Hello from childhood, or how to make jelly gelatin

Summer is getting even closer. The summer wardrobe has already been prepared, and the heat will be met with all the equipment. Many cases can be postponed slightly, freeing up time for summer holidays. It's just not possible to transfer the holidays. Birthdays, meetings with friends, relatives' visits. And for each such day, you must prepare something special to reaffirm your status of the Mistress with a capital letter. But the trouble is: there is a summer does not want to, but you want to drink. A lot, often and preferably delicious. Or there is, but also something very easy. And then a variety of jelly from gelatin rush to the rescue. In my opinion - this is the best summer dessert. Cool, bright, translucent, he came to us from childhood and one of his kind gives a sense of celebration.

Modern jelly, which is prepared on the basis of gelatin, appeared more recently in America, in the middle of the century before last. Surprisingly, such a delicious invention lay for many years under the cloth until a patent for it was bought out by an enterprising businessman. He quickly realized who to bet on, and soon all American housewives began to keep jelly from gelatin in the kitchen and to please their loved ones. I will not give here the technology of making gelatin, curious people can look for it on their own. But a few very delicious desserts based on gelatin you can find out.

The first recipe is jelly from gelatin and champagne!

For him, we need 300 milliliters of champagne, juice and a peel of half a lemon, 20 grams of gelatin, 40 grams of sugar, whipped cream.

In a saucepan pour half a glass of water, pour out the sugar and grated zest, boil, set aside. Add gelatin and juice, stir, drain. Add champagne to this syrup, pour into glasses and leave for 3 hours in the fridge. Before serving, you can decorate the top with whipped cream.

The second recipe - jelly from gelatin and currants

For this recipe, any juicy berries are suitable. In this case - black currant. It will need 700 grams, and 25 grams of gelatin, 300 grams of sugar and water.

Wash the currant, remove it, put it in a saucepan with sugar and cook on a small fire, not bringing to a boil. Then wipe it off, the resulting juice is diluted with water to one and a half liters. At this time, separately, in a water bath in 200 grams of water, dissolve the gelatin. When it completely dissolves, strain and mix with currant infusion. All together pour on the glasses and put in the refrigerator for 6 hours. Ready jelly can be decorated with berries.

The third recipe, or how to make jelly from gelatin and milk

For two glasses of milk, one and a half tablespoons of gelatin, 50 grams of sugar and vanilla will be needed.

Gelatin should be left in cold water as soon as it swells - drain the water. Sugar with milk bring to a boil, pour in vanillin, cool a little, add gelatin and heat until dissolved, but do not boil. Further you know.

The fourth recipe is gelatin jelly and coffee

He needs a tablespoon of coffee (preferably freshly ground) for a glass of water, a tablespoon of gelatin and 50 grams of sugar.

Prepare gelatin (you already know how to do it), boil the sweet coffee, strain it and add gelatin. Preheat to dissolve the gelatin - and then follow the already familiar plan.

One of the many advantages of jelly is the variety of feed options. For example, you can make both milk and coffee jelly and pour into glasses to pour them in layers, giving everyone to grasp in the refrigerator. In addition, you can make colored jellies, for example, lemon-orange-cherry and create a striped dessert from them. In the process of cooking in jelly, you can put fresh berries, pieces of fruit, because of its transparency they will be visible. In general, using conventional food gelatin, desserts can be created from any liquid products. The main thing is to observe the proportions indicated on the very gelatin pack - and you will succeed!