It is rather difficult to make jelly without gelatin. A product will harden only if it is made from fruit that contains pectin. It is thanks to him that the fruit juice acquires a gelatinous form when it cools. Jelly has been popular for quite some time. For several centuries now, people have been eating fruit jelly, which was difficult to make, and not all fruits are possible. Nowadays, you can get everything cold. After all, there is gelatin.
There are several types of gelatin. Initially, sturgeon air bubbles were the main raw material for its production. Later, a more affordable and practical way was found. In 1845, Peter Cooper patented a method for producing gelatin from waste from the meat industry. Invent - invented, but why, it was unclear. But after half a century, some pharmacist Waite drew attention to the powdered animal gelatin and added sweeteners and colorings to its composition. As a result, the product did not look like an extract from pork legs, hides and cartilage - it was jelly. It seems that the ideal conditions for the sale have been created, but Waite does not finish the job and sells the patent to his neighbor, whose surname is Woodward. And then, having carried out a major advertising campaign, the new jelly was brought to the market.
Today there are more than five thousand jelly recipes, of which a little less than a thousand are milk jellies. Yes, gelatin allows you to freeze plain milk and even plain water. Let's look at how to cook milk jelly, the recipe of which is the most simple and accessible to everyone. For cooking, we need: sugar (120 g), a little milk (750 g), gelatin (30 g) and vanilla sugar for a flavoring supplement.
We boil milk, pour vanilla and regular sugar into it. At this time, in a small amount of warm water in a cup, stir the gelatin, literally 2 minutes. Once the powder granules are wet, pour the contents of the cup into a milk pan and bring the milk to a boil. Remove the saucepan from the tile, pour the milk into the cooked dishes and leave to cool.
Milk jelly with fruits is prepared almost as well. Namely:
- Pour one glass of milk into a saucepan and pour ¼ cup sugar into it;
- Heat until the sugar is completely dissolved;
- Add two teaspoons of gelatin (soaked);
- Gray until it is completely dissolved. Turn off. Pour into the dishes, fill in the necessary fruits (neatly sliced) and leave in the refrigerator or on the balcony.
Two-layer milk jelly looks very beautiful . The recipe is as follows. Often make a tandem of milk and chocolate. Black and white, two layers in one plate. The subtlety of multi-layer desserts is that each subsequent layer is placed only on the frozen layer of jelly. So, let's begin. You already know how to make milk jelly (recipe above). As for the chocolate layer, we will need: a liter of milk, dark dark chocolate (150 g), sugar, vanillin and a tablespoon of gelatin.
- Soak gelatin in water (packing instructions);
- We heat milk and put chocolate in it. We wait until the last is melted;
- Next, heat the soaked gelatin in a water bath (do not boil) and add to the chocolate milk already.
That's all, the chocolate layer is ready to fill. It is possible that you will want chocolate milk jelly with fruits. Checked: Choose Bananas. Cut them into thick rings and add to liquid jelly while pouring another layer. Banana does not interrupt the taste, but very brightly complements it. The effect is amazing. For the most part, when making milk jelly, the recipe just provides for fruits with a relatively discreet taste. The best addition recognized bananas, strawberries, yellow pears and the like.
Do not be afraid of experiments. Cook with pleasure and desserts will bring only joy.