How to make dessert from jelly. Dessert with jelly and sour cream

There is no such person who does not like sweets. The varieties of delicacies are incredible: cookies, cakes, cakes, ice cream, candy, pastille, rahat-lukum and, of course, dessert from jelly. Historians argue that this sweetness was very fond of pampering Napoleon and Josephine.

Especially jelly loves children for their unusual appearance and taste options. It can be different - green, red, yellow, multilayered. In addition, jelly desserts are very useful, because its basis - gelatin or agar-agar - has a beneficial effect on the body as a whole. It is also convenient that it is not necessary for him to run to a supermarket or a restaurant - after all, a delicacy can be cooked at home. How to do this is described in this article.

Tablets of history

The history of such a culinary work, like dessert from jelly, goes into a relatively distant past. Medieval manuscripts say that the analog of gelatin appeared about 500 years ago and was a kind of glue glue, which was made from air blisters of sturgeon.

Familiar gelatin in the form of a powder was invented by Peter Cooper, discovering that the crushed bones, cartilage and animal skins turn into a transparent substance, through which any liquids freeze. It practically had no color and did not have any smells.

Innovation from the pharmacy

After a while the pharmacist Pearl Waite prepared the jelly with the addition of flavors and dyes. His wife came up with a name, and the dessert of jelly 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, the inventor, Orator Woodward. The new owner of "Jell-O" was not lucky - it took some time before this product gained popularity, which reached its peak in 1950.

A treat for everyone

Dessert "Jelly with fruit" enjoyed a frenzied success with opera singers, famous actresses and other famous people. It was the crowning dish of all the housewives. Children adored very dense jelly, which you could take with your hands and eat by biting a piece, the youth added vodka to it, and the intelligentsia served this delicacy in beautiful crystal vases. In a word, everyone enjoyed it with pleasure, regardless of age, race and thickness of the purse. Due to various variations of taste and ease of preparation, dessert from jelly remains a favorite sweetness in our days. By the way, gelatin, which is familiar to us, can be replaced by a more useful agar-agar. In this article, we will gladly share some of the simplest and most interesting recipes for cooking this dish.

Classics of the genre

Dessert "Fruit jelly" is very simple to prepare and is a kind of basic. It can be eaten both in pure form, and in combination with biscuits, ice cream and cakes. Preparing this delicacy is not difficult. You will need ingredients such as compote or juice, gelatin and your favorite fruit (if desired, you can add dessert berries).

• Step 1. Read the instructions printed on the gelatin pack carefully. Dilute it in the specified amount of hot water. The main thing is to stir the mixture thoroughly so that it is homogeneous and does not contain lumps.
• Step 2. Heat the flavoring liquid (compote or juice) and boil it for 4-5 minutes.
• Step 3. If gelatin has cooled down, it should be slightly heated. Then it must be gently poured in a thin trickle into the 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 fruits into cubes, straws or circles and spread them in the same portions in vases, glasses or silicone baking molds.
• Step 5. Carefully add a mixture of gelatin to the fruit and refrigerate until completely hardened. Please note: the freezer is not suitable for this purpose!

You can serve ready-made jelly with fruits with whipped cream. If it was cooked in vases or glasses, it can be eaten directly from them. If the dessert freezes in silicone molds for baking, it must be carefully pulled out, before lowering the molds (not to the brim!) Into warm water. Jelly podtaet and easily pops out on a saucer.

Sour cream rivers

If you want to experiment, you can prepare a dessert with "Jelly and sour cream", adding marmalade to it. It is unusually delicious, tender and useful. Cooking this dish is somewhat more difficult than fruit, but the effort is worth it! Dessert with jelly and sour cream consists of such ingredients as gelatin, shop sour cream 10-15% fat, sugar and marmalade.

• Step 1. Dissolve gelatin and sugar. Water at the same time should be added a little less than indicated in the instructions.
• Step 2. Marmalade cut into large cubes and fold into a container, which will subsequently solidify the jelly.
• Step 3. Pour sour cream into a saucepan and heat, gently stirring. To boil to bring in any case it is impossible, otherwise it will curtail and all the labors will be a nuisance.
• Step 4. Combine the dissolved gelatin with warm sour cream and mix well. Let it cool down.
• Step 5. Pour the cooled sour-gelatin mixture into a container with marmalade, gently mix and refrigerate until completely hardened. A warm mixture can not be poured, since marmalade can "swim".

When serving the table, dessert with jelly and sour cream should be removed from the mold, as indicated above. In the cut, this delicacy is unusually beautiful, and because of the colorful marmalade looks like precious stones in the snow. Dessert "Jelly with sour cream" can be poured with chocolate or cherry syrup or decorated with mint leaves.

Curd shores

Another unusual delicate treat is cottage cheese dessert with jelly, which will appeal to both children and adults. For the preparation you need milk or sour cream (400 ml), curd (200 g), gelatin, sugar, vanilla and fresh fruit - for example, currant or strawberry.

• Step 1. Pour the milk or sour cream into a saucepan, pour sugar in, stir well 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 the instant gelatin into the bowl or cup, fill it with a small amount of warm milk. Stir until completely dissolved.
• Step 3. With a thin trickle, add the dissolved gelatin into the milk and mix thoroughly and briefly take it into the refrigerator until the mixture starts to set.
• Step 4. Add the curd mass and fruit to the milk gelatin mixture and beat well with a mixer or blender.
• Step 5. Lay out on kremankam or vazochkam and clean in the refrigerator until completely hardened.

When served on the table, this dessert can be sprinkled with ground nuts or grated chocolate, and also watered with melted honey or berry jam.

Variations on the theme of jelly

Having mastered the basic skills in working with gelatin, you can include imagination and prepare stunning desserts, which will be an excellent addition to the most luxurious festive table. Jelly can be multi-layered, multicolored, with the addition of cocoa or coffee, instead of sour cream it is permissible to take yogurt, and replace milk with cream. In this dessert add exotic fruits, cookies, nuts, dried apricots or prunes. In a word, thanks to gelatin, any of us have the opportunity to become the inventor of our own special delicacy.