How to make jelly

Most girls are very fond of sweets. And with tea, and with coffee, and for lunch and breakfast. But what the female sex does not like is that sweets spoil the figure. And this eternal dilemma “to eat or not to eat,” torments us incessantly. But there is always a way out. And one of them is jelly. It is very easy to prepare, not fast, of course, but you can wait. And the jelly is tasty, light and safe for the figure, in moderation.

Milk Jelly Recipe

Milk tea

To make milk jelly you will need:

• sheet gelatin 13 pcs;
• picket green tea 3 pcs (you can choose any taste);
• milk 200 ml;
• cinnamon, ground pinch;
• sugar 3 tablespoons

Preparation:

1. Pour milk into a small container, add cinnamon, sugar and heat over low heat.
2. Take gelatin, five plates, soak them. As soon as you see that they are swollen, transfer them to the milk. Wait until they dissolve completely.
3. Now, prepare your favorite shapes and fill them with milk for the third part. Refrigerate to freeze.
4. Then proceed to brewing tea. It is important to do everything right here. You cannot brew a bag with steep boiling water, the water temperature should be no more than seventy-five degrees. The stay of the sachet in water should not exceed three minutes. The brewed tea should be fragrant and transparent.
5. Take four more sheets of gelatin and soak. Once they are swollen, put them in tea and dissolve. Let it cool slightly.
6. Remove the frozen milk from the refrigerator and pour the tea into it. And put it back in the refrigerator, already until it hardens completely.

If you decide to use silicone molds for cooking, then for a comfortable pulling out of the jelly, first immerse it in hot water for a few seconds (no more than ten).

bird's milk

For cooking you will need:

• cream 400 ml;
• yogurt 200 ml;
• sugar 1 glass without a slide;
• sheet gelatin 6 pcs;
• milk chocolate 1 pc;
• cocoa tbsp;
• vanillin 1 package.

Preparation:

1. Mix sugar and cream, whisk a little.
2. Pour the yogurt into the cream and mix again with a mixer (blender).
3. Dissolve the gelatin in one hundred milliliters of water and pour into the resulting mass. Mix.
4. Divide the prepared mixture into several parts. Add vanillin to one, cocoa to the other.
5. Pour the mixture into a setting container and refrigerate.
6. After the jelly has frozen, remove it from the refrigerator. Melt the chocolate bar, let it cool slightly, and pour the jelly over the top.

Sour cream jelly recipe

Option 1

For cooking you will need:

• two types of jam, 3 tbsp each. to your taste;
• sour cream 2 tablespoons;
• powdered sugar 2 tsp;
• gelatin 1.5 tbsp;
• boiled water 250 ml.

Preparation:

1. The gelatin is poured over with water and left to swell. It will take about thirty minutes in time.
2. Put the swollen gelatin on a low heat and heat, stirring slightly, to get rid of lumps.
3. Once the gelatin is ready, add it to one and the second jam, in half. Fill one layer first and let it solidify. Then the second one.
4. After both layers have frozen, go in for sour cream. Toss it with the powder, add the melted gelatin and mix well. Pour the sour cream in a third layer. And send it back to freeze in the refrigerator.

Option 2

For cooking you will need:

• sour cream with a high percentage of fat content 1 kg;
• kefir 300 g;
• gelatin 25 g;
• filler, sour cream 2 packs;
• sugar 300 g;
• fresh melon 300 g;
• shortbread cookies 100 g.

Preparation:

1. Pour gelatin with warm water. Let it swell.
2. While the gelatin is dissolving, prepare the cream. To do this, beat kefir with sugar and sour cream filler.
3. Now pour the dissolved gelatin (remember to bring it to a cooked state over the fire) to the cream and stir.
4. Cut the melon into small cubes and pour into the mixture.
5. Prepare a mold in which you can leave the jelly to cool. Cover it from the inside with cling film and pour the resulting cream there, but not all. Leave a little.
6. Mash the cookies with a blender and mix with the cream that remains.
7. Add cookies in small portions to the mass of jelly that you have and refrigerate for at least twelve hours.

Until the morning, the jelly will completely solidify. Take it out of the mold, place it on a nice plate. Bon Appetit.

Curd jelly

First option

For cooking you will need:

• sour cream 250 g;
• cocoa 2 tablespoons;
• gelatin 1 package;
• cottage cheese 400 g;
• sugar 1 cup;
• peach 2 pcs.
• boiled water 1 glass.

Preparation:

1. Gelatin dissolves in water. As soon as you see that it is swollen, put it on a small fire and gradually bring it to a ready state, not forgetting to stir. There should be no lumps.
2. Cut the peaches into small cubes and place them on the bottom of the container in which the jelly will solidify. For convenience, you can cover it from the inside with cling film.
3. Mix sour cream with cottage cheese and sugar. Add the gelatin that has dissolved and mix again.
4. Divide the resulting mixture into 2 parts, larger and smaller. Pour the bigger one into the prepared form with peach. Pour cocoa into the smaller one and mix well. Then pour the mixture into the center of the mold while stirring.
5. Once the form is completely filled, put it in the refrigerator. Setting time from ten to twelve hours.

Option 2 - cottage cheese jelly cake

For cooking you will need:

• butter 150 g;
• flour 100 g;
• boiled water 900 ml;
• vanillin to taste;
• eggs 2 pcs;
• baking powder tsp;
• jelly for cottage cheese three colors per package;
• cottage cheese 500 g;
• cream 400 ml;
• powdered sugar 3 tablespoons;
• gelatin 3 tsp;
• sugar 100 g;
• sunflower oil for lubricating the mold.

Preparation:

1. Eggs are beaten with sugar until frothy.
2. Flour is sifted with baking powder, added to the eggs. Put butter (softened), vanillin there. Stir.
3. You will need a split form. Grease it with butter and lay out the dough. Shake the mold to distribute dough equally. Place the mold in an oven preheated to two hundred degrees for fifteen minutes. Remove and let cool.
4. Take packs of fruit jelly and sprinkle each pack into a separate container. Add a spoonful of gelatin to each. Pour three hundred milliliters of water into each jelly. Stir the jelly well until it dissolves completely.
5. Rub the cottage cheese through a sieve, or beat with a blender. Add powdered sugar and mix. Divide it into thirds, add to each jelly and place in the refrigerator to chill.
6. Whisk the cream with a mixer.
7. Remove the chilled (but not frozen!) Jelly from the refrigerator and mix thoroughly.
8. Now divide the whipped cream into thirds and add to each jelly. Mix.
9. The final step is to alternately lay out each type of jelly in a mold with a cake layer, three tablespoons each, until all the jelly is finished, and put it in the refrigerator overnight.

Fruit jelly

For cooking you will need:

• fruit juice 200 ml;
• sugar 70 g;
• white wine 150 ml;
• half a lemon;
• gelatin 3 tbsp;
• curd mass 100g;
• milk 150 ml;
• half an apple;
• fruit jelly 1 pack.

Preparation:

1. First you need to prepare the base. Grind the mass of cottage cheese using a strainer. Bring the milk to a boil and add half to the curd. Stir.
2. In the rest, dilute the gelatin until it dissolves completely. Strain and pour over the milk-curd mixture.
3. Pour the resulting mixture into molds, cool and refrigerate.
4. While the first layer is getting cold, proceed to the second. Dissolve a tablespoon of gelatin in a small amount of hot juice. Then dissolve the jelly in the rest of the juice and add gelatin to it. Stir.
5. Remove the first layer from the refrigerator and carefully fill it with the second, put it back in the refrigerator.
6. And the final layer. Pour the wine into a saucepan. Add sugar to it, squeeze out the juice of half a lemon. Put it on a low heat and heat, stirring constantly until the sugar is completely dissolved.
7. Dissolve the gelatin in the resulting wine and strain.
8. Take out the congealed jelly mold.
9. Cut the apple into thin slices and put it in a shape in a beautiful pattern. Pour a third layer of jelly on top and put it in the refrigerator until it solidifies.

Jelly from jam

For cooking you will need:

• jam (favorite) glass;
• boiled water 1.5 l;
• gelatin 2 packs.

Preparation:

1. Dissolve the jam in one and a half liters of water. Strain.
2. Soak gelatin in a little warm water.
3. Put the jam diluted with water on the fire and bring to a boil. As soon as the water starts to boil, add gelatin to it. Cook for a few more minutes, stirring occasionally. It is important to avoid boiling.
4. Pour the resulting mass into molds and let cool. Then put it in the refrigerator until it solidifies completely.