A light, cool, low-calorie dessert - berry jelly - ideal to serve after a hearty lunch or dinner. It will appeal to all sweets: both children and adults.
The aroma, taste, color of the saturated unsteady layer depends on the selected berries, the concentration of the gelling substance in the total volume of the liquid. Prepared with seasonal, fresh and frozen berries, berry assortments, as well as juices.
If desired, berry jelly is served in transparent portioned containers or, turned over, transferred to a saucer. Decorate with mint, whole berries.
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Ingredients:
Gelatin - 1.5 tbsp. l.
Sugar - 50 g
Berries (frozen assorted) - 200 g
Water - 400 ml
Step by step recipe:
To make a delicious clear berry jelly, take the food listed. Read the packaging of agar, pectin or gelatin carefully - instructions differ. In my case, instant gelatin is recommended in this ratio - 1 tbsp. l. powder for 400-600 ml of liquid (juice, water, broth, compote, fruit drink and so on).
I increase the portion of gelatin (instead of one tablespoon I measure out one and a half) to the minimum threshold: 400 ml. The jelly will then turn out to be stable, dense, without any problems it will keep its shape and “tremble”, as it should be for a dessert.
In the berry mixture, in addition to the main black currant, which gives the main, fresh and sour taste, cherries, cranberries and apple pieces are added. You have the right to choose raspberries, strawberries, red currants, and other berries. By the way, jams are also suitable, jam, berry syrups. In fact, we first cook a rich compote.
Pour 2-3 tbsp of gelatin granules. l. water (from 400 ml is possible), leave it for 10 minutes (here the exact time should be specified - read the specific package) aside for swelling.
Simultaneously boil the remaining water, load the berry mixture (without even defrosting). Immediately add granulated sugar, bring to a boil again and boil for 10 minutes. We try, if necessary, increase the amount of sugar. The liquid should be more than moderately sweet.
Strain the compote once or twice, kill all the berries and small cake. We rinse the container, return the clean compote to it. Add the swollen gelatin and heat again, stirring continuously. Do not boil. Remove from the stove as soon as the gelatin dissolves. Cool to room temperature.
We pour it into molds and for complete solidification / setting we send it to the refrigerator shelf for an hour and a half. It is advisable to keep it under a film to protect it from third-party odors.
Decorating, for example with mint branches, serve berry jelly to the table.
Bon Appetit!
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