There is no such person who would not like sweets. There are an incredible variety of goodies: cookies, cakes, cakes, ice cream, sweets, pastille, Turkish delight and, of course, jelly dessert. Historians claim that Napoleon and Josephine loved this treat very much .
Especially jelly loves kids for their unusual appearance and taste options. It can be different - green, red, yellow, multi-layered. In addition, jelly desserts are very useful, because its base - gelatin or agar-agar - has a beneficial effect on the body as a whole. It is also convenient that it is not necessary to run after him to a supermarket or restaurant - after all, a treat can be prepared at home. How to do this is described in this article.
Tablets of history
The history of such a culinary work as a jelly dessert goes back to the relatively distant past. Medieval manuscripts claim that the gelatin analog appeared about 500 years ago and was a kind of whitish glue, which was made from air bubbles of sturgeon fish.
The familiar gelatin in the form of a powder was invented by Peter Cooper, discovering that crushed bones, cartilage and animal skins turn into a transparent substance, due to which any fluids congeal. It had practically no color and no odors.
Innovation from the pharmacy
After some time, the pharmacist Pearl Waite prepared jelly with the addition of flavorings and colorings. His wife came up with the name, and the jelly dessert got its own name - “Jell-O”. Unfortunately, people did not appreciate the new culinary product, and Waite sold the patent for $ 450 to his neighbor, inventor Orator Woodoworth. The new owner of Jell-O was not lucky at once - it was some time before this product gained popularity, which reached its peak in 1950.
A treat for everyone
Dessert “Jelly with Fruits” enjoyed wild success among opera singers, famous actresses and other famous people. It was the signature dish of all housewives. The kids loved very dense jelly, which could be taken by hand and eat, bit by bit, young people added vodka to it, and the intelligentsia served this delicacy in beautiful crystal vases. In a word, everyone enjoyed eating it, regardless of age, race or thickness of the wallet. Thanks to various variations in taste and ease of preparation, jelly dessert remains a favorite sweet today. By the way, the usual gelatin we can replace with more useful agar-agar. In this article, we will gladly share some of the simplest and most interesting recipes for preparing this dish.
Classics of the genre
Dessert “Fruit Jelly” is very simple to prepare and is a kind of basic. It can be eaten in its pure form, or in combination with biscuits, ice cream and cakes. Preparing this treat is not at all difficult. You will need ingredients such as compote or juice, gelatin and your favorite fruit (optionally, you can complement the dessert with berries).
- Step 1. Carefully read the instructions printed on the packet with gelatin. Dilute it in the indicated amount of hot water. The main thing is to thoroughly stir the mixture so that it is homogeneous and does not contain lumps.
- Step 2. Heat the taste-forming liquid (compote or juice) and boil it for 4-5 minutes.
- Step 3. If the gelatin has cooled, it should be slightly warmed up. Then it must be carefully poured in a thin stream into juice or compote, gently stirring so that these two components are well connected together. Wait for the mixture to cool.
- Step 4. Wash and cut the selected fruit into cubes, straws or circles and arrange them in equal portions in vases, glasses or silicone baking dishes.
- Step 5. Gently pour the gelatin mixture over the fruit and refrigerate until completely frozen. Please note: the freezer is not suitable for these purposes!
Serve the finished jelly with fruits with whipped cream. If it was cooked in vases or glasses, you can eat it directly from them. If the dessert was frozen in silicone baking tins, it must be carefully removed, after lowering the tins (not to the brim!) In warm water. Jelly melts and easily pops out on a silver platter.
Sour Cream Rivers
If you want to experiment, you can prepare a dessert with "Jelly and Sour Cream", adding marmalade to it. It is extremely tasty, delicate and healthy. Cooking this dish is slightly more difficult than fruit, but the effort is worth it! Dessert with jelly and sour cream consists of ingredients such as gelatin, sour cream 10-15% fat, sugar and marmalade.
- Step 1. Dissolve gelatin and sugar. Water should be added a little less than indicated in the instructions.
- Step 2. Cut the marmalade into large cubes and fold it into a container in which the jelly will subsequently harden.
- Step 3. Pour the sour cream into a saucepan and heat, stirring gently. In no case can you bring it to a boil, otherwise it will be curtailed and all the work will be in vain.
- Step 4. Combine the dissolved gelatin with warm sour cream and mix well. Allow to cool.
- Step 5. Pour the cooled sour cream-gelatin mixture into a container with marmalade, mix gently and refrigerate until completely frozen. Warm mixture should not be poured, since marmalade can “float”.
When serving, dessert with jelly and sour cream should be removed from the mold, as described above. In the context, this delicacy is unusually beautiful, and because of the multi-colored marmalade it looks like gems in the snow. Dessert "Jelly with sour cream" can be poured with chocolate or cherry syrup or garnished with mint leaves.
Curd Shores
Another unusual delicacy is a curd dessert with jelly, which will appeal to both children and adults. For cooking, you need milk or sour cream (400 ml), curd (200 g), gelatin, sugar, vanilla and fresh fruits - for example, currants or strawberries.
- Step 1. Pour milk or sour cream into a saucepan, add sugar there, mix thoroughly and put on a small fire. Heat, stirring constantly, until the surface of the milk is covered with bubbles. Turn off the fire.
- Step 2. Pour instant gelatin into a bowl or cup, pour it with a small amount of warm milk. Stir until completely dissolved.
- Step 3. In a thin trickle, add dissolved gelatin to milk and mix thoroughly and briefly refrigerate until the mixture begins to solidify.
- Step 4. Add the curd and fruits to the milk-gelatin mixture and beat well with a mixer or blender.
- Step 5. Arrange in a bowl or vases and put in the refrigerator until completely solidified.
When serving, this dessert can be sprinkled with ground nuts or grated chocolate, as well as pour melted honey or berry jam.
Variations on a Jelly Theme
Having mastered the basic skills in working with gelatin, you can turn on imagination and prepare stunning desserts, which will be the perfect complement to the most luxurious festive table. Jelly can be multi-layered, multi-colored, with the addition of cocoa or coffee, instead of sour cream, it is permissible to take yogurt, and replace milk with cream. Exotic fruits, cookies, nuts, dried apricots or prunes are added to this dessert. In a word, thanks to gelatin, any of us has the opportunity to become the inventor of our signature goodies.