Before you start preparing any gelatin dish, it must be diluted in water. The most important thing is to learn how to do it correctly. We initially dissolve gelatin in cold water, and then heat the solution, brought with additional water to the volume we need.
There are some tricks:
- It is very important to observe all the necessary proportions, this is done so as not to end up with rubber. If you have 20 grams of gelatin, then mix them with one liter of water. You will end up with dangling jellies. A little more gelatin (from 40 to 60 grams) for the same liter of water, we get jelly that will need to be cut.
- Gelatin should not be boiled under any circumstances, otherwise it will simply thicken and that’s it.
- To make the fruit dish look beautiful and the gelatin to be evenly distributed in the mold, you need to finely chop the fruit.
- Do not cool the gelatin in the freezer, otherwise you will get a crystallized mass.
- Be sure to pay attention to the expiration date of gelatin; expired gelatin can let you and the entire dish down.
- Here are some recipes using gelatin.
Milk jelly
Products:
- Gelatin - 3/4 tbsp. spoons
- Water - 1/2 cup
- Milk - 2.5 cups
- Granulated sugar - 3 tbsp. spoons
- Vanillin
How to make milk jelly:
Pour boiled water over the gelatin powder, soak it until soft for 30 minutes and squeeze. Boil milk, put sugar in it, let it boil, then, removing from heat and stirring, dissolve the squeezed gelatin in it. When the mixture has cooled a little, add vanillin to taste, stir, strain through a napkin or fine sieve into molds (or glasses) and place in a cool place. Before serving, lower the molds into hot water for 2-3 seconds and place the jelly on chilled plates.
Milk jelly - a recipe with gelatin, how you can significantly speed up its hardening
Many people consider milk jelly to be an exclusively children’s dessert, but this is in vain: adults will also like this jelly, it is so tender and airy.
Thanks to the milk base, the jelly leaves the feeling of a completely natural dish, without any artificial flavors, sweeteners, etc. This will certainly be appreciated by supporters of healthy eating.
Moreover, the calorie content of the jelly is low - about 90 kilocalories per hundred grams of product, and sometimes even less.
There is another important plus: the jelly is very useful for strengthening bones and cartilage - this will be appreciated by people recovering their bodies after fractures and injuries, as well as those who try not to forget about the prevention of possible diseases. Read about making jelly in the article below.
How to make milk jelly with gelatin?
There are several important points that must be taken into account when preparing any version of milk jelly:
- the milk should be sufficiently fat (not less than 3.5 percent) so that the dessert does not turn out watery;
- you can use baked milk (also high fat), the jelly will acquire an original taste;
- boiled milk is not suitable for jelly, it does not give the most pleasant taste;
- In order for the jelly to have a denser structure, gelatin can be diluted directly in milk rather than in water.
What do you need for classic milk jelly?
For the most traditional recipe, which can become a kind of launching pad for more original, unusual, “author’s” options, you will need the following products:
- milk - ½ liter
- water - 100 ml
- sugar - 3 tablespoons
- gelatin - 1 tablespoon
- vanillin - on the tip of a teaspoon
Now let's look at what we should do with all the listed ingredients.
- Step 1 . You need to pour the gelatin with boiled water, the temperature of which should be slightly above room temperature. Within half an hour, the gelatin will begin to swell.
- Step 2 . Place the saucepan with milk on the fire and, without allowing the milk to boil, remove from the stove. Add sugar to milk.
- Step 3 . Put the saucepan on the fire again, bring the milk to a boil again and remove again. Add gelatin to the milk, from which excess water must first be drained and stir constantly.
- Step 4 . Leave the milk and gelatin on the table to allow the mixture to cool.
- Step 5 . Add vanillin (the amount depends on your taste), mix.
- Step 6 . Strain the future jelly through a sieve directly into the molds so as not to waste the mixture by pouring it from one container to another.
- Step 7 . Place the filled molds in the refrigerator (not in the freezer!) and take them out only when the jelly has hardened.
- Step 8 . To carefully transfer the jelly onto a plate, place the molds with the dessert in hot water for a couple of seconds. There is no need for this procedure if you plan to serve the dessert in the container in which it froze.
- Step 9 . If desired, decorate the dessert with pieces of fruit.
Cooks are constantly making some changes to the “classic” recipe, trying to bring it to perfection. This is how a dessert appeared, which, in addition to traditional ingredients, included chicken egg yolks (4 pieces per 200 ml of milk).
They are ground with vanillin and sugar (4 tablespoons), poured with hot milk, combined with swollen gelatin (10 g) and put on fire. It is important not to let the mixture boil, it should just thicken. After this, you can fill the molds and put them in the refrigerator.
https://www.youtube.com/watch?v=4576yOCX9mY
Another interesting option is whipped milk jelly. It is prepared according to the “classic” scenario, but before you start filling the molds with the finished mixture, beat it into a thick foam.
To prevent it from settling, you need to work very quickly and, without delay, put the dessert in the refrigerator. The reward for your diligence is an unusually soft, airy jelly.
What do you need for delicious sour cream jelly?
Jelly with sour cream has only one drawback: it has a higher calorie content than a dessert made with milk. But the taste is amazing , with a pleasant, fresh sourness .
Usually sour cream with 10 percent fat content is used, in which case the calorie content of the dessert is 140 kcal.
Sour cream jelly with mint and strawberries is a dessert that will decorate any holiday table. Here are the products you will need:
- sour cream – 250 g
- milk – 75 g
- strawberries – 100 g
- gelatin – 20 g
- powdered sugar – 55 g
- a few mint leaves (can be replaced with lemon balm)
Now let's look at the stages of preparation, and some important points for adding thickness and taste.
- Step 1 . Pour milk over gelatin.
- Step 2 . Wash and dry the berries and leaves.
- Step 3 . Chop the mint (or lemon balm) leaves and cut the berries into small pieces.
- Step 4 . Beat sour cream with sugar.
- Step 5 . Place the saucepan with gelatin and milk on the fire, but do not bring to a boil.
- Step 6 . Combine gelatin with sour cream.
- Step 7 . Add strawberry pieces and chopped leaves to the mixture.
- Step 8 . Fill the molds with the future jelly and place them in the refrigerator.
- Step 9 . Garnish each serving of dessert with a thin slice of strawberry and a mint leaf.
Especially for a children's party, you can prepare sour cream striped jelly called “Tiger Cub”. For this you will need, in addition to sour cream, sugar, gelatin and water, some kind of fruit syrup. The sour cream is brought to the consistency of thick cream in a water bath, and a third of the prepared, swollen gelatin is added to it.
The rest of the gelatin is mixed with water and fruit syrup. You will need to freeze the jelly not in separate molds, but in a large deep tray, alternating layer by layer of sour cream and fruit mixture.
The secret to the success of this dessert is to pour the next layer onto the gelatinous, but not yet completely frozen mass, otherwise the dessert risks separating into separate chunks. It is advisable to make 6-7 such layers, serve - cut into portions and garnish with jam, which goes well with the already existing fruity notes of the dish.
Preparing jelly dessert with banana
For milk banana jelly you will need:
- bananas – 2 pcs.
- milk - glass
- gelatin - tablespoon
- citric acid - on the tip of a teaspoon
As for sugar, regular and vanilla, they are taken solely to taste, more or less depending on how sweet the bananas turn out to be. Sometimes they give up sugar altogether , and then the dessert turns out to be less caloric.
- Step 1 . Prepare gelatin by dissolving it in milk.
- Step 2 . Grind the peeled bananas in a blender. If the mass is not perfectly homogeneous, then this is even good - pieces of fruit in jelly are always very tasty.
- Step 3 . Add (if you think necessary) sugar to the banana puree, as well as citric acid. By the way, it has a purely decorative function: thanks to the acid, the banana will not darken, and the dessert will look prettier.
- Step 4 . Heat, but do not boil, the milk and gelatin.
- Step 5 . Combine milk and bananas and stir.
- Step 6 . Fill portioned containers with jelly - bowls or cups.
Delicious and beautiful dessert with fruits
Fruit jelly is a low-calorie food . Ideal for those who care about their waist. A 100-gram serving contains only 80 kcal. This dessert gives a lot of scope for imagination: as many different fruits and berries as there are so many options for preparing the dish. Moreover, you can use both fresh and frozen fruits, as well as syrups.
Preparing fruit jelly is even easier than other versions of this dessert: just put the fruits and berries in molds or bowls, fill them with a milk-gelatin mixture - and the refrigerator will do a great job with the work you started.
A little advice : since we do not puree berries and fruits, but use them whole or in large pieces, it is better to use transparent dishes so that this beauty can be examined from all sides and very carefully.
Striped desserts also look very beautiful, for the preparation of which you will need syrups of different colors: raspberry, green (for example, from kiwi), yellow (peach).
Usually, sweet fruits are chosen for jelly, fearing that if they are too sour, the milk may curdle. However, nothing is impossible, and if you want to try milk jelly, for example, with orange, proceed as follows.
Cut the orange into slices, place on a silicone towel and place in the freezer. After half an hour, transfer the frozen slices from a napkin into molds, fill them with milk-gelatin mixture and put them in the refrigerator. To make the dessert more fragrant, add a drop of essential orange oil to it.
A little history and interesting facts
Jelly, like many other original foods, was invented by the French. Ancient memoirs mention that Napoleon and his beloved Josephine were big fans of jelly.
Today's variety of desserts (milk, banana, sour cream, dozens of others) would certainly have struck the famous couple to the heart and (who knows?), perhaps, would have directed the thoughts of the stern commander in a more peaceful direction?
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Chocolate jelly
Products:
- Eggs - 8 pcs.
- Powdered sugar - 200 gr.
- Milk - 1 liter
- Cocoa powder - 50 gr.
- Gelatin - 25 gr.
- Vanillin
How to make chocolate jelly:
Grind the yolks until white with powdered sugar. Add milk and cocoa, previously diluted with a small amount of cold milk. Place the mixture over low heat and stir until it boils and thickens. Remove from heat and, without ceasing to stir, add gelatin, previously soaked in cold water. When the mixture has cooled, add the whipped whites and vanilla, stir, pour into the mold and place in a cool place to harden.
Option 4: Chocolate jelly with cream, liqueur and two types of chocolate
This recipe will please true gourmets. An interesting combination of two types of chocolate, heavy cream and liqueur. By the way, you can use rum or cognac at your discretion.
Ingredients
:
- one hundred grams of dark chocolate with high cocoa content;
- ten grams of gelatin;
- fifty grams of white chocolate;
- fifty ml of heavy cream;
- two table spoons of granulated sugar;
- teaspoon of liqueur (cognac, rum).
How to cook
Pour gelatin into a bowl and add water according to the instructions on the package. Leave to swell.
Pour one hundred and fifty milliliters of water into the pan. Pour in granulated sugar and place over medium heat. Bring to a boil, stirring with a spatula to dissolve the sugar.
Pour in the liqueur and immediately turn off the heat. Break the dark chocolate into pieces and place in a saucepan. Stir until the chocolate is completely dissolved.
Heat the gelatin over low heat, dissolve it and add it to the chocolate base. Mix well.
Pour into portioned bowls or glasses. Leave in the refrigerator for three hours.
Pour heavy cream into a saucepan. Heat without boiling and dissolve white chocolate in them. Turn off the heat and start cooling.
When the white chocolate and cream begins to cool, take the bowls out of the refrigerator. Pour the white mixture over the chocolate base.
You can additionally decorate with berries and mint leaves.
Note: In principle, you can make two layers with gelatin. The second one is poured after the first one has hardened. Then everything is put in the cold together until it hardens.
Whipped milk jelly
Products:
- Milk - 0.5 liters
- Granulated sugar - 2 tbsp. spoons
- Gelatin - 25 gr.
- Vanillin
How to make jelly from whipped milk:
Pour gelatin with water and let it swell. Boil milk with sugar, add vanillin. Dissolve the swollen gelatin in hot milk, cool slightly and beat into a thick foam. Fill a serving bowl with the mixture and let it harden in a cold place. Serve the jelly with berry syrup, fruit or chocolate sauce.
Milk-berry jelly
Products:
- Gelatin - 1 tbsp. spoon
- Water - 1/2 cup
- Milk - 1.5 cups
- Granulated sugar - 4 tbsp. spoons
- Cranberries or other berries - 2-3 tbsp. spoons
How to make milk and berry jelly:
Pour gelatin powder with cold boiled water and soak until softened for 30 minutes. Then prepare milk jelly, for which boil the milk, add granulated sugar (1.5 tablespoons) to it, let it boil and, stirring, dissolve half of the soaked and squeezed gelatin. Pour the prepared milk jelly into a cooled metal mold or glass in a layer of about 5 cm, cool very much and, when it hardens, pour a layer of semi-liquid berry jelly on it, then milk again, etc. Prepare berry jelly as follows. Squeeze the juice from cranberries (or other berries), strain through a napkin or fine sieve. Boil the mass obtained after squeezing the juice, add granulated sugar (2.5 tablespoons), boil, skim off the foam. Then strain the broth, add half of the soaked and squeezed gelatin, stir, let cool slightly and pour in the berry juice.
