A real woman cannot help but be a gourmet.Any of us would happily and with pleasure taste something sweet and with no less pleasure finish the meal with some dessert. And with their dislike of desserts, ladies simply cover up their own fear of gaining extra pounds, having “sinned” with a piece of cake or a bar of chocolate. However, desserts can be completely harmless to the figure and even useful for health and beauty. For example, what do you know about the benefits of jelly? The substances contained in it have a beneficial effect on the condition of the skin, hair and nails. Jelly helps in the prevention of arthritis and in the restoration of connective tissue. And jelly also helps remove toxic substances from the body. So what? Convincing? Then we choose a recipe and prepare a healthy, light and tasty dessert from jelly.
Panna cotta
This Italian milk jelly dessert has becomeis very popular in Russian restaurants. For some reason, until recently it was rarely cooked at home. But now any self-respecting housewife knows the recipe for making the most delicate and delicious dessert, and is also happy to supplement the basic recipe with her own innovations. And if we respect ourselves, then we must certainly learn how to cook this exquisite dessert. For a classic dessert from Italy, we will need the following ingredients:
- Cream fat content from ten percent - one and a half liters;
- Vanilla natural (in the pods) - 1 piece;
- Milk fresh - one and a half glasses
- Gelatin - 1 packet (10 g);
- Sugar - for your taste;
Preparation: Prepare the gelatin in advance.As a rule, it needs to be soaked in cold water and left to swell: the amount of water and swelling time are indicated on the package. Pour the cream into a saucepan and add sugar. When the sugar has dissolved, cut the vanilla pod in half lengthwise and add it to the sweetened cream. Put it all on the fire and heat, almost bringing it to a boil. As soon as the cream begins to rise, remove the saucepan from the heat and leave the cream to infuse with vanilla. While the cream is cooling, dilute the gelatin with milk and heat it in a water bath. It is important not to let the milk boil, otherwise the gelatin will lose its gelling properties. Remove the vanilla pod from the cream, pour in the milk and gelatin and pour into molds. Let the milk and cream cool, and then put it in the refrigerator. It will take about six hours for our dessert to be completely ready. It is best to leave the jelly in the refrigerator overnight. Place the finished jelly on flat plates. To easily separate it from the walls of the mold, dip it in boiling water for a few seconds. Serve the dessert, pouring caramel or berry syrup over the creamy vanilla jelly. Note: You can make a more complex dessert by adding cocoa, coffee, fresh berries and fruits or puree from them to the cream.
Jelly Oranges
Of course, fresh citrus fruits are good on their own and inas a dessert. But we remember the benefits of jelly, and we also want to make a light and unusual dessert. So we will make jelly from oranges. Ingredients:
- Oranges - 2 pieces;
- Mandarins - 2 pieces;
- Water - half a glass;
- Sugar - for your taste;
- Gelatin - 20 g (2 sachets).
Preparation:Pour half a glass of cold water over the gelatin and leave it to swell (check the packaging for the time). Meanwhile, wash and dry the fruit. Cut the oranges in half and remove the pulp. Simply peel the tangerines – we will need the peel more. Squeeze the juice from the orange pulp and tangerine slices and strain it. Add sugar to taste and stir well. Heat the gelatin in a water bath until it dissolves completely, but make sure the water does not boil. Then mix the gelatin with the juice and pour this mixture into the orange peel halves, which we first clean from the inside. Put the jelly in the refrigerator and leave it to harden. When serving the dessert, leave it in orange “cups” or cut into slices. Note: Instead of gelatin, you can use dry orange jelly, which also needs to be diluted with half a glass of water. Just don’t overdo it with sugar – the jelly is already sweet. And to prevent the liquid-filled orange peel halves from turning over, put them in tea cups and then put them in the refrigerator.
Watermelon slices
The dessert is similar to the previous one.Only we will prepare it not from watermelon juice, but from ready-made fruit jelly. We will eat the watermelon in its natural form, so to speak. And the amount of ingredients for the dessert depends on the size of the watermelon. Ingredients:
- Watermelon;
- Fruit or berry jelly in powder;
- Bitter chocolate.
Preparation: Take one small watermelon:The smaller the watermelon, the easier it will be to divide the dessert into portions. Wash it thoroughly, wipe it dry, cut it into two halves and take out all the pulp. Prepare a solution from red powdered jelly (cherry, strawberry, raspberry), following the instructions. Grate the chocolate into crumbs or cut it into tiny pieces. Start pouring the jelly into the watermelon "bowls": after pouring the first layer, wait for the jelly to set, and sprinkle it with chocolate chips. Pour another layer and wait again for the jelly to harden. Sprinkle it with chocolate again and fill the entire half of the watermelon rind in this way. Serve the dessert, cutting the jelly watermelon into slices. Note: Important! After pouring each layer, put the watermelon in the cold. And if the jelly prepared for pouring hardens quickly, then warm it up a little.
Emerald dessert
A very impressive and no less tasty dish. To prepare it we will need the following ingredients:
- Ready jelly in powder (green color) - 1 sachet;
- Dry gelatin - 1 tablespoon;
- Water - half a glass;
- Kiwi - 1 piece;
- Grapes (green and pitted) - 1 brush;
- Cottage cheese or cottage cheese - 150 g.
Preparation:Soak the gelatin in the amount of water indicated on the package and leave it to swell. Dilute the powdered jelly from the packet according to the instructions. For the dessert, take transparent glasses or bowls, wash and dry them. Put one or two grapes in each glass and fill it with green jelly (up to a third of the glass's height). Leave the jelly to harden and start working on the curd. Put the curd mass in a bowl, heat the soaked gelatin in a water bath and carefully add it to the curd. While we were working on the curd component of the dessert, the jelly in the glasses should have set. Now we peel the kiwi and cut it into circles. Put one circle on the jelly in each glass and fill the glasses with the gelatin-curd mass another third. Put the glasses in the refrigerator so that the top layer of jelly hardens. After the curd jelly has hardened, put one grape and one kiwi slice on top of it and pour the remaining green jelly again – this time to the brim of the glasses. Put everything back in the refrigerator. When the top layer of jelly has hardened, the dessert can be served. Note: To make the multi-colored layers of jelly in the glass look more interesting, before pouring the first layer, the glasses should be tilted, placing something hard under the bowl of the glass and resting its stem against the wall. Before pouring the second layer, the glasses can be slightly rotated (around their axis) and the same procedure is followed when pouring the third layer.
Pineapples in champagne
A dessert for gourmets. And also for ladies who prefer champagne to any other alcoholic drinks. Ingredients:
- Champagne (preferably dry pink) - one and a half cups;
- Water - a half cup;
- Gelatin - 1 packet (10 g);
- Sugar - two thirds of a glass;
- Zest of one lemon;
- Crops of canned pineapple;
- Pistachio.
Preparation:Soak the gelatin in cold water, following the instructions on the package. While the gelatin is swelling, cook the syrup. Pour water into a saucepan, add all the sugar and grated lemon zest. Put the pan on the fire, let the water boil and continue to cook the syrup for another three minutes. Strain the finished syrup through a fine sieve and add the gelatin, which we will squeeze out first. Stir the mixture until the gelatin is completely dissolved. Then pour champagne into the syrup and mix everything thoroughly again. Put the pineapples in transparent bowls (or glasses) and pour the champagne and syrup mixture over everything. Leave the jelly to harden. Serve, sprinkle the top of the jelly with pistachios. Note: The amount of sugar is calculated specifically for dry champagne. You can change this amount depending on the type of champagne or your taste.
Jelly cakes
A great dessert for a children's holiday table.And it is also quite suitable for girls' get-togethers. True, it is better not to think about the calorie content of this delicacy - but you can sometimes treat yourself to not quite dietary delicacies. Ingredients:
- Short-sleeved buckles;
- Fresh berries or fruit;
- Packaging of powdered jelly;
- Sugar.
Preparation:The most convenient way to make this dessert is to use ready-made shortcrust pastry baskets. But if you can’t buy them, make them yourself. Beat a pack of softened butter with a half cup of powdered sugar using a mixer. Add one egg yolk and half a teaspoon of vanillin. Beat everything again, and then gradually pour in a glass of flour (with a slide), first rubbing the dough with a spoon, and then kneading it with your hands. Cover the dough with cling film and leave it in the refrigerator for two to three hours. Then bake baskets from it. So, we have the baskets. Now dilute the jelly with water (as indicated on the package) and wash the berries (raspberries, strawberries, currants, blackberries, gooseberries, etc.). Place the berry assortment in the baskets and pour the jelly over it. Put it in the refrigerator. When the jelly sets, take out the baskets and put the berries on top, dipping them in the remaining liquid jelly. Put the berries in a pile and put everything back in the refrigerator. Note: For convenience, you can leave some of the powdered jelly for later dipping the berries. Dilute it immediately before putting the berries in a pile. Or you can take the easy way and put the berries directly on the finished shortbread cookies.
Miracle - peach
A very tasty dessert will be made from peaches and sour cream-curd jelly. Simply heavenly delight! Ingredients:
- Sour cream - glass;
- Cottage cheese - 4 packs (total 400 g);
- Sugar is a glass;
- Water is a glass;
- Instant gelatin - 1 packet (10 g);
- Fresh or canned peaches - 4 pieces;
- Tile of milk chocolate.
Preparation:Dilute the gelatin with water (according to the instructions) and heat it in a water bath. Wash the peaches, remove the pits and cut into small pieces. Mix the cottage cheese with sour cream, add sugar and rub thoroughly. Then dilute the gelatin (already dissolved) with a glass of boiled water and pour this mixture into the cottage cheese and sour cream. Place the sliced peaches in a mold (leave some of the peaches for decoration) and pour half of the cottage cheese-gelatin mixture over them. Put in the freezer so that the jelly “sets”. Grate the chocolate bar or make shavings from it with a knife. Pour the shavings into the remaining mixture (leave a little for decoration) and pour it all into the mold on top of the first layer. Remove the finished jelly from the mold by dipping it in boiling water for a few seconds and turning it over onto a flat plate. Sprinkle with the remaining chocolate chips and decorate with peach pieces. These are the light and delicious desserts you can make from jelly. By the way, jelly can be made by adding gelatin to freshly squeezed fruit juices, milk or cream, sour cream, coffee (with milk) or cocoa. Gelatin itself has no taste. Therefore, with its help you will be able to do the almost impossible - make a liquid solid, preserving the taste and aroma of the product. Jelly desserts can also be flavored by adding vanilla or cinnamon, ginger or lemon zest. You can make jelly with rum or cognac, with liqueur or wine. You can combine jelly with whipped cream, protein cream, fresh berries or fruits. In a word, experiment! Bon appetit and success in the culinary field. We recommend reading:
