Cream jelly. Jelly from juice and cream in layers Make jelly from dry cream

To make jelly from juice, cream, sauce, milk, you just need to know how to work with gelatin or agar-agar. Today we took a simpler option, and we ended up with a very appetizing and delicious dessert!

Simple recipe

In less than an hour, you will have ready-made cream jelly on your table, which has an incredible taste and a more than rich texture! Try it, you will like it.

How to cook:

Tip: before serving, you can decorate the dessert with chopped berries, grated with sugar.

Jelly with cream and chocolate layers

If the dessert is intended for a holiday and guests, then this recipe is perfect! There will be not only a creamy taste, it will be complemented by chocolate. This looks very tasty!

Chocolate layer:

Creamy layer:

How to cook:

1. Combine gelatin with water for both layers, but in separate containers.
2. Let it swell for thirty minutes.
3. For the chocolate layer, combine the cream and cocoa in a container.
4. Add sugar and combine everything thoroughly.
5. Heat one gelatin until it becomes liquid, but do not bring to a boil.
6. After this, pour it into the chocolate mass and mix thoroughly.
7. Distribute half of the mixture into molds and refrigerate for two hours.
8. During this time, prepare the creamy part and combine the yolk with sugar.
9. Beat the ingredients into a fluffy mass, mix with lemon juice and vanilla.
10. Melt the second gelatin too, pour into the egg mixture.
11. Add cream there and mix thoroughly.
12. Distribute the resulting mass (half) into molds on top of the chocolate layer.
13. Remove until set, then remove and pour remaining chocolate jelly on top.
14. Then spread the creamy jelly again and refrigerate for two hours.

Tip: if cocoa does not dissolve well in the cream, try warming it up a little.

Creamy jelly with banana and kiwi

Not just jelly, but a full-fledged fruit dessert. It's made with tropical ingredients and even looks a bit like a cake, so you can even make it for guests!

How to cook:

1. Pour the gelatin into a container, fill it with water and stir.
2. Let it sit for thirty minutes, during which time the granules will swell.
3. After this, heat the mass in a water bath until completely dissolved.
4. Heat the milk and add sugar and vanillin.
5. When the ingredients are completely dissolved, pour in the melted gelatin.
6. Peel the kiwi and cut into half rings, the banana into rings.
7. Place some kiwi at the bottom of a small bowl and fill with jelly mixture.
8. After two hours, place banana rings on top and pour them over too, set aside to cool.
9. Repeat layers until the creamy mixture is gone. Decorate the finished dessert with leftover fruit.

Tip: You can use canned pineapples as one layer.

Strawberry dessert with cream

If you have small silicone molds, you simply must make strawberry jelly from cream! You have never seen such a beautiful presentation of dessert. It is very appetizing, bright, tasty and moderately sweet.

How to cook:

1. Pour gelatin into a container and add water to it.
2. Stir and let steep for thirty minutes.
3. Rinse the strawberries and remove the stems.
4. Next, cut them into quarters and place the slices on the bottom of the pan.
5. Mix strawberry juice with half sugar and half lemon juice.
6. Heat the resulting mass until the crystals dissolve.
7. Add half the gelatin and stir until it dissolves.
8. When the mixture has cooled slightly, pour it onto the strawberries and put the molds in the refrigerator for three hours.
9. Combine the cream with the remaining sugar, vanilla and lemon juice.
10. Place on the stove and heat until the component dissolves.
11. Cool slightly and add gelatin, mix thoroughly.
12. When the mixture has cooled to room temperature, remove the strawberries and pour on top.
13. Place in the refrigerator overnight.

Tip: To remove the jelly from the molds and serve it beautifully, dip them in hot water for a few seconds.

When already swollen gelatin is heated, it should never be brought to a boil. Otherwise, it will lose its properties, and the dessert simply will not harden.

Serve dessert in an interesting way! For this, use various glazes, sauces, fresh berries or fruits, coconut flakes, chocolate, nuts, dried fruits, etc.

Cream jelly is at least nutritious! But it’s also very tasty, fresh, and if you think about the presentation, it’s also very appetizing. It's quick to prepare, but you'll have to wait a long time, but it's worth it!

A bright, summer, refreshing, light and healthy dessert - all this can be said about the gelatin jelly recipe. It is prepared from countless berries and fruits, using dairy products (kefir, sour cream, cottage cheese and milk) as a base. The delicacy can be served in portions or prepared in the form of a cake. The main thing is that creating this delicious beauty does not require much time, and all the subtleties will be discussed below.

Several gelling substances are used in cooking: pectin, which is obtained from fruits (citrus fruits, apples), agar-agar, the same substance of plant origin (from algae), and gelatin, obtained from animal raw materials.

The latter product is most often found in culinary recipes. Therefore, before you begin how to make jelly from gelatin, you need to familiarize yourself with all the rules for its preliminary preparation.

First, the gelatin is soaked in cold water. The amount of water is taken depending on what product is used. Leaf gelatin can be filled with a very large amount of water, since it can then be easily drained. For a powder or granular product, liquids are usually taken 3-5 times more than the weight of gelatin.

Swelling time may vary from manufacturer to manufacturer. In this matter, you should focus on the deadlines indicated on the packaging.

Melt the gelatin saturated with moisture to a liquid state, but so that it does not lose its gelling properties, it must not be allowed to boil. Therefore, the optimal way to melt is in a steam bath or microwave oven in the “Defrost” mode. After this, gelatin is completely ready for further use.

Fruit juice jelly with gelatin

Fruit juices without pulp with a rich color, such as grape, pomegranate, orange or cherry, are suitable for this dessert. Using them as a base allows you to get a bright delicacy with a rich fruity taste.

In the juice jelly recipe, gelatin and liquid are taken in the following proportions:

• 500 ml of any fruit juice;
• 100 ml water;
• sugar to taste if the juice is not sweet enough;
• 25 g gelatin.

Cooking technology:

1. Pour water into the thickener and leave to swell according to the recommendations on the package.
2. Sweeten the juice of fruits or berries to taste and place on the stove, wait until it boils and simmer for ten minutes.
3. If the gelatin has already swollen, but water remains, carefully drain it. Remove the hot juice from the heat and pour the gelatin into it, stir the jelly base until all the gelatin particles are dispersed.
4. Pour the slightly cooled mixture into prepared molds. If desired, you can decorate with fresh fruit. Allow the dessert to harden completely in the refrigerator.

Recipe for making jam

Cherry, raspberry or other jam can form the basis of a refreshing summer treat - jam jelly. If the preparation contains pieces of fruit or whole berries, they will add zest to the dessert.

List of ingredients required for jelly:

• 200 ml jam;
• 100 g sugar;
• 500 ml water;
• 25 g gelatin.

Work progress:

1. Prepare gelatin for further use (soak and dissolve until liquid) as indicated in the instructions on the package. The amount of water required for its preparation is not included in the list of ingredients.
2. Pour the jam with the amount of water specified in the recipe, add sugar and stir. Then boil the mixture for 10 minutes and cool to about 50 degrees.
3. Combine the jam base and liquid gelatin, pour everything into molds and place in the refrigerator for four hours until completely set. Serve with ice cream or whipped cream and garnish with a sprig of mint.

Cooking with sour cream

Sour cream jelly is undeservedly considered a high-calorie dessert, because contrary to popular belief, it is not fatty homemade sour cream that is ideal for its preparation, but a store-bought product with a fat content of 15%.

To prepare a delicate sour cream dessert with gelatin, you will need:

• 400 g low-fat sour cream;
• 120 g sugar;
• 10 g vanilla sugar;
• 30 g gelatin.

Sequence of actions:

1. To ensure that the sugar dissolves faster in the sour cream, and the gelatin does not curl into lumps in it, remove all the dessert ingredients from the refrigerator in advance, giving them the opportunity to warm up to room temperature.
2. Using a mixer, beat the sour cream into a fluffy mass, gradually adding vanilla and regular sugar.
3. When all the grains have dispersed in the dairy product, transfer a couple of tablespoons of sweet sour cream to a container with prepared liquid gelatin, mix and combine with the total mass.
4. Spread the sour cream jelly into bowls and refrigerate until hardened. Some of the jelly can be colored brown with cocoa and placed in a mold, like multi-colored dough when baking a Zebra pie. You can also make a layered dessert, alternating fruits (any fruit except kiwi and pineapple) and jelly.

Homemade milk jelly

The simplest milk jelly requires only three components: prepared gelatin, milk and sugar. But this low-calorie dessert can be varied by adding various spices (vanilla, nutmeg, cinnamon), chocolate or cocoa, coffee and fruit.

For classic homemade milk jelly, take:

• 200 ml milk;
• 4 yolks;
• 100 g sugar;
• 10 g gelatin;
• vanilla powder to taste.

Preparation:

1. Place the milk on the fire and bring to a boil. Meanwhile, add sugar and vanillin to the yolks and grind everything until smooth and creamy.
2. Pour hot milk into the yolks with sugar, stir until smooth. Then lay out the swollen gelatin and warm everything up a little with constant stirring, without heating the mass above 60 degrees.
3. Pour the hot milk jelly into prepared dry containers and, once it reaches room temperature, put it in the refrigerator until completely stabilized.

The jelly can be served in bowls, cups or other molds in which it has frozen, or you can dip the mold in hot water for a couple of minutes and carefully remove the jelly onto a plate. This creates more opportunities for effective delivery.

How to make dessert from compote

As for using winter preparations for preparing summer desserts, you can prepare not only jelly from jam, but also from compote. A pinch of citric acid, vanilla or cinnamon can add a special taste to the dish.

The ratio of components for compote jelly will be as follows:

• 500 ml compote;
• 30 g gelatin.

Cooking process:

1. Strain the compote to filter out the fruits and berries. Pour out the required amount of liquid and pour the gelatin over it. Leave the mixture alone for 30 minutes.
2. Then put the compote with gelatin on the fire and heat, without allowing it to boil, until all the grains are completely dissolved.
3. Pour half of the jelly base into silicone muffin tins and place in the refrigerator, filling them halfway.
4. When the jelly in the molds has hardened, place the berries from the compote on it and pour in the remaining jelly. Serve once completely set, removing from the molds.

Kefir option

Using the same principle as sour cream jelly, a dessert is prepared based on another fermented milk product - kefir. The dish can be just white, or you can prepare a beautiful multi-colored treat using food coloring, but even without it you can make a beautiful vanilla-chocolate jelly.

It will require:

• 1000 ml kefir;
• 120 g sugar;
• 100 g dark chocolate without additives;
• 15 g gelatin;
• 3 g vanillin.

Recipe step by step:

1. Beat kefir at room temperature with a mixer running at medium speed along with sugar and vanilla.
2. When all the sweetener crystals have melted, add the prepared gelatin. Divide the jelly base into two equal parts.
3. To serve, use beautiful stemmed wine glasses. Fix them in a horizontal position at an angle so that you can fill them halfway with liquid. Pour in vanilla jelly on kefir and refrigerate.
4. Melt the chocolate bar in a steam bath and add the jelly to the second part, whisking the mass with a mixer. When the white part has hardened, place the glasses vertically and fill them with chocolate jelly, after which has hardened, the dessert is ready to serve.

Curd jelly with gelatin

Curd jelly can only be prepared using cottage cheese, sugar and prepared gelatin. In this case, it is better to soak it and dissolve it not in water, but in milk. But there is a recipe for a more delicate curd dessert, more like a soufflé.

For curd jelly with a delicate creamy taste, take:

• 900 g of soft dietary cottage cheese;
• 100 ml vanilla syrup;
• 20 g vanilla sugar;
• 16 g gelatin;
• 250 ml heavy confectionery cream for whipping.

How to make jelly from gelatin and cottage cheese:

1. Place the cottage cheese in a container of a suitable size, pour vanilla syrup into it and grind with an immersion blender until smooth. Next, add the prepared liquid gelatin and mix everything again with a blender.
2. Beat chilled cream with vanilla sugar to stiff peaks. In order not to overwhip the cream and dissolve all the particles, the sugar can be ground into powder in a coffee grinder.
3. Next, carefully mix both masses (cream and curd) with a spatula. Place in prepared containers and after hardening, you can enjoy the creamy curd tenderness.

Homemade strawberries

During the strawberry season, it would be a big mistake not to try to make delicious jelly from juice and whole strawberries.

To prepare it you will need:

• 550 g strawberries;
• 220 g granulated sugar;
• 200 ml cold water;
• 15 g gelatin.

Prepare strawberry dessert as follows;

1. Strawberries, sort, remove stems, rinse and dry on a paper towel. Squeeze the juice from about half the total number of berries.
2. Cover the rest of the strawberries with sugar and add water, bring to a boil and boil for 3-4 minutes. Next, strain the broth and carefully place the berries into molds.
3. Prepare gelatin using strawberry infusion. Combine the dissolved thickener with strawberry juice and pour it over the berries, and after waiting for everything to harden, you can proceed to tasting.

Step-by-step preparation of cranberries

The recipe for jelly with gelatin and cranberries allows you to get not only a very healthy, but also an original dessert. After all, the benefits of cranberries are preserved due to the fact that the pureed berries are not affected by high temperatures, and the pink, airy jelly foam makes the dish more interesting.

Proportions of ingredients used:

• 160 g fresh or frozen cranberries;
• 100 g sugar;
• 500 ml water;
• 10 g gelatin.

Cooking steps:

1. First, pour gelatin into 100 ml of cold water and safely forget about it for the next 30 minutes.
2. If using a frozen product, cranberries must first be thawed, then washed, dried and pureed using a blender.
3. Rub the resulting mass through a sieve. Pour the remaining 400 ml of water over the cake and put it on the fire, and you will need the pureed puree a little later.
4. Pour sugar into boiling water with cake and boil for a couple of minutes until it is completely dissolved, remove from heat.
5. When the liquid has cooled slightly, add the swollen and melted gelatin into it. Strain the resulting mixture through a sieve and mix with cranberry puree.
6. Pour 2/3 of the liquid jelly into serving bowls, without adding a few centimeters to the brim, and place in the refrigerator until completely hardened.
7. Cool the remaining part of the jelly to the state of liquid jelly and beat with a mixer into foam, which is then distributed over the frozen jelly, and put the dessert back in the refrigerator.
1. After removing the seeds, cut the washed plums into small pieces, add 0.5 liters of water, add sugar and boil everything on the stove after boiling for five minutes.
2. Using the remaining 100 ml of water, prepare the recipe amount of gelatin.
3. Pour the hot plums in syrup into a blender bowl and blend into a homogeneous mass. Then return to the pan and combine with the prepared gelatin.
4. When the jelly has cooled to room temperature, it should be distributed into portioned containers and refrigerated for 2-4 hours.

Cherry jelly with gelatin

This dessert looks like an expensive restaurant dish if you pour it into bowls and garnish with whipped cream and a cocktail cherry before serving. You can make cherry jelly from jam, juice or compote, and in season you can take fresh cherries.







List of products used:

• 300 g cherries;
• 150 g sugar;
• 600 ml water;
• 20 g gelatin.

How to cook:

1. Pour 100 ml of water into the gelling component and leave to soak in moisture. Depending on the product used, it will take up to half an hour.
2. Place the remaining water and sugar in a saucepan of appropriate capacity, stir and put on fire.
3. While the syrup is boiling, remove the pits from the washed cherries. Then transfer them to a boiling sugar solution and boil for ten minutes.
4. Remove the cherries from the heat, add the swollen gelatin to them, and stir until smooth. After this, all that remains is to pour the jelly into bowls and let it harden.

Delicate creamy jelly is a traditional Italian dessert, which today has gained wide popularity under the name panna cotta. The recipe for this delicious delicacy is universal and therefore has many different interpretations. An impressively decorated treat can be an interesting decoration for any holiday table or complement morning tea with your family.

Creamy jelly can be served with sweet jam, chocolate sauce or, for example, fresh whole berries and a mint leaf. The product is perfectly stored in the refrigerator without losing its taste. The delicacy can be considered a dietary dish, and its delicate sweet taste will be appreciated by even the most fastidious gourmets.

To prepare creamy jelly and please your loved ones with a new tasty treat, all you need to do is prepare the necessary ingredients and set aside some free time. Below is a quick and easy way to prepare a delicious Italian dessert. The recipe makes six servings.

To create an elegant and tasty confectionery treat at home, you don’t have to stock up on exotic products. To make creamy jelly you will need:

• gelatin – 2 teaspoons;
• milk – 1/3 cup;
• sugar - half a glass;
• half a glass of cream 30% fat;
• a bag of vanilla sugar.

Cooking method

1. The recipe for a creamy delicacy begins with pouring milk into a small bowl and adding gelatin to it. Give the resulting mixture some time to brew.
2. In a separate container, combine the heavy cream with sugar, then place the mixture on the stove. Bring it to a boil. During cooking, carefully monitor the process, as the cream can rise to the surface very quickly. Pour the gelatin and milk into the cream and slowly stir the contents of the pan until the added ingredients are completely dissolved. Cook the mixture for about one minute, then remove it from the stove. The recipe involves the use of vanilla, so immediately after heat treatment, add the last ingredient to the dessert preparation.
3. Pour the resulting liquid into six glasses or molds, which are then sent to cool at room temperature, without covering anything. The recipe suggests that after the dessert has cooled, cover it with cling film and place it in a cool place for at least four hours. The ideal option would be for the creamy treat to remain in the refrigerator overnight.

Panna cotta is usually served in bowls, garnished with chocolate or berry sauce. An exquisite Italian dessert can also be decorated with several whole berries and a mint leaf - you get a very impressive, stylishly decorated treat. If you want to turn the dessert over to serve it on a flat dish, the recipe suggests using silicone molds.

This delicate delicacy will become a spectacular and, most importantly, delicious decoration for any sweet table. In addition, it is also an excellent treat for morning breakfast or evening tea.

Video recipe for making butter jelly

Jelly is a healthy product that has been at the peak of “tasty” fashion for many years. Both children and adults love this cool sweetness.

Great news for those who watch their figure. Jelly contains a minimum of calories! Despite the fact that gelatin itself is quite high in calories (350 kcal per hundred grams), dishes made from it are considered dietary. Because to prepare a liter of dessert you only need about 15 g of thickener.

In order for the jelly to harden well and decorate the table, you need to know some basic cooking rules. First you need to properly dilute the product. Most manufacturers indicate all the necessary information on the packaging, but there are some subtleties, without knowledge of which you can easily ruin the dessert:

• It is advisable to pour gelatin with boiled water. After the product “takes up” the liquid, it must be simmered over low heat;
• In order not to guess with consistency, it is important to maintain proportions. If “light” hardening is required, no more than 20 g per liter of liquid should be used;
• if the recipe requires a dense “marmalade” result, a proportion of 40+/1 l is suitable;
• It’s also worth taking care of the “temperature” conditions. Do not boil gelatin. It will not thicken after such high temperatures. The same goes for the cold. If you cool the thickener in the freezer, there is a risk of hopelessly ruining the dish;
• the most important criterion for preparing a high-quality dessert (or jellied meat and aspic, which also use gelatin) is its freshness. Before buying, don’t be lazy and still look at the manufacturing date. Also take a look at the integrity of the packaging. It’s unlikely that anyone would like to find a caked lump in a bag when cooking, instead of a crumbly product.

How to dilute gelatin for sweet dishes

An excellent way to calculate the amount of liquid needed is the 1/5 formula. That is, one part gelatin to five parts liquid. You can use water, as well as juices, compotes or wine. The swelling process will take approximately half an hour.

The swollen gelatin needs to be dissolved. It is best to use a water bath, which will prevent it from boiling.

It is worth mixing the dissolved gelatin with the main mass when both ingredients are at approximately the same temperature. This approach will help avoid lumps in the finished dish.

With soluble gelatin, things are much simpler. Preparation information is usually indicated on the packaging and corresponds to the quality of the product. The required proportions of liquid are usually given there.

There are no fundamental differences in preparing savory dishes. The only thing that is important to note: gelatin can be poured into hot broth, and even boiled a little (not for long, otherwise the taste of gelatin will be revealed in the finished dish).

Making jelly at home

To make simple jelly you need water, sugar, gelatin and fruit (or milk) filling. The gelatin is soaked according to the proportions and the desired consistency, and after swelling, draining off excess water, it is introduced into the hot base, without stopping stirring.

After the gelatin has dissolved, the mass is cooled and poured into molds. The hardening time depends on the amount of thickener used.

And to release the finished jelly from the molds, you need to lower them into hot water, and then, covering them with a plate, turn them over.

We suggest complicating the task and learning how to prepare dessert jelly with gelatin at home.

To prepare “juicy” jelly you will need:

• juice – 500 ml (any will do. But keep in mind that sour juices may “require” more sugar);
• insoluble gelatin – 25 g;
• sugar – 1 tsp.

Cooking time – 2 hours 20 minutes.

Calorie content – ​​45 kcal/100 g.

Mix gelatin with juice. Leave to swell for about 1 hour. After this time has elapsed, you need to add sugar to the mass and place the container on low heat. It is better not to stir with a metal spoon. As soon as the gelatin and sugar dissolve, stop heating. You must not let the mixture boil.

The next step is pouring into molds. For decoration, you can line the bottom of the molds with fruits or berries. You should wash them first and, if necessary, remove the seeds. This is important if small children are enjoying the dessert.

After pouring the future jelly into molds, it must be placed in a cold place to harden.

If you have to place it in the refrigerator, it is better to cover the molds with cling film so that the smells of other products are not absorbed into the dessert.

After hardening, the dessert can be removed from the molds. It is best to resort to dipping the molds in hot water. But it is important to ensure that splashes do not fall on the finished dish, thereby spoiling its appearance.

Can be served in combination with ice cream, cream or as an independent dessert.

Berry jelly recipe

You will need:

• berries (raspberries, blackberries, blueberries, etc.) – 500 g;
• sugar – 100 g;
• gelatin – 25 g;
• water – 500 ml.

Calorie content – ​​300 kcal.

First, soak the gelatin in cold water. Leave for one hour.

Peel the berries from the stems, rinse with running water and leave on a napkin until excess water runs off. Then grind the berries through a sieve and squeeze out the juice. Dissolve the swollen gelatin over low heat.

Berry puree needs to be boiled for several minutes with sugar until it is completely dissolved. Then cool and add to berry juice.

Add warm gelatin to the mixture of berry puree and juice, stir until completely combined.

Moisten the molds with water, place a few fresh berries on the bottom, fill with the mixture and leave to harden.

Lingonberry jelly recipe

To prepare you will need:

• lingonberries – 1 kg;
• sugar – 800 g;
• gelatin – 50 g;
• water – 500 ml.

Cooking time – 2 hours 30 minutes.

Calorie content of one serving is 600 kcal.

Soak the gelatin in water and leave to swell for one hour. While the thickener is being prepared, you need to sort out the berries, pour boiling water over them and drain the water, leaving a little at the bottom. Then you need to grind the lingonberries and squeeze through cheesecloth.

Add sugar to the juice collected from the berries and place the container on the fire. Cook until sugar dissolves, stirring. The next step is adding gelatin. It is important to ensure that the mixture does not boil over the next few minutes. That's the whole procedure.

The finished jelly should be placed in jars. By the way, they don’t have to be sterilized. This berry is not prone to fermentation. Turn the rolled jars upside down, place them on the lids, and after cooling, store them in a cool, dark place.

For lovers of dairy desserts - white jelly

To make it you will need:

• milk – 350 g;
• water – 150 g;
• sugar – 3 tbsp;
• gelatin – 1 tbsp.

Cooking time – 2 hours 30 minutes.

Calorie content – ​​200 kcal.

Start preparing milk jelly by preparing gelatin. Fill it with water and leave for 1 hour. Heat the milk almost to a boil, remove it from the stove, add sugar and heat it a little more. Separate the gelatin from the liquid remaining after swelling.

While stirring, add gelatin into slightly cooled milk. For flavor, it is recommended to add vanilla sugar. The jelly should be poured into the molds through a strainer.
You can remove the dessert from the containers in the standard way: lower the mold into hot water.

Strawberry jelly cake recipe

Jelly is a universal product. It is tasty enough to serve as a stand-alone dessert, and also goes well in ready-made dishes. It is often used in confectionery products, particularly when baking cakes.

In order for jelly to serve as an excellent addition to the cake, it must be prepared correctly, following all the rules. If the gelatin is soluble, you can follow the instructions on the package and immediately begin preparing the mass.

If it is ordinary, first you will need to fill it with water and let it stand for a while. A total of 10 g of thickener is needed. The following is a recipe for homemade gelatin and strawberry jelly for a cake.

So, gelatin is prepared. In addition to this, you will need:

• water – 100 g;
• strawberries – 150 g;
• 3 tbsp sugar.

Cooking time (taking into account the swelling of gelatin) – 2 hours 20 minutes.

Calorie content – ​​65 kcal.

Grind the berries in a saucepan, adding sugar, then pour in 2 tablespoons of water. Boil everything together for a few minutes. Afterwards, cool slightly, strain off excess liquid and add gelatin to the strawberries.

• if the jelly is intended to be used as a layer, you need to pour it into the mold and let it harden. Then cut into pieces and place on top of the cream, then cover with the next layer of cake;
• and if you have to decorate the cake, you should pay special attention to it. First, cool to room temperature. Pre-prepare the sides of the cake so that the liquid does not “run away”. The best option for this is cardboard, rolled into a ring and stuck into the top layer. You need to pour it very carefully. To harden, the cake should be placed in a cool place. After the thickener has set, the cardboard sides can be carefully removed.

Notes from pastry chefs

• If the recipe contains fruit, it is better to add a little more gelatin. Otherwise, the juice released by, for example, oranges may prevent the thickener from setting. Which will result in a fidgety layer inside the finished dessert;
• you love sweets, but watch your figure, your salvation is jelly. It is non-caloric and healthy. You can also use a substitute instead of sugar, which will further reduce the calorie content of the dessert;
• Multi-colored jelly looks very impressive in transparent tall glasses. If you fix the glass in an inclined position before pouring the first layer, you can get excellent jelly “awry”. And to differentiate colors, you can use a milky layer as an intermediate layer.

In short, there is no more “creative” product than gelatin. With its help you can create excellent desserts, as well as beautifully decorate ready-made ones. And the benefits of gelatin in the diet are simply undeniable.

There is another recipe for making jelly in the next video.

A popular, tender, aromatic and satisfying dessert that will not leave anyone indifferent. Recipe for making Panna Cotta jelly from cream with step-by-step photographs. Video recipe.

Panna cotta is an airy and delicate Italian dessert. Literally translated from Italian, Panna cotta means boiled cream. It consists of heated cream with gelatin. That is, a distinctive feature is that the cream is not boiled, but only brought to a boil along with sugar and vanilla. Then they are mixed with gelatin, poured into molds and sent to the refrigerator to harden. As you can see, despite its sophistication and sophisticated name, preparing the sweet is very easy and simple. In addition, there are many options for preparing delicacies. For the recipe, cream of 20% or 30% fat is used, and sometimes cream is mixed with milk. The beauty of the dessert is that it can be varied with any fruits and berries, toppings and sweet sauces (caramel, chocolate, berry...). The sweetness can also be prepared with layers of berry or other jelly. Sometimes whole or chopped berries and fruits are added to panna cotta. Today we will prepare a classic panno cotta made from cream without additives. The result is a creamy jelly with a vanilla aroma and a taste of sweet cream. But if you wish, when serving, you can dilute the creamy taste with something.

Gelatin for the recipe can be used in granules or sheets. To accurately follow its proportions, you need to carefully read the instructions on the package. Also keep in mind that panna cotta is a fairly high-calorie dessert, so it is usually served in small quantities and not consumed in large quantities.

• Calorie content per 100 g - 188 kcal.
• Number of servings - 500 ml
• Cooking time - 20 minutes, plus time for hardening

Ingredients:

• Cream 20% fat - 500 ml
• Sugar - 100 g or to taste
• Gelatin - 10 g (read the exact amount on the manufacturer's packaging)
• Vanilla sugar - 1 tsp.

Step-by-step preparation of Panna Cotta jelly from cream, recipe with photo:

1. Pour the cream into a saucepan, add sugar and vanilla and place on the stove.

2. Bring the cream to a boil over medium heat. As soon as the first bubbles appear, immediately remove the pan from the heat so that the cream does not boil, otherwise it will curdle.

3. Meanwhile, dissolve the gelatin in a small amount of water and leave until the crystals are completely dissolved. Before using them, read the instructions for their preparation and the amount of use for a given volume of cream.

4. Pour the diluted gelatin into the cream and stir well until it is completely dissolved.

5. Pour the cream into any convenient molds.

6. These can be silicone molds or transparent glass containers (glasses, glasses). Place the creamy Panna Cotta jelly in the refrigerator for 2-3 hours until completely set. Serve the dessert on its own or top it with some sauce or garnish with fresh fruit.

Watch also the video recipe on how to make Panna Cota dessert.