Gelatin is processed collagen, or animal connective tissue protein. Many people practice daily consumption of 1-2 teaspoons of dry gelatin. However, doctors are silent about its full assimilation by the body with this use. But at home, you can make all kinds of desserts from gelatin. They are so simple to perform that they will not present any difficulty even to a novice cook. The recipes proposed in the article will tell you how to make jelly with a bright and original taste using a variety of ingredients.

Basic cooking method

You will need about 40 g of gelatin per liter of liquid. Since it is usually packaged in 15 g per package, at least three of them will be needed. The contents should be placed in a glass, the remaining volume of which should be filled with cold water. For uniform swelling of gelatin, stirring the mixture is required at intervals of 10 minutes. After 40 minutes, the jelly base can be turned off.

It will be possible to significantly save time if you start preparing the rest of the jelly components immediately after pouring the gelatin with water. These can be berries that need to be boiled in a separate container with water and boiled lightly. In the resulting compote, it remains to add the swollen gelatin. The liquid must be re-brought to a boil, stirring continuously, removed from heat and poured into molds.

They need to be placed in the refrigerator for a couple of hours. If the form is roomy enough, then you can leave it overnight.

The type of berries or fruits taken does not affect the setting time of the jelly. The main thing is to ensure that there is no violation of the proportions: when the gelatin is less than necessary, the jelly may not grab. If you have no time to boil, you can take ready-made juices as a basis. To do this, gelatin is also pre-soaked, after which it must be dissolved on the stove, and then added to the juice and mixed.

There is no need to limit yourself to the process of pouring gelatin into fruit liquids if you can experiment a little with fillings. It will turn out to cook absolutely different types of jelly: both externally and in taste.

Dessert number 1 - striped flight

First of all, berry and fruit preparations are made so that the jelly is multi-colored:

• pears + apples;
• pineapples + oranges;
• cranberries + strawberries.

First, one of the liquids is poured with gelatin, after which it must be poured into molds with a layer of about 1-2 cm thick. After an hour of solidification in the refrigerator, the next liquid is added on top of the mixture, which was also brought to a boil after adding gelatin. The molds are placed back in the refrigerator, and the rest of the products are treated in the same way.

If there are not so many ingredients, but only a couple are available, then layers of different colors can simply be alternated. For decoration, you can alternately add a piece of fruit or a berry to each of them. Experiments are welcome here!

Dessert number 2 - avalanche

Dessert requires few ingredients:

• gelatin;
• milk;
• sour berries.

First of all, a berry-gelatin base is prepared, which also needs to be poured into molds. They are placed in the refrigerator so that the contents solidify at an angle. Therefore, wine glasses are perfect as forms for this dessert. The layer frozen in this position will act as a “mountain”.

The second layer will be milky. The mixture of gelatin base and milk is brought to a boil, after which it is added to the glasses. But they must now be put in the refrigerator to solidify in an even position. The result is a layer of milky snow that adorns the red mountain.

A delicate milky taste and berry sourness are perfectly combined with each other.

Dessert number 3 - a storm in a glass

The recipe contains alcohol, so it is perfect for a feast with friends.

The berry-fruit mixture must be pre-filtered so that there are no fragments of fruit and seeds left in it. Before adding gelatin to the liquid, a small amount of vodka (1/8 of the total volume) is added to it. Then gelatin is poured into the mixture, it is brought to a boil. Small glasses are used as containers, where the finished liquid is poured. To solidify, they are placed in a refrigerator.

The berry-fruit base can be replaced with orange juice.

Dessert number 4 - sour cream

Not too fatty sour cream (1l) should be whipped with a mixer with sugar (100 g). Finely chopped prunes are added to the mass in the desired amount. The presoaked gelatin is brought to dissolution and poured into the mixture. It remains only to mix everything well and place in molds.

Although jelly is not an instant dessert that can surprise friends who accidentally drop in for a visit, they are unlikely to be able to do much harm to the figure.

Related Videos

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

So, the recipe for multi-layered jelly. 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

How to make beautiful layered jelly

In a bowl, according to the instructions, dissolve the cherry jelly. In other dishes it will also go 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" ... To do this, pour a couple of tablespoons of light jelly or water into a shallow plate. Dip the neck of the glass in jelly to wet the edges. Pour sugar into another bowl 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.

Gently pour some cherry jelly into the glasses. Put them - in the same, reclining, form in the refrigerator so that the jelly hardens.

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 hold on 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.

Jelly is a delicious and incredibly light dessert. Of course, you can just buy semi-finished jelly in the store, dilute it with water and then cool it. However, such jelly cannot be compared at all with homemade jelly: even though the homemade version takes longer to cook, it turns out not only amazingly tasty, but also very useful. So do not give up making jelly at home.

Pros of homemade jelly

Making homemade jelly gives you a huge scope of imagination - you can independently choose not only the size and shape of the jelly, but also its color, taste, and decoration options. In addition to the usual fruit jellies, you can make sour cream jelly, milk jelly and even jelly from various jams.
A dessert like jelly is good because it is very easy to prepare. Another undoubted advantage of making jelly at home is the ability to control the amount of ingredients used. This is especially true for sugar.
To make jelly at home, gelatin can be replaced with products such as pectin (a gelling agent found in berries and fruits) and agar-agar (a very useful substance obtained from brown algae). If the choice falls on agar-agar, it is important to know that it is usually soaked for a longer time before preparing the dessert than other gelling agents.
And, of course, the original taste of homemade jelly will be appreciated not only by children, but also by adults. And what could be better than sincere praise to the hostess!

Main ingredients

To make jelly, you need gelatin (1 liter - about 50 g), sugar, water (or milk, syrups, juices), as well as fresh fruits and berries. Liqueurs, wines, citric acid, citrus zest or vanilla sugar are added to flavor this product.

How to make jelly

In order to make a great jelly, the gelatin must be soaked in a decent amount of water (the water must be cold!). When the gelatin swells (this happens after about an hour), the excess liquid is drained, and the gelatin, stirring continuously, is slowly introduced into the boiling syrup. The jelly is considered ready when the gelatin is completely dissolved. Spilled into molds, it is placed in a cold place to solidify.

To determine when the jelly should be removed from the heat, leafing is carried out: first you should scoop a small amount of it with a spoon, and then allow it to slide along the side of the spoon back into the saucepan. If the jelly is not yet ready, then it will fall from the spoon in two large droplets along its edges. The readiness check is continued until both droplets begin to merge, forming a single droplet in the center of the spoon.
If the jelly is intended for the subsequent pouring of confectionery flour products, then it should be cooled not to a solid state, but to a viscous one, and the products are poured with the resulting mass in a cool place.
When preparing puff jelly, time for complete solidification should be given to each layer of this dessert.
To remove the frozen jelly from the molds as easily as possible without causing any damage to the finished product, the molds should be immersed in hot water for literally a few seconds. In this case, you need to check that hot water does not get on the jelly.

Jelly cakes, sweets with jelly filling, just bowls with a mysteriously transparent dessert - no matter how the jelly is decorated, there will be no end to the young sweet tooth.

Today we are preparing the most colorful and alluring jelly dessert - from fruits. One view is enough to freeze in anticipation, but after the first portion no one will refuse the supplement!

Jelly with fruit - general principles of preparation

The easiest way to make jelly with pieces of fruit is to take a factory-made jelly packaged in packs and dilute it according to the instructions. But this is too simple and not at home. It is better to prepare jelly on your own and it can be based on juice, sour cream, milk, yogurt or fruit puree.

Gelatin is used as a binder for jelly at home. It is best to take instant gelatin granules. Before mixing the gelling agent with the base, it is pre-soaked and heated in a water bath. Do this with care, not boiling. If you miss the moment, gelatin will lose its properties.

Before mixing the loose gelling agent with the base, cool it well. Stir for a long time and slowly so that the solution disperses evenly.

Fresh and canned fruits can be added to the jelly. They are cut into small slices, wedges or cubes. When using canned fruits, it is important to dry them well so that excess moisture does not prevent the jelly from hardening.

Jelly with fruit in a glass: a simple recipe for a low-calorie dessert with kiwi and yogurt

The dessert consists of two colors of jelly: white and green, with kiwi pieces. The jelly is based on light grape juice. The dessert looks impressive, it is prepared simply and not for long. You will need two glass glasses and ice.

Ingredients:

Unflavored yogurt - 200 gr.;

Half a liter of grape juice;

50 gr. granulated gelatin.

Cooking method:

1. In a small bowl, pour gelatin with a glass of grape juice. Without stirring, set aside, stand for a quarter of an hour.

2. Pour the remaining juice into a saucepan, heat it up, but do not boil it!

3. Pour warm juice to the swollen gelatin and stir for a long time. We make sure that all granules are completely dissolved.

4. Cut off the fleecy peel from the kiwi with a thin layer, cut the flesh into small, randomly shaped pieces.

5. Pour ice into a bowl. We put two glass glasses on it at an angle of 45 degrees and fill them with kiwi. Fill the pieces with half of the juice mixed with gelatin, put in the refrigerator.

6. When the jelly grabs well, take out the glasses and place them vertically on the table.

7. Mix the remaining juice with yogurt, pour it into glasses and put it back in the refrigerator. We are waiting for the jelly to solidify completely. As a result, you will get jelly, divided into layers diagonally, in addition to its delicious taste, it also looks very impressive.

Peach jelly with fruit

Delicate yoghurt-based dessert with peach and banana pieces. The jelly is based on fresh orange juice, which creates a richer color and flavor. If you do not want to squeeze citrus fruits yourself, you can take ready-made juice.

Ingredients:

Three large peaches;

One banana, medium ripeness;

Three oranges;

450 ml fat-free yogurt;

Instant gelatin - 30 gr.;

A glass of sugar;

Half a liter of clean water.

Cooking method:

1. Using a special citrus juicer, prepare orange juice. We filter it through a sieve or cheesecloth.

2. Pour the gelatin into a small cup, pour a small amount of orange juice. After letting stand for ten minutes, place the cup in a water bath and heat, stirring occasionally, until the gelatin granules dissolve.

3. Pour the gelatin mixture to the main mass of freshly squeezed juice, stir well.

4. Pour sugar into a separate enamel bowl, pour water over it and place over low heat. Warm up, stirring, until we get a clear syrup.

5. Wash the peaches and cut, break, remove the seeds. Dip the halves in syrup, boil for five minutes. Then we take out and carefully remove the peel.

6. Cut the peaches and bananas into slices. Set aside a little fruit, and collect most of it in a bowl.

7. Pour the yogurt on top and interrupt with a hand blender. Pour in orange juice with gelatin and beat again.

8. Put the previously set aside pieces of peaches and banana on the bowls, fill them with the prepared fruit mass.

9. Until solidification, place the jelly in the refrigerator for about 2 hours.

Milk jelly with fruit

Jelly is prepared not only on the basis of yoghurt or juice. It turns out to be no less tasty with milk. We offer a simple recipe for two-layer milk jelly, with orange and apple layers.

Ingredients:

Two oranges;

Two tablespoons of sugar;

Large sweet apple;

30 grams of "quick" gelatin;

Vanilla sugar - 10 gr.;

Fatty, best homemade milk - 700 ml;

50 gr. dark milk chocolate.

Cooking method:

1. Peel the orange, disassemble it into slices and remove a thin film. Squeezing the pulp in the palm of your hand, squeeze the juice. Add some orange pulp and stir.

2. Pour half of the gelatin with water, according to the manufacturer's recommendations on the package. After letting it swell well, dissolve the gelatin granules in a water bath and mix with warmed milk (350 ml). Cool it down.

3. Pour the cooled milk into a bowl of orange pulp and stir with half the sugar. Pour the mixture into small glasses and put it in the refrigerator for about an hour.

4. While the milky orange jelly hardens, prepare the apple jelly.

5. Peel the peel from the apples, and rub the pulp through a fine grater. Fill with the remaining milk, in which gelatin has been dissolved in advance. Pour out the remaining sugar, mix well.

6. After cooling the apple mixture, pour it into glasses with orange jelly in the second layer and send it back to the refrigerator.

7. Sprinkle the frozen jelly with chopped chocolate and serve.

Jelly with fruit: a recipe for an original dessert with grapes, apples and cream

Another apple jelly dessert based on grape juice and grape berries proper.

Ingredients:

Light grapes - 200 gr.;

75 gr. Sahara;

A glass of clarified grape juice (light);

150 ml high-fat cream;

Sweet apple;

Large grapes;

Chopped nuts - 1 tbsp l .;

10 gr. gelatin granules.

Cooking method:

1. Pour gelatin with half a glass of grape juice, place in a water bath. While stirring, we warm up, waiting for the granules to dissolve without residue.

2. Pouring the gelatinous mass to the remaining juice, stir thoroughly.

3. Pour a part of the prepared mixture into a rectangular shape and place it in the refrigerator for an hour.

4. After washing the grapes, remove large grapes from the ridges and select approximately the same size. Carefully remove the peel, cut and remove the seeds.

5. We take out the form with well-frozen jelly from the refrigerator and put the halves of the grapes on it.

6. Pour the remaining juice mixed with gelatin on top and put the jelly back in the refrigerator.

7. Cut off the peel from the apples, rub the pulp itself into a medium grater.

8. Pour the chilled cream into a dry bowl. Beating with a mixer, gradually add sugar. Mix the thick creamy mass with apples.

9. We take out the frozen jelly from the refrigerator and cut it into squares so that each has a grape.

10. Put the slices on bowls or wide glasses, put cream on top and sprinkle with nuts.

Mosaic sour cream cake with jelly and fruits

A light cake made of sour cream, fruit and jelly looks bright and appropriate for any table. An easy-to-make dessert that does not require baking. The cake can be complemented not only with fruit, but with pieces of biscuit or cookies.

Ingredients:

Sour cream, fat content above 15% - 400 ml;

Four jelly bags with different flavors;

2 gr. vanilla powder;

Two small bags of gelatin;

One banana and one kiwi;

Two canned peaches;

A small bar of dark chocolate;

A tablespoon of chopped walnut kernels.

Cooking method:

1. Using the instructions on the package, separate the jelly. Pour into wide plates and set in the cold to solidify.

2. Pour the gelatin into a small bowl, fill it with a quarter glass of hot water, but not boiling water. Add vanilla and stir thoroughly until both components are completely dissolved. Cool it down.

3. Put the sour cream in a tall bowl. Whisking with a mixer, gradually add the gelatin mixture and sugar.

4. Peel the fruit, cut it into random pieces. Cut the frozen jelly into cubes.

5. Put pieces of fruit and jelly in a bowl. Pour sour cream into them and mix gently.

6. Cover the mold or any suitable bowl with a thin cling film and pour the prepared mixture into it. We put it in the refrigerator and keep it in it for at least 4 hours.

7. We take out the frozen cake, turn over the form on a flat dish, raise the container. We remove the film from the cake and rub chocolate on top with small shavings, sprinkle with nuts and serve.

Jelly with fruit in watermelon

Ingredients:

Watermelon, weighing three kilograms;

A kilogram of different fruits, you can also berries;

Two glasses of sugar;

Small lemon;

250 ml of Rkatsiteli wine or similar dry, white;

Five tablespoons of gelatin granules;

A quarter of a spoonful of ground cinnamon.

Cooking method:

1. After rinsing the watermelon, cut it lengthwise. Carefully select the pulp with a spoon and grind it through a sieve.

2. Align the inner surface of the watermelon halves, cut off all excess white pulp - the surface should be even and smooth. Blot the inside of the watermelon with paper towels.

3. Peel the peel from the fruit, remove the seeds and cut into half-centimeter cubes. Put in a bowl, sprinkle with fresh lemon juice and mix well.

4. Pour half a liter of water into a saucepan, pour a glass of sugar. We put on low heat and, stirring continuously, prepare a transparent syrup. Put the fruit platter in parts, blanch for at least 2 minutes.

5. Fill the gelatin with 100 ml of cool water.

6. Pour wine into the syrup, in which the fruit was blanched, add the remaining sugar and cinnamon. Bring to a boil, boil over medium heat for three minutes, remove from the stove, filter. Cool slightly, add the swollen gelatin and stir well.

7. In a large saucepan, bring the water to a boil. Turn the halves of the watermelon with the white pulp down and keep each half over steam for five minutes.

8. Put some fruit in watermelon "bowls", fill them with a little syrup and put in the refrigerator for 20 minutes.

9. As soon as the jelly sets well, add the fruit and add the syrup again, cool. Repeat until we fill it to the top.

10. Tighten the watermelon halves with cling film and place them in the refrigerator for 8 hours.

11. When serving, cut into slices like a regular watermelon.

Jelly with fruit - cooking tricks and tips

Sweet fruit jelly can be overly sugary, so it is recommended to sprinkle the slices with lemon juice before mixing with the base.

So that the jelly prepared on the basis of fresh juice is not cloudy, it is advisable to let it stand for a while, and then strain through cheesecloth.

Citrus fruits, apples, aromatic pears, vanilla or cinnamon can give a brighter taste to any jelly.

How to prepare jelly for a person who does not have the slightest experience in creating such culinary delights? Jelly is an incredibly beautiful and delicious dessert, but it's pretty easy to spoil it. It is enough to confuse the proportions or prepare the ingredients incorrectly in order to get a shapeless spreading mass instead of elastic, smooth, shiny, beautiful sweetness. To prepare a treat correctly, it is important to know some secrets.

How to make classic gelatin jelly

Jelly was made even before gelatin was invented. An elastic, dense mixture was obtained by long boiling of natural unclarified juice with sugar. To obtain a product of proper quality, berries and fruits with a high pectin content were chosen: currants, gooseberries, cranberries, lingonberries, and sour apples.
Gelatin made the task easier for the housewives and greatly simplified the process. Now classic jelly can be obtained from any kind of juice, syrup, compote, carbonated drink, fruit drink or even milk. There is no longer the need to evaporate moisture for a long time and add a large amount of sugar.

The secret to beautiful jelly is in properly prepared gelatin. It is important to read the instructions on the packaging, as the preparation methods may differ slightly from manufacturer to manufacturer.

Soak gelatin in cool, clean water, use a ratio of a tablespoon of dry powder (or 15 g) to 100 ml of liquid.
Stir and set aside for at least 40 minutes.
The finished gelatin will look like a crumbly gelatinous mass. There should be no free water in the glass.
Now the crystals need to dissolve: put the glass in a water bath, heat it to a temperature of 60 ° C, stir and remove from heat, when the mass turns into a homogeneous transparent liquid solution.
You can't hesitate with warm gelatin. It must be immediately poured into the prepared base. It can be one of the juices or drinks listed above. Mix gelatin with them in a ratio of 1 spoon to 2 cups of liquid.
Now pour the future jelly into molds or bowls and send to freeze in the refrigerator for at least 5 hours.
To get the jelly out of the silicone mold, it is enough to crush it on all sides, and then topple the dish onto a plate. The finished dessert can be decorated with chocolate chips, pastry powder or syrup. But it will be especially pleasant to eat it on a hot summer day with fresh berries.
The jelly contains a minimum of components, so the main emphasis should be on their quality and not replace one with another. Secondly, use the correct proportions and follow the mixing order. Then you will get the very result that looks at us so temptingly from the pictures.

From fruit juice

For a refreshing sweetness, take two glasses of any clarified juice (400 - 500 ml) and 10 - 15 g of powdered gelatin (a tablespoon).
1. Pour 100 ml of base into a separate container. Add a tablespoon of thickener to it and set aside for 40 to 60 minutes.
2. Heat water in a saucepan, bringing it to a near boil, and remove from heat. Place a glass of swollen gelatin in a hot liquid and stir the crystals until they turn into a homogeneous solution.
3. Combine two glasses of juice with liquid gelatin, mix everything well and pour into molds.
4. When the mass has completely cooled down, put it in the refrigerator for 5 - 6 hours.
5. After this time, the fruit jelly is ready to delight with its refreshing taste.

Cooking from jam

If you have a jar of fragrant homemade jam in your house, then you can make a great refreshing dessert from it.
1. Take a glass of sweet preparation (preferably liquid) with a lot of syrup. Remove the berries or fruits from it, and dilute the remaining liquid with two glasses of water and put on fire.
2. Boil the mixture for 8 minutes. Allow to cool to 50 - 60 ° C, add 25 g of instant gelatin to the saucepan and stir well with a spoon. Strain the solution through a sieve to remove grains of non-swollen gelatin.
Put the berries or fruit left over from the jam into the molds and fill them with the gelatinous mixture. The dish will be ready after 6 hours in the refrigerator.

Homemade milk jelly

Making homemade milk jelly couldn't be easier. This dessert is easy to please both children and adults.
1. Pour gelatin (15 g) with cool water (100 ml).
2. After 40 - 50 minutes dissolve it in the microwave or in a water bath.
3. In a separate saucepan, heat 400 ml of milk with 2 - 3 tbsp. tablespoons of sugar and 1 g of vanillin.
4. After the sugar is completely dissolved, remove the milk from the stove and pour in a thin stream of gelatin.
5. Thoroughly mix the mixture and distribute it over the bowls.
After 3 - 4 hours, the jelly, put in the refrigerator, will be ready. It can be served sprinkled with coconut on top.

Sour cream based

Sour cream dessert turns out to be very light and tender. It hardens quickly and does not require a long preparation.

1. Soak gelatin powder in cool, clean water at the rate of 1 tbsp. spoon in half a glass of liquid. Fast-dissolving crystals will swell in a quarter of an hour; ordinary gelatin will take 30-40 minutes.
2. Preheat the thickener container in the microwave or pot of hot water until the mixture turns into a liquid mass.
3. Prepare the syrup: melt half a cup of sugar with 2 tbsp. spoons of water.
4. Combine all components: 350 g sour cream (it should be at room temperature), syrup and melted gelatin. Whisk the mixture with a hand whisk.
5. Put any berries (you can frozen) on the bottom of the molds and fill them with the sour cream mixture.
Put the sweetness in the refrigerator. It will be possible to try it in 1 - 2 hours.

How to make dessert from compote

When the new harvesting season is on its way, and the shelves are still filled with old supplies, make a delicious dessert out of them. Households will not be able to resist and will quickly destroy all last year's compotes.

Jelly from blanks is prepared, perhaps, in the fastest way. It only needs 2 cups of compote and 1.5 tablespoons of instant gelatin.

Heat the base on the stove to 70 ° C and pour all the gelatin into it. Stir very thoroughly so that there are no lumps left, pour into cups and when the compote finally cools down, hide it in the refrigerator.
In an hour we'll get a delicious cool dessert from there. Compote jelly is ready.

Curd jelly with gelatin

To prepare an airy curd delicacy, you will need half a glass of milk, sour cream and sugar, a small pack (10 g) of gelatin and a package (200 g) of cottage cheese or curd mass.
1. Fill the gelatin with milk and leave for 30 - 40 minutes.
2. Mix sour cream, sugar and cottage cheese. Using an immersion blender, we turn them into a homogeneous mass.
3. When the gelatin swells, melt it on the stove.
4. Pour the mixture of milk and gelatin into the curd-sour cream, stir everything with a whisk and pour into beautiful bowls.
We put the dessert in the refrigerator and after 40 minutes you can taste it.

Kefir option

The taste of kefir jelly resembles the taste of ice cream, and therefore it is quite possible to replace purchased sweetness with such a dessert. Its composition is completely natural, which means that the dish is also suitable for the smallest sweet tooth.

1. As usual, prepare the gelatin. Take a pack and measure out a tablespoon of the powder. Fill it with 100 ml of water, leave it to swell, and then heat it in the microwave for 20 to 30 seconds.
2. After the gelatin dissolves, we will deal with the rest of the ingredients. Mix half a liter of kefir, half a glass of sour cream and 3 tablespoons of sugar. Optionally, you can also add a teaspoon of vanillin.
3. Pour the gelatin into a bowl with all the ingredients.
4. Beat the mixture with a mixer or an electric whisk so that the sugar is completely dissolved and a large number of bubbles are formed.
5. After that, the mass can be poured into prepared forms and removed for 3 - 4 hours in the cold.
Delicate soufflé is good to decorate with mint leaves and fresh berries.

Strawberry

This truly summer and extraordinarily aromatic dessert can be prepared all year round. Both fresh and frozen strawberries are suitable for him.
1. Berry in the amount of 300 g, if necessary, sort out, rinse, dry and pour into the blender bowl. Add 3 to 4 tablespoons of sugar and one and a half glasses of water to it. Beat until puree.
2. Pour the resulting mass into a saucepan and put on fire. When the strawberries boil, they should be removed from the stove immediately.
3. Into the slightly cooled mixture, add 15 g (or one and a half tablespoons) of instant gelatin and mix everything until the lumps are completely split. If you want to make the gelatin jelly more homogeneous, you can strain it through a sieve.
Now it remains to pour the bright jam into the bowls and put it in the refrigerator until morning.

How to make agar jelly

Agar agar is a plant-based thickener that has slightly different properties than culinary gelatin. Its gelling ability manifests itself when heated, so using agar you can not be afraid of the typical mistakes made when working with gelatin.

Jelly on agar agar becomes dense already at room temperature, but it still needs to be refrigerated. Under room conditions, it does not melt or spread, and in general it turns out to be more beautiful and stable.

This thickener is odorless. It can be used by people who cannot stand classic gelatin.

It is very easy to make agar-based jelly:

1. Soak 2 teaspoons of powder in 150 ml of water for a few minutes.
2. Heat the mixture on the stove and boil it for a minute.
3. Prepare sweet water: dissolve any fruit syrup (raspberry, cranberry, strawberry, etc.) in half a liter of hot boiling water, adding the required number of spoons to taste.
4. Mix the agar mass with sweet water and pour the resulting mixture into silicone molds.
The jelly will begin to thicken as it cools. Then it is better to put it in the refrigerator. In small molds, it will harden within 30 minutes.

Delicate cherry dessert

For a cherry dessert, try Pana Kotu, an incredibly tender and delicious Italian dish.

1. First, soak 20 g of gelatin in 50 ml of cold water. Let it stand for 15-30 minutes.
2. In a bowl, mix a glass of very heavy natural cream (33%), half a glass of sour cream and half a glass of sugar.
3. Put the mixture on fire, heat, but do not boil. Put half of the swollen gelatin there and mix thoroughly until all the granules are completely dissolved.
4. Open a pack of frozen cherries, take out half of the berries, rinse them under running water and drain off excess moisture.
5. Put the berries in a saucepan, pour 100 ml of boiled water over them and add the rest of the gelatin. Heat and stir to dissolve the lumps.
6. At the beginning, the prepared bowls should be filled 2/3 with butter cream and the jelly should be removed for half an hour in the refrigerator. Then take it out, spread the cherry component on top of the first layer and put the delicacy in the refrigerator again. After 2 - 3 hours, you can already enjoy a delicious dessert.

With lemon

Jelly on lemon looks very colorful and is quite suitable for a festive table. Making jelly at home will not be difficult and will not cause difficulties.
1. You need to take a ripe large fruit with intact skin, wash it thoroughly and cut off only one zest without affecting the white layer.
2. Squeeze the juice out of the rest of the lemon.
3. Boil the zest with two glasses of water for 15 minutes. Pass the liquid through a sieve, removing the pieces of the peel.
4. While the zest is cooking, you can prepare the gelatin. Pour two teaspoons of the powder in half a glass of cold water, wait 15 minutes, and then dissolve it in a water bath.
5. Mix the decoction of the zest, lemon juice and thickener, again warm up a little so that not a single lump remains.
6. When the resulting composition cools down a little, add 3 tablespoons of honey to it and pour the future dessert into plastic molds greased with vegetable oil.
To bring the dish to readiness, it must be put in the refrigerator for an hour.
Jelly is a versatile product that is made on weekdays and on holidays. It can be eaten both by those who do not deny themselves anything, and those who are on a diet. It's easy to learn how to cook it, you just have to practice a little and find the ideal proportions for yourself.