Jelly, mousses. Colorful jelly and desserts
1.White-pink jelly
Ingredients:
250 ml strawberry syrup (compote, juice)
250 ml milk
20 g gelatin
sugar to taste
Preparation:
1 Soak gelatin in 200 ml 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 V strawberry syrup add half the gelatin, mix.
4 You can add sugar to the milk to taste (I didn’t add sugar to the milk because the strawberry syrup was too sweet) and the remaining gelatin.
5 Pour into the bottom of the molds Strawberry juice layer 0.5-1 cm.
6 Then pour milk in a layer of 0.5-1 cm.
Place in the refrigerator until completely frozen.
7 Pour juice and milk in this manner until the molds are full.
Place in the refrigerator until completely set (preferably overnight).
To make it easier to remove the jelly from the mold, you can lower it for a few seconds. hot water(most importantly, make sure that water does not get into the jelly).
2.Jelly "Multicolored"
Ingredients:
Gelatin - 20 gr.
Jelly different colors- 2 sachets.
Sour cream - 200 gr.
Sugar - 1 tbsp.
Fig peaches - 3 pcs.
Plum - 6 pcs.
Cherry - 200 gr.
Preparation:
Prepare jelly from one sachet according to the instructions on the package. Pour into molds and put 2-3 cherries. Cool.
Meanwhile, prepare the next layer - pour gelatin with a small amount of cold boiled water, beat sour cream with sugar. 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. Add chopped peaches and cool.
Prepare the last layer, like the first, according to the instructions. Garnish with plums and refrigerate until completely set.
3.Jelly "Broken Glass"
Ingredients:
Gelatin - 4 pieces (85 g each, different colors)
Condensed milk - 400 Milliliters
Colorless gelatin - 1 piece (85 g)
Number of servings: 10
Preparation:
Dissolve 4 packages of gelatin according to the directions on the package in boiled water in different containers. And leave to harden for 3 hours (preferably overnight).
Once the jelly is ready, cut it into small cubes.
Place cubes of different colors in a separate bowl.
In a separate bowl, dissolve 2 packages of colorless gelatin in 1/2 cup cold water. Once the gelatin begins to dissolve, add 1 1/2 cups of boiled water and dissolve the gelatin completely. Add condensed milk, mix well and cool. Pour the milk mixture over the colored jelly cubes and leave to set overnight.
Cut into cubes or other shapes and serve. Bon appetit.
Multicolored jelly is a very happy and colorful looking jelly that I traditionally make on new year holidays. Not jelly, but a real feast for the eyes and taste buds.
Description of preparation:
Multi-colored jelly - very cheerful, holiday dessert. While you are preparing it, you are already charged with positivity and good mood, and when you cut and serve it beautiful jelly and you see the joy and delight in the eyes of the guests - it’s impossible not to be happy yourself :) Preparing the jelly, I must say, is quite simple, it turns out to be a very tasty and impressive thing. The hardest thing is to wait for the holiday and not eat all the jelly before the guests arrive :)
Ingredients:
Cherry or strawberry jelly(powder) - 250 Gram
Lime jelly (powder) - 150 grams
Condensed milk - 700 grams
Gelatin (packing) - 9 pieces
Number of servings: 16
How to make "Colorful jelly"
Dissolve one sachet of gelatin in 1/4 cup of cold water.
Pour a glass of boiling water.
Immediately add a third of the cherry or strawberry jelly powder to the mixture.
Mix carefully.
Pour the mixture into a large jelly mold lightly greased with nonstick spray or regular butter (if you don't grease it, the bottom layer will stick and appearance dessert will spoil).
We put it in the refrigerator.
While the first color layer hardens, prepare the milk layer. Dissolve two packages of gelatin in 1/4 cold water.
Pour half of the condensed milk into a bowl, add water with dissolved gelatin and a glass of boiling water. Mix carefully.
Take the mold with the slightly frozen first layer of jelly out of the refrigerator. Pour about a third of the condensed milk mixture over the top.
Pierce the bubbles that form on the surface with a toothpick. Place the mold in the refrigerator.
When milky layer When it hardens slightly (it hardens faster than the colored one), pour a similarly prepared layer of green jelly (from lime) on top. Put it in the refrigerator again.
Continue alternating layers until you run out of all the ingredients. Layers may be of a different color, there may be different quantities- everything is at your discretion.
When all the layers are ready, put the jelly in the refrigerator for a couple of hours until it completely hardens. Then we take it out and cut it into beautiful squares.
Multi-colored jelly is ready. Bon appetit! :)
5.Orange jelly
Cooking time: 40 min.
Recipe orange jelly. This dessert is very good to prepare in hot summer weather. It is very suitable for serving on a holiday table. The taste is amazing!
Ingredients:
Gelatin - 20 Grams
Sugar - 200 grams
Oranges - 3 pieces
Number of servings: 7
How to make "Orange jelly"
1. Boiled cold water(200 ml) pour gelatin and leave for the time written on the package.
2. Take some dishes and squeeze the juice from the oranges into it.
3. Now we take orange peels and chop them coarsely. Place the orange peels in a saucepan and add water (one liter). Bring to a boil and simmer for ten minutes.
4. Then strain and cool to about forty to fifty degrees. Now add sugar and swollen gelatin. Bring to a boil (do not boil).
5. Pour in the squeezed Orange juice. Remove the pan from the heat.
6. Now pour into bowls or molds. Place in the refrigerator for five to six hours.
6.Blueberry jelly
Blueberries - incredible healthy berry, so fresh blueberry season should not be missed. One of the most delicious blueberry desserts is blueberry jelly. On a hot summer day - just right!
Description of preparation:
A little unconventional recipe preparations blueberry jelly, since it also contains cream and sour cream. However, you shouldn’t be scared - the recipe is still quite simple, and the result is much more impressive than ordinary blueberry jelly.
Ingredients:
Blueberries - 300 grams
Sour cream - 300 grams
Gelatin - 3 teaspoons
Water - 50 Milliliters
Medium fat cream - 375 Milliliters
Sugar - 130 grams
Number of servings: 6
How to make Blueberry Jelly
First you need to pour the gelatin with cold water.
In a blender bowl, mix the berries and sour cream and blend with a blender until smooth. If desired, you can also grind through a sieve, but this is not necessary. I don't overdo it.
In a small saucepan, mix the cream with sugar, put on the fire and bring to a boil. As soon as it boils, remove from the heat and add the swollen gelatin to the saucepan. Stir thoroughly until the gelatin dissolves.
When the mixture of cream and gelatin has cooled, mix it with our blueberry puree. You cannot mix the mixture when it has not cooled down - the sour cream will curdle.
Stir the mixture and pour it into glasses or other jelly containers. We put it in the refrigerator, after 2-3 hours the jelly will harden and can be served.
7. Three-layer jelly
Cooking time: 4 hours 00 minutes.
Description of preparation:
At first glance, it seems that making such jelly is not so easy, but believe me, the recipe for making three-layer jelly is extremely simple, and you can easily cope with it. And if you want to make a sweet surprise for your significant other and cook romantic dinner, That best dessert and it’s impossible to imagine - it’s incredibly beautiful, and the taste is very delicate and soft. In general, this jelly will suit any occasion and will become a real table decoration. Be sure to try to cook it, it won’t take you much time, but the result will exceed all your expectations, and I will be happy to share my recipe with you and tell you how to make an incredibly beautiful three-layer jelly.
Ingredients:
Gelatin - 6 tbsp. spoons
Cherry juice - 200 Milliliters
Sour cream - 200 Milliliters
Milk - 200 Milliliters
Cocoa powder - 1.5 tbsp. spoons
Sugar - To taste
Number of servings: 5
How to prepare "Three-layer jelly"
Pour gelatin into 1.5 cups of cold boiled water and leave for an hour so that it swells. Then put the pan with gelatin on low heat and heat, stirring constantly, but without bringing to a boil. We need all the gelatin granules to dissolve.
Pour sour cream into a separate pan and add half a glass of cooled gelatin mixture and 1-2 tablespoons of sugar. Mix thoroughly until the sugar is completely dissolved.
Now we tilt the molds a little in our hands and carefully pour a little sour cream mixture into them. Place in the refrigerator, securing the molds at an angle.
After a few minutes, the first layer will harden, and we can begin preparing the second. To do this, mix milk and cocoa powder, add half a glass of gelatin and 1 tablespoon of sugar, mix thoroughly.
Then we tilt the molds in the other direction and pour the second layer, fix it in the refrigerator again, but at a different angle.
Now the last, cherry layer. Pour into the pan Cherry juice, add half a glass of gelatin, 1.5 tablespoons of sugar and mix everything thoroughly until the sugar is completely dissolved.
Pour it into the molds and place it in a level position in the refrigerator until the jelly hardens completely.
8.Jelly with fruits
Cooking time: 2 hours 00 minutes.
Fruit jelly can be served in the form of small “cakes” or a cake. Any fruit is suitable for dessert - grapes, oranges, apples, pears, plums, etc. The type of jelly with fruit depends on the shape.
Description of preparation:
Fruit jelly looks amazing. Especially if you go to the trouble of arranging the fruit. Jelly can be poured and multi-colored layers, to do this, use juice of different colors. Citrus fruits, apples, pears, and grapes look beautiful in jelly. They need to be thoroughly washed, dried, and cleared of skins and seeds. Serve fruit jelly with ice cream or whipped cream. From the amount of ingredients indicated in the recipe you will get 600 grams of jelly.
How to make jelly with fruits?
1. Wash the fruits and cut into cubes. The grapes can be cut in half and the seeds removed. It is advisable to remove the skin from the orange slices and, of course, select the seeds. Thinly sliced apple slices look beautiful in jelly. If you have seasonal berries on hand, add those too.
2. Pour a tablespoon of gelatin into 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 juice, but Any will do. Heat over heat, stirring until the gelatin is completely dissolved. Don't boil!
4. Cool the juice with gelatin until room temperature.
5. Place 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 stay on beautifully different levels, fill them gradually, in layers.
Ingredients:
Gelatin - 1 tbsp. spoon
Water - 1 Glass
Juice - 400 Gram
Fruit - - To taste
Number of servings: 5-6
9.Jelly" bird's milk"
"Bird's milk" - favorite delicate dessert, the taste of which many remember from childhood. Bird's Milk jelly has a simply amazing taste; it will refresh you after a meal and bring back good memories.
Description of preparation:
Sometimes you want to treat yourself to something tasty. Delicate chocolate creamy jelly just right for such a case. Bird's milk can be made low-calorie by choosing low-fat sour cream and milk, and replacing sugar with fructose or stevia. This jelly can be alternated to create a striped dessert. Is it possible to do chocolate jelly, let it harden thoroughly, cut into irregular cubes and then pour sour cream over them. Use your imagination!
1. Dissolve 35 grams of gelatin in one glass of water. You can heat it in a saucepan (but do not bring it to a boil) or in a water bath. Stir well so that there are no lumps.
2. Beat sour cream with two glasses of sugar and vanilla sugar with a mixer or blender. The sugar needs to dissolve. Then add dissolved gelatin (35 g) to the mass.
3. Dissolve the remaining gelatin (15 g) in one glass of water (as did in step one). Then add half a glass of sugar (all the remaining), cocoa powder, butter and milk. Mix everything until smooth.
4. Prepared portion cups or fill the ice cream bowls sour cream jelly. After it hardens a little, pour in chocolate jelly. Place in the refrigerator until completely frozen. If you want to get jelly unusual shape, pour the first layer into the bowls, place the dishes at an angle. You can also alternate layers.
Jelly "Bird's milk" is ready! Before serving, sprinkle with grated chocolate or decorate with cream. Can be decorated lemon peel, having previously cut out a leaf from it.
Ingredients:
Gelatin - 50 grams
Sour cream - 1 Liter
Vanilla sugar - 0.5 teaspoons
Sugar - 2.5 Cups
Milk - 6 tbsp. spoons
Cocoa (powder) - 4 tbsp. spoons
Butter - 50 grams
Number of servings: 6
10.Cola jelly
Cooking time: 3 hours 00 minutes.
If you are a true fan of Coca-Cola, then you will undoubtedly love this unusual low-calorie cola jelly made from this popular drink.
Description of preparation:
It is now an indisputable fact that cola is one of the most popular drinks in the world and lately I am increasingly seeing it used for making desserts. And recently I found this one interesting recipe making cola jelly and decided to try it. I’ll tell you honestly, the taste is very unusual, but I incredibly liked the combination of cola and citric acid. And although we can talk for a long time about whether this drink is really harmful, I believe that from time to time you can definitely treat yourself to this yummy. And now I will be happy to tell you how to make cola jelly for sour lovers:
1) Place gelatin in a deep bowl and pour in 200 ml of cola, leave to swell for 10-15 minutes.
2) Pour the rest of the cola into the pan, add to it citric acid, put on fire and heat, but do not bring to a boil.
3) Pour the swollen gelatin into the warm cola and stir until the granules are completely dissolved.
4) When the mass has cooled to room temperature, pour it into molds and put it in the refrigerator until it hardens completely.
Decorate the finished jelly with mint leaves and serve. I'm sure your friends will appreciate this cooking masterpiece deservedly! ;)
Ingredients:
Coca-Cola Light - 500 Milliliters
Gelatin - 20 Grams
Sugar substitute in tablets - 2-3 pieces
Citric acid - 1 teaspoon
Number of servings: 6-8 
Step-by-step recipe with photos and videos
Today I will make jelly, it's easy. If you’re really lazy, you can buy ready-made jelly in bags at the store and do the same. I'll make the jelly myself, the old fashioned way. But I can regulate the amount of sugar myself.
Place the gelatin in a bowl and add 200 ml of water, stir and leave to swell for 30-40 minutes.
I will prepare all three types of jelly the same way. Pour Pepsi-Cola into a saucepan and add the swollen gelatin, but not all of it, but 2 level tablespoons of the total amount. Add a little sugar to taste and heat over heat, but do not boil, until the gelatin is completely dissolved. Strain the mixture and leave to cool.
Do the same with cherry and orange juices.
Pour a little cherry jelly into glasses and place them at an angle. Place the glasses in the freezer to harden. I just put it on the windowsill on the loggia and open the window, and outside the window it’s minus 22 degrees.
While the jelly hardens, prepare the creamy jelly. Whip half the cream with sugar and add the remaining cherry jelly.
Pour the creamy jelly over the cherry jelly. Place the glasses level and refrigerate.
When the creamy layer has hardened, pour in the orange jelly and put it back into the cold. In all my photos, glasses are fogged up from a strong temperature change.
On top of the orange jelly - a layer of cream, and into the cold. Let's finish it off with Pepsi-Cola jelly.
The jelly continues to harden, but for now I'll put chocolate glaze in a zip bag.
Microwave the frosting for 15 seconds twice. The glaze will melt.
Whip the remaining cream to stable peaks and place in a pastry envelope.
Decorate the glasses with jelly with chocolate drips and whipped cream. The snowflake will complete our work.
Bon appetit.
Frost is already decorating the windows with intricate patterns, the smell of tangerines is in the air, Santa Claus is racing on a sleigh through the forests and steppes, and the President is preparing a New Year's speech, which means that there is very little time left before the New Year and it's time to start preparing New Year's desserts and create festive atmosphere at home.
A wonderful dessert for a holiday New Year's table- multilayer jelly. This original dessert can be made from natural juice, and using sachets sold in stores. Jelly is prepared from water, sugar and gelatin (about 50 g of gelatin per 1 liter of water), as well as from fresh berries, fruits; berry juices, syrups, milk and other products. Add for flavoring vanilla sugar, citrus zest, citric acid, wine or liqueurs.
Gelatin is soaked in large quantities cold water, and when it swells (after about an hour), excess water drain and add gelatin to the boiling syrup with continuous stirring. When the gelatin is completely dissolved, the liquid is poured into molds and placed in a cold place to harden. If, after cooling, the finished jelly needs to be removed from the mold, then immerse it in hot water for a few seconds, preventing water from getting on the jelly.
Multi-colored multilayer jelly is universal dessert, which will appeal not only to your children, but also to adult guests. It’s not at all difficult to prepare multi-colored puff New Year’s jelly. Dissolve gelatin in milk and dissolve bags of red and green jelly in boiling water (in different bowls). Then take a tray and grease it with a thin layer of vegetable oil (so that the jelly can easily “peel off” from the bottom). Pour in the first layer of gelatin, wait until it hardens and pour in the next layer. Repeat the procedure until the container is full and place it in the refrigerator. After the jelly has hardened, remove it from the pan, cut it into portioned cubes and decorate each with a “rose” of cream and a cocktail cherry.
You can make multi-colored New Year's jelly from different colored juices.
- 3 glasses of juice
- 25 g gelatin
- sugar to taste.
Preparation
Pre-fill the gelatin with cold water for 30 minutes. Fruity or berry juice bring to a boil and dissolve gelatin and sugar in it, stirring constantly with a spoon. Strain, pour into molds and refrigerate.
White jelly can be made from milk, cream or sour cream. To cook milk jelly, you will need the following ingredients:
- 250 g milk
- 150 g granulated sugar
- 25g gelatin
- 25 g of water.
Preparation
Boil the milk, add sugar and vanillin, bring the mixture to a boil and pour in the pre-soaked swollen gelatin, stir everything, bring to a boil again, pour into molds and cool.
To make cream jelly you will need:
- 100 g cream
- 1/4 lemon
- 30 g sugar syrup
- 4 g gelatin.
Preparation
Boil the cream, sugar syrup and lemon zest. Add prepared gelatin to the mixture, stir until dissolved. Strain the mixture, pour into molds, glasses or bowls and cool.
An interesting effect can be achieved by placing glasses in an inclined position and pouring jelly into them. In this case, after hardening in the glass, you will get an even inclined line, on top of which you can lay butter cream, whipped cream, ice cream or fruit salad. You can pour not just one layer of jelly into glasses, but several at once - then you will get a striped red and white dessert that harmonizes perfectly with Christmas candies.
You can make a dessert from chocolate, milk and lemon or orange jelly. Pour chocolate jelly into the mold, when it cools a little and thickens, pour chilled milk jelly on top, let it harden and pour a layer of non-hot orange jelly. The top of the dessert can be decorated with cream, fruits or berries.
Chocolate jelly
Ingredients:
- 150 g chocolate
- 100 g granulated sugar
- 0.75 l milk
- 30 g gelatin
- 0.2 g vanillin.
Preparation
Grate chocolate onto coarse grater and dissolve it together with sugar in hot milk, add vanillin, dissolved gelatin and bring to a boil.
Pour into molds and cool.
You can make a portioned treat or make jelly in orange peel halves. Filled in orange peel jelly can be of different colors. After hardening, the jelly in the orange peel halves can be cut into slices. Heat a very sharp knife in hot water before cutting. If you pre-soak the orange peel for 6-8 hours in sweet water with addition small quantity cognac, it will become quite edible.
Lemon jelly
Ingredients:
- 0.5 lemon
- 50 g sugar syrup
- 200 g water
- 10 g gelatin.
Preparation
Pour boiling water over the lemon, grate the zest from 1/4 of the lemon. Cut this part of the lemon in half and squeeze out the juice. Add sugar syrup, zest, soaked gelatin to boiling water and boil. Then strain the mixture, let it cool slightly, add lemon juice, stir, pour into a bowl and cool. You can also make jelly from orange and tangerine.
Portioned jelly can be served in tall glasses or in transparent dessert bowls. Red and white look very New Year's jelly desserts. Just fill the glasses halfway with the milk mixture, wait until it hardens and pour in the raspberry or cherry jelly. The top of the dessert can be decorated with whipped cream and berries (or pomegranate seeds). You can add pieces of fruit or halves of berries directly to the jelly, and top it with a layer of cookies, meringue or marshmallows. Pour whipped cream over the dessert and garnish with a mint leaf and red berry.
You can make “Mosaic jelly” or cake “ Broken glass" Chop frozen jelly of different colors small pieces, mix, place in a salad bowl and pour over colorless (from birch sap or sugar syrup) or faintly colored ( lemon juice or other) jelly and let it harden in the refrigerator.
If you think that jelly sweets have no place on the “adult” table, then you can prepare original jelly shots! Multi-colored shots can be made from any alcohol, including mild ones cream liqueurs, cocktails with champagne, vodka, martinis and rum. You will need one part strong (or not so strong) alcohol, one part water and 1-2 sachets edible gelatin until the mixture hardens.
When preparing jelly shots, 85 g of gelatin powder is enough for 125 ml of boiling water and a whole glass of liqueur, rum, vodka or martini! Alcohol should be added after you have diluted the gelatin with boiling water, otherwise when heated it will begin to evaporate and, of course, than stronger drink, the less it should be added to the jelly. If there is significantly more vodka than water, the gelatin may simply not set. Pour the finished mixture into wine glasses, molds or cups, having previously greased them vegetable oil and garnish with mint leaves after cooling, chocolate chips or lemon. To cooked New Year's desserts don't forget to serve small spoons - and don't be afraid to experiment! You will certainly get the most delicious and original decoration for the New Year's table!
Sweet dessert is a pleasant and irreplaceable attribute of any holiday. You always want to end the evening with your family or close friends with something bright and unusual. One of the most original options, in this case, there will be multilayer jelly. This delicate dish will be a light finishing touch to the dinner. And, prepared with your own hands, it will impress all guests.
Jelly with layers: general principles of preparation
It’s not difficult to prepare such a dish, the main thing is to choose the right products and follow all the technologies. The simplest option would be to buy ready-made jelly powder. In this case, you can simply follow the instructions on the package. After this, you can slowly pour multi-colored layers on top of each other, first allowing each to harden.
You can make multilayer jelly more original using bowls installed in the refrigerator at an angle. Thus, the dessert will harden into a striped diagonal shape. A upper layer can be performed in the usual horizontal position. Additionally, pieces of fruit or berries are sometimes added to the jelly. Thus, the dessert can be made softer and more contrasting. In addition, the milky layer will be felt harmoniously
Having decided on the appearance of the future dish, you should prepare each of the ingredients in different vessels. It’s better to start with the jelly that appears at the very beginning. Each layer should be added only when the finished part has hardened. This way you can achieve the most beautiful cut. It is important not to let the workpieces harden in advance. But, in this case, you can simply warm them up slightly in the microwave.
To avoid the dessert from spreading, you need to wait until each previous layer solidifies confidently. In addition, the liquid should be poured carefully, without getting on the walls of the mold. In this case finished product will look as aesthetically pleasing as possible. The height of the layers should be determined at your own discretion, paying attention to the amount of ingredients.
Classic multi-layer jelly
This layered jelly is very easy to prepare, but at the same time incredibly tasty and beautiful. This is where you should start experimenting with variations. of this dish. The recipe makes 6 medium servings.
Ingredients:
· 3 packs of multi-colored fruit jelly;
· purified water (the amount depends on the instructions on the jelly packaging);
· pieces of fruit or berries for decoration.
Cooking method:
· First you need to boil the water. Typically, one pack of jelly requires 400 ml of liquid. However, it is better to reduce this amount by 1.5-2 times to get more rich taste.
· The resulting liquid must be thoroughly mixed so that the jelly is completely dissolved.
· Now you can pour the first layer into molds. It is advisable to make the layers approximately equal. After this, put the bowls in the refrigerator for half an hour.
· When 1 layer has hardened, you can add the next one. By this time it will have cooled down a little and will not melt the frozen part of the dessert.
· The same must be done with the 3rd part of the multilayer jelly. It will harden faster since the mold will already have time to cool.
· The finished dessert should be served in the beautiful cups in which it was prepared. It would be better to decorate it at your own discretion on top.
Curd and chocolate jelly in layers
The white-brown stripes of this jelly in layers will not leave any chocolate fan indifferent. The dessert looks very appetizing and is quite simple to prepare. At the same time, it is tasty and light.
Ingredients:
· a packet of gelatin;
· half a glass of low-fat cream;
· 2 packs of cottage cheese;
· 0.4 l sour cream;
· 75 g sugar;
· 25 g cocoa.
Cooking method:
· Mix gelatin with chilled cream. If necessary, they can be replaced with pasteurized milk.
· Let the mixture rest for half an hour, then heat it in a water bath, stirring constantly. It is necessary for the gelatin to dissolve. The main thing is not to let the cream boil
· Mix sugar with cottage cheese. Add sour cream and cooled cream with gelatin here.
· Divide the finished mixture into 2 equal parts. Mix cocoa powder into one.
· First put 1 liquid in the mold, and after hardening - the second.
Ready jelly can be decorated with layers chocolate chips or chopped nuts.
Jelly with layers of cottage cheese and pineapples
One of the reasons why many people love this dessert is its lightness and freshness. That is why fans of multi-layer jelly will appreciate the dish with tender cottage cheese and pineapples.
Ingredients:
· 0.4 l sour cream;
· 2 packs of cottage cheese;
· 150 g of powdered sugar;
· jar canned pineapples;
· a glass of boiled water;
· 1 pack of gelatin;
· 25 g cocoa.
Cooking method:
· Pour gelatin with slightly warmed water and dissolve it by placing the dishes on water bath. This mixture should be stirred regularly.
· Cut the pineapple rings into equal cubes and place them on the bottom of the cups or bowls in which the jelly will be served.
· Mix cottage cheese and sour cream. Add powdered sugar. Additionally, you can lightly beat with a mixer. Divide the mixture in half.
· Add cocoa to one half.
· Add each part one by one to the molds and let the dessert harden completely. The finished multi-layer jelly can also be decorated with pineapple cubes.
Multilayer jelly from kefir and cottage cheese
It doesn't matter if there is no milk or cream in the house. Kefir is also perfect for jelly in layers. This wonderful dessert will be especially delicious with strawberries.
Ingredients:
· 0.4 l kefir;
· pack of cottage cheese;
· 25 g gelatin;
· 175 g sugar;
· strawberries in any form (you can even add jam berries).
Cooking method:
· Place gelatin in a saucepan or bowl and mix it with slightly warm water. After 30 minutes, slowly heat the liquid in a water bath so that it has time to mix completely.
· Mix sugar with cottage cheese and pour warm kefir. Mix and add gelatin.
· Cut the strawberries into slices or cubes. Place it on the bottom of the mold.
· Place in molds ready mixture with gelatin, alternating it with sliced strawberries. Let each part of the dessert harden completely in the refrigerator for 15-20 minutes.
· You can serve it in a bowl or other form, decorating it at your discretion.
Jelly layers “Winter Delight”
This version of multi-layer jelly will fit well into the menu of any festive table. It is quite complex in execution, but has a very bright, expressive appearance.
Ingredients:
· 3 packs of multi-colored jelly in bags;
· purified water;
· 20 g lemon juice;
· powdered sugar.
Cooking method:
· The main highlight of this multi-layer jelly is served in tall glasses. They will need to be positioned at an angle. A saucepan is perfect for this. The stems of the glasses can be rested against its walls, positioned in the desired position.
· Prepare 3 mixtures of jelly and water, according to the instructions on the package.
· Pour the first layer into tilted glasses. Let it harden in the refrigerator for 15-20 minutes.
· Turn the glasses over and pour the second layer. Let it harden again.
· Place the glasses in the usual straight position. Pour it out last layer.
· All that remains is to decorate the festive multi-layer jelly. Lubricate the inside of the glasses with lemon juice using a brush. While it is not dry, we pass the glass over the saucer with powdered sugar. This will resemble a snow border.
Multilayer jelly cake “Rainbow” with fruits
Not everyone can cook quickly and tasty fruit dessert. Especially when guests want something fresh and delicate. In this case, you can make a wonderful jelly cake with layers. This dish will amaze even the most sophisticated gourmet.
Ingredients:
· maximum amount multi-colored jelly in bags (for some colors of the rainbow you will need food coloring);
· raspberries or strawberries, peach, pineapple, kiwi, blueberries, dark grapes and currants (fruits and berries can be fresh, frozen or canned);
· purified water.
Cooking method:
· For each layer, mix the jelly from the bags with the recommended amount of boiling water.
· Those colors that are not in the store (blue or cyan) can be obtained using food coloring. For this we take yellow jelly in a bag, stir it with water and add a few drops of dye.
· We get 7 different colored liquids. Alternately add chopped fruits or berries to each of them.
· Place the jelly into the mold in layers, starting with the red color, according to the order of the rainbow. Let each strip dry one at a time before adding a new one.
· Ready cake Before serving, dip in hot water for a few seconds and quickly turn over. You can decorate it with the remaining berries and fruits on top.
· Add 1 tsp to all jelly preparations. Sahara. Yes, it is initially quite sweet, but after it hardens, the taste will dull significantly.
Add a little to cream or milk vanilla sugar. Taste ready dessert It will look a little like melted ice cream.
· It is more convenient to pour ice cream bowls in the refrigerator. If you transfer them with liquid, a colored mark will remain on the edges of the mold.
· The main thing is to always let the previous layer harden completely. Yes, it will take more time, but the end result is worth it. All strips of jelly in layers will be clear and beautiful, especially in cross-section.
· It is better to choose bright and contrasting colors so that the dessert looks attractive at the end.