Tuesday, April 2, 2013

Fruit jelly

To prepare fruit jellies and refreshing exact measurements are extremely important, and the best jellies created cranberry, lemon, elderberry, blueberry, gooseberry and green apple

For a refreshing want the best to use fruit that contains a lot of pectin as in combination with fruit juice better swells and creates a firmer jelly. Because they want good for gooseberries, green apples, quinces, cranberries, lemon, blueberry, white currant and elderberry. Less pectin include strawberries, raspberries, cherries, plums and apricots, but then adds a purchasing-gelatin powder. Exact measurements are essential in the preparation of this refreshing dessert

The amount of water, fruit juice or gelatin must be exactly like the recipe. In shallow bowl pour the right amount of hot water as it says in the recipe. Sprinkle the gelatin powder and stir with a fork or whisk until the mixture is completely combined. Make sure the gelatin is completely whipped, because otherwise you might want to get lumpy.

After you do this, add cold water or fruit juice, depending on the recipe. Stir everything very well because it was responsible for consistency of jelly. Then chill. If you want rubbery, probably did not add enough water and not enough mixing. It might not be cool for long enough or you add too much water. It is not advisable fingers sting as a method of testing they want to make sure that enough "squeeze" because you get a hole in it. It is best to gently shake and if it's watery leave it for a while in the refrigerator.

Do not squeeze even a few hours, the problem may be in the fruit because if you add fresh or frozen pineapple, papaya, kiwi and figs, gelatin in combination with them will not work. Their little masterpieces can be served in a cup, bowl, or in the dugout kallupima fruits like lemon, watermelon or cantaloupe.
They want the melon

Ingredients: a little more melon, a cup of boiling water, 1/2 cup apple juice non sugar, bag instant gelatin, as desired cup chopped strawberries sliced

Preparation: Cut the melon in half. Remove the seeds. Cut off part of the bark to be half the cost. The larger posdudi razmutite gelatin with boiling water. Add the apple juice, mix well and, if desired, strawberries.Pour it in half melon. Cover with plastic wrap and leave overnight. Before serving, you can cut each half into three equal parts.

Delicious gelatin with apricots

Ingredients: packing jelly flavored with lemon, a cup of boiling water, a cup of chilled apple juice, canned apricots (ocijeđenih and cut into cubes)

Preparation: Dissolve gelatin with boiling water. Add cold apple juice. Cover and leave in the refrigerator until it thickens half. Add apricots and pour into a serving bowl. Chill.

Refreshing strawberry with rhubarb

Ingredients: cup chopped fresh or frozen rhubarb, 1/4 cup of water, a tablespoon of sugar, 1/4 cup sliced ​​strawberries sliced, 3 tablespoons white gelatin + teaspoon strawberry gelatin, 1/4 cup orange juice, a pinch of orange zest

Preparation: In a small pot over medium heat warm the rhubarb, water and sugar. Reduce the heat, allow to boil and leave for three to five minutes until the rhubarb is tender. Remove from heat and add gelatin. Stir until the gelatin is dissolved. Add strawberries, orange zest and juice. Share in four containers and refrigerate for four hours.

Tricolour and refreshingly fruity surprise

Ingredients: first layer: 150 g chopped strawberries, a bag of gelatin flavored with strawberries, 3/4 cup hot water, the second layer: 220 g mascarpone, a bag of gelatin flavored with lemon, 3/4 cup cold water, a cup of whipped cream, a third layer : tin of chopped apricots, a bag of gelatin flavored with lemon, 3/4 cup boiling water

Preparation: Dissolve gelatin in boiling water. The wide glass bowl place chopped strawberries and pour the gelatin solution. Refrigerate them until they harden. For the second layer of cheese blend on high until creamy and smooth the oil. Mix gelatin in hot water and gradually add the cheese. Beat again until smooth. Add cold water. Battered Add cream, blend and pour over first layer. Chill. For the third layer of apricot drain, but leave a little juice. Ä†elatinu dissolve in water and add the apricots and juice. Mix and pour over second layer. Chill. 

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