How to make jelly from compote make a fruit dessert with gelatin

Ingredients

• fruits (apple, pear) - 1 pc.,
• canned or fresh seedless cherries - half a glass,
• mint - 2 branches
• gelatin - 3 tablespoons,
• sugar - 100 g
• water - 500 ml.

Step cooking

In the classic culinary literature, jelly is called fruit juice boiled with sugar. This dish appeared long before the start of mass production of gelatin, so earlier only fruits with a very high pectin content were used to make jelly. Thanks to this component, blackcurrant and quince jelly was obtained without problems, and in most cases with sour apples, redcurrants, lingonberries, cranberries and blueberries.

Today there is no longer any need to decide how to cook the vein and what fruits to use for this. Gelatin will help you get the right consistency for any of your culinary creations. The main thing is to use this ingredient correctly and clearly remember what gelatin does not like.

How to cook jelly at home without gelatin?

In addition to fruits with a high content of pectin (we have already talked about them above), for the preparation of jelly, you can use cherries, apricots, raspberries, strawberries, strawberries, cherries, pears. But be sure to mix them with pectin-containing "comrades" in equal proportions.

Add sugar to the fruit mass at the rate of 600-700 g per 1 liter of fruit. And boil until the mass thickens. And when removing the sample from the spoon, not individual drops will roll, but a viscous mixture. Pour the finished jelly into a bowl and refrigerate.

How to make gelatin jelly?

The use of gelatin significantly expands our culinary possibilities. Each jelly gelatin recipe will allow you to:

• Do not limit yourself to a certain set of fruits, but create any fruit and even milk desserts;
• add quite a bit of sugar to the fruit mixture and make even low-calorie desserts;
• Do not wait for several hours until the jelly confesses and hardens. The gelatin gelatin hardening time is on average from 40 to 60 minutes;
• to be sure that everything will turn out! After all, if you do everything right, jelly will certainly be magnificent.

Before making jelly, it is advisable to soak the gelatin in cold water. For one package of gelatin (which is 15-25 g), 50 ml of water is required. Leave the gelatin to swell for at least an hour. In the meantime, you can start preparing the base for the jelly.

Gelatin can not be soaked in water (unless, of course, you use non-sheet gelatin). But in this case, the solidification process will take longer.Subject to the proportions (one 15 gram package of gelatin per 2 cups of liquid) the jelly will harden anyway - not in an hour, so the next morning for sure. However, if you follow the instructions on how to make jelly at home, you can make a dessert not the day before, but literally a couple of hours before dinner or the start of the holiday.

Another recipe:

Sour cream jelly recipe

Thanks to this recipe, you will learn how to make delicious jelly at home with your own hands from ordinary sour cream. And how to turn this familiar ingredient into a deliciously delicious dessert!

You will need:

• sour cream - 1 liter of medium fat content,
• prunes - take as much as you want,
• gelatin - 25 g
• sugar - 100 g.

Cooking method

1. Put the gelatin to swell, dissolve in 40 minutes by heating on a stove or in a microwave.
2. Put sour cream in a deep bowl, pour sugar and beat thoroughly with a mixer or blender.
3. Continuing to beat, add gelatin to the mass, mix a little more.
4. Finely chop the prunes, put in sour cream and mix thoroughly.
5. Arrange the mass in tins or glasses.
6. Refrigerate until solidified.

There are a great many recipes for gelatin jelly - this can be seen in the photo on the Internet. Indeed, thanks to this ingredient literally everything freezes! We introduced you to the simplest and most delicious. And you can easily come up with your own - for every day and to the festive table!