This fruit jelly and ice cream dessert is ideal for a festive table, as well as for the hot summer season, when you want extremely refreshing and cold dishes. Such a dessert is prepared very quickly and simply - the main thing is to follow all the rules for its preparation.
Cherry Jelly with Mint
To make cherry jelly with ice cream, you will need 300 ml of cherry juice, 2 teaspoons of gelatin, 100 grams of any cookies, 200-250 grams of your favorite ice cream, sugar to taste and a few fresh mint leaves. Pour 1/3 of the cherry juice into a small saucepan and add the sugar and gelatin. Put the saucepan on low heat, stir the gelatin constantly and, when it melts, pour in the rest of the juice. Stir the mixture again and refrigerate.
To prevent the fruit jelly from acquiring an unpleasant, pungent odor, do not overheat or heat it for more than 15 minutes.
Pour liquid jelly into tall glasses to a third of them and place in the refrigerator to solidify, placing some kind of support under their bottom so that they are slightly tilted - this way the dessert will take on its original look after hardening. When the jelly is ready, place two tablespoons of ice cream on top of it, then crushed cookies, which are again covered with ice cream, and on the very top are fresh or frozen cherries and mint leaves.
Fruit jelly
To prepare fruit jelly, you need to prepare 200 ml of freshly squeezed juice from berries and fruits with sugar and honey, 10 grams of gelatin, 200 grams of ice cream and any fruits (pineapples, peaches, pears, apples). Add gelatin to fresh fruit juice, where it should infuse for half an hour and swell. After that, put it in a steam bath, where it will melt - the main thing is not to bring the mixture to a boil and constantly stir it until the gelatin is completely dissolved.
The more gelatin you put in the juice, the denser and firmer your fruit jelly will turn out - the maximum dose of gelatin should not exceed 50 grams.
Then you should peel the prepared fruits from the peel, core and seeds and cut them into pieces - then put them on the bottom of a warm jelly mold and fill with a chilled gelatin solution. Place the filled molds in the refrigerator. If desired, the jelly can be striped by using food coloring and pouring a second colored layer over the already hardened bottom layer. When the finished jelly is completely frozen, put it on a beautiful dish - to do this easily, dip the mold with it in warm water, and then cover it with a plate and turn it over. Garnish the jelly with ice cream scoops, sprinkle with chocolate chips, berries, leftover fruit pieces, or whipped cream and serve.
