Milk jelly: original and unusual recipe

Long ago, jelly was cooked in Russia, first oatmeal, then on potato or cornstarch. Because of the starch, the dish is high in calories, but thanks to berries, it is very useful. Milk jelly is adored by both children and adults, various additives are added to it: berries, chocolate, jam, nuts.

Some useful tips

To prepare 200 g (1 serving) of thick jelly, you need 15-20 g of starch, 7-10 g - with an average density, 4-8 g - with liquid jelly.

To make the beverage homogeneous, you should pour starch, pre-diluted in cold water, into a boiling syrup, while stirring quickly. If gradually and slowly stir it, then it will turn out with lumps. Divorced starch should be poured closer to the walls of the pan.

To preserve the bright color and give the sweet and sour taste to the fruit and berry jelly, it is better to add 2-3 g of citric acid to it beforehand.

In a hot drink, until it has cooled down, you can add vanillin or almond essence (3-4 drops), orange or lemon zest, grated on a grater for flavor.

To easily separate from the form of a thick chilled kissel, it is desirable to rinse it with water beforehand.

The longer it is boiled, the more it will liquefy.

When preparing milk jelly, use a better cornstarch, since the taste with it will be more gentle. Only it will need a little more than a potato, for about 1 liter of liquid add another 1 tablespoon.

If the hot milk jelly lightly sprinkled with sugar, then the film on it will not form.

One of the most famous desserts available is jelly, with a recipe which we now get acquainted with.

Products that we need to make milk jelly (calorie content depends on the fat content of milk):

• Milk - 3 cups;
• Starch - 4 tablespoons;
• Sugar - 4 tablespoons;
• vanillin.

For the preparation of berry jelly:

• Water - 2 cups;
• Starch - 3 tablespoons;
• Sugar - 4 tablespoons;
• Any berries (raspberry, strawberry, cranberry or currant) - 200 g.

Milk poured into a pan with non-stick coating or just with a thick bottom, so as not to burn, bring it to a boil, then pour sugar, slowly stirring. Separately, we carefully dilute starch without lumps in 0.5 st. Cold milk. Once it boils, pour a thin stream of pre-diluted starch, while stirring constantly.

Cook boiled dumpling milk on low heat for 3 minutes, add a pinch of vanillin, set aside and cool, stirring occasionally to avoid the formation of a film. You can sprinkle a little sugar on top of it.

In the meantime, the milk jelly cools, let's prepare the berry. For this we need only mature and juicy fruits, you can use frozen. Berries are well washed, thoroughly kneaded or rubbed through a sieve. Squeezed juice is now poured into a saucepan, add sugar and cook. Once the juice boils, immediately pour into it pre-diluted starch and continuously stir. Cook for 2 minutes, then cool.

You can serve them separately, like two different dishes, pouring into separate containers, but it's quite simple and trite, so you want something unusual and tasty.

The recipe for a double jelly, reminiscent of a whirlpool, like many. It is not only a delicious dish, but also very original, which will decorate your table.

Kissels cool to a temperature just above room temperature. We take a glass or other glass container and start to gradually pour them one by one, while scrolling the glass. An incredible whirlwind effect is created. On top of the jelly you can decorate with several berries.