Before starting the preparation of a particular dish of gelatin, it must be diluted in water.

The most important thing is to learn how to do it right.

We dissolve gelatin initially in cold water, and then we heat the solution, brought with additional water to the volume we need.

There are some tricks:

1. It is very important to observe all the necessary proportions, this is done in order not to get rubber as a result. If you have 20 grams of gelatin, then mix them with one liter of water. As a result, you will get dangling jellies. A little more gelatin (from 40 to 60 grams) for the same liter of water, we get jelly, which will need to be cut.
2. Gelatin is not boiled in any case, otherwise it will simply thicken and that's it.
3. In order for the fruit dish to look beautiful, and the gelatin is evenly distributed in the form, it is necessary to finely chop the fruit.
4. Do not cool the gelatin in the freezer, otherwise you will get a crystallized mass.
5. Be sure to pay attention to the expiration date of gelatin, expired can let you down and the whole dish.
6. Here are some recipes using gelatin.

1. Milk jelly

Products:

• Gelatin - 3/4 tbsp. spoons
• Water - 1/2 cup
• Milk - 2.5 cups
• Sugar sand - 3 tbsp. spoons
• Vanillin

How to make milk jelly:

Pour gelatin powder with boiled water, soak it until soft for 30 minutes and squeeze.

Boil milk, put sugar in it, let it boil, then, removing from heat and stirring, dissolve the squeezed gelatin in it.

When the mass has cooled down a little, add vanillin to taste, stir, strain through a napkin or fine sieve into molds (or into glasses) and put in a cold place.

Before serving, lower the molds for 2-3 seconds in hot water and put the jelly on chilled plates.

2. Chocolate jelly

Products:

• Eggs - 8 pcs.
• Powdered sugar - 200 gr.
• Milk - 1 liter
• Cocoa powder - 50 gr.
• Gelatin - 25 gr.
• Vanillin

How to make chocolate jelly:

Grind the yolks white with powdered sugar.

Add milk and cocoa, previously diluted with a small amount of cold milk.

Put the mixture on low heat and stir until it boils and thickens.

Remove from heat and, without ceasing to stir, add gelatin, previously soaked in cold water.

When the mixture has cooled, add whipped egg whites and vanillin, stir, pour into a mold and put in a cold place to harden.

3. Whipped milk jelly

Products:

• Milk - 0.5 liters
• Sugar sand - 2 tbsp. spoons
• Gelatin - 25 gr.
• Vanillin

How to make whipped milk jelly:

Pour gelatin with water, let it swell. Boil milk with sugar, add vanillin.

Dissolve the swollen gelatin in hot milk, cool slightly and beat into a thick foam.

Fill with a mass of portioned dishes, allow to freeze in a cold place.

Serve jelly with berry syrup, fruit or chocolate sauce.

4. Milk and berry jelly

Products:

• Gelatin - 1 tbsp. a spoon
• Water - 1/2 cup
• Milk - 1.5 cups
• Sugar sand - 4 tbsp. spoons
• Cranberries or other berries - 2-3 tbsp. spoons

How to make milk and berry jelly:

Pour gelatin powder with cold boiled water and soak until softened for 30 minutes.

Then prepare milk jelly, for which boil milk, add granulated sugar (1.5 tablespoons) to it, let it boil and, stirring, dissolve half of the soaked and squeezed gelatin.

Pour the prepared milk jelly into cooled metal molds or glasses with a layer of about 5 cm, cool it down and, when it hardens, pour a layer of semi-liquid berry jelly, then again dairy, etc.

Prepare berry jelly as follows. Squeeze juice from cranberries (or other berries), strain through a napkin or fine sieve.

Boil the mass obtained after squeezing the juice, add granulated sugar (2.5 tablespoons), boil, remove the foam.

Then strain the broth, add half of the soaked and squeezed gelatin, stir, let cool slightly and pour in the berry juice

5. Milk coffee jelly

Products:

• Natural coffee - 2 teaspoons
• Water - 1.5 cups
• Milk - 2/3 cup
• Sugar - 3-4 teaspoons
• Gelatin - 3 teaspoons

How to make milk coffee jelly:

Brew coffee and strain it.

Boil milk with sugar, add gelatin soaked in cold water and, stirring, bring to a boil.

Mix with coffee and refrigerate.

Serve with whipped cream or cookies.

Happy tea!

You can also cook:

Yogurt jelly

Ingredients:

• 30-40 g of gelatin;
• about 125 ml of water;
• 2 tbsp. l. boiling water;
• 2 liters of yogurt;
• 100 g of sugar;
• zest of 1/2 lemon;
• 1-2 tbsp. tablespoons of rum or cognac (to taste).

Yogurt Jelly: A Step by Step Recipe

Soak gelatin in cold water, pour boiling water.

Mix well and pour into yogurt, whipped with sugar in a steam bath.

spice up lemon zest and rum.

Pour into vases, rinsed cold water.

You can put it on plates and decorate with liquid chocolate.

Before starting the preparation of a particular dish of gelatin, it must be diluted in water. The most important thing is to learn how to do it right. We initially dissolve gelatin in cold water, and then we heat the solution, brought with additional water to the volume we need.

There are some tricks:

1. It is very important to observe all the necessary proportions, this is done in order not to get rubber as a result. If you have 20 grams of gelatin, then mix them with one liter of water. As a result, you will get dangling jellies. A little more gelatin (from 40 to 60 grams) for the same liter of water, we get jelly, which will need to be cut.
2. Gelatin is not boiled in any case, otherwise it will simply thicken and that's it.
3. In order for the fruit dish to look beautiful, and the gelatin is evenly distributed in the form, it is necessary to finely chop the fruit.
4. Do not cool the gelatin in the freezer, otherwise you will get a crystallized mass.
5. Be sure to pay attention to the expiration date of gelatin, expired can let you down and the whole dish.
6. Here are some recipes using gelatin.

1. Milk jelly

Products:

• Gelatin - 3/4 tbsp. spoons
• Water - 1/2 cup
• Milk - 2.5 cups
• Sugar sand - 3 tbsp. spoons
• Vanillin

How to make milk jelly:

Pour gelatin powder with boiled water, soak it until soft for 30 minutes and squeeze. Boil milk, put sugar in it, let it boil, then, removing from heat and stirring, dissolve the squeezed gelatin in it. When the mass has cooled down a little, add vanillin to taste, stir, strain through a napkin or fine sieve into molds (or into glasses) and put in a cold place. Before serving, dip the molds in hot water for 2-3 seconds and put the jelly on chilled plates.

2. Chocolate jelly

Products:

• Eggs - 8 pcs.
• Powdered sugar - 200 gr.
• Milk - 1 liter
• Cocoa powder - 50 gr.
• Gelatin - 25 gr.
• Vanillin

How to make chocolate jelly:

Grind the yolks white with powdered sugar. Add milk and cocoa, previously diluted with a small amount of cold milk. Put the mixture on low heat and stir until it boils and thickens. Remove from heat and, without ceasing to stir, add gelatin, previously soaked in cold water. When the mixture has cooled, add whipped egg whites and vanillin, stir, pour into a mold and put in a cold place to harden.

3. Whipped milk jelly

Products:

• Milk - 0.5 liters
• Sugar sand - 2 tbsp. spoons
• Gelatin - 25 gr.
• Vanillin

How to make whipped milk jelly:

Pour gelatin with water, let it swell. Boil milk with sugar, add vanillin. Dissolve the swollen gelatin in hot milk, cool slightly and beat into a thick foam. Fill with a mass of portioned dishes, allow to freeze in a cold place. Serve jelly with berry syrup, fruit or chocolate sauce.

4. Milk and berry jelly

Products:

• Gelatin - 1 tbsp. a spoon
• Water - 1/2 cup
• Milk - 1.5 cups
• Sugar sand - 4 tbsp. spoons
• Cranberries or other berries - 2-3 tbsp. spoons

How to make milk and berry jelly:

Pour gelatin powder with cold boiled water and soak until softened for 30 minutes. Then prepare milk jelly, for which boil milk, add granulated sugar (1.5 tablespoons) to it, let it boil and, stirring, dissolve half of the soaked and squeezed gelatin. Pour the prepared milk jelly into cooled metal molds or glasses with a layer of about 5 cm, cool it down and, when it hardens, pour a layer of semi-liquid berry jelly on it, then again milk, etc. Prepare berry jelly as follows. Squeeze juice from cranberries (or other berries), strain through a napkin or fine sieve. Boil the mass obtained after squeezing the juice, add granulated sugar (2.5 tablespoons), boil, remove the foam. Then strain the broth, add half of the soaked and squeezed gelatin, stir, let cool slightly and pour in the berry juice

5. Milk coffee jelly

Products:

• Natural coffee - 2 teaspoons
• Water - 1.5 cups
• Milk - 2/3 cup
• Sugar - 3-4 teaspoons
• Gelatin - 3 teaspoons

How to make milk coffee jelly:

Brew coffee and strain it. Boil milk with sugar, add gelatin soaked in cold water and, stirring, bring to a boil. Mix with coffee and refrigerate. Serve with whipped cream or cookies.

Milk jelly is a simple and delicious dessert which everyone can cook at home. Its classic recipe includes only three ingredients: milk, gelatin and sugar, but there are more diverse options. Let's talk about each separately.

How to make jelly

If you are going to cook this dessert for the first time, it will be useful for you to know the following:

• Gelatin is different. There is an instant one that needs only 15-20 minutes, there is one that needs more time;
• Pour gelatin with hot, but not boiling liquid;
• If you do not have beautiful molds, pour milk jelly into glasses - it looks very attractive;
• Experiment with supplements! Milky white jelly is more beautiful and appetizing if you add a little jam or cocoa to it. You can improve the taste with vanillin.

Photo: Classic milk jelly

If you decide to make jelly classic recipe, garnish it with fruit slices or sprinkle with chocolate chips to make it look even more inviting!

Ingredients:

• Gelatin - 15 g;
• Milk - 600 ml;
• Sugar to taste.

Cooking method:

• Add sugar and stir;

Video: Milk Jelly Recipe

This video shows step by step how to cook. homemade jelly from milk.

Video Source: Cooking and Impressions

Photo: Milk chocolate jelly

For the preparation of jelly according to this recipe, it is desirable to use instant, rather than custard cocoa - it gives less sediment.

Ingredients:

• Gelatin - 15 g;
• Milk - 600 ml;
• Cocoa - 2 tbsp. spoons;
• Sugar to taste.

Cooking method:

• In hot, but not boiling milk, gradually add gelatin, stirring constantly;
• Strain the milk through a fine sieve;
• Add sugar, cocoa and stir;
• Pour into molds and refrigerate to set.

If you want to make a two-tone jelly, like in the photo, dissolve the cocoa in 1/2 part of the milk. Pour the layers into the mold in the sequence you need, waiting for the previous layer to completely harden.

Photo: Milk and coffee jelly

If you don't have time for striped jelly like the photo, you can make it easy and make it two layers.

Ingredients:

• Ready coffee - 300 ml;
• Milk - 300 ml;
• Sugar - to taste;
• Gelatin - 15 grams.

Cooking method:

• Brew coffee according to your favorite recipe and dissolve 1/2 of the gelatin in it;
• Heat the milk and dissolve the second part of the gelatin in it;
• Add sugar;
• In the desired sequence, pour the jelly in layers into molds or glasses.

The most impressive milk-coffee jelly looks in a glass, especially if the layers are filled diagonally. This is done very simply - during the solidification of the jelly, the glass should be tilted.

Skillfully prepared milk jelly can decorate any holiday or just cheer you up on a weekday. After all, this magnificent dessert (photo) is being prepared in milk - a product that is amazingly tasty and healthy, and its recipe is not difficult.

Milk is a product that accompanies a person throughout life. We have become accustomed to it since childhood and often do not even think about how useful and necessary it is.

Here are just a few facts:

• one liter of traditional cow's milk nutritionally comparable to half a kilogram of meat;
• the same liter satisfies a person's daily need for calcium;
• the composition of milk is unique - it contains more than a hundred components that are absolutely necessary for the normal growth and development of the body;
• milk is used to treat many diseases, quickly restores strength, strengthens the immune system, and has a calming effect.

And, finally, a lot of tasty and healthy things are prepared from milk: cream and sour cream, cheeses and cottage cheese, dairy products and even condensed milk, beloved since childhood.

And, since we are talking about desserts, it should be noted that the creation confectionery generally unthinkable without the participation of milk. Almost every baking recipe is based on the use of this wonderful product. And how delicious are all kinds of milkshakes, soufflés, jelly and mousses! Incidentally, the famous bird's milk” is also a kind of milk dessert.

Today we propose to talk about how to cook milk jelly - tasty, easy and healthy. The recipe for this marvelous delicacy is so simple that even culinary experts who are just taking their first steps can do it.

Basic Recipe

There are countless variations of milk jelly. But, before letting go of your imagination and creating your own version of the most delicate delicacy, you should study the basic, so to speak, basic recipe for making the famous milk dessert. Products will need a minimum:

• half a liter of milk (necessarily high fat content - 3.2%);
• 30 g of gelatin;
• 2 tbsp. l. granulated sugar;
• cinnamon or vanilla (1 stick);
• half a glass of water.

Milk jelly recipe:

1. Gelatin is poured with cold boiled water and set aside for a while. He should swell.
2. In a dish (preferably with non-stick coating) you need to add sugar, put a stick of cinnamon (or vanilla) on top, pour milk and bring it almost to a boil. This is important - you can’t boil milk so as not to spoil the taste of the dessert.
3. So, hot milk is removed from the fire in time, now it needs to be allowed to cool a little. A quarter of an hour is enough, says the recipe. During this time, the spices will just have time to give the milk its delicious aroma.
4. After 15 minutes, the cinnamon should be removed, and the gelatin should be dissolved in a water bath. You cannot boil it (just like milk) - only dissolve it. It remains to combine milk and gelatin (which is better to pour in, filtering), mix well and pour the finished jelly into molds. After that, place them in the refrigerator to allow the gelatin to do its job.

Fully frozen milk jelly can be served directly in the molds in which it solidified, and garnish with berries or grated chocolate on top (photo). But you can do otherwise (although some skill is required here): lower the molds for a couple of seconds in hot water, and then turn them over, substituting a serving plate under the contents.

We increase appetite

After the basics are mastered, it's time to slightly complicate the dessert, make it even more beautiful and appetizing. Any berries or fruits are suitable for this: seedless grapes, raspberries, strawberries or cherries, banana slices, and so on. You just need to keep in mind that jelly will harden longer with kiwi and pineapple.

The recipe for such a delicacy is extremely simple: before pouring milk jelly into molds, several pieces of fruit should be placed on the bottom. That's all wisdom.

You can make the taste of dessert milk chocolate - then you need to basic composition products add a bar of chocolate. It will just need to be grated and dissolved in milk while it is heated.

Two-layer jelly - aerobatics

First, consider the recipe, where the second - bright - layer will be berries. To create it, in addition to the ingredients present in the basic version, you will need to stock up:

• strawberries (fresh or frozen) - 300 g;
• 2 tbsp. l. granulated sugar;
• 2 tbsp. l. boiled water.

Milk jelly is prepared according to the main recipe. With the difference that 1 tablespoon will need to be separated from the swollen gelatin - it will be needed for berries.

The recipe does not recommend rushing to pour the prepared milk-gelatin mixture into molds. Just let it stand aside for a while.

In the meantime, you need to take care of the berries: put them in a saucepan, pour water, cover with sugar and boil for 5 minutes. Then wipe the strawberries through a strainer and dilute the remaining gelatin in this puree.

Now it's time to fill the molds: pour half the berry jelly into them and send them to the freezer (for faster solidification) for 5 minutes. Only now the recipe allows you to complete the formation of the dessert with the milk mass waiting in the wings.

After that, the two-layer delicacy must be placed again in the refrigerator and wait for it to completely solidify. Such jelly looks more spectacular without molds (photo), which means that it must be removed on plates before serving, as described in the basic recipe.

Milk coffee jelly

This is an example of another color and flavor combination: milk and coffee. To implement it, you will need:

• 2 glasses of high fat milk;
• 2 cups of freshly brewed coffee;
• 4 tablespoons of sugar;
• 30 g of gelatin;
• ½ cup cold boiled water;
• a pinch of vanillin and cinnamon.

Manufacturing instructions:

1. Gelatin is soaked first. While it swells, coffee is brewed with 1 tablespoon of sugar. Then it cools a little, “refuels” with cinnamon and half of the swollen gelatin.
2. Milk is brought to a boil with 3 tablespoons of sugar, cooled a little, flavored with vanilla and combined with the remaining gelatin.
3. You need to form a dessert in the same way as a berry one - in two layers: first the coffee mixture, and after it hardens, the milk mixture. Or alternate white and dark layers.

Based on the presented recipes, you can create your own, completely unusual variations of the dairy delicacy by combining various components. After all, this dessert provides endless scope for imagination.

Video recipe for making milk jelly

Did you know that in addition to berry jelly, you can still make delicious and original milk jelly. Children love it, unless, of course, embellish with bright berries or shade with cocoa, orange or raspberry color, perform in the form of " broken glass", then for festive table milk jelly will be in high demand and picturesquely fit among all the desserts on display.

Milk jelly becomes a great help in diet food, prepared quickly, not difficult, it remains only to have the time, desire and master some of the subtleties in cooking technology. So let's prepare milk jelly and transform the classics into action!

Milk jelly - what products go and general cooking rules

For milk jelly, the main component will be milk, which is desirable to take the best quality and with a fat content of at least 3.2%. Then you can catch a subtle milky taste dairy product. In addition to milk, you can use sour cream, cream, fermented baked milk, yogurt, kefir, etc.

The next required ingredient will be gelatin or pectin. Gelatin is used most often, and pectin is used when a lot of berries or fruits are added to milk jelly. It is good to work with pectin, cooked desserts at a warm temperature do not quickly lose their shape, but it is more expensive.

Sugar is required to achieve the sweet taste of your choice. The rest of the products will depend on the range of jelly being prepared. You can use cocoa, coffee, chocolate, fruits, various berries, fruits, candied fruits, sea and chocolate pebbles, colored dragees, cinnamon, etc. Your imagination is at work here.

The technology for making milk jelly consists in boiling milk, adding sugar, cooling, dissolving gelatin, introducing into milk, bringing to a boil, easy cooling and pouring into molds. Many young housewives ask, in what dish is it better to pour jelly? Yes, glassware is the best.

Important! If you have to prepare puff milk jelly, then the next layer should be applied to the frozen milk layer, only after the first layer has completely cooled. And the subsequent jelly layer must also be in a cooled form, otherwise the previous layer will melt.

1. Milk jelly with raspberries

Children love this dessert, so milk jelly with raspberries has an attractive appearance, and raspberries in the form of miniature hats will decorate cups with a ready-made sweet dish. Children still love it because of the shaking jelly consistency and always get to the very bottom.

According to the recipe, milk jelly with raspberries is prepared as follows:

milk jelly

First, we prepare the main milk jelly, and then we apply a raspberry layer, which should be much thinner than the main one. We prepare all the products that make up the milk jelly.

Preparation of ingredients for milk jelly
Pour gelatin with water to swell

Heat pasteurized milk. Pour granulated sugar, a little vanilla, prepared gelatin into milk, mix well and heat until boiling.

Introduce sugar, vanilla, gelatin into milk and heat

So that there is no precipitation left, I recommend straining the finished milk billet. Now pour into glasses and refrigerate until firm. As soon as the jelly grabs and has a dense base, you can remove it from the refrigerator and put it on your desktop.

Pour milk jelly into glasses

For the raspberry layer: pour raspberries with water and boil with sugar.

Cooking raspberry broth for milk jelly

We filter and prepare raspberry jelly on the broth in the main way, according to the presented recipe. Cool and pour over the milk base. We return again to a cold place and let it stand until the next morning.

Applying a raspberry layer on milk jelly

We take it out of the refrigerator, the dessert has a dense, but springy consistency.

milk jelly

When serving, decorate with fresh or frozen raspberries, mint leaves or caramel in the form of a cane.

Milk jelly with raspberries

And now we eat and enjoy milk jelly with raspberries.

milk jelly

Components:

• milk - 300 milliliters;
• gelatin - 12-15 grams;
• sugar - 1.5 tablespoons;
• vanilla sugar- 0.5 teaspoon;
• water (for gelatin) - 120 milliliters.

For the raspberry layer:

• raspberries - 100 grams;
• sugar - at your discretion;
• gelatin - 6 grams;
• water - 150 milliliters.

2. Milk jelly with gelatin

This milk jelly with gelatin resembles the taste of ice cream, only the difference is in the consistency of the finished product.

Milk jelly with gelatin

Components:

• kefir (milk or fermented baked milk) - 200 milliliters;
• sour cream - 300 milliliters;
• boiling water - 1 incomplete glass;
• sugar or powdered sugar- 4 tablespoons;
• vanillin - on the tip of a knife (they ate vanilla sugar, then 1 teaspoon);
• vanilla stick - 1/2 piece;
• gelatin - 35 grams.

According to the recipe, milk jelly is prepared as follows:

1. Pour the gelatin into a bowl and pour boiled water that has cooled to a temperature of 37-40 C. Stir with a spoon and leave to swell (30 minutes is enough),

3. We take our assistant mixer, mix everything and beat for one minute. Add the prepared gelatin and repeat the beating until smooth.

3. Pour into bowls or molds and put in the refrigerator for 24 hours.

4. After the elapsed time, we decorate the surface at our discretion: cocoa powder, nut chocolate, nuts, berries of a pronounced color, etc.

3. Milk jelly with gelatin and cocoa

Such milk jelly, made in two colors, is also spectacular, tasty and attractive. So let's cook and test the taste!

Composition of raw materials:

• powdered sugar - 3 tablespoons;
• milk - 300 milliliters;
• gelatin 15 grams;
• cocoa - 1 tablespoon;
• water - 40 milliliters;
• vanillin - to taste;
• thawed cherries - 2 handfuls.

According to the recipe, milk jelly with gelatin and cocoa is prepared as follows:

1. To begin with, I fill the gelatin with chilled water and leave it to swell for a quarter of an hour or half an hour.
2. Pour milk into a small saucepan and bring to a boil.
   I pour the powdered sugar and vanilla into a bowl and pour in the milk here and mix actively so that the powdered sugar dissolves in the milk.
3. Now I need to chop the cherries and remove the pits.
   I add the swollen gelatin to the milk and mix thoroughly so that it dissolves.
4. I will add a few tablespoons of the resulting gelatin mixture to the cocoa. I mix everything to make a chocolate paste.
5. I breed a little chocolate paste milk mixture and get two semi-finished products: dark and light.
6. Take a transparent container (jars, wine glasses, cups) and pour a jelly layer with cocoa, put cherries on top and refrigerate.
   The first layer has cooled down, we begin to pour out the milk jelly, cool it down and repeat applying another 2 or three layers. We stand in the cold and the dessert is ready.

4. Sour cream jelly

Delicate milk dessert - sour cream jelly, reminiscent of sour cream soufflé, which children love, and who does not like it, can be replaced with yogurt.

Ingredients:

• sour cream - 900 grams;
• gelatin - 25 grams;
• water - 75-80 milliliters;
• cocoa - 1 or 1.5 tablespoons;
• berries - 60 grams (if you want to have a brighter color, then you can take more);

According to the recipe for sour cream jelly, we prepare it as follows:

We take two packages of 15% fat sour cream, each weighing 400 grams. Divide it evenly among three bowls. In each bowl I put two tablespoons of sugar and mix gently with a spoon.

In the third mold, you can squeeze the juice of cranberries, cherries, raspberries or strawberries. In this case, I have strawberry juice, which will give a slightly pink color to the sour cream mixture.

At the next stage, we take 25 grams of gelatin, dilute it with three times the amount of water, leave for 5 minutes, and then heat it in a water bath until the clot is completely dissolved.

We divide the dissolved gelatin into three equal parts and gradually pour into three simple or figured molds and set to solidify.
When serving, invert onto a platter, decorate and serve. Isn't it original?

1. Gelatin should not be poured with too cold water or boiling water, otherwise it will swell for a long time or curl into a lump.

2. If gelatin is added to the decoction, syrup, dairy products, it is not necessary to boil the gelling mixture, since the gelling ability of the gelling substance is much reduced.

3. Remember, if you have agar-agar available, then it is easier to work with and ready meal freezes faster.

4. If you did not have time to quickly pour the finished jelly into molds, then do not be upset, repeat the heating process and pour into the right dish.

5. Ready milk jelly should not be stored for more than 12 hours at a temperature of 4 to 8 degrees in the refrigerator.