Milk jelly. The recipe for a delicious treat

Without gelatin, it is difficult to prepare jelly. The product will solidify only if it is made from fruit, which contains pectin. It is thanks to it that the fruit juice becomes gelatinous in cooling. Jelly has been popular for a long time. For several centuries people have been eating jelly from fruit, which was difficult to make, and not all fruits are possible. Nowadays everything can be chilled. After all, there is gelatin.

There are several types of gelatin. Initially, the main raw material for its production were air bladders of sturgeon. Later, a more accessible and practical method was found. In 1845, Peter Cooper patented a method for obtaining gelatin from waste meat industry. Invent - invented, but why, it was unclear. But in half a century a certain druggist Waite paid attention to the powdered animal gelatin and added sweeteners and colorants to it. As a result, the product did not look like a hood from pig legs, skins and cartilage - it was jelly. It seems that the ideal conditions for sale are created, but Waite does not finish things and sells the patent to his neighbor, whose name is Woodward. And then, after spending a major advertising campaign, a new jelly was brought to the market.

Today there are more than five thousand jelly recipes, of which just under a thousand are jelly from milk. Yes, gelatin allows chilling ordinary milk and even simple water. Let's look at how to prepare milk jelly, the recipe of which is the most simple and accessible to everyone. For the preparation we need: sugar (120 g), a little milk (750 g), gelatin (30 g) and vanilla sugar for flavoring.

Boil the milk, pour in it vanilla and plain sugar. At this time, in a small amount of warm water in the cup, stir gelatin, literally 2 minutes. As soon as the granules of the powder are wet, pour the contents of the cup into a saucepan with milk and bring the milk to a boil. Remove the saucepan from the tiles, pour the milk into cooked dishes and leave to cool.

Milk jelly with fruit is cooked almost as well. Namely:

• Pour into a saucepan one glass of milk and fill it with ¼ cup of sugar;
• We warm up until the sugar is completely dissolved;
• Add two teaspoons of gelatin (soaked);
• Gray until it is completely dissolved. Turn it off. We pour into the dishes, fall asleep the necessary fruit (neatly sliced) and leave in the refrigerator or on the balcony.

Very beautiful looks two-layer milk jelly. The recipe is as follows. Often do a tandem of milk and chocolate. Black and white, two layers in one plate. The delicacy of multi-layer desserts is that each next layer is placed only on a frozen layer of jelly. So, let's begin. You already know how to make milk jelly (the recipe above). As for the chocolate layer, we will need: a liter of milk, black bitter chocolate (150 g), sugar, vanillin and a tablespoon of gelatin.

1. Soak gelatin in water (instruction on the package);
2. Warm up the milk and put chocolate in it. We wait until the last melts;
3. Next, heat the soaked gelatin in a water bath (do not boil) and add to the already chocolate milk.

That's all, the chocolate layer is ready for casting. It is possible that you want a chocolate-milk jelly with fruit. Checked: choose bananas. Slice them with thin rings and add to the liquid jelly during the filling of the next layer. Banana does not interrupt the taste, but very brightly complements it. The effect is striking. For the most part, when preparing milk jelly, the recipe just so and provides fruit with a relatively low-key taste. The best addition is bananas, strawberries, yellow pears and the like.

Do not be afraid of experiments. Prepare with pleasure and desserts will bring only joy.