Jelly is a light and very popular dessert, the basis of which is a colloidal food solution with the addition of gelatin. Depending on the selected recipe, sour cream, cream, cocoa, chocolate, juices, fresh berries or pieces of fruit are added to it. Today's article tells you how to make puff jelly.
With strawberries and condensed milk
This sweet treat will be a real find for those who do not know how to escape from the summer heat. To prepare it, you will need:
- a bag of strawberry jelly;
- 150 g of regular condensed milk of good quality;
- 1 tbsp. l gelatin;
- boiled water.
Start cooking puff jelly with the processing of gelatin. It is dissolved in 125 ml of boiled water and left to swell. Then the mixture is heated, but not brought to a boil. The dissolved gelatin is cooled, and then supplemented with condensed milk. All this is poured over the dishes and put into the refrigerator. Once this layer has completely hardened, it is covered with strawberry jelly, prepared in accordance with the manufacturer's recommendations. Dessert bowls with dessert are returned to the refrigerator and kept there until fully cooked.
With sour cream and orange juice
This dessert has a bright color and a pleasant citrus aroma. Even the most demanding sweet tooth will not be able to resist him. To prepare puff jelly with sour cream and juice, you will need:
- 5 tbsp. l fine crystalline sugar or powder;
- 500 g of 20% sour cream;
- 200 ml packaged orange juice;
- 25 g of gelatin;
- ½ cup of water;
- 3 chocolate chip cookies;
- a bag of vanillin.
Before making puff jelly, you need to boil water. Once it cools down, you can safely proceed to the next stage. Gelatin is poured into a cold liquid, dissolved and briefly removed to the side. After half an hour, the swollen mass is heated in a water bath and combined with sour cream, vanilla and sugar, not forgetting to leave 1 tablespoon for orange juice. All this is laid out alternately in tins or glasses, allowing each layer to solidify. Dessert sprinkled with crumbled cookies and kept in the refrigerator until fully cooked.
With sour cream and cocoa
Many of us from childhood remember the taste of such puff jelly and will not refuse to try it again. To prepare a creamy half of the dessert you will need:
- 50 ml of drinking water;
- 1 tsp gelatin;
- 300 g fatty non-acidic sour cream;
- 2 tbsp. l fine crystalline sugar;
- a pinch of vanillin.
To make the chocolate part of the puff jelly you will need:
- 50 ml of boiled water;
- 1 tsp gelatin;
- 2 tbsp. l cocoa powder;
- 300 g non-acidic fatty sour cream;
- 2 tbsp. l crystalline sugar.
All manipulations with products can be carried out in parallel, laying them out in two different cups. Gelatin is diluted in hot water and thoroughly mixed until the grains are completely dissolved. Then, sweetened sour cream, previously aged at room temperature, is added to each container. At the next stage, one and parts is supplemented with vanilla, and the second with cocoa powder. Then, both masses are laid out in turn on the pots, waiting for the complete solidification of each of the previous layers. Chilled dessert is served, decorating as you wish.
With currants and sour cream
This puff jelly does not contain a single gram of artificial colors or preservatives. Therefore, they can safely treat even the smallest sweet tooth. To prepare a white layer of dessert you will need:
- 250 g of 10% sour cream;
- 40 g of crystalline sugar;
- 10 g of gelatin.
To make a berry layer you will have to additionally prepare:
- 50 g of crystalline sugar;
- 15 g of gelatin;
- 500 ml of red currant compote.
Plus, you will need some filtered water.
It is necessary to begin the process with the processing of gelatin for the berry layer. It is soaked in a small volume of water and waiting for it to completely dissolve. Then sugar and currant compote are added to it. The resulting liquid is poured into jars or beautiful glasses and sent to the refrigerator.
In the meantime, you can do the basis for the second layer. To prepare it, the right amount of gelatin is soaked in a small amount of filtered liquid. As soon as it swells, it is dissolved in a water bath and combined, with pre-whipped, sweetened sour cream. The resulting mixture is treated with a mixer and poured into molds with a well-cured currant layer. Almost finished dessert is briefly cleaned in the refrigerator. They serve it in the same bowls, having previously decorated it at their discretion. To obtain a more delicate taste, sour cream is often replaced with milk or cream. And in order to make the dessert more natural, instead of gelatin, it is advisable to use agar-agar.