From time immemorial, jelly was prepared in Russia, first oatmeal, then on potato or corn starch. Because of starch, the dish is high in calories, but thanks to the berries, it is very healthy. Both children and adults adore milk jelly; various additives are added to it: berries, chocolate, jam, nuts.
Some useful tips
To prepare 200 g (1 serving) of thick jelly, you need 15-20 g of starch, 7-10 g - with an average density, 4-8 g - with liquid jelly.
To make the drink homogeneous, pour starch, previously diluted in cold water, into boiling syrup, while stirring quickly. If you gradually and slowly stir it, then it will turn out with lumps. Diluted starch should be poured closer to the walls of the pan.
To maintain a bright color and give a sweet and sour taste to fruit and berry jelly, it is better to add 2-3 g of citric acid first.
In a hot drink, until it has cooled, you can add vanillin or almond essence (3-4 drops), grated orange or lemon, grated for aroma.
To easily separate thick chilled jelly from the mold, it is preferable to rinse it with water first.
The longer it is boiled, the more it will liquefy.
When cooking milk jelly, use corn starch better, because the taste with it will be more tender. Only it will need a little more than potato, add about 1 liter of liquid to about 1 liter of liquid.
If hot milk jelly is sprinkled with sugar slightly, then a film will not form on it.
One of the most famous desserts available is jelly, the recipe of which is now available.
Products that we need to prepare milk jelly (calorie content depends on the fat content of milk):
- milk - 3 glasses;
- starch - 4 tbsp;
- sugar - 4 tbsp;
- vanillin.
For the preparation of berry jelly:
- water - 2 glasses;
- starch - 3 tbsp .;
- sugar - 4 tbsp;
- any berries (raspberries, strawberries, cranberries or currants) - 200 g.
Pour milk into a saucepan with a non-stick coating or simply with a thick bottom, so as not to burn, bring it to a boil, then pour in sugar, slowly stirring. Separately, we carefully dilute starch without lumps in 0.5 tbsp. cold milk. As soon as it boils, pour a thin stream of the diluted starch, while constantly stirring.
Cook milk jelly on low heat for 3 minutes, add a pinch of vanillin, set aside and cool, stirring occasionally to avoid the formation of a film. You can sprinkle it on top with sugar.
In the meantime, the milk jelly cools down, we will start preparing the berry. To do this, we need only ripe and juicy fruits, you can use frozen. Wash the berries well, knead thoroughly or wipe through a sieve. Squeezed juice is now poured into the pan, add sugar and set to cook. As soon as the juice boils, immediately pour the previously diluted starch into it and stir continuously. Cook for 2 minutes, then cool.
You can serve them separately, like two different dishes, pouring them into separate containers, but it is quite simple and banal, so you want something unusual and tasty.
The recipe for a double jelly, reminiscent of a whirlpool, will appeal to many. This is not only a delicious dish, but also very original, which will decorate your table.
Cool the jelly to a temperature slightly above room temperature. We take a glass or other glass container and begin to pour them a little at a time, while scrolling through the glass. An incredible whirlpool effect is created. On top of the jelly can be decorated with several berries.