Transparent jelly is a newfangled discovery in the art of confectionery. It is rapidly gaining momentum and occupying a leading position among restaurant desserts. Transparent jelly is used as the basis for the preparation of desserts and main dishes. The recipes and techniques are so simple that even a child can cope with its preparation. In addition, they are very economical, require minimal costs.
The presence of such a jelly dessert on the festive table will not only surprise guests, but will also delight them. Gastronomic taste and creativity, in the presentation of dessert, will become one of your favorite and sought after. Below is a list of the lightest and most special clear jelly recipes.
Classic Clear Jelly Recipe
The classic recipe is used not only as the basis for cakes and pastries, but also as a separate dessert. It has a dense, transparent texture, due to which fruit compositions are densely covered and visible. It is very important to clearly follow the recipe and the required number of ingredients, in order to achieve an excellent output result. So let's get started:
Ingredients:
- 1 cup of warm water
- 25 gr. gelatin
- 1 teaspoon of sugar
- vanillin or vanilla sugar
- lemon juice, a couple of drops
Cooking method:
1. Heat the water and cool to almost room temperature, the water should be slightly warm.
2. Pour the contents of the package with gelatin into a glass of water in the required amount. Stir in water until completely dissolved.
3. Add sugar, lemon juice and vanilla to taste.
4. Leave the gelatin to swell for 20 minutes, stirring occasionally.
5.Can be used as a top layer for the cake, or pour into molds.
Flower dessert "3D"
Sounds pretty weird: Flower in jelly! But so mysterious. It’s hard to imagine whether this is possible? Of course yes!!! The dessert is so unusual and bright that it causes a feeling of pity from the use of such beauty. Suitable for both a festive table and a gift. The recipe is quite simple and natural. So:
Ingredients:
Gelatin - 25 grams.
Water - 1 cup.
Lemon juice - 1 tsp
Sugar - 1 teaspoon
Milk - 1 cup.
Carrot juice - 0.5 cups
Beetroot juice - 0.5 cups
Spinach juice - 0.5 cups
Cooking method
1. Dilute 10 grams of gelatin in water, add lemon juice and sugar.
2. Pour into transparent molds, leave overnight in the refrigerator.
3. Separately, add 15 grams of swollen gelatin to the milk, stirring until completely dissolved.
4. Add 5 tablespoons of the finished milk thickener to each juice.
5. Make the core and petals by introducing the juice in the jelly with a 10 gram syringe.
6. For the clove petals, introduce a spoon or knife at an angle, constantly changing the slope to 180 degrees, pouring juice into the hole. Puncture the transparent jelly with a syringe not completely, without further movements evenly, gradually introducing dye into the jelly. Make a straight line, gradually continue the action in a circle. Using the puncture technique. Carnation petals are ready!
To make leaflets on the same principle - green. It is worth considering: that with a spoon, they will be oval, with a pointed knife. Further exclusively creativity and imagination.
8. Chrysanthemum: Orange color from a mixture of carrots and milk - make the core. We introduce a syringe - vertically. For the petals, we introduce the beetroot dye into the round recess from the spoon. Gradually pierce at an angle, making more and more holes, each time changing the degree. We continue in a circle, the more, the more magnificent the flower will turn out.
Using the same technique, you can make a rose.
9. Put the form with ready-made flowers in the refrigerator for 10 minutes and serve it to the table.
In order to quickly get the dessert out of the mold, it is necessary to dip it in hot water for a couple of minutes.
Marquetry Jelly Cake
Jelly cake is easy to make. Pretty bright and very tasty. Light, sweet and special. Suitable for a great, easy completion - a festive feast. In appearance, it creates the impression of broken glass, which by some miracle was inside the jelly masterpiece.
Ingredients:
- Classic clear jelly
- 3-4 packs of finished multi-colored jelly
- fruit (optional)
Cooking method:
1. On the eve of cooking, make a blank: dilute the finished packaged jelly and pour into molds.
2. Leave in the refrigerator for the night to acquire a dense shape and elastic texture.
3. Before making the cake, it should be cut into small pieces. There should not be a certain shape, everything is cut arbitrarily, the smaller the pieces and the more varied - the more beautiful.
4. According to the recipe for classic transparent jelly - prepare the basis for the cake. Jelly should not have time to freeze completely. Therefore, it should be done very quickly.
5. Prepare a mold for the cake, greasing a little butter or vegetable oil, for shine.
6. Pour chopped pieces of colored jelly, you can add a variety of fruits there - slices.
7. From above, carefully fill everything with a transparent base.
8. Leave in the refrigerator for 10-12 hours, for complete solidification.
Transparent wine jelly with grapes and basil
Is it possible to make a delicious dessert from wine? And most importantly, how? The answers to these questions are below.
Ingredients:
- 50 ml. hot water
- 2 tbsp. spoons of gelatin
- 3 tbsp. tablespoons of sugar
- 1 glass of white wine, can be replaced with champagne
- basil or mint leaves
- bunch of grapes
Cooking method.
1. Prepare gelatin for swelling 1/1: 2 tbsp. tablespoons of gelatin for 2 tablespoons of hot water.
2. Separately in a glass container with hot water, dilute 3 tablespoons of sugar.
3. Finely chop one leaf of basil or mint.
4. Add to water.
5. Then pour a glass of dry white wine or champagne.
6. Mix thoroughly and gradually adding gelatin, pouring in a small stream, constantly stirring.
7. Prepare the grapes. Remove each grape from the brush and cut in half.
8. Put on the bottom of the glass and pour jelly on top.
9. Garnish with sprigs of mint.
10. Leave to solidify completely in a cold place.
Dessert will look very beautiful in a transparent ice cream bowl. You can also use glasses for cocktails or martinis.
Fish aspic
Fish appetizer with transparent jelly, fish and vegetables. In this recipe, the main ingredient is red fish, but it can be successfully replaced with any other.
Ingredients:
- 400 gr. Fish fillet (preferably red fish)
- 0.5 liters of water
- 25 gr. gelatin
- Bay leaf
- salt, peppercorns
- carrots, onions
Cooking method.
1.Rinse the fish well under cold water.
2. Cut into beautiful portioned slices.
3. Peel carrots and onions.
4. Put fish and vegetables in a small saucepan, salt and add bay leaf, peppercorns.
5. Pour in 0.5 liters of cold water and put on a slow fire.
6. Cook for about 5-7 minutes until the fish is ready in the broth.
7. In the meantime, dissolve the gelatin in 0.5 cups of hot water and stir.
8. Leave to swell.
9. Next, remove the saucepan from the heat.
10. We take out vegetables and fish.
11. Enter the gelatin and stir.
12. The broth is repeatedly filtered through gauze or a sieve, for its transparency.
13. Put the fish in a deep plate.
14. Cut the carrots - in circles and lay out next to it, for decoration.
15. Carefully fill with broth and decorate with herbs.
16. Put in the refrigerator for freezing.
Jellied eggs with vegetables in a transparent jelly
An appetizer that has a transparent texture and a jelly shape in the shape of a chicken egg. Perfect for the New Year holidays, as an edible Christmas tree toy. For Orthodox holiday - Easter. For a children's holiday.
Ingredients:
- 5.6 fresh chicken eggs
- 25 g gelatin
- half a glass of water
- 200 gr. chicken or ham
- canned corn
- green peas in a jar
- bell pepper
- salt pepper
- greenery
- seasoning to taste
Cooking method:
Eggs will be used as a mold for jelly!
1. Carefully make a hole at the top of the egg to pour the contents out of it.
2. Empty shell, rinse well with a brush and soda.
3. Boil 200 grams of chicken in salted water, can be added to the vegetable broth.
4. Strain and dilute gelatin in it. Allow to cool slightly.
5. Fill the egg shape: corn, diced ham, pepper and herbs
6. Pour the broth.
7. In the refrigerator until completely solidified.
8. Before serving, peel the shell and garnish with greens.
Meat Galantine in 1 hour
In the world, there is no mistress who would not dream of cooking jellied meat quickly. Having spent on cooking no more than an hour. Over time, recipes become simpler and easier. It remains only once to try to fall in love completely and share a quick recipe with friends.
Ingredients:
- 1 cup of warm water
- 1 can of any meat stew
- 25 gr. Gelatin
- salt pepper
- greens for decoration
- vegetables for broth
Cooking method:
1.Warm up half a glass of water, dilute gelatin in it
2. Select the meat from the stew and disassemble it into fibers
3. Cook the broth from the remains of fat and vegetables
4. Introduce gelatin
5. Salt, pepper
6. Beautifully spread the meat fibers in a deep plate, or in jars for aspic
7. Pour clear jelly
8. Garnish with greens
9. Leave in a cold place - freeze
Tips and Tricks for Making Transparent Jelly
- Gelatin should never be diluted in metal and aluminum containers, in order to avoid reaction and darkening.
- Jelly can be prepared not only with gelatin, but also with other thickeners, such as agar-agar and pectin.
- In order for the jelly not to lose its shape and not melt, it must be put in the refrigerator.
- To avoid mold, it is enough to put parchment paper impregnated with alcohol on the jelly.
