A great decoration for any holiday?

Top 9 delicious, bright and mouth-watering jelly?

1. white-pink jelly.

Ingredients:

• - 250 ml of strawberry syrup (compote, juice).
• - 250 ml of milk.
• - 20 g of gelatin.
• - Sugar to taste.

Cooking:

Soak 1 gelatin in 200 ml of cold boiled water and leave for the time indicated on the package.
2 then bring the gelatin to a boil, but do not boil.
3 Add half of the gelatin to the strawberry syrup, mix.
4 sugar can be added to the milk to taste (I did not add sugar to the milk, as the strawberry syrup was too sweet) and the remaining gelatin.
5 pour into the bottom of the molds Strawberry juice layer 0.5-1 cm. Put in the refrigerator until completely solidified.
6 then pour the milk in a layer of 0.5-1 cm. Place in the refrigerator until completely solidified.
7. Pour juice and milk in this way until the molds are full. Put in the refrigerator until completely solidified (preferably overnight. To make it easier to remove the jelly from the mold, you can lower it for a few seconds in hot water (most importantly, make sure that water does not get into the jelly.

2. jelly "Colorful".

Ingredients:

- Gelatin - 20 gr.
- Jelly of different colors - 2 bags.
- Sour cream - 200 gr.
- Sugar - 1 tbsp. l.
- Fig peaches - 3 pcs.
- Plum - 6 pcs.
- Sweet cherry - 200 gr.

Cooking:

1. Prepare jelly from one sachet according to package instructions. Pour into molds and put 2-3 cherries. Cool down.
2. In the meantime, prepare the next layer - pour gelatin with a small amount of cold boiled water, beat sour cream with sugar.
3. Mix the swollen gelatin with sour cream and heat on the stove until the crystals are completely dissolved, then cool slightly and pour into molds.
4. add peaches, cut into pieces, cool. The last layer, like the first, is prepared according to the instructions. Garnish with plums and refrigerate until completely set.

3. jelly "Broken Glass".

Ingredients:

- Gelatin - 4 pieces (85 g each in different colors).
- Condensed milk - 400 milliliters.
- Colorless gelatin - 1 piece (85 g.).

Cooking:

1. Dilute 4 packs of gelatin according to package directions in boiled water in separate containers. And leave to harden for 3 hours (preferably overnight. After the jelly is ready, cut it into small cubes.
2. Pour the cubes in different colors into a separate bowl. In a separate bowl, dissolve 2 packets of colorless gelatin in 1/2 cup cold water. After the gelatin begins to dissolve, add 1 1/2 cups of boiled water and dissolve the gelatin completely.
3. Add condensed milk, mix well and refrigerate. Pour the colored jelly cubes with the milk mixture and leave to harden overnight.
4. cut into cubes or other shapes and serve.

4. colorful jelly.

Ingredients:

Cherry or strawberry jelly (powder) - 250 grams.
- Lime jelly (powder) - 150 grams.
- Condensed milk - 700 grams.
- Gelatin (packing) - 9 pieces.

Cooking:

1. We dissolve one sachet of gelatin in 1/4 cup of cold water. Pour in a glass of boiling water.
2. immediately add a third of the cherry or strawberry jelly powder to the mixture. Mix carefully. 3. Pour the mixture into a large jelly mold lightly greased with non-stick spray or regular butter (if not greased, the bottom layer will stick and appearance dessert will go bad.
4. put in the refrigerator. While the first color layer hardens, prepare the milk layer. Dissolve two packets of gelatin in 1/4 cold water.
5. Pour half of the condensed milk into a bowl, add water with dissolved gelatin and a glass of boiling water there. Mix carefully. We take out from the refrigerator a form with a slightly frozen first layer of jelly. Pour about a third of the condensed milk mixture on top.
6. We pierce the bubbles formed on the surface with a toothpick. We put the form in the refrigerator.
When the milk layer hardens slightly (it hardens faster than the color one), pour the green jelly layer prepared in a similar way (from lime) on top. Put it in the refrigerator again.
7. continue to alternate layers until you run out of all the ingredients. Layers can be of a different color, there can be a different number - everything is at your discretion.
8. when all the layers are ready, we send the jelly for a couple of hours in the refrigerator until the final solidification. Then we take out and cut into beautiful squares.
Multi-colored jelly is ready.

5. orange jelly.

Ingredients:

Gelatin - 20 grams.
- Sugar - 200 grams.
- Oranges - 3 pieces.

Cooking:

1. Pour gelatin with boiled cold water (200 ml) and leave for the time that is written on the package.
2. take some dishes and squeeze the juice from the oranges there.
3. now take the orange peels and chop them coarsely. Put the orange peels in a saucepan and fill with water (one liter. Bring to a boil and boil for ten minutes.
4. then strain and cool to about forty - fifty degrees. Now add sugar and swollen gelatin. Bring to a boil (do not boil.
5. Pour the squeezed orange juice here. We remove the saucepan from the fire.
6. now pour into bowls or molds. We put it in the refrigerator for five to six hours.

6. blueberry jelly.

Ingredients:

Blueberries - 300 grams.
- Sour cream - 300 grams.
- Gelatin - 3 teaspoons.
- Water - 50 milliliters.
- Medium fat cream - 375 milliliters.
- Sugar - 130 grams.

Cooking:

1. First you need to pour gelatin with cold water. In a blender bowl, mix berries and sour cream, bring to a homogeneous state with a blender. If desired, you can also grind through a sieve, but this is not necessary. I don't overdo it.
2. In a small saucepan, mix the cream with sugar, put on fire and bring to a boil. When it boils, remove from heat and add the swollen gelatin to the saucepan. Mix thoroughly to dissolve the gelatin.
3. when the mixture of cream and gelatin has cooled, mix it with our blueberry puree. Do not mix the uncooled mixture - the sour cream will curdle. Stir the mixture and pour it into glasses or other jelly dishes.
4. put in the refrigerator, after 2-3 hours the jelly will harden and it can be served at the table.

7. three-layer jelly.

Ingredients:

Gelatin - 6 Art. spoons.
- Cherry juice - 200 milliliters.
- Sour cream - 200 milliliters.
- Milk - 200 milliliters.
- Cocoa - powder - 1.5 Art. Spoons.
- Sugar - to taste.

Cooking:

1. pour gelatin with 1.5 cups of cold boiled water and leave for an hour so that it swells. 2. then put the pan with gelatin on a slow fire and heat, stirring constantly, but not boiling. We need all the gelatin granules to dissolve. Pour sour cream into a separate pan and add half a glass of cooled gelatin mixture and 1-2 tablespoons of sugar to it.
3. mix thoroughly until the sugar is completely dissolved. Now in our hands we tilt the molds a little and carefully pour a little sour cream mixture into them. We place in the refrigerator, fixing the forms at an angle.
4. After a few minutes, the first layer will harden, and we can start cooking the second one. To do this, mix milk and cocoa powder, add half a glass of gelatin and 1 tablespoon of sugar, mix thoroughly.
5. then we tilt the molds to the other side and pour the second layer, fix it in the refrigerator again, but at a different angle. Now the last, cherry layer.
6. pour into the pan Cherry juice, add half a glass of gelatin, 1.5 tablespoons of sugar and mix everything thoroughly until the sugar is completely dissolved. Pour it into molds and put in a flat position in the refrigerator until the jelly is completely solidified.

8. fruit jelly.

Ingredients:

Gelatin - 1 Art. A spoon.
- Water - 1 glass.
- Juice - 400 grams.
- Fruit - to taste.

Cooking:

1. Rinse the fruit and cut into cubes. Grapes can be cut in half and the pits removed. It is advisable to remove the skin from the orange slices and, of course, choose the seeds. Thinly sliced ​​​​apple slices look beautiful in jelly. In the event that seasonal berries are on hand, add them as well.
2. Pour a tablespoon of gelatin with a glass of cold boiled water. Gelatin should stand for at least 20 minutes and swell.
3. Pour the swollen gelatin into a saucepan with juice, I use apple juice, but any will do. Heat over a fire, stirring until the gelatin is completely dissolved. Don't boil!
4. cool juice with gelatin to room temperature.
5. put the fruit in a mold (you can moisten it or grease it with butter. Pour juice with gelatin and refrigerate for an hour and a half. In the event that you want the fruit not to float and keep beautifully at different levels, pour them gradually, in layers .

9. jelly" Bird's milk".

Ingredients:

Gelatin - 50 grams.
- Sour cream - 1 liter.
- Vanilla sugar - 0.5 teaspoons.
- Sugar - 2.5 cups.
- Milk - 6 Art. spoons.
- Cocoa (powder) - 4 Art. Spoons.
- Butter - 50 grams.

Cooking:

1. dissolve 35 grams of gelatin in one glass of water. You can heat in a saucepan (but do not bring to a boil) or in a water bath. Mix well so that there are no lumps.
2. Beat sour cream with two glasses of sugar with a mixer or blender and vanilla sugar. The sugar needs to dissolve. Then add dissolved gelatin to the mass (35 gr.
3. dissolve the remaining gelatin (15 g) in one glass of water (as was done in step one. Then add half a glass of sugar (all the rest), cocoa powder, butter and milk. Mix everything until homogeneous mass.
4. Pour sour cream jelly into prepared portion cups or bowls. After it hardens a little, fill with chocolate jelly. Send to the refrigerator until completely solidified. In the event that you want to get an unusually shaped jelly, pour the first layer into the bowl, place the dishes at an angle. You can also alternate layers. Jelly "Bird's Milk" is ready! Sprinkle with grated chocolate or garnish with whipped cream before serving. You can decorate with lemon peel, after cutting a leaf out of it.

1. First of all, make condensed milk jelly: pour 1.5 cups into a bowl hot water, stir in it 2.5 tablespoons of gelatin. Pour in the condensed milk and another 1.5 cups of hot water, stir everything.

2. In a separate bowl, mix a bag of multi-colored jelly with 1 tablespoon of gelatin, pour hot water over everything according to the instructions (usually 2 cups of water), mix well. Divide the jelly between two glasses to fill two molds.

3. Prepare two molds, grease each vegetable oil so that the jelly can be easily reached. Pour the bottom layer of jelly (250 ml) and spread it over the entire mold.

4. Scoop out any bubbles with a spoon, place the mold in the freezer for 15 minutes.

5. Remove the molds from the freezer and pour 100 ml of the condensed milk mixture into each mold on top of the colored layer.

6. Take the mold in your hands and rotate it from side to side to evenly distribute the layer of condensed milk. Send to the freezer for 8-15 minutes.

7. Prepare the remaining multi-colored jelly (as the first colored layer), divide it between two forms, like the first layer. Pour, alternating colored jelly and condensed milk, after each layer, send the molds to the freezer.

8. Pour the last layer and send the mold to the refrigerator for several hours until it hardens.

9. Due to the fact that we greased the mold with vegetable oil, the jelly is easy to get out of the mold, cut it into pieces and serve. Enjoy your meal!

Ingredients

• jelly powder in packages (pictured) - apricot, cherry, kiwi (or any other flavor);
• sour cream 10-15% - 500 g;
• granulated sugar - half a glass;
• milk - 1 glass;
• gelatin - 3 incomplete tablespoons;
• shredded coconut for decoration.

Preparation of the colored part

1. boil water, let cool to 60 degrees;
2. pour the powder from each package into three separate bowls;
3. pour hot water, taking 50-80 ml less than the recipe on the package suggests;
4. stir, cool and refrigerate for 3-4 hours or overnight;
5. when it hardens (as in the photo), cut into small pieces, mix and spread the base for the Mosaic dessert in molds or bowls.

Filling preparation

1. pour gelatin for the “Mosaic” dish with warmed milk in a saucepan, wait 30-40 minutes until it swells;
2. combine sour cream and sugar, beat with a whisk or mixer until smooth, as shown in the photo;
3. turn on small fire and heat the gelatin, remembering to stir constantly;
4. make sure that it does not boil;
5. when the contents dissolve, remove from the stove;
6. carefully and gradually pour the contents into the sour cream mixture;
7. stir constantly.

Compound

1. pour a mixture of bowls with multi-colored jelly;
2. let it dry to get it as in the photo;
3. sprinkle with coconut flakes on top.

Vegetarian option

Edible gelatin is made from bone meal, i.e. it is a product of animal origin. For jellied dishes, vegetarians and vegans use agar-agar - powder or plates from red and brown algae (pictured). With its help, it will be possible to prepare a tasty and healthy multi-colored Mosaic dish, which can also be eaten in fasting.

Ingredients:

• agar-agar - 1 tablespoon for the multi-colored and 1 tablespoon for the dairy part;
• milk - 500 ml;
• cold boiled water - 150 ml for each type of jelly according to the recipe;
• hot water for multi-colored fragments - 500 ml;
• berry or fruit syrups - to taste;
• honey - 2 tablespoons;
• sugar or natural sweetener - to taste.

Preparation of the colored part

1. pour agar-agar into an aluminum dish;
2. fill with cold water;
3. mix sugar or colorless syrup with hot water;
4. Pour agar-agar into the warm mixture and mix thoroughly;
5. put on medium gas, without bringing to a boil, cook for several minutes;
6. remove from stove and cool slightly;
7. pour into molds, add syrups to make a multi-colored jelly, and set to harden.

Filling preparation

1. pour the vegetable thickener into an aluminum bowl;
2. fill with cold water;
3. bring to a boil, turn off the gas and cook for 5-7 minutes;
4. in a separate bowl, combine the milk part with honey, mix;
5. gradually pour this mixture into the thickener;
6. stir without letting it boil;
7. leave to cook for a few minutes;
8. do not forget to stir regularly;
9. remove from fire.

Compound

1. cut multi-colored jelly into pieces (as in the photo);
2. arrange in molds or sockets;
3. fill with milk mixture;
4. cool and put the Mosaic dish in the cold for 1-2 hours.

1. if you follow the figure, then keep in mind that such multi-colored jelly contains a lot of simple (fast) carbohydrates;
2. to fill the thickener, you can take 300 ml of warm water;
3. if you are allergic to powdered jelly or ready-made syrup, you can use natural juice berries;
4. a recipe with natural juice instead of powder will require a glass of berries for a standard amount of jelly;
5. when boiled, the animal thickener loses its gelling qualities, unlike the vegetable substitute from algae;
6. if you want more delicate taste, try changing the recipe with sugar and sour cream to the option with condensed milk (1 can);
7. using vegetable milk (almond, soy, rice, hemp), prepare a multi-colored “Mosaic” for vegan friends.

Such a dessert is suitable for a festive table, and for a regular dinner. The recipe allows for substitution of ingredients. This will allow you to choose a dish option for any sweet lovers.

Jelly is a delicacy loved since childhood. I remember, at the age of 11, I first tried two-color jelly in a children's cafe. For me it was a miracle. I have never tasted anything better than that. Memories are a bright spot crashed into the memory.

Now, of course, jelly of any color and any layering can be prepared independently, which is what I propose to do. The white layer of jelly is made from milk or cream (fat milk in my recipe), and the bright layer is made from any compote. I took frozen cherries. The richer the compote, the brighter the taste of the jelly will turn out. Freezes quickly. 3 hours after cooking, you can eat.

Cooking steps:

1) First of all, I soak the gelatin for 10 minutes. Pour dry powder into a bowl, pour 200 ml of boiled cold water. I stir occasionally. After 10 minutes, the gelatin is heated over a 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 cook compote. If sweetness is not enough - you can always add. To make the cherries release their juice better, you can crush them directly in the compote with a mortar. Compote should be tasty, rich.

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

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

5) At the bottom of the molds I pour 2 tbsp. spoons of warm cherry jelly. I put the molds in the fridge. It freezes in half an hour. Next, I pour 3 tbsp. spoons milk jelly and put it back in the fridge. Once white layer hardens - I pour a layer of cherry jelly and so on.

Ingredients:

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

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

Video Colorful jelly

Multi-colored jelly layers. Different cooking methods

1. A bag of red powder must be dissolved in hot water. To do this, it is better to use a deep container. The powder is gradually introduced into the water, while it is important to mix well so that the gelatin does not come together in a lump. Otherwise, unpleasant parts of the dessert will fall on the tooth, and the appearance may also suffer accordingly.
2. The dissolved gelatin mixture is poured into glasses in equal portions. It is important to do this evenly.
3. It will be possible to make the next stage after the complete solidification of the first layer. Glasses should stand in the refrigerator for about two hours. You can check with your finger whether it has become elastic. If yes, go to the next point.
4. According to the principle of the first layer, we make the second mixture - orange. You need to let it cool down a bit. Then pour even portions of orange jelly over red.
5. Having repeated the manipulation with solidification, the jelly ends with the third green layer.
6. Store jellies in the refrigerator to avoid mixing colors. Treating your loved ones, dessert can be decorated with fresh berries.

How to make colorful jelly cubes. Jelly "colorful cubes"

At the moment the holiday comes to an end, I want to surprise the guests in a special way and put the finishing touches on a good impression of holiday table. Jelly dessert will help us with this. To make jelly, you need: 1. Jelly 6 packs (different flavors); 2. Gelatin: 2 sachets; 3. A jar of condensed milk. We make jelly according to the instructions, pour it into vessels and put it in the refrigerator for two to three hours.

Before we cut the frozen jelly, we prepare the mixture with which we will pour the chopped jelly cubes. Premature preparation of the mixture will preserve the integrity of the cubes. The mixture is prepared from hot water, since jelly is very afraid of heat, it is better to cool the mixture well before pouring the cubes, but you should not overdo it so that it does not have time to freeze. So, prepare the mixture: pour 2 packets of gelatin and add half a glass of water. Within two minutes, the gelatin will swell and then add another half a glass of boiling water.

Add a jar of condensed milk. We send it to the refrigerator for 7 minutes.

Cut the jelly into cubes with a hot knife (lower the knife into hot water).

Fill our jelly cubes with the cooled mixture. We send jelly for the whole night in the refrigerator.

Before serving, put the dishes in which the jelly has solidified in hot water for one minute. The jelly itself will move away from the vessel and it will be possible to freely remove the jelly and cut it into multi-colored cubes. This is how multi-colored jelly cubes look in a black plate:

Or you can serve it on a white plate.

Today I am posting the recipe delicious dessert. it jelly cake « Broken glass» about how to make jelly at home from berries with gelatin with multi-colored cubes inside, and the number of cubes and colors can be very different.

The first time I ate such a yummy was visiting my goddaughter. The dessert was very unusual for me, and I kept wondering how the cubes were put there so unevenly. I thought that there are such special culinary sets, or pre-purchased marmalade is used ...

In a word, the dessert intrigued me, and when we visited my mother for Christmas, she already treated us to such berry jelly with gelatin, which was placed in sour cream jelly.

So, if you are also interested in how to make jelly at home with such beautiful cubes of different colors, then read on.

Ingredients

For berry jelly:

• 1 cup frozen berries (black, red currant, raspberry)
• 2 tbsp. tablespoons of sugar (for each glass of colored berry juice)
• 1 sachet (12 g) gelatin (for each glass of colored berry juice)

For sour cream jelly:

• 0.5 liters of sour cream
• 100 ml milk
• 1 sachet (12 g) gelatin
• 2 - 3 tbsp. lies. Sahara

Cooking - making a Broken Glass cake

To begin with, I need to say that if you don’t want to mess around to make berry jelly, then you can just buy bags of colored jelly in the store for colored cubes. They come in completely different colors. Then you will need to dilute each bag of jelly mix with 1 cup of chilled boiled water, and then bring this solution to a boil (do not boil). It is necessary that sugar and gelatin dissolve. And then pour each color of jelly separately into vessels or bowls so that the layer thickness is 1-2 cm.

And for those who want to use frozen berries (many have them in the refrigerator), you need to do

Berry jelly with gelatin

For home berry jelly you need to take a glass of different frozen berries. We used black and red currants and raspberries.

Pour each type of berries separately with a glass of boiling water, mash well with a crush, then strain through several layers of gauze. It turns out such a berry juice.

For one glass of such berry juice, put 1 sachet (12 g) of gelatin and 2 tablespoons of sugar. Bring this mixture to a boil (also do not boil, but only dissolve sugar and gelatin).

And in the same way as it is written above, pour into vessels or bowls 1-2 cm thick for solidification.

After each layer of colored jelly has hardened, carefully lower the bowl with it for a few seconds in warm water and remove it from the mold. And then cut it first into strips,

and then into cubes. We had many different colors.

Sour cream jelly

While the colored berry jelly jelly hardens, you can begin to prepare the sour cream jelly. To do this, 1 sachet of gelatin with 2-3 lodges. soak sugar in 100 ml of milk and let it brew for two hours.

Then heat this gelatin with milk and sugar so that the gelatin with sugar dissolves, and immediately add sour cream to them and stir until smooth. No more heating required.

Broken glass - multi-colored cubes

And the last stage remained: we form the “Broken Glass” cake. Mix the cubes of multi-colored berry jelly and put them into molds in which we will put them to solidify.

pour cubes sour cream jelly and put in the refrigerator or just a cold place (on the balcony, for example) to solidify.

Then, before serving the jelly, again hold the mold with frozen jelly for a few seconds in hot water and take out the finished dessert.

Before serving, cut into small pieces and serve, or cut already on the table, as you wish.

This jelly looks very impressive. And unusual, too. The taste is moderately sweet, not cloying and fresh.

And you can also put such jelly in transparent vases, then you won’t have to get it out. And all beauty will be visible.

I hope you also liked the recipe on how to make jelly at home with colorful cubes with a beautiful name - Broken Glass Cake.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Those with a sweet tooth who love light desserts will love this. homemade jelly, which can be made using gelatin. The component is tasteless and odorless, therefore ready meal will have the aroma of the berries or fruits from which it is made. Dessert comes out very tasty, beautiful and healthy.

How to make jelly

The sweetness in the form of jelly is very popular all over the world, because it is not only tasty, but also useful product. It can be prepared using gelatin, pectin or agar-agar. These components help to achieve the desired consistency. To make the dessert delicious, you need to follow some rules on how to make jelly:

• Do not use aluminum containers for making sweets. In such dishes, the mass may darken and form a specific aftertaste.
• Improve taste qualities adding a small amount of wine or lemon juice will help.
• You can prevent the formation of gelatin lumps if you pour it into a dish with a warm bottom. The best option It is considered to put the container in a water bath.
• The product should solidify inside the refrigerator. You need to make an elastic, dense mass from the substance, and not freeze it, so do not put it in the freezer.

Many housewives buy ready-made powders, because it is easy to cook from them. The difference lies in the usefulness of the product. At home, you can come up with many options: the jelly base is prepared from syrups, milk, sour cream, cream, alcoholic beverages, juices, compote, lemonade and other sodas (the child will like the Cola dessert). Add as a filler various fruits(apples, pears, oranges, pineapples, lemons), berries (gooseberries, cherries, red currants, grapes, strawberries), pieces of cottage cheese soufflé.

The product can be used as independent dish. Sweetness prepared for the winter is recommended for breeding fruit drinks and making jelly. If you have not preserved the compote, stir a small amount of jelly with water. The product is used for decoration and filling confectionery: cakes and pastries. Jelly brings lightness and is a bright colored decoration element.

How to breed gelatin

An important part of the process of how to make gelatin jelly is the dilution of the thickener. The right proportions will help you quickly create a delicious dessert:

• It is important to maintain the correct proportions. Dilute gelatin powder at the rate of 5 g per 50 ml of water.
• It is necessary to pour the crystalline substance with boiled water, which must first be cooled. Gelatin will swell from half an hour to 40 minutes.
• Heat the resulting substance with a water bath. The process should be carried out until the powder is completely dissolved.
• The finished gelling component should be mixed with the base for the dessert (compote, juice, milk).

How to make jelly at home

It is better to make a sweet that has a natural taste and aroma in your own kitchen. The process of its preparation is not laborious, it does not take much time. There are a huge number of recipes for a dish, all this is due to the variety of ingredients that are suitable for use. As a basis, you can take jam, juice or compote.

How to make juice jelly

To prepare a juice-based jelly sweets, you will need the following components:

• fruit or berry juice - 1 l;
• gelatin - 4 tsp

How to make step by step gelatin jelly with juice base:

1. Pour gelatin crystals into a glass, fill with juice to the top. Leave for 20 minutes for the gelatin to swell.
2. Mix the substance with the rest of the liquid in an enamel bowl, place on fire. While the juice is heating, stir it. Wait until it begins to boil so that the crystals dissolve completely.
3. Pour the prepared transparent mixture into molds, cool at room temperature, refrigerate until completely solidified.

How to make fruit jelly

For a sweet dessert with fruit filling, you will need the following ingredients:

• food gelatin - 4 tsp;
• juice - 400 ml;
• fruits - to taste;
• granulated sugar.

Step by step instructions on how to make fruit jelly:

1. Pour gelatin powder 1 tbsp. cold water, let it swell for an hour.
2. Pour the juice into the pan, add the swollen gelatinous mass. Taste the mixture, if it seems unsweetened, add the right amount of granulated sugar. Put the mixture on the fire, heat until the sugar and gelatin dissolve, stirring constantly.
3. Pour half of the resulting substance into molds, add pieces of fruit. Then, fill everything with the remaining base.
4. Cool the dessert at room conditions, place in the refrigerator to solidify.

01

Preparation of multi-colored jelly in layers is a rather long-term process, you will have to be patient a little. But the result will justify all your efforts. As a rule, for jelly, fresh juices are used in layers, to which gelatin is then added. But you can also buy ready-made jelly mixes. Which is what we advise you to do. So, for this recipe, two colors of jelly are enough. For example, strawberry pink, and kiwi flavored green.

02

Read the instructions on the package carefully to prepare this jelly correctly. As a rule, the mixture is poured into a bowl and filled with boiled water. It is important not to fill with water that has just boiled, leave it to cool slightly for a couple of minutes. Otherwise, the gelatin, which is contained in the jelly mixture, will immediately be taken in large lumps that will be difficult to dissolve.

03

So, each type of jelly is understandably prepared in different containers. To make the jelly harden for sure, you can add a little regular gelatin to the mixture. Stir the mixture thoroughly until completely dissolved, and then set aside.

04

After that, we will prepare milk jelly, which we will use as a layer between the colored layers. To do this, pour condensed milk into a separate container. It must not be boiled.

05

Pour half a glass of hot water here and stir the contents well. Then, in a separate bowl, dissolve a pack of gelatin in warm water. Now pour the gelatin into a container with condensed milk and mix thoroughly with a whisk until a homogeneous liquid is obtained.

06

After these preparations, we will deal with the most important and interesting process, namely, we will begin to form our jelly in layers. The most important requirement for such a dessert is that the layers are even. To do this, you can not fill in the next layer until the previous one hardens. So, we recommend using a rectangular shape, which is better to cover with cling film. First, pour a layer of green jelly about half a centimeter, after which we send the mold to the refrigerator until completely solidified. In a good refrigerator, this will take about half an hour.

07

Next, pour a layer of milk jelly and immediately put in the refrigerator. This is followed by a layer of pink jelly, then milk again, green, milk again, and so on until we use all our mixtures. It is very important that each layer is completely frozen, otherwise our dessert is unlikely to work out in layers.

08

After the last layer has hardened, we take the dish out of the refrigerator, carefully turn it over onto a board and remove cling film or you can simply remove the jelly cake from the mold by pulling on the cling film. For more beautiful view, the edges can be cut with a knife. Now we have puff jelly of awesome beauty. We cut it into squares and put it on plates in order to quickly treat everyone to this striped beauty, which, in addition to everything else, has an awesome bright taste.

Today I will cook jelly, it's easy. If you are really lazy, then you can buy ready-made jelly in bags in the store and do the same. I'll make my own jelly, the old fashioned way. But I can regulate the amount of sugar myself.

Place gelatin in a bowl and pour 200 ml of water, mix and leave to swell for 30-40 minutes.

I will cook all three types of jelly in the same way. Pour Pepsi-Cola into a saucepan and add swollen gelatin, but not all, but 2 tablespoons without top of the total. Add a little sugar to taste and heat over a fire, but do not boil, until the gelatin is completely dissolved. Strain the mixture and leave to cool.

Do the same with cherry and orange juice.

Pour a little cherry jelly into glasses and put them at an angle. Place the glasses in the freezer to chill. I just put it on the windowsill on the loggia and open the window, and outside the window - minus 22 degrees.

While the jelly is set, prepare the cream jelly. Whip half the cream with sugar and add the rest of the cherry jelly.

Pour cream jelly over cherry. Set the glasses straight and refrigerate.

When the creamy layer has frozen, pour the orange jelly, and again in the cold. I have glasses in all the photos, fogged up from a strong temperature drop.

over orange jelly- a layer of butter, and in the cold. Let's finish everything with Pepsi-Cola jelly.

Jelly continues to harden, but for now I will put chocolate icing in a zip package.

Place the icing in the microwave for 15 seconds twice. The glaze will melt.

Whip the rest of the cream to stiff peaks and place in a confectionery envelope.

Decorate glasses with jelly with chocolate drips and whipped cream. The snowflake will complete our work.

Enjoy your meal.