frost"

• sugar - 1-2 tbsp. spoons
• ready-made jelly or water - 1-2 tbsp. spoons

Preparation

In a bowl, according to the instructions, dissolve the cherry jelly. In another bowl, do the same with orange jelly.

Advice. It is advisable to use 50 ml less water when preparing jelly.



While they are hardening, you can decorate the glasses, make "frost" around its edges.

Cooking "frost" ... Pour a couple of tablespoons of light jelly or water into a shallow bowl. Dip the neck of the glass in jelly to wet the edges. Pour sugar into another container and immerse the damp rim of the glass in it.



While the jelly cools down to room temperature, the edge of the glasses will dry out a little.



Now place the prepared glasses in a container or other suitable container, at an angle.



Carefully pour some cherry jelly into the glasses. Put them - in the same, reclining, form in the refrigerator to freeze the jelly.



Dissolve instant gelatin in 40-50 ml of water. Combine sour cream with sugar and vanilla sugar separately.



Beat the mass with a mixer until fluffy (it should stick to the beaters of the mixer).



If the gelatin is not completely dissolved, bring it to homogeneity in a water bath. Pour the gelatin into the whipped sour cream mixture and mix thoroughly.



Pour some sour cream jelly into glasses on top of the cooled cherry jelly to form a small layer. Place in refrigerator again until solid. When the jelly hardens again, pour the next layer - orange jelly, and finally - sour cream again.

Advice : so that the layers do not mix, it is advisable to pour the next layer only after the previous one has completely solidified.

To create a beautiful picture, you need to fill the glasses from the opposite side. To do this, place the glasses in the container so that the empty part is at the bottom. Repeat layers, alternating cherry, then sour cream.



A V-shaped depression forms in the center of the glass, fill it to the rim with orange jelly. It remains to place the glasses in the refrigerator until they cool completely. The layered jelly is ready and ready to be served.

Today I am posting a recipe for a delicious dessert. This jelly cake "Broken glass" is about how to make jelly at home from berries with gelatin with colorful cubes inside, and the number of cubes and flowers can be very different.

The first time I ate such a treat was visiting my goddaughter. The dessert was very unusual for me, and I was still amazed: how the cubes were put there so unevenly. I thought that there are such special culinary sets, or pre-purchased marmalade is used ...

In a word, the dessert intrigued me, and when we visited my mother for Christmas, she already treated us to such jelly from berries with gelatin, which was placed in sour cream jelly.

So, if you are also interested in how to make jelly at home with such beautiful cubes of different colors, then read on.

Ingredients

For berry jelly:

• 1 glass of frozen berries (black, red currant, raspberry)
• 2 tbsp. lodges of sugar (for each glass of colored berry juice)
• 1 sachet (12 g) gelatin (for each glass of colored berry juice)

For sour cream jelly:

• 0.5 liters of sour cream
• 100 ml milk
• 1 sachet (12 g) gelatin
• 2 - 3 tbsp. lies. Sahara

Cooking - making a cake "Broken glass"

First you need to say that if you do not want to mess around to make jelly from berries, then you can just buy bags of colored jelly in the store for colored cubes. They come in completely different colors. Then you will need to dilute each bag of jelly mixture with 1 cup of chilled boiled water, and then bring this solution to a boil (do not boil). It is necessary for the sugar and gelatin to dissolve. And then pour each color of jelly separately into bowls or bowls, so that the layer thickness is 1-2 cm.

And for those who want to use frozen berries (many have them in the refrigerator), you need to do

Berry jelly with gelatin

For homemade berry jelly, you need to take a glass of different frozen berries. We used black and red currants and raspberries.

Pour each type of berries separately with a glass of boiling water, mash well with a crush, then strain through several layers of gauze. It turns out such berry juice.

On one glass of such berry juice, put 1 bag (12 g) of gelatin and 2 tablespoons of sugar. Bring this mixture to a boil (also do not boil, but only dissolve the sugar and gelatin).

And in the same way as it is written above pour into bowls or bowls 1-2 cm thick for solidification.

After each layer of colored jelly has frozen, gently lower the container with it in warm water for a few seconds and remove it from the mold. And then cut it into strips first,

and then into cubes. We had many different colors.

Sour cream jelly

While the jelly colored berry jelly hardens, you can start preparing the sour cream jelly. To do this, 1 sachet of gelatin with 2-3 boxes. soak sugar in 100 ml of milk and let it brew for two hours.

Then heat this gelatin with milk and sugar so that the gelatin with sugar dissolves, and immediately add sour cream to them and stir until smooth. You don't need to heat anymore.

Broken glass - colored cubes

And the last stage remains: we form the Broken Glass cake. Mix the cubes of multi-colored berry jelly and put them into molds in which we will put them to solidify.

Pour the cubes with sour cream jelly and put in the refrigerator or just a cold place (on the balcony, for example) to solidify.

Then, before serving the jelly, again hold the mold with the frozen jelly for a few seconds in hot water and get the finished dessert.

Before serving, cut into small pieces and serve, or cut on the table as you like.

This jelly looks very impressive. And unusual, besides. The taste is moderately sweet, not cloying and straight from the tin.

And you can also put such jelly in transparent vases, then you won't have to get it out. And all the beauty will be visible.

I hope you also liked the recipe on how to make jelly at home with colorful cubes with a beautiful name - Broken Glass Cake.