I am sharing with you a recipe for an unusual dessert made from whipped jam.
I never thought about the fact that even a simple jam can be used to make an original dessert. Recently my friend Katya shared with me a very simple recipe, the result is surprising in its taste and texture.
She just added gelatin to the jam and whipped it up. Everything is ingenious and simple. Gelatin is an animal protein that foams very well when whipped. Due to this property, the jam can be given a new texture.
The taste of this dessert reminded me of the Soviet oxygen cocktail, which was prepared in children's pioneer camps. I will not delay, let's cook!
Step-by-step recipe for how to make whipped jam
- Raspberry puree 200 g
- Sugar 100 g
- Water 100 g
- Gelatin 5 g (I have a sheet)
First, I make the raspberry puree. To do this, I rub the raspberries through a berry grater. I use raspberry puree, but other berries or fruits will work as well.
If you want to know more about the berry grating machine, you can read my review. I will leave a link to the article at the end.
When the puree is ready, I send it to the ladle and add sugar and water. I put it on the fire and bring it until the sugar is completely dissolved. Boiling is not necessary, but you can boil a little if desired.
I remove the mass from the heat, let it cool down a bit and add gelatin.
I use sheet gelatin that I soaked in ice water beforehand. If using granular or powder, soak according to package directions.
Leave the mass to cool completely at room temperature. Then I put it in the refrigerator for 30 minutes so that it thickens a little.
When the liquid begins to set under the action of gelatin, I take it out of the refrigerator and start whipping.
At first it may seem that nothing is happening, but after just a minute or two, the liquid will begin to bubble and foam.
After 5 minutes, the mass was saturated with oxygen, and I pour it into beautiful glasses in which I will serve. Then I put the glasses in the refrigerator for 3-4 hours.
During this time, the gelatin will set, and the mass will gel. Let's show what I did.
Did you know about such a dessert?
P.S.: Since there is a lot of air in this whipped jam, it is not suitable for long-term storage. It is best to cook in small portions and eat right away.
- What Emanuelle looks like when she helps me harvest fruit and vegetable purees: fast, a lot and effortlessly