The cold has come, but that doesn't mean it's time delicious vitamins ended. But what about everyone favorite treat- sun persimmon? This is not only delicious food, but also an incredible storehouse of useful vitamins and minerals. Let's not waste a moment and prepare various delicious, healthy meals that will delight not only the stomach, but also the eye with their beauty.

Autumn boom salad

Very original and delicious salad with persimmon and many other useful ingredients. Autumn boom salad pleases with its beauty, brightness, originality, it will also look great on a festive New Year's table... And most importantly, it is tasty and healthy. Let's cook it!

Ingredients:

• persimmon - 1 piece;
• apple - 0.5 pieces;
• sweet onions - 1 piece;
• turkey fillet - 300 grams;
• peeled walnuts - 30 grams;
• hard cheese - 50-70 grams;
• pomegranate seeds - 1 tablespoon;
• vegetable oil- 4 tablespoons;
• lemon juice - 2 tablespoon;
• honey - 1 teaspoon;
• Dijon mustard - 1 teaspoon;
• salt - 0.3 teaspoon;
• pepper, spices, herbs - to taste;
• lettuce, parsley, dill - optional.

Autumn boom salad. Step by step recipe

1. Wash fruits and cut into slices, onions - into rings.
2. Prepare the turkey fillet in advance: salt, season with spices, wrap in foil and bake in the oven for 15-20 minutes at 180-200 degrees.
3. Cut the meat into slices, grate the cheese on a fine grater.
4. Cooking the sauce: mix vegetable oil, honey, mustard, lemon juice, add salt and ground pepper.
5. Put turkey fillets, persimmons, apples, onions on a dish, add lettuce and herbs, sprinkle with nuts and pomegranate seeds on top, grated cheese and pour over the sauce.

Autumn boom salad is ready! You can serve. It turned out to be so fresh, light, very harmonious combination of fruit, turkey and dressing flavors - you will lick your fingers! And how much use it has!

Festive pork loin

And this is a recipe for delicious festive meat... The dish turns out to be very colorful, tasty, persimmon gives a very interesting spicy taste that delights. I cook pork loin with persimmon, and you can use other parts of the pork carcass if you like.

Ingredients:

• pork loin - 800 grams;
• persimmon - 1 piece;
• onions - 0.5 piece;
• vegetable oil - 1-2 tablespoons;
• salt - 0.5 teaspoon;
• honey - 1 teaspoon;
• mustard - 1 teaspoon;
• pepper, spices (paprika, thyme, rosemary, dried basil, cinnamon) - to taste.

Festive pork loin. Step by step recipe

1. Wash the meat, dry with a towel, fry on high fire until a crispy crust appears.
2. Make cuts in the meat at a distance of 2-3 centimeters, without completely cutting.
3. Peel and cut the onion into rings, persimmon into slices.
4. Put a piece of onion and persimmon in each cut.
5. Mix honey, mustard, vegetable oil.
6. Pour the sauce over the meat evenly, sprinkle with spices, wrap in foil.
7. Bake in the oven for 30-40 minutes at 200 degrees.
8. After that, open the foil and hold it for another 10-15 minutes, so that the meat is browned.

Everything! Festive pork loin is ready! It remains only to submit. Despite the fact that the loin is a rather dry part of pork, the meat is very tender and juicy.

Sunny syrniki with persimmon

I love light, healthy breakfasts that energize and positive for satiety. One of my signature morning meals is cheese cakes, but since we have a season, it will be delicious delicious cheesecakes with persimmon.

Ingredients:

• cottage cheese - 400 grams;
• persimmon - 1 piece;
• sugar - 1 tablespoon;
• semolina - 2 tablespoons;
• flour - 1-2 tablespoons;
• egg - 1 piece;
• salt - a pinch;
• vegetable oil for frying.

Sunny syrniki with persimmon. Step by step recipe

1. Persimmon, peel and cut into small cubes... Take not overripe, but denser fruit.
2. Knead the cottage cheese well, add sugar, salt, egg, semolina and knead well.
3. Combine cottage cheese and persimmon, mix and leave for 30 minutes to swell the semolina. If the dough ends up being runny, add a little flour, but do not overload the dough with it.
4. Roll into balls, roll in flour, make cakes from them and fry on both sides.

It's so easy and quick to cook healthy breakfast or a snack. Cheesecakes with persimmon are tender, with fragrant fruit pieces.

Luxurious dessert with persimmon

O! This sumptuous persimmon dessert can drive you crazy. Amazing nutty base, the most delicate creamy soufflé and bright persimmon jelly, create a delightful composition.

Ingredients:

• flour - 1 glass;
• sugar - 3 tablespoons;
• oil - 50 grams;
• any nuts - 350 grams;
• baking powder for dough - 1 pack;
• persimmon fruits - 3 pieces.

For soufflé:

• cream - 500 grams;
• eggs - 4 pieces;
• persimmon fruits - 1 piece;
• flour - 1 tablespoon without top;
• gelatin - 1-2 tablespoons.

Top jelly layer:

• persimmon fruits - 2 pieces;
• granulated sugar - 4 tablespoons;
• boiled water - 0.5 cups;
• gelatin - 1 tablespoon.

Luxurious dessert with persimmon. Step by step recipe

1. Grind the nuts with a blender or rolling pin.
2. Mix flour with baking powder, add nuts, soft butter- knead the shortbread dough.
3. If the persimmon is hard, then it is first doused with boiling water, and then peeled. If the persimmon is ripe, then the peel does not need to be peeled, it is quite soft.
4. Cut the persimmon into pieces and beat with a blender until puree.
5. Add to the dough and knead well. Do not overfill the dough with flour.
6. Put in a baking dish covered with parchment paper, making high sides (about 5 centimeters). It is better to use a split form - it will be more convenient to take out the cake.
7. We bake in the oven at 200 degrees for 25-30 minutes. We take it out and let it cool.
8. Cooking soufflé: Take eggs, separate yolks and grind with sugar.
9. Pour gelatin in advance with water to swell and melt in a water bath.
10. We also grind persimmons with a blender until puree.
11. We put the cream on a small fire and, stirring constantly, bring to a boil and immediately remove
12. Add gelatin and persimmon puree to the crushed yolks, knead the flour well, combine with cream. We put on the stove and beat constantly with a whisk until the mass begins to thicken, but do not bring it to a boil.
13. Remove the cream from the heat and fill the baked cake with it in a mold. We make sure that there are still sides for the next layer.
14. We put in a cool place to cool down, and put the volume in the refrigerator for 30-60 minutes until it solidifies.
15. Cooking jelly: dissolve sugar in water, grind persimmons in mashed potatoes, mix them.
16. Pour gelatin in advance with water and melt in a water bath.
17. Mix gelatin with mashed potatoes and pour everything over the frozen cream in the dessert.
18. We put in the refrigerator for 1-2 hours until it solidifies completely.

Our sumptuous persimmon dessert is ready! It turned out to be incredibly delicate, light, fragrant - it melts in your mouth. Here is such uncomplicated recipe, but dessert turns out better than many cakes

Vitamin banana and persimmon smoothie

For health, good looking and well-being, a charge of energy and vigor for the whole day. I would like to offer a vitamin smoothie made from persimmon and banana. It is also great option to satisfy hunger. Preparing very quickly and easily!

Ingredients:

• persimmon - 1 piece;
• banana - 1 piece;
• natural yogurt - 100-150 grams.

Vitamin banana and persimmon smoothie. Step by step recipe

1. Take ripe persimmon. If it is very hard, then pour over boiling water and peel.
2. Beat the banana and persimmon with a blender until puree.
3. Add yogurt and beat well again.

All is ready! Vitamin persimmon and banana smoothie left to pour into a glass, garnish with fruits and enjoy the delicious taste.

Desserts with the simplest and most exotic ingredients are loved not only by children and inveterate sweets. They are also enjoyed with great pleasure by those who monitor their figure and control the calorie count in a particular product that is part of dessert dishes.

Fruits and berries are very popular in desserts, among which you can very often find the oriental beauty of persimmon.

Persimmon desserts endow the dish with a unique and exquisite taste... The substances that make up this winter fruit make the dessert not only nutritious, but also very useful. Famous restaurants consider it their duty to have this delicacy in the dessert menu.

We offer the most common recipes for persimmon desserts that will appeal to all lovers of this sunny berry.

Dessert with Persimmon and Banana

Composition: 1 banana, 4 pieces of persimmon, 1 tsp. lemon juice, a little cinnamon (optional).
Cooking method: Peel banana, cut into circles and freeze in the freezer. Cut the persimmon, peel and pitted. In a blender, beat the banana, persimmon, lemon juice and cinnamon. Divide into portioned bowls and garnish. Serve cold.

Chocolate dessert with Persimmon

Composition: 1 piece of persimmon, 12 fresh mint leaves, lemon - 1 piece, 2 tbsp. sugar, 100 grams of chocolate.
Cooking method: Beat the mint, peeled persimmons, sugar in a blender. Add squeezed lemon juice.
Melt the chocolate in a water bath. Mix all. Serve chilled.

Curd cream with persimmon

Composition: low-fat cottage cheese- 400 gr, persimmon - 3 pcs.
Cooking method: Peel soft and juicy persimmons, remove seeds. In a blender, beat the persimmon with cottage cheese until smooth.
Put in dessert outlets, sprinkle with chocolate. Decorate with cream if desired.

Panna cat with nuts and persimmon

Composition: milk - 250 gr, cream (33%) - 250 ml, gelatin - 5 packs of 15 gr, persimmon - 4 pcs, walnuts - 100 gr, sugar - 100 gr, 2 tbsp. water.
Cooking method: Pour milk, cream, sugar into a heavy-bottomed saucepan, add half a vanilla stick. Put on fire, as soon as the mixture begins to boil, immediately remove from heat. Peel the persimmon, remove the seeds. Using a blender, make mashed potatoes from soft and juicy persimmons. Add gelatin to the milk and stir. Add the resulting mixture to the persimmon puree and beat. Pour into bowls and refrigerate for 8 hours.
To make caramel slices you need to chop walnuts, dissolve 100 g of sugar with water over low heat, as soon as the sugar begins to caramelize, add the nuts, pour the resulting mass onto parchment and cool.
Serve Panna to the cat, garnish with caramel pieces and mint leaves.

Dessert with Persimmon and Oat Flakes

Composition: persimmon - 2 pcs, fat cream - 200 ml, honey - 1 tsp, brown sugar - 2 tsp, almond flakes - 2 tbsp, cereals- 3 tablespoons, a pinch of salt.
Cooking method:
Powder: Put oatmeal and almond flakes, salt, 1.5 tablespoons of sugar in a frying pan. Heat for five minutes, until the sugar is caramelized. Cool down.
Peel and seeds of persimmon, cut, put in tall glasses, sprinkle with half a tablespoon of sugar. For adults, you can add a little cognac or liqueur. Whisk the cooled cream with liquid honey until firm peaks. Put the cream on top of the persimmon. Sprinkle with powder on top and refrigerate for 2 hours.

Persimmon Ice Cream

Composition: 800 gr persimmons, 2 glasses of cream, 300 ml of milk, 50 gr of sugar, vanilla.
Cooking method: Peel the persimmon, make a smooth puree (set aside half for the sauce).
Whisk the cream in a saucepan, add milk, sugar and honey while whisking. Combine puree and mixture. Place in the freezer. Beat every half hour 6 times.
Tip: If you want a marbled effect, freeze the cream and milk mixture separately from the puree.
Lay the base and walls of the mold measuring 15 * 20 cm with parchment so that the paper is 2 cm higher than the walls of the mold. Chop semi-hard ice cream, beat with a mixer or chop in a food processor. Pour half of the ice cream into the prepared dish, add 60 ml of persimmon puree, stir gently to obtain a marbled effect. Pour in the remaining ice cream and repeat the process with 60 ml of persimmon puree. Cover and freeze until firm.

Persimmon the content of useful microelements is superior even to such a vitamin fruit as apples. It contains potassium, calcium, magnesium, phosphorus, iron, as well as vitamins A, C, P, pectin, tannin, glucose and fructose, which strengthen the immune system, improve digestion,calm the nervous system and increase performance.It can be eaten not only raw, but also added to many dishes. Desserts are especially tasty with it. We suggest you use some original recipes.

Fruit salad with persimmon

The simplest and most vitamin dessert - fruit salad... Just a few ingredients - and a healthy salad is ready!

Ingredients: apple - 3 pcs., persimmon - 2 pcs., walnuts - a handful, grapefruit - ½ pcs., arugula - 50 g, pomegranate seeds - a handful, yogurt - 2 tbsp.

Cooking method: Cut the apples in half, core and finely chop. Peel the persimmon and chop finely too. Divide the grapefruit into wedges. Kernels walnuts fry a little and grind in a blender. Pick up arugula with your hands, lay out all the products, sprinkle with pomegranate seeds, mix and season the salad with kefir.

Persimmon and chocolate dessert

Chocolate lovers will appreciate this simple and colorful dessert.

Ingredients: chocolate - 200 g, water - 150 ml, sugar - 30 g, cognac - 10 ml, cream - 300 ml, persimmon - 1 pc., mint.

Cooking method: Melt the chocolate in a water bath. Add water, brandy and sugar to it. Stir the mixture and pour in 100 ml of cream. Stir and cook for 5 minutes to make thick cream... Pour it into bowls and refrigerate for 1 hour. Whip the remaining cream and place on chocolate cream... Peel and seed persimmon. Then cut into cubes, place in a blender and grind in a blender until puree. Top with the persimmon puree. Place the bowls in the refrigerator for another 30 minutes. Garnish with mint leaves before serving.

Persimmon and banana dessert

Making a simple and nutritious treat is as easy as shelling pears!

Ingredients: banana - 2 pcs., persimmon - 3 pcs., lemon juice - 1 tsp, cinnamon - a pinch, nutmeg - a pinch, almonds - 50 g.

Cooking method: Peel the persimmon, remove the seeds, cut into cubes and place in a blender. Peel the banana, slice and add to the persimmon. Stir in and add cinnamon, nutmeg, almonds. Then pour in the lemon juice. Mix all ingredients in homogeneous mass... Place in glasses and garnish with almonds.

Curd cake with persimmon

Persimmon goes well with cottage cheese. They make a delicious and aromatic cake.

Ingredients: flour - 450 g, butter- 250 g, sugar - 10 tbsp., Egg - 5 pcs., Baking powder - 10 g, salt - 1/2 tsp., Cottage cheese - 700 g, sour cream - 2 tbsp. l., persimmon - 2 pcs., semolina, icing sugar.

Cooking method: Sift 400 g flour. Add 6 tablespoons. sugar, salt, baking powder and pieces of butter. Rub the flour mixture with butter with your hands. Add 2 eggs one at a time, knead the elastic dough and refrigerate for 30 minutes. For the filling, in a blender, combine the remaining eggs, sugar, flour, sour cream and cottage cheese. Remove the seeds from the persimmon and cut into thin slices. Grease a baking dish with butter and sprinkle a little with semolina. Spread the cooled dough evenly over the bottom of the mold, making low sides. Put 2/3 of the curd mass on the dough and smooth out carefully. Spread the persimmon slices on top. Add the rest curd mass and flatten again. Bake in an oven preheated to 180 degrees for about 40 minutes. Sprinkle the finished cake icing sugar.

Persimmon baked in sour cream sauce

Such an exquisite dessert will conquer your friends and family.

Ingredients: persimmon - 6 pcs., sugar - 250 g, lemon - 1 pc., egg - 2 pcs., flour - 2 tablespoons, sour cream - 1 glass, powdered sugar - 1 tablespoon, vanillin - 1 pinch.

Cooking method: Pour persimmon with water so that it completely covers the fruits. Add 200 g of sugar, zest and lemon juice to it. Put on strong fire and bring to a boil. Then remove from heat, cover and let sit for 30 minutes. Take out the persimmon, peel it and remove the seeds. Beat eggs with the remaining sugar, mix with flour and sour cream. Put the persimmon in a baking dish, pour sour cream sauce... Bake in an oven preheated to 180 degrees for 20 minutes. Serve sprinkled with powdered sugar and vanilla.

Bon Appetit!

The long-awaited time has come for persimmon lovers! This sweet exotic berry is usually eaten in fresh and separately, and the reason lies in the fact that few people know what wonderful dishes can be prepared from it! Start with light persimmon desserts - they are not only delicious, but also incredibly healthy. Despite the fact that orange fruits are very sweet, their calorie content is low. Persimmon will make delicious puddings, jellies, mousses. It goes well with whipped cream, yoghurt, sour cream and ice cream.

Panna cotta with caramel persimmon and pomegranate

INGREDIENTS

Cream (35%) - 150 ml

Milk - 150 ml

Cloves (buds) - 3 pieces

Cinnamon - 1 pinch

Vanilla essence - 3 drops

Cane sugar - 3 tablespoons

Gelatin - 1 tsp

Water - 3 tablespoons

Persimmon - 1 piece

Pomegranate - 1 handful

HOW TO COOK

1. Soak gelatin in water to swell and leave for 10 minutes.

2. Combine cream with milk in a small saucepan, add cloves, cinnamon, vanilla essence and 2 tbsp. cane sugar. We put on low heat and bring to a boil. We remove from heat and close the lid, leave for 10 minutes!

3. Strain our creamy mixture and add the swollen gelatin. Stir well to dissolve the gelatin and filter it one more time. We pour it into portion molds or glasses, send it to the refrigerator for solidification for 1 hour.

4. Peel and cut the persimmon into cubes. Sprinkle with 1 tbsp. cane sugar and put on low heat. We simmer for 5-7 minutes, stirring occasionally. Cool it down.

5. We take out the frozen creamy layer and lay out the cooled persimmon. Sprinkle with pomegranate seeds and serve.

Puff pastry with hazelnut praline

INGREDIENTS

Children's sweet cheese - 100 gr

Cream (35%) - 100 ml

Hazelnuts - 80 grams

Butter - 1 tsp

Cane sugar - 1 tablespoon

Persimmon - 1 piece

Grated nutmeg - 1 pinch

Ground cinnamon - 1 pinch

HOW TO COOK

1. Coarsely chop the hazelnuts and fry in a dry frying pan. Add butter, cane sugar and 1 tbsp. water. The sugar should caramelize. We spread the nuts on baking paper and leave to solidify.

2. Combine baby curd with cream and beat well with an immersion blender.

3. Peel the persimmon and cut into small pieces. Add a pinch of cinnamon and nutmeg... Knead well with a fork.

4. In portioned glasses (glasses) lay out the layers of curd mass and persimmon. The last should be the curd layer. We send it to the refrigerator for 20 minutes to solidify.

5. Before serving, sprinkle the dessert with hazelnut praline and garnish with mint leaves.

Orange delight

INGREDIENTS

Orange

HOW TO COOK

Beat 1 persimmon in a blender with 1 banana. Add 1 orange. Beat everything well again. Arrange the dessert in the bowls. Chill and enjoy.

Fruit dessert "Slim"

INGREDIENTS

bran - 4 tbsp. l.

persimmon-1 piece

yogurt-1 piece

honey - 2 tbsp. l.

grapes to taste

HOW TO COOK

Cut persimmon and kiwi into small pieces.

Combine bran with persimmon, add honey, mix everything gently.

At the bottom of the cups (bowls, cups), spread kiwi slices, then persimmons with crispy bran.

Pour yogurt on top.

Decorate the dessert with grapes, a slice of kiwi, jam if desired.

Bon Appetit!

Soufflé cake with persimmon and apricot jam Darbo "Orange clouds"

INGREDIENTS

1 large ripe persimmon

100 m fresh orange juice

1 tbsp apricot jam Darbo

5 g gelatin

For decoration:

Darbo confiture, mint

HOW TO COOK

Soak gelatin in orange juice until swelling.

Peel the persimmon from the film peel and remove the seeds. Place the pulp in a blender bowl, add the confiture, chop until smooth.

Dissolve the gelatin in a water bath until completely dissolved, add to the persimmon puree, mix.

Beat the mass until the volume increases by 2-3 times at high mixer speed.

Pour into molds, put in the refrigerator for several hours until solidification.

Remove the finished cakes from the molds, decorate with confiture and mint.

Panna cotta ai loti

INGREDIENTS

Milk - 250 g

Cream (33%) - 250 g

Gelatin (in plates) - 5 pcs.

Cane sugar Mistral - 50 g

Persimmon (soft, small) - 4 pieces

Walnuts (for caramel plates) - 100 g

Cane sugar Mistral (for caramel plates) - 100 g

Water (for caramel plates) - 2 tbsp. l.

HOW TO COOK

1. In general, the recipe is very simple, the only drawback is that you have to wait for it to freeze, and everything should go like clockwork!

We need gelatin in plates, but if you don’t have one, don’t despair, take a regular one. instructions on the packaging.

Soak 5 plates in cold water for 10-15 minutes.

2. For this recipe we need Mistral brown sugar.

3. Pour milk, cream, sugar and half a vanilla stick into a heavy-bottomed saucepan.

Put the saucepan on the fire, as soon as the mixture begins to boil, immediately remove from heat.

4. In the meantime, wash the persimmon, we need a very ripe, soft one.

5, Puree it with a blender.

6. Now remove the vanilla stick from the milk mixture.

Squeeze out the gelatin and add it to the milk mixture, mix well to dissolve the gelatin.

Then pour the resulting mixture into the pulp from the persimmon and beat with a blender.

Pour into bowls and send them to the refrigerator for 8 hours.

7. Now let's prepare the caramel slices.

For this we need walnuts, which need to be chopped.

8. Dissolve 100 g of sugar and water in a saucepan with a thick bottom over low heat, as soon as the sugar begins to caramelize, add the nuts, pour the resulting mass onto parchment and cool.

9.Serve panna cotta garnished with caramel pieces and mint leaves. Bon Appetit!!!

Dessert with avocado, persimmon and cottage cheese.

INGREDIENTS

1 avocado

granular cottage cheese

sour cream is not fat

sugar powder

HOW TO COOK

I made such a recipe for a long time, but did not use an avocado, I saw such a recipe here and decided to combine it with mine

mix cottage cheese with sour cream and sugar to taste

grind the avocado pulp with a blender with sugar powder and 2 tbsp. sour cream

peel and grind persimmons with a blender

lay in layers: cottage cheese, avocado cream, cottage cheese, persimmon

very quick, gentle and healthy dessert

serve well chilled

Fruit dessert.

INGREDIENTS

1 box of marshmallows

bananas -2 pcs.

pear - 1 pc.

persimmon - 1 pc.

kiwi - 3 pcs.

frozen strawberries - several pieces for decoration

1 pack of Dr. Oetker (five minutes)

milk for cream (quantity is written on the package)

50 gr cream

a little drain. cream oils

coconut flakes for dusting

1. So, let's start ... We open the refrigerator and see what kind of fruit can be found here, as well as milk, cream, plums. butter.


2. I took 1 pack of Dr. Oetker (five minutes) Cooking the cream as written on the package, I added 50 grams of cream to the milk

3. can be cooked without oil, but I like it with plums. butter, the cream turns out to be very delicate, and the taste of butter is not felt ...

4. The cream is ready, cut the fruit ... Put the cut slices of marshmallows on the dish.

5. On a marshmallow - slices of one type of fruit. (I have 1 layer of fruit bananas) Lay out the sequence of fruits as you want ...

6. Lubricate with cream ... spread a layer of marshmallows

7. The next layer - slices of another type of fruit - kiwi, again grease with cream. marshmallow layer ...

8. Then we spread the persimmon ...

9. grease with cream ... and spread the last layer of marshmallow ...

10.and finally - put the pear slices on the marshmallows

11. we coat the whole mini-cake with the remaining cream, decorate with the rest of the fruit ... The cream can be anything you make yourself, the main thing is to combine with the fruit.

12. Sprinkle with "snow", i.e. coconut flakes... That's all! It cooks very quickly, the number of layers of fruit and marshmallows is at your discretion, Repeat the layers, replacing the fruits, until the marshmallow runs out. Imagine!

13. And this beauty must be put in the refrigerator, and the dessert must be kept for at least two hours. And may happiness come to you!

Persimmon with cream


INGREDIENTS

Very ripe persimmon - 1 pc.

Cream (10%) - 50 ml.

Sugar - 2 tsp

HOW TO COOK

Remove the skin from the persimmon and remove the seeds (if any).

Beat persimmon pulp, cream and sugar in a blender for 10-15 seconds!

Top can be sprinkled with chocolate chips (who likes).

Persimmon jelly "New Year"

INGREDIENTS

- 2 persimmons

- 2 tbsp. honey

- 20 grams of gelatin

- 100 ml of boiled water

HOW TO COOK

Soak gelatin in warm water, stir until completely dissolved. Peel the persimmon, remove the seeds, chop (I did this in a blender, but in fact, you can just cut it into small pieces, so I'll try next time)

Bowls (bowls) to line cling film so that the edges hang down.

In a saucepan, mix the pulp of the persimmon with gelatin and honey (if the honey is sugared, heat it in a water bath), heat until the gelatin is completely dissolved.

Pour the mixture into the prepared bowls, raise the edges of the film and twist them so that balls are obtained. Chill in refrigerator for 2 hours.

Free the jelly from the film before serving.