Jelly is a low-calorie dessert that is appropriate even on a festive table. A flaky delicacy looks especially elegant. Cook it in large molds or in portions using colorful fruit juices, cocoa and milk.
How to make fruit flaky jelly
Try making jelly using fruit juices. For a flaky dessert, choose fruits of different colors, such as strawberries, kiwi, bananas, or grapes. Layers of jelly can be alternated with sliced fruits - the delicacy will be even more beautiful and tasty.
You will need:
- 300 ml of grape juice;
- 300 ml of orange juice;
- 6 kiwi;
- a small bunch of light grapes;
- 7 teaspoons of powdered gelatin.
Soak 2 teaspoons of gelatin in 2 tablespoons of hot water and dissolve over heat, stirring constantly. Pour the gelatin mixture into the grape juice and stir. Chill the mixture a little, and then pour it into glass glasses so that a quarter of the volume is filled. Place the glasses in the refrigerator to harden the jelly.
To make the jelly look especially impressive, choose thin transparent containers - wide glasses, bowls or glasses.
When the first layer hardens, take out the glasses and spread the grapes over the jelly. Dissolve 2 more tablespoons of gelatin in hot water, mix it with orange juice and pour over the fruit, filling the glasses 2/3 full. Put the jelly back in the cold. Take your time - it is necessary that the dessert cures correctly and has clear layers.
Peel the kiwis and puree them in a blender. Dissolve 3 tablespoons of gelatin in a little hot water, dissolve it over the fire, cool slightly and pour into fruit puree. Stir the mixture well and fill the glasses with dessert to the top. Put the jelly in the cold until it hardens completely. Serve puff pastry with spoons.
Unusual dessert: flaky milk jelly
For a festive table, you can make jelly in a large form. It is served on a platter and cut just before serving.
You will need:
- 600 ml of milk;
- 150 g strawberry puree;
- 200 g of strawberries;
- 1 tablespoon of cocoa powder;
- 3 tablespoons of sugar;
- 4 teaspoons of gelatin;
- icing sugar for decoration;
- fresh mint.
Instead of sheet gelatin, the product can be used in slabs.
Pour half of the gelatin with 2 tablespoons of hot water, then dissolve it, heating on the stove. Boil 300 ml of milk, mix with half a portion of sugar and cocoa powder. Stir everything until completely dissolved. Add gelatin and stir again. Leave the mixture to cool. When the jelly begins to thicken, pour it into a mold with a hole in the middle. Place the mold in the refrigerator until it hardens completely.
Dissolve the remaining gelatin as described above. Mix the strawberry puree with the sugar and then put it in the warmed milk. Stir until smooth and pour in the gelatin. Take out the chocolate jelly mold and pour the strawberry layer into it. Return the dessert to the cold.
When the jelly has set, dip the pan in hot water and then flip it over onto a flat dish. Place the halved strawberries in the center of the resulting jelly ring. Garnish with mint leaves and powdered sugar.
