Multilayer jelly at home: a rainbow of flavors and colors. How to make beautiful and tasty jelly in layers - the subtleties of a beautiful dessert

Reviews (2)

21

Prepared by: Boris

12/18/2012 Cooking time: 3 hours 0 minutes

Multicolored jelly is a very happy and colorful looking jelly that I traditionally make for the New Year. Not jelly, but a real feast for the eyes and taste buds.

Puff jelly in cups.

Ingredients: Orange jelly - 90 grams.
Cherry jelly - 90 grams. Kiwi jelly - 90 grams. Gelatin - 1 tbsp. Spoon. Cream 10-15% - 1 glass. Cream 33-35% - 150 milliliters. Powdered sugar - to taste Recipe for multi-colored jelly “Mosaic”: ingredients, step-by-step instructions with photos. An option for vegetarians is being considered. Helpful cooking tips are provided. https://shedevrykulinarii.com/stati/raznocvetnoe-zhele-chto-mozhet-byt-krasivee

Orange, kiwi, berries - to taste (for decoration).

How to prepare “Puff Jelly in Cups”.

1. So, prepare jelly bags, pure gelatin, cream and powdered sugar. Fruits - berries and whipping cream will not be needed yet. Boil water, I dilute each pack of jelly with 300 ml of water, plus 20-30 ml of water for diluting pure gelatin. 2. Pour hot water over jelly powders and gelatin. Mix everything thoroughly. 3. Add a little powdered sugar and diluted gelatin to the cream (10-15%) and mix well. 4. Take cups, clean and dry. The required amount of container is easy to calculate; you need to add up all the liquid and divide by the volume of your glasses. Pour two tablespoons into glasses. Refrigerate. 5. alternate layers in any order, but separate each color layer with white, then the layers will look brighter and prettier. 6. Alternate layers until the cups are full. 7. Beat the whipping cream with powdered sugar until an airy cream forms. 8. Fill a pastry bag with any nozzle with cream, I put an asterisk. 9. Decorate the jelly with cream. Prepare and cut the fruit. 10. Garnish with fruits and berries and serve! 11. help yourself! Save the recipe so you don't lose it!

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Jelly in cups recipes for children's day. Fruit and milk jelly

Multilayer rainbow jelly, transparent jelly with whole berries and pieces of fruit, jelly cakes, often with a curd layer - all this pleases children much more than adults. Especially if the beauty is served in portions.

To do this, you need to freeze the jelly in separate molds or regular bowls.

Or enclose the jelly in a slice of citrus fruit. The second idea will definitely captivate children at their birthday party and make your sweet table unforgettable!

Currant jelly in lemon peel

We will need

• 3 medium sized lemons
• 200 grams of red currants,
• 20 g edible gelatin,
• 100 ml water,
• 60 grams of sugar,
• 1 tsp. vanilla sugar.

Preparation

1. Soak the gelatin.
2. Cut the lemons in half, using a spoon to remove all the pulp without breaking the peel. Squeeze the juice from the pulp of 2 lemons.
3. Rub the currants through a sieve, squeezing out the juice.
4. Combine water, currant and lemon juice.
5. Add regular and vanilla sugar and bring the liquid to a boil.
6. Completely dissolve the gelatin and add it to the currant liquid.

Pour hot into bowls of lemon halves and let cool, then put in the refrigerator. When the jelly has completely set, cut the lemon halves into 2 parts. Amazing “currant lemon” - ready to serve!

Other colorful combinations for baby jelly: lime peel with milk or raspberry jelly. Orange - with kiwi jelly. Grapefruit - with blueberry or blackcurrant jelly.

From frozen berries

Frozen berries can be easily turned into a delicious summer dessert.

Progress:

1. Leave the berries at room temperature until they are completely thawed. After that, puree them in a blender to a homogeneous puree, which can be passed through a fine sieve to get rid of the seeds.
2. Combine the prepared berry base with lemon juice and sugar, adjusting the amount according to your preferences. The taste of the berry puree should be rich, since gelatin dissolved in water will also be added to it.
3. Pour gelatin with water at room temperature and leave it for the time indicated in the preparation instructions on the package. Heat the mixture until the gelatin granules dissolve, then pour the dissolved gelatin through a fine strainer into the berry base, stir and distribute into the molds.

If you prepare this jelly from currants, the amount of gelatin can be reduced by 5 g, since this berry is rich in another natural thickener - pectin. And in cherry jelly, you need to add 5 g more gelatin due to the low pectin content.

What can you add to jelly? Products and utensils for making jelly at home

The main ingredient of any jelly is a gelling product, usually natural gelatin, less often agar-agar or pectin. Modern gelatin is usually sold in instant form, which depends on the size of the gelatin granules: large granules need to be pre-soaked in lukewarm water, and small granules dissolve in warm water or juice quite quickly with short stirring. Instant gelatin can simply be sprinkled onto the surface of the liquid and not stirred immediately - let it sink, then stir a little later until completely dissolved.

Agar-agar is a very useful gelling agent extracted from brown algae and contains a number of vitamins and minerals that help cleanse the human body of toxins. It’s just difficult to use it if you don’t have enough time: agar-agar needs to be soaked overnight in water before preparing the intended jelly.

The next gelling agent widely used in the confectionery industry is pectin, a natural extract from fruits and berries. You can buy it at the grocery store packaged in bags and use it according to the recommendation written on the packaging itself, not only for making jelly, but also for delicious, aromatic natural jams. Its significance is determined by the fact that it is a replacement for gelatin, which for some reason cannot be used by some people. Jelly with pectin is less dense, but it is much healthier.

The material prepared for the jelly must be poured into molds and cooled either at room temperature or in a refrigerator. In the latter, the process of obtaining jelly goes faster. If there is a need to place the finished jelly in a beautiful pyramid on a saucer, then carefully immerse the mold with the jelly in hot water for a short time and immediately turn it upside down - the pyramid will slip out of the mold. Only the mold should not be glass, so as not to crack from contact with boiling water.

In the summer, when the berries are ripe, it is best to make jelly from them not only as a dessert for the table, but also in the form of preparations for future use. Jelly desserts made from currants of all varieties, both red, black, and white, are especially good; in this article we will talk in detail about some recipes for making currant jelly at home.

Jelly layer for cake (confit)

A cake with a jelly layer looks impressive. Professionals call this layer confit. In addition, well-chosen flavor solutions complement the dough and cream. You need to know how to work with the layer; it is not as simple as it seems. Let's look at the nuances.

To prepare such a layer, I prepare the jelly according to general principles, but I give the liquid part 30% less than what the gelatin manufacturer indicates. This is due to the fact that the layer needs to be immersed on the cake. It should be dense, but not rubbery. It is impossible to give a specific recipe for a jelly layer; it all depends on the gelatin.

Before making a cake layer, I test the gelatin in small quantities. Having prepared the jelly, I pour it into the desired form. However, I line it in advance with cling film.

With its help it will be easier to transfer the jelly onto the cake.

The photo clearly shows that the film is easily detached from the interlayer.

To demonstrate this, I place the jelly on a soufflé made according to this recipe.

The film is easily removed.

And now about the shortcomings.

Attention! If you need a successful cake with a layer of jelly, then you need a jelly layer between the cake layers. You cannot put jelly on the soufflé.

Take a closer look at the photo. When cutting, the jelly slips and slides off the cake.

Since I knew about the options, I cut the cake myself and did it very carefully. No one even noticed the inconvenience. However, if you do not want embarrassment, place the confit between the dough layers.

Personally, I prefer not jelly as confit, but agar-agar soufflé, as in this recipe.

Recipe for jelly with sour cream. Features of preparing sour cream jelly

To prepare a good dessert, it is not enough just to follow the recipe for sour cream jelly. You should know several subtleties of the dish, which we will now tell you about.

• The less fatty the sour cream, the better it will whip. This means that store-bought sour cream is much better suited for the dish than homemade.
• To ensure that the products are well mixed and the sugar is completely dissolved, it is necessary to use components at room temperature. Therefore, if you plan to prepare a dessert from jelly and sour cream, remove everything you need from the refrigerator in advance.
• Whip the sour cream with a whisk, then you will get a fluffy mass reminiscent of a soufflé. It is ideal to use a mixer or blender. Unfortunately, working with a fork or stirring with a spoon will not provide a decent result.
• Be sure to prepare gelatin for jelly with sour cream. The recipe excludes the possibility of simply pouring the powder into the mass, otherwise it will not harden. The correct technique for working with gelatin is to soak the powder in cold water until it swells (the required volume of liquid is always indicated by the manufacturer on the packaging). When the lumps increase in size by about 3-4 times, it is necessary to heat the gelatin in a water bath until completely dissolved. You can do this in the microwave, only setting the minimum time, for example, starting with 15 seconds, and stirring the gelatin well each time. You cannot let it boil and leave it undissolved, since in each case it will not thicken the mass.
• If you are preparing sour cream jelly with fruit, remove the crusts and seeds from the latter. Almost all fruits and berries are suitable for this purpose, except for exotic kiwis and pineapples. They actively produce juice, and the mass will turn out watery. By the way, for fruit dessert you can use not only fresh, but also frozen ingredients.

Souffle

Chocolate soufflé

Soufflé (French soufflé) is a dish of French origin made from egg yolks mixed with various ingredients, to which whites beaten until white are then added. Can be a main dish or a sweet dessert.

In any case, the soufflé contains at least two components: firstly, a flavored mixture of sour cream consistency and, secondly, egg whites beaten until white. The first gives the taste, and the whipped whites give the airiness of the product. The mixture is usually made on the basis of cottage cheese, chocolate or lemon (the latter two are used to prepare a dessert by adding sugar), or veloute sauce - in this case, a mushroom or meat soufflé is usually prepared.

The soufflé is cooked in the oven in a fireproof container; it swells greatly due to the temperature, but when removed from the oven, it collapses after 20-30 minutes.

How to make double jelly. Recipe description:

Jelly is a delicacy that has been a favorite since childhood. I remember when I was 11 years old I first tried two-color jelly in a children's cafe. It was a miracle for me. I haven’t tasted anything tastier at that time. Memories burned into my memory like a bright spot.

Now, of course, you can make jelly of any color and any layering yourself, which is what I propose to do. The white layer of jelly is made from milk or cream (my recipe uses full-fat milk), and the bright layer is made from any compote. I took frozen cherries. The richer the compote, the brighter the taste of the jelly. Hardens quickly. 3 hours after preparation you can eat.

Cooking steps:

1) First of all, I soak the gelatin for 10 minutes. I pour the dry powder into a bowl and add 200 ml of boiled cold water. I stir occasionally. After 10 minutes, I heat the gelatin over the fire. The main thing is not to let the liquid boil.

2) Pour 250 ml of filtered water into a mug, add a generous handful of cherries and a tablespoon of sugar. I'm making compote. If there is not enough sweetness, you can always add more. To make the cherries release their juice better, you can crush them directly in the compote with a mortar. The compote should be tasty and rich.

3) Pour 250 ml of milk into a mug and bring to a boil.

4) I add hot gelatin to the strained compote and milk. One hundred ml for milk and 100 ml for compote. I stir thoroughly.

5) Pour 2 tbsp into the bottom of the molds. spoons of warm cherry jelly. I put the molds in the refrigerator. It hardens in half an hour. Next I pour 3 tbsp. spoons of milk jelly and put it in the refrigerator again. As soon as the white layer hardens, I pour in a layer of cherry jelly and so on.

Ingredients:

250 ml milk, 250 ml cherry compote, 20 g gelatin, sugar to taste.

For the compote: 250 ml water, a handful of cherries, 1 tbsp. a tablespoon of sugar.

Nutritional and energy value:

Striped jelly

For dessert lovers there is a very simple but very tasty recipe. And if you put a skillful hand into decorating it and a little imagination, you will get a delicacy no worse than what is served in restaurants.

Choose your recipe

You will need

• - 250 ml milk;
• — 250 ml lingonberry syrup (you can take juice);
• - 20 g vanilla sugar;
• - 1 PC. lemon;
• - 15 g gelatin;
• - 20 ml cognac.

Instructions

1

Making jelly is quite simple. The only downside to this recipe is that you have to wait until the jelly hardens properly. Use this time profitably and prepare a beautiful and original decoration for your dish. To make jelly faster, use several small pans or mugs. Usually you need as many dishes as the number of layers of colors you are going to make for your jelly.

2

The dishes must be clean and dry. Preheat the stove and warm up the dishes a little. In a small container, add lingonberry syrup and cognac, mix thoroughly. Pour lingonberry juice and milk into the pans in equal parts. Everyone in their own pot. Sprinkle gelatin on top, dividing it evenly.

3

Wait until the gelatin swells properly. Usually five minutes is enough, but sometimes you need a little more time. Place a pan with gelatin on the stove and add sugar. Warm over low heat. Stir constantly until the sugar and gelatin are completely dissolved. Then heat the pan with the lingonberry juice until the gelatin dissolves. Let the liquids cool slightly.

4

Take a jelly mold and pour a small layer of milk. Wait a little and carefully pour in the lingonberry juice. Wait until the jelly sets and repeat. Make layers until the pan is full, then place it in the refrigerator for one hour.

5

While the jelly is in the refrigerator, make the decoration. Wash and peel the lemon in cold water. You need to peel it carefully, you need a whole peel. To do this, cut the lemon into halves and remove the middle. Place the peel in boiling water for a couple of minutes. Take out and cut out a leaf, curl or other shape from it. Place the decoration in the refrigerator. Before serving, remove the jelly from the mold and decorate.

Adviсe

In the end I would like to share some subtleties:

• It is possible to prepare chocolate jelly with layers; just dissolve the bar in milk;
• To obtain side layers, tilt the dishes in different directions with each spill;

• to get smooth transitions, pour the next layer onto the delicate jelly when it has not completely settled;
• It will be easier to remove from the mold if you heat it up a little;
• in the alcoholic version of multi-colored jelly, you can use wine or cognac instead of vodka.

Try to fantasize more and get great results.

Jelly in cups recipes. Recipe 4, step by step: apple jelly with gelatin

• apples 500 grams
• water 2.5 glasses
• sugar ¾ cup
• gelatin 15 grams
• cinnamon to taste

Pour half a liter of water into a saucepan, add sugar there and heat, stirring until the syrup drips slowly from the spoon.

We wash the apples and cut them into pieces along with the skin and hard core with seeds, since they contain the substances necessary for the formation of jelly. After this, fill the apples halfway with water and put on the fire and cook after boiling for half an hour, then pour the boiled apples into a pan with gauze through a colander.

Cover the colander with a lid and leave the apples for two hours until all the juice has drained into the pan. Next, we make jelly from this juice. Measure the resulting juice using a measuring cup. And based on a liter of juice, we add seven hundred grams of sugar, add sugar to our juice and set it to simmer.

Be sure to skim off any foam that appears, and continue to cook the syrup for about half an hour. Before you finish cooking the syrup, you need to check it for readiness: you need to drop a drop of syrup onto a cold plate, if the drop remains, has not spread and has retained its shape, therefore, the jelly is ready and can be poured into jars.

Easter eggs

Let's make a surprise for all relatives.

Let's prepare:

• eggs – 10 pcs.;
• 3 juices with different colors - half a glass each;
• gelatin – 20 g.

Let's start with our “molds”. To do this, gently tap the blunt end of the raw egg with a sharp object. When the shell cracks, make a small hole. Using a toothpick, mix the contents and pour into a cup. We only need the shell.

Place a saucepan with water on the fire. When it boils, carefully first lower the shell into it and then heat it. Let's cook a little. Place the molds with the hole facing up.

Prepare multi-colored jelly according to the previous methods and pour it warm. Leave in a cool place. We decorate with the usual options by gluing a sticker to the hole.

Auxiliary components of the composition

Multi-colored jelly almost always includes fruit juice. He acts as a source:

• vitamins;
• minerals;
• other biologically active substances.

A nutritionist or independent study of the positive properties of a particular fruit can explain specifically why such a tasty mass made with your own hands is useful. But here it is worth considering that when boiling blueberries, sea buckthorn, pineapple and even aloe vera, some vitamins, as well as organic substances, are lost.

But the benefits of such a product will still remain, even if you use canned juice, prepared correctly. He will be pleased with the presence of:

• calcium;
• potassium;
• gland.

Some people who like to experiment, instead of including juice in the composition, prefer to add cola or coffee concentrate. The latter is often used to create a natural three-layer dessert “Bird's Milk”. Here, the yogurt filling is combined with coffee, and the finished cake is then decorated with various cut-out jelly from coconut, peach, cranberry and a thin layer of jelly poured into a baking sheet or tray.

If you maintain the proportions correctly, then this kind of decoration is suitable even for those who do not know how to decorate a shortbread pie.

There is no beautiful mass without the inclusion of sugar. Otherwise, the natural base will turn out to be sour or without a pronounced taste at all. This is confirmed by reviews of people who share their experiences through the forum.

But you will have to pay for the sweetness by adding calories to the final dish. Because of this, those wishing to have a low-calorie dessert should abandon the practice of adding sugar.