Ease of preparation, use of only natural and healthy ingredients, original appearance - all this jelly homemade. You will also need recipes for making jelly if you want to make an extraordinary cake or pastries. Jelly is a bright, tasty and extraordinary dessert with a gelatinous appearance, which is obtained due to the presence of pectin in the ingredients, or the use of gelatin. The jelly base can be different, it is this that gives the predominant taste of the jelly. The most common type is fruit jelly. The recipe for fruit jelly without gelatin uses apples, since these fruits contain a lot of pectin, which is why the jelly hardens. In other cases, gelatin, pectin or agar are added. Delicious fruit jelly, this is currant jelly, orange juice jelly, raspberry jelly. Sometimes they serve a dessert such as fruit in jelly. You can also make fruit jelly from jam. The fruit usually produces a clear jelly. This cannot be said when preparing sour cream jelly, curd jelly, milk jelly or chocolate jelly. Milk jelly and sour cream jelly are prepared from the same gelatin that is used to prepare other types of jelly. Making milk jelly or jelly with sour cream is just as simple: soak the jelly, add it to warm boiled milk, stir, add vanillin, and set it in a cold place to harden. Once it hardens, your milk is ready. jelly. The recipe with gelatin is one of the fastest and most accessible; gelatin hardens faster than, say, agar. By combining several different colored jellies, you can make a fun broken glass jelly. This can be fruit jelly of various colors and milk jelly. The glass is just like real glass, it is very tasty and children really like it.

A common question is how to make jelly from gelatin. The main thing here is to correctly calculate the proportions. For 1 part gelatin you should take 8-10 parts water. After the jelly has hardened, excess water should be drained. If you are interested in how to make homemade jelly, the video will be a good hint. There are other nuances of how to make jelly. Do not use aluminum cookware. Another secret on how to make jelly at home without lumps: the bottom of the gelatin container should not be cold. And when the jelly hardens and you need to remove it from the dish, you should put the dish in hot water for a few seconds, then put your jelly. The recipe with photos will show you how it's done. Choose the appropriate recipe and see how to make homemade jelly, photos and comments are attached. You can also make delicious homemade jelly from agar. The recipe is similar, but you need to take 2 times less agar than gelatin. Finally, it should be noted that jellies are beneficial for the body. Gelatin is good for joints, and pectin and agar are excellent intestinal adsorbents.

Mousse- a recipe that was given to us, again, by French confectioners. “Mousse” translates to foam, and making mousse essentially boils down to beating various ingredients until foamy. Mousse jelly is similar to the use of gelatin or pectin, which fix the foam. Although some mousses are also prepared on the basis of egg whites and sticky semolina. Mousses also come in fruit and milk varieties. Usually prepared with cranberry mousse, apple mousse, strawberry mousse, curd mousse, chocolate mousse. Fruit mousses are the healthiest. They can be made very light, but if you use cream and butter, they will be richer. It is also important that the mousses are very colorful, they look very bright and festive. For example, chocolate mousse is a recipe that can be prepared in an extraordinary way, decorating it with berries, nuts, and candied fruits. Having spent very little time and learned how to make mousse, you will close the question of a quick and tasty dessert. It will also be useful for you to know how to cook mousse, if you are planning a buffet or sweet buffet. This portioned dessert seems to have been created for such feasts. And of course, you can prepare healthy baby mousses. Recipes with photos will reveal to you all the secrets of preparing delicious and beautiful mousses.

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French jelly dessert was 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 recipes for jelly dessert have appeared, and website I have chosen 5 of the most delicious ones for you 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 the gelatin in a small amount of 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 using a blender.
4. Add gelatin mass and rice to the curd mass. Mix thoroughly. Rice can be pre-ground using a blender or left whole to add texture to the dessert.
5. Pour the mixture into molds and place in the refrigerator to harden.
6. So that the jelly can be easily removed from the mold, lower it bottom down into 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 it in a water bath.
3. Add the prepared gelatin to the milk. Warm the mixture a little and stir vigorously.
4. Break the dark chocolate into pieces and combine with milk. Stir until the chocolate is completely dissolved and a homogeneous color is obtained.
5. Pour the mixture into molds and place in 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 crust:

• 400 g shortbread cookies
• 150 g butter

For I jelly:

• 2 packs of jelly with kiwi flavor
• 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 until they turn into fine crumbs, then mix them with melted butter. The dough should be quite wet.
2. Place cling film on the bottom of the springform pan and place the dough there. To make the surface even, press the dough with a spoon. Place the mold in the refrigerator.
3. Add gelatin to slightly cooled boiled milk and stir until completely dissolved.
4. Beat sour cream and sugar with a mixer. Without turning off the mixer, carefully add milk and gelatin into the sour cream in a thin stream so that the gelatin does not form lumps due to temperature changes.
5. Pour the mixture into the mold on top of the cake and put it all in the refrigerator for an hour. During this time the mass should set.
6. Prepare jelly with kiwi flavor according to the instructions on the package.
7. Peel the kiwi and cut into slices or slices.
8. We take out the form with the dessert from the refrigerator and check whether the surface of the jelly has compacted. Pour a layer of cooled green jelly on top and lay out 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 containers), then leave to harden overnight.
2. Soak the gelatin in a small amount of 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 form and fill with condensed milk with gelatin. Let it harden in the refrigerator.

Tart with tangerines

You will need:

• 100 g butter
• 2 egg yolks
• 130 g wheat flour
• 30 g ground almonds
• a pinch of salt
• 125 g sugar
• 20 ml water
• 300 g sweet curd mass
• 25 g starch
• 2 eggs
• 350 g tangerines
• 1 package of jelly without flavoring and aromatic additives

Preparation:

1. Prepare the dough: mix butter, flour, almond crumbs, salt and 25 g of sugar. Rub the mixture into crumbs with your hands and add the yolks. Knead the dough, adding cold water little by little.
2. Place the dough between sheets of parchment or cling film so that it can be easily rolled out into a thin layer. We carefully transfer the layer into a greased mold, forming sides.
3. Add the curd mass with sugar to taste (if required). Grind with eggs, add starch.
4. Pierce the dough with a fork in several places and place the filling on top. Bake for 30 minutes at 200 degrees, then cool.
5. Prepare the jelly according to the instructions.
6. Peel the tangerines and divide them into slices. Place the slices on the surface of the tart and pour in the jelly. Place the dessert in the refrigerator until it hardens.

The word “jelly” evokes associations with jellyfish for many. Cold and trembling - how can you admire this? Did you know that jelly can be made not only from fruits and berries, but also from chocolate and even champagne? And that jelly is a very healthy product, do you know? Some healthy nutrition experts believe that jelly and marmalade are extremely beneficial for our body, since gelatin saves us from arthritis and other joint diseases. It promotes the restoration of cartilage tissue. In addition, gelatin is beneficial for bones, nails and hair. Pectin, another product that can be used to make jelly, is capable of removing heavy metal salts from the body. And agar-agar (a gelling product made from seaweed) stimulates peristalsis, since when it swells it increases in volume many times over. Agar-agar also removes toxins and waste from the body. And you say “jellyfish”...

A few words about what you can use to make jelly. Gelatin, familiar to all of us, is a product of animal origin, which is obtained by boiling, drying and grinding a decoction of tendons, bones and other parts of the body of animals. Gelatin is good for making jellied meat, but jelly also turns out quite good, the main thing is to strictly follow the recipe during the preparation process. Otherwise, if you add gelatin, the taste will taste like wood glue.

Pectin is a gelling product of plant origin (vegetarians breathe a sigh of relief). Pectin is ideal for making jelly; it will never spoil its taste and hardens very well at fairly high temperatures. However, you shouldn’t overdo it with pectin either - transparent jelly can become cloudy. Pectin is available in powder or liquid form. The powder is diluted according to the instructions and mixed with cold berry puree or juice, and liquid pectin can be added without dilution to the hot product. You can make your own pectin. For example, a green gooseberry preparation is prepared as follows: boil 1 kg of gooseberries in 200 g of water until tender and rub through a sieve. Add 400 g of sugar to 1 liter of the resulting puree, bring to a boil and roll into small jars.

Agar-agar is a gelling product based on red and brown algae. Agar-agar contains mainly polysaccharides - substances that supply our body with energy. Agar-agar does not spoil the taste at all, produces a strong jelly and can be combined with pieces of fruit. The main thing is to check the gelling properties of agar before use, as its quality may vary.

In order for your jelly to be tasty, you need to remember a few simple rules.

Jelly should not be cooked in an aluminum pan, as it may darken and acquire an unpleasant aftertaste.
. The bottom of the dish into which gelatin is poured must be warm, otherwise lumps may form. It is best to put it in hot water.
. To improve the taste, you can add a little wine or lemon juice to the jelly.
. To prepare a gelatin solution, you need to fill it with cold water at the rate: for 1 part gelatin - 8-10 parts of water and leave for an hour to swell. Then place the bowl with gelatin in a water bath and heat until the gelatin is completely dissolved. Strain the solution.
. If you have gelatin not in powder, but in sheets, then you should first rinse it with cold water, pour it in for 30-40 minutes (for 1 part gelatin - 10-12 parts water), then drain the water, squeeze the gelatin from excess moisture and add , stirring constantly, into the boiling syrup. The plates will completely dissolve.
. Agar-agar is prepared in the same way as leaf gelatin, the only difference being that it should be soaked for 2 hours.
. Agar should be taken 2 times less than gelatin.

And now - recipes! There are many of them, very different, most delicious and healthy. You can, for example, make jelly for the winter.

Gooseberry jelly for the winter. Mix 1 liter of gooseberry juice with 900-1000 g of sugar and boil for 5-10 minutes until the sugar is completely dissolved.

Pour 2 kg of raspberries into 2.5 liters of water, boil for 15 minutes, squeeze, add 1 kg of sugar per 1 liter of juice and boil until drops harden on the edge of the plate.

Sea buckthorn jelly for the winter. Squeeze the juice from sea buckthorn. Take 600 g of sugar for each liter of juice, boil until the sugar is completely dissolved, pour into jars.

Squeeze the juice from red currants. Berries You can preheat it (in the oven, microwave or over steam) for better juice release. We measure the amount of juice obtained, take the same amount - by volume! - sugar and mix. Then you can do it differently. Some people find it easier to heat it over low heat until the sugar is completely dissolved, while others feel sorry for the vitamins and would prefer to simply stir the sugar. It will take a long time to stir, I’ll warn you right away, but it’s worth it. Place the finished jelly into jars, leave until completely cool (do not close the lids!), then cover with parchment, tie and store in the cold. Just a concentrate of vitamins!

Jelly is a wonderful dessert, and not only for children! You can put berries or pieces of fruit in transparent jelly, while milk and colored jelly makes a fun striped treat. It is important to take your time and wait until each previous layer has completely hardened before pouring the next one, otherwise the layers may get mixed up.

Ingredients:
100 g berries,
3-4 tbsp. Sahara,
12-15 g gelatin,
½ tsp. citric acid,
400-500 g of water.

Preparation:
Pour half the amount of sugar over the berries and leave in a cool place for 2 hours, stir several times. Drain the resulting juice and put it in the refrigerator, and pour hot water over the berries, bring to a boil, remove from heat for 15-20 minutes, let them brew. Then strain the broth, add the remaining sugar to it, and bring to a boil. Mix gelatin prepared in advance with syrup, stir, pour in berry juice and citric acid, pour into molds.

Ingredients:
1 lemon,
1 cup of sugar,
25 g gelatin,
3 glasses of water.

Preparation:
In a saucepan, stir water with sugar, boil, add lemon zest and dissolved gelatin. Bring to a boil, stirring constantly with a spoon, pour in lemon juice and remove from heat. Strain through a cloth, pour into molds, cool.

Ingredients:
1 orange,
½ cup sugar
15 g gelatin,
1.5 glasses of water.

Preparation:
Peel the oranges, remove the seeds and cut into thin slices. Add half the sugar and leave for 30 minutes to form juice. Mix water and the remaining sugar in a saucepan, boil, add dissolved gelatin and orange zest. Stirring constantly, bring to a boil, pour in orange juice, a little citric acid and strain. Pour into molds in a 1 cm layer and let harden. Place orange slices on the frozen layer, pour in the remaining jelly and cool. You can make tangerine jelly in the same way.

Ingredients:
1 kg watermelon (half a medium one),
2 tbsp. gelatin,
500 g yellow peaches,
2-3 tbsp. lemon juice,
2 tbsp. maple syrup,
2 tbsp. orange liqueur.

Preparation:
Soak the gelatin according to the instructions on the package. Cut the watermelon in half, making the edges jagged. Carefully remove the middle, leaving a little pulp. Turn the watermelon half over to drain the liquid. Scald the peaches, remove the skin, remove the pits and puree in a blender with the addition of maple syrup and liqueur. Heat the gelatin in a water bath until completely dissolved, mix with the puree. Spread the resulting mixture into the watermelon half. Cut the watermelon pulp into cubes and gently stir into the peach puree. Cover half of the watermelon with film and refrigerate for 6 hours. Serve sliced ​​like regular watermelon.

Ingredients:
4 large juicy pears,
1 tbsp. with a pile of agar-agar flakes,
90 ml water,
cardamom, turmeric - to taste.

Preparation:
Peel the pears and puree in a blender. Dissolve agar-agar in water, boil, cook for 3 minutes, stirring constantly. Mix with pear puree, crushed cardamom seeds, a pinch of turmeric and pour into molds.

Ingredients:
500 ml baked milk,
20 g gelatin,
10 tbsp. water,
1 hot chocolate powder
5 tbsp. Sahara.

Preparation:
Pour cold water over the gelatin, leave to swell, then heat until completely dissolved. Heat the milk, add sugar, stir and add gelatin. Pour 100 g of milk, stir hot chocolate powder into it, mix thoroughly. Pour chocolate jelly into the molds (up to half), let it harden. Then pour the remaining milk mixture onto the chocolate jelly and put the molds in the refrigerator.

Chocolate jelly

Ingredients:
500 g milk,
75 g chocolate,
3 tbsp. vanilla sugar or regular sugar and a pinch of vanillin,
12-15 g gelatin.

Preparation:
Dissolve chocolate and sugar in hot milk, add vanillin and dissolved gelatin, pour into molds and cool.

Ingredients:
600 ml strong freshly brewed coffee,
100 g sugar (preferably brown),
150 cream 35% fat,
4 tbsp. chocolate liqueur,
5 gelatin leaves (or 25-30 g gelatin powder).

Preparation:
Soak the gelatin leaves in 150 ml of coffee for 30 minutes. Then add another 150 ml of coffee and sugar. Place the entire mixture on the fire and heat slowly until the gelatin is completely dissolved. Remove from heat. Mix the remaining coffee with liqueur, combine with the gelatin mixture and pour into molds. Place in the refrigerator. Whip the cream until fluffy, place the frozen jelly on serving plates and place the whipped cream on top of the jelly. Bon appetit!

Ingredients:
500 g kefir,
4 tbsp. vanilla sugar, or regular sugar and a pinch of vanillin,
15 g gelatin.

Preparation:
Mix fresh kefir with sugar and vanilla, beat well, add dissolved gelatin and stir well. Pour into molds and set in the refrigerator. Serve with bright jam.

Tea jelly. Brew strong tea, add lemon juice and sugar to taste, add soaked and dissolved gelatin (according to the instructions on the package), cool slightly. Cut any fruit into cubes or slices, place on plates or molds, pour in tea and place in the refrigerator. Garnish with whipped cream before serving.

Ingredients:
700 ml champagne,
75 g powdered sugar,
3 tbsp. liqueur,
5 gelatin leaves.

Preparation:
Break the gelatin and place in a bowl, pour in 4 tbsp. cold water and leave for 5 minutes. Pour 300 ml of champagne with sugar into a saucepan, put on fire and bring to a boil. Remove from heat, add gelatin along with liquid and stir until gelatin is completely dissolved. Cool, pour in the remaining champagne and pour into molds.

Speaking about jelly, one cannot fail to mention its “relative” - mousse. Mousse is the same jelly, only whipped. Before whipping the gelatin mixture, you need to cool it: place the bowl with the future mousse in a bowl of ice water, ice or snow and beat with a mixer or whisk.

Ingredients:
250 g apples,
¾ cup sugar
15 g gelatin,
2.5 glasses of water,
vanillin - to taste.

Preparation:
Cut the apples into thin slices, remove the seeds, add hot water and cook until soft. Pour the juice into another bowl and rub the apples through a sieve. Add sugar and dissolved gelatin to the juice, put on fire and bring to a boil, stirring constantly. Pour the cooled syrup into a deep saucepan, add applesauce, a little vanilla and beat with a whisk or mixer until a thick foamy mass forms. Pour into molds, cool. In the same way, you can prepare mousse from any fruit or berries.

Ingredients:
500 g fresh plums,
5 tbsp. Sahara,
2 egg whites,
10 g gelatin.

Preparation:
Rinse the plums, remove the seeds and simmer in a small amount of water. Rub through a sieve, set aside the puree, and prepare a decoction with a small amount of water from the unpureed remains and seeds. Strain the broth, dissolve the swollen gelatin in it. Add sugar and egg whites to the plum puree, place the bowl in a bowl of ice water and beat the mixture until fluffy. Its volume should increase 2-3 times. Continuing to beat, pour in the gelatin solution in a thin stream. Pour into molds and cool.

Jelly is healthy, simple and beautiful. Bon appetit!

Larisa Shuftaykina

1. Chocolate jelly

INGREDIENTS:

• 1 liter of milk,
• 1 cup of sugar,
• 2 bars of dark chocolate, but you can also use milk chocolate (200 g)
• 20 gr. gelatin.

PREPARATION:

Grind the chocolate (grate it), mix it with sugar and milk. Boil the mixture. Dissolve the gelatin pre-soaked in cold milk in the boiled milk-chocolate mixture. Mix everything well and pour into molds and refrigerate. Tip: if you want jelly, pour it out of the mold, just dip the mold in warm water, decorate beautifully and serve.

2. Dessert sour cream jelly “Bird's milk”

INGREDIENTS:

Sour cream layer:

• 2 tbsp sour cream 20%
• sugar to taste
• maybe a little citric acid
• a bag of gelatin (15 g is enough for sour cream)

Mix sour cream with sugar and acid. Dilute gelatin, cool and pour into sour cream and mix well. Pour into mold to harden.

Chocolate layer:

• 2 tbsp water
• 4 tbsp. l. cocoa
• sugar to taste
• gelatin packet

PREPARATION:

Mix water, sugar and cocoa and boil. Dilute the gelatin and pour into the mixture. Cool and pour onto the sour cream layer. You can use sour cream instead of water, then simply mix sour cream, sugar and cocoa and add diluted gelatin. Cool well. Remove from pan before serving. In order to get it out better, lower the mold into hot water for a couple of seconds. You can also do several layers. Then take 2-3 tablespoons of sour cream (you shouldn’t take the whole mixture) and dilute it a little with gelatin and set it to cool. Then we do the second layer as well, alternating colors several times.
That's all.

3. Curd and yogurt jelly with fruits/berries

INGREDIENTS:

• cottage cheese (soft, pasty) -300 gr
• yogurt-200 gr
• milk -190-200 gr
• sugar-60-100 gr
• gelatin -20 gr
• optional: peeled apples -100 gr
• cherry-50-100 gr
• colorful jelly

PREPARATION:

Combine sugar, cottage cheese and yogurt and beat with a blender until creamy. Pour milk over the gelatin and let stand for 30 minutes until it swells well. Then put the gelatin and milk on the fire and bring to a boil, but do not boil! (I dissolved it in the microwave). The gelatin should all dissolve. Let it cool until warm. Pour gelatin into a small amount of curd mass and mix. Combine with the remaining mass of cottage cheese. Mix everything well. Divide the mass into 2 parts.

Add cocoa to one (about 1 tbsp). Cut the apples into smaller pieces, add sugar and cinnamon and boil for a few minutes. Depending on the container you plan to serve the dessert in, you can make it more interesting. In wide bowls you can pour it horizontally, in glasses/cups - at an angle. Place some of the curd mass on the bottom of the bowl. Place some apples in the center, leave to cool in the oven. Then you can vary it with “colored” jelly. I used kiwi jelly to form a “transition line”.

After hardening, cover with a curd mass of a different color. Place in the refrigerator again so that the dessert hardens well. Place some of the curd mass into glasses and secure the dishes at an angle in the refrigerator. After the layer has hardened, fill in the next one. To contrast the taste, I placed a few cherries in the center of the glass. My top layer is orange jelly. The dessert turned out to be not cloying, varied in taste and original.

4. Fruit and cream jelly

INGREDIENTS:

• 1 pack of peach jelly (90 g)
• 0.5 nectarines, 2 plums, peeled and chopped
• 120-150 ml cream (depending on the volume of the glass)
• 2 tbsp. l. sugar into cream

PREPARATION:

Prepare jelly (from half the package), but take not 200 ml of water, but 150 ml (to be safe).
Pour the jelly into glasses, add chopped fruit. Tilt the glasses, place them in bowls and place them in the refrigerator to harden. Prepare a second portion of jelly using the same principle (from half the package). Cool. Beat the cream with a mixer, add sugar to taste. When the jelly has cooled completely, pour it into the cream in a thin stream. Spread the mixture on top of the frozen jelly layer and return to the refrigerator until completely set.

5. Kefir jelly

INGREDIENTS:

• 0.5 liters of kefir (any fat content)
• 1 cup (250 grams) sugar (less possible)
• 15 g gelatin (I used instant)
• 0.5 glasses of water
• vanilla
• 3 teaspoons cocoa

PREPARATION:

Dissolve gelatin in 0.5 cups of water and let cool to room temperature. Mix kefir with sugar until the sugar crystals are completely dissolved (kefir should be at room temperature), add vanilla. Then pour the cooled gelatin into the kefir and beat with a mixer for 1 minute. Next, divide the mixture into two parts, add cocoa to one and mix well. Next, pour the mixture into glasses or bowls: first one layer, then when it has gelled, pour in the second, etc.

Bon appetit!

A bright, summer, refreshing, light and healthy dessert - all this can be said about the gelatin jelly recipe. It is prepared from countless berries and fruits, using dairy products (kefir, sour cream, cottage cheese and milk) as a base. The delicacy can be served in portions or prepared in the form of a cake. The main thing is that creating this delicious beauty does not require much time, and all the subtleties will be discussed below.

Several gelling substances are used in cooking: pectin, which is obtained from fruits (citrus fruits, apples), agar-agar - the same substance of plant origin (from algae) and gelatin, obtained from animal raw materials.

The latter product is most often found in culinary recipes. Therefore, before you begin how to make jelly from gelatin, you need to familiarize yourself with all the rules for its preliminary preparation.

First, the gelatin is soaked in cold water. The amount of water is taken depending on what product is used. Leaf gelatin can be filled with a very large amount of water, since it can then be easily drained. For a powder or granular product, liquids are usually taken 3-5 times more than the weight of gelatin.

Swelling time may vary from manufacturer to manufacturer. In this matter, you should focus on the deadlines indicated on the packaging.

Melt the gelatin saturated with moisture to a liquid state, but so that it does not lose its gelling properties, it must not be allowed to boil. Therefore, the optimal way to melt is in a steam bath or microwave oven in the “Defrost” mode. After this, gelatin is completely ready for further use.

Fruit juice jelly with gelatin

Fruit juices without pulp with a rich color, such as grape, pomegranate, orange or cherry, are suitable for this dessert. Using them as a base allows you to get a bright delicacy with a rich fruity taste.

In the juice jelly recipe, gelatin and liquid are taken in the following proportions:

• 500 ml of any fruit juice;
• 100 ml water;
• sugar to taste if the juice is not sweet enough;
• 25 g gelatin.

Cooking technology:

1. Pour water into the thickener and leave to swell according to the recommendations on the package.
2. Sweeten the juice of fruits or berries to taste and place on the stove, wait until it boils and simmer for ten minutes.
3. If the gelatin has already swollen, but water remains, carefully drain it. Remove the hot juice from the heat and pour the gelatin into it, stir the jelly base until all the gelatin particles are dispersed.
4. Pour the slightly cooled mixture into prepared molds. If desired, you can decorate with fresh fruit. Allow the dessert to harden completely in the refrigerator.

Recipe for making jam

Cherry, raspberry or other jam can form the basis of a refreshing summer treat - jam jelly. If the preparation contains pieces of fruit or whole berries, they will add zest to the dessert.

List of ingredients required for jelly:

• 200 ml jam;
• 100 g sugar;
• 500 ml water;
• 25 g gelatin.

Progress:

1. Prepare gelatin for further use (soak and dissolve until liquid) as indicated in the instructions on the package. The amount of water required for its preparation is not included in the list of ingredients.
2. Pour the jam with the amount of water specified in the recipe, add sugar and stir. Then boil the mixture for 10 minutes and cool to about 50 degrees.
3. Combine the jam base and liquid gelatin, pour everything into molds and place in the refrigerator for four hours until completely set. Serve with ice cream or whipped cream and garnish with a sprig of mint.

Cooking with sour cream

Sour cream jelly is undeservedly considered a high-calorie dessert, because contrary to popular belief, it is not fatty homemade sour cream that is ideal for its preparation, but a store-bought product with a fat content of 15%.

To prepare a delicate sour cream dessert with gelatin, you will need:

• 400 g low-fat sour cream;
• 120 g sugar;
• 10 g vanilla sugar;
• 30 g gelatin.

Sequence of actions:

1. To ensure that the sugar dissolves faster in the sour cream, and the gelatin does not curl into lumps in it, remove all the dessert ingredients from the refrigerator in advance, giving them the opportunity to warm up to room temperature.
2. Using a mixer, beat the sour cream into a fluffy mass, gradually adding vanilla and regular sugar.
3. When all the grains have dispersed in the dairy product, transfer a couple of tablespoons of sweet sour cream to a container with prepared liquid gelatin, mix and combine with the total mass.
4. Spread the sour cream jelly into bowls and refrigerate until hardened. Some of the jelly can be colored brown with cocoa and placed in a mold, like multi-colored dough when baking a Zebra pie. You can also make a layered dessert, alternating fruits (any fruit except kiwi and pineapple) and jelly.

Homemade milk jelly

The simplest milk jelly requires only three components: prepared gelatin, milk and sugar. But this low-calorie dessert can be varied by adding various spices (vanilla, nutmeg, cinnamon), chocolate or cocoa, coffee and fruit.

For classic homemade milk jelly, take:

• 200 ml milk;
• 4 yolks;
• 100 g sugar;
• 10 g gelatin;
• vanilla powder to taste.

Preparation:

1. Place the milk on the fire and bring to a boil. Meanwhile, add sugar and vanillin to the yolks and grind everything until smooth and creamy.
2. Pour hot milk into the yolks with sugar, stir until smooth. Then lay out the swollen gelatin and warm everything up a little with constant stirring, without heating the mass above 60 degrees.
3. Pour the hot milk jelly into prepared dry containers and, once it reaches room temperature, put it in the refrigerator until completely stabilized.

The jelly can be served in bowls, cups or other molds in which it has frozen, or you can dip the mold in hot water for a couple of minutes and carefully remove the jelly onto a plate. This creates more opportunities for effective delivery.

How to make dessert from compote

As for using winter preparations for preparing summer desserts, you can prepare not only jelly from jam, but also from compote. A pinch of citric acid, vanilla or cinnamon can add a special taste to the dish.

The ratio of components for compote jelly will be as follows:

• 500 ml compote;
• 30 g gelatin.

Cooking process:

1. Strain the compote to filter out the fruits and berries. Pour out the required amount of liquid and pour the gelatin over it. Leave the mixture alone for 30 minutes.
2. Then put the compote with gelatin on the fire and heat, without allowing it to boil, until all the grains are completely dissolved.
3. Pour half of the jelly base into silicone muffin tins and place in the refrigerator, filling them halfway.
4. When the jelly in the molds has hardened, place the berries from the compote on it and pour in the remaining jelly. Serve once completely set, removing from the molds.

Kefir option

Using the same principle as sour cream jelly, a dessert is prepared based on another fermented milk product - kefir. The dish can be just white, or you can prepare a beautiful multi-colored treat using food coloring, but even without it you can make a beautiful vanilla-chocolate jelly.

It will require:

• 1000 ml kefir;
• 120 g sugar;
• 100 g dark chocolate without additives;
• 15 g gelatin;
• 3 g vanillin.

Recipe step by step:

1. Beat kefir at room temperature with a mixer running at medium speed along with sugar and vanilla.
2. When all the sweetener crystals have melted, add the prepared gelatin. Divide the jelly base into two equal parts.
3. To serve, use beautiful stemmed wine glasses. Fix them in a horizontal position at an angle so that you can fill them halfway with liquid. Pour in vanilla jelly on kefir and refrigerate.
4. Melt the chocolate bar in a steam bath and add the jelly to the second part, whisking the mass with a mixer. When the white part has hardened, place the glasses vertically and fill them with chocolate jelly, after which has hardened, the dessert is ready to serve.

Curd jelly with gelatin

Curd jelly can only be prepared using cottage cheese, sugar and prepared gelatin. In this case, it is better to soak it and dissolve it not in water, but in milk. But there is a recipe for a more delicate curd dessert, more like a soufflé.

For curd jelly with a delicate creamy taste, take:

• 900 g of soft dietary cottage cheese;
• 100 ml vanilla syrup;
• 20 g vanilla sugar;
• 16 g gelatin;
• 250 ml heavy confectionery cream for whipping.

How to make jelly from gelatin and cottage cheese:

1. Place the cottage cheese in a container of a suitable size, pour vanilla syrup into it and grind with an immersion blender until smooth. Next, add the prepared liquid gelatin and mix everything again with a blender.
2. Beat chilled cream with vanilla sugar to stiff peaks. In order not to overwhip the cream and dissolve all the particles, the sugar can be ground into powder in a coffee grinder.
3. Next, carefully mix both masses (cream and curd) with a spatula. Place into prepared containers and after hardening, you can enjoy the creamy curd tenderness.

Homemade strawberries

During the strawberry season, it would be a big mistake not to try to make delicious jelly from the juice and whole strawberries.

To prepare it you will need:

• 550 g strawberries;
• 220 g granulated sugar;
• 200 ml cold water;
• 15 g gelatin.

Prepare strawberry dessert as follows;

1. Strawberries, sort, remove stems, rinse and dry on a paper towel. Squeeze the juice from about half the total number of berries.
2. Cover the rest of the strawberries with sugar and add water, bring to a boil and boil for 3-4 minutes. Next, strain the broth and carefully place the berries into molds.
3. Prepare gelatin using strawberry infusion. Combine the dissolved thickener with strawberry juice and pour it over the berries, and after waiting for everything to harden, you can proceed to tasting.

Step-by-step preparation of cranberries

The recipe for jelly with gelatin and cranberries allows you to get not only a very healthy, but also an original dessert. After all, the benefits of cranberries are preserved due to the fact that the pureed berries are not affected by high temperatures, and the pink, airy jelly foam makes the dish more interesting.

Proportions of ingredients used:

• 160 g fresh or frozen cranberries;
• 100 g sugar;
• 500 ml water;
• 10 g gelatin.

Cooking steps:

1. First, pour gelatin into 100 ml of cold water and safely forget about it for the next 30 minutes.
2. If using a frozen product, cranberries must first be thawed, then washed, dried and pureed using a blender.
3. Rub the resulting mass through a sieve. Pour the remaining 400 ml of water over the cake and put it on the fire, and you will need the pureed puree a little later.
4. Pour sugar into boiling water with cake and boil for a couple of minutes until it is completely dissolved, remove from heat.
5. When the liquid has cooled slightly, add the swollen and melted gelatin into it. Strain the resulting mixture through a sieve and mix with cranberry puree.
6. Pour 2/3 of the liquid jelly into serving bowls, without adding a few centimeters to the brim, and place in the refrigerator until completely hardened.
7. Cool the remaining part of the jelly to the state of liquid jelly and beat with a mixer into foam, which is then distributed over the frozen jelly, and put the dessert back in the refrigerator.

Homemade plum treat

Plums, along with other fruits and berries, can also be an excellent base for delicious sweet and sour jelly.

In this case you need to take:

• 150 g of ripe plum fruits;
• 100 g sugar (the amount of this ingredient can be adjusted depending on personal preference);
• 600 ml drinking water;
• 20 g gelatin.

Homemade recipe for jelly with plum gelatin step by step:

1. After removing the seeds, cut the washed plums into small pieces, add 0.5 liters of water, add sugar and boil everything on the stove after boiling for five minutes.
2. Using the remaining 100 ml of water, prepare the recipe amount of gelatin.
3. Pour the hot plums in syrup into a blender bowl and blend into a smooth, homogeneous mass. Then return to the pan and combine with the prepared gelatin.
4. When the jelly has cooled to room temperature, it should be distributed into portioned containers and refrigerated for 2-4 hours.

Cherry jelly with gelatin

This dessert looks like an expensive restaurant dish if you pour it into bowls and garnish with whipped cream and a cocktail cherry before serving. You can make cherry jelly from jam, juice or compote, and in season you can take fresh cherries.

List of products used:

• 300 g cherries;
• 150 g sugar;
• 600 ml water;
• 20 g gelatin.

How to cook:

1. Pour 100 ml of water into the gelling component and leave to soak in moisture. Depending on the product used, it will take up to half an hour.
2. Place the remaining water and sugar in a saucepan of appropriate capacity, stir and put on fire.
3. While the syrup is boiling, remove the pits from the washed cherries. Then transfer them to a boiling sugar solution and boil for ten minutes.
4. Remove the cherries from the heat, pour the swollen gelatin into them, and stir until smooth. After this, all that remains is to pour the jelly into bowls and let it harden.