Jelly is a light dessert that both children and adults love. It is usually served at the end of lunch, but it can replace dinner or afternoon tea. For the preparation of jelly, fresh and frozen berries, juices, syrups and cottage cheese are used, to which gelatin is necessarily added.
It is necessary
-
- For curd jelly:
- 750 g soft dietary cottage cheese;
- a glass of milk;
- a glass of granulated sugar;
- 2-2.5 tablespoons of gelatin;
- 1.5 cups shelled walnuts
- 1, 5 cups prunes;
- 1.5 cups black currant
- mashed with sugar;
- 2 tablespoons of cocoa;
- vanillin.
Instructions
Step 1
Soak gelatin in milk for 1-2 hours.
Step 2
Divide the curd into three portions and place in separate bowls. Add cocoa, vanillin to one and mix with cottage cheese so that the mass becomes homogeneous. This will be the chocolate layer.
Step 3
Put vanillin and currants grated with sugar in a second bowl with cottage cheese. Toss everything with the curd.
Step 4
Add vanillin and chopped walnuts to the third bowl. Mix them with curd.
Step 5
When the gelatin swells, put it in a water bath or low heat and, stirring constantly, wait until the gelatin dissolves completely. Then add granulated sugar and stir. Make sure the mixture does not boil. When the sugar dissolves, turn off the heat and cool the solution.
Step 6
Pour equal amounts of the milk mixture with gelatin into each of the bowls and stir it with the curd mass until smooth.
Step 7
Choose the form in which you will prepare the curd jelly, put the contents of one bowl into it, cover the form with a lid or place in a plastic bag (this is done so that the jelly does not absorb foreign odors) and place in the refrigerator.
Step 8
When the first layer has hardened, remove the mold from the refrigerator, carefully place the contents of the second bowl on top of this layer, and place it back in the refrigerator. After the second layer has hardened, put the third curd layer in the mold. When it hardens, the jelly is ready.
Step 9
Cut the finished jelly with a knife and transfer it neatly to a dessert plate or bowl, without breaking the layers. Place a berry, a slice of tangerine, or a slice of a walnut on each serving.
Step 10
Curd jelly can be made in portions, for this you need to have the right number of suitable molds. It is easy to lay out the finished jelly from them by lowering the mold for a few seconds in hot water, then immediately turn it over onto a plate.
Step 11
You can make curd jelly in low, large diameter, low-stemmed wine glasses and serve directly in them.
