Desserts with gelatin are very tasty, they are prepared simply, do not require special skills. Use cream, sour cream, cottage cheese, fruits and berries, juices and other products - the delicacy will be not only tasty, but also very useful. Refuse purchased sweets in favor of homemade desserts!
Gelatin Desserts - General Principles
In each recipe, gelatin is an essential ingredient. Before proceeding directly to the preparation of the dessert, gelatin must be prepared. To do this, pour it into a small bowl, fill with water, juice or other liquid used in the recipe, leave to swell. After, heat in a water bath without bringing to a boil.
1. Dessert with gelatin: chewing marmalade
Ingredients:
• any fruit jelly - 100 g;
• gelatin - 30 g;
• 50 g of sugar;
• citric acid - a pinch;
• half a glass of water.
For fruit jelly:
• 10 grams of sugar;
• gelatin - 20 g;
• 2.5 cups fruit juice.
Cooking method:
1. Prepare fruit jelly: pour any fruit juice into a small metal cup, for example, orange, apple, grape, pineapple or another. Just be sure to use natural juice, not in store. Pour gelatin into the juice, mix and let it swell. Add sugar, put on medium heat and, stirring constantly, simmer until sugar is completely dissolved (just do not bring to a boil, as gelatin will lose its properties). Turn off the heat, pour the jelly into special molds, cool, cover with a plastic bag and refrigerate to freeze the jelly.
2. In a separate container, boil water, pour sugar, gelatin, citric acid, add fruit jelly, mix well with a whisk until smooth.
3. Put on moderate heat again and cook for no more than three minutes.
4. Pour the mixture into a clean container, cool, cover with foil and leave in the refrigerator for 3 hours.
5. Remove the marmalade from the refrigerator, cut into thin strips.
2. Dessert with gelatin: raspberry pudding
Ingredients:
• sugar - 130 g;
• egg - 3 pcs.;
• 40 grams of gelatin;
• cream of medium fat content - 300 g;
• water - 1 glass;
• vanillin - 40 grams.
For biscuit:
• half a dozen eggs;
• flour - 6 large spoons;
• sugar - 6 large spoons;
• 2 packs of vanillin.
For raspberry jelly:
• sugar - 20 g;
• gelatin - 15 g;
• 3 tbsp. tablespoons of water;
• raspberries - 2 handfuls.
For a delicious dessert, prepare lemon balm leaves and fresh raspberries.
Cooking method:
1. Bake a biscuit: beat the whites with sugar until a firm foam. Continuing to beat, slowly introduce the egg yolks, beat together for 2 minutes. Without turning off the mixer, add flour (sift it before), whisk for another three minutes. Pour in vanillin and mix well. Put the resulting dough into a greased form, put in a hot oven and bake for about half an hour at a moderate temperature. Cool the biscuit.
2. Before preparing raspberry pudding, soak the gelatin in slightly warm water.
3. Put a cup with swollen gelatin on another metal container with water and heat it in a water bath (just do not let it boil).
4. Wash raspberries in a colander, dry a little and put in special molds. Better use raspberry maroon.
5. Pour a little dissolved gelatin on top.
6. Place the molds in the refrigerator to freeze the gelatin.
7. Separate the yolks from the eggs and rub them with sugar until white.
8. Pour water into the yolks and whisk for another 2 minutes.
9. Put a cup with whipped yolks on a large container with water and, stirring constantly, boil for a couple until sugar is completely dissolved.
10. Cool the yolk mass.
11. In another cup, whip the cream until a firm foam.
12. Add the yolk mass to the cream and beat for 1 minute.
13. Pour the remaining gelatin into the creamy-yolk mass, whisk for another 1 minute.
14. Pour half the cream pudding over the tins onto the raspberries that are frozen in the gelatin, refrigerate them to freeze everything.
15. The remaining pudding, mix with the rest of the raspberries and sponge crumbs.
16. Put the resulting mass into molds on top on a frozen layer, put in the refrigerator again for several hours.
17. Free the frozen pudding from the form, arrange on plates, decorate with lemon balm and raspberry berries.
3. Curd dessert with gelatin
Ingredients:
• 1 cup of any natural juice (fruit or berry);
• lemon zest - 1 pc.;
• 3 handfuls of cottage cheese not very fat;
• gelatin - half pack
• sugar - 40 g;
• egg - 2 pcs.;
• a pinch of salt;
• mint - 3 leaves for decoration.
Cooking method:
1. Grind lemon zest in a blender.
2. In a small cup, soak gelatin in slightly heated water for several minutes.
3. Pour juice into a metal container, heat slightly over moderate heat, pour gelatin, add cottage cheese and sugar, mix everything thoroughly.
4. Separate the yolks from the proteins. Salt the proteins and beat with a mixer until a firm foam.
5. Slowly lay out the proteins in the curd mass, mix well and put them in the tins, put in the refrigerator for solidification.
6. Free the dessert from the form and place on serving plates, garnish with mint leaves.
4. Dessert with gelatin and fruits: marshmallows
Ingredients:
• sugar - 6 glasses;
• gelatin - 1 pack;
• 1 egg;
• vanillin - 4 g;
• water - a little more than half a glass;
• green apples - 4 pcs.
Cooking method:
1. Wash the apples, peel, cut the core, cut into slices.
2. Put the apples on a frying sheet, put in the oven and bake for 10 minutes (you can put them on a flat plate and put in the microwave for 15 minutes).
3. Grind the baked apples in a blender to a puree state, measure 1 cup of mashed potatoes, and leave the rest aside.
4. Pour vanilla and 1 cup sugar in the puree, stir everything well and cool.
5. Pour gelatin into a metal container, pour water in and leave for a few minutes to swell.
6. Separate the protein from the yolk.
7. Beat the mashed potatoes with a mixer and, without turning off the mixer, introduce a little egg white, beat for a few minutes, add the rest of the protein and beat until the mass increases several times and becomes snow-white.
8. Without turning off the mixer, enter the swollen gelatin.
9. Put the cup with the resulting mass on a small fire, wait for it to boil.
10. Pour in the remaining sugar, mix well and boil for about five minutes.
11. Adjust the heat to the weakest and boil until the mass becomes like a syrup. Cool the syrup slightly.
12. Beat the remaining mashed potatoes in a clean cup with a mixer. Without turning off the mixer, slowly pour in the prepared syrup, beat for about 5 minutes.
13. On a baking sheet from a pastry bag, drop the products in the form of marshmallows.
14. Marshmallows leave on a baking sheet for half a day (optionally sprinkle with powdered sugar).
15. Put the finished marshmallows on a dessert plate, serve to the table.
5. Dessert with gelatin: grape jelly
Ingredients:
• 8 bunches of grapes (green);
• 3 teaspoons of gelatin;
• 300 g of sugar.
Cooking method:
1. Soak the gelatin in warm water and leave it for several hours to swell.
2. Put a cup with gelatin on another container, larger in diameter and heat by steam to melt it.
3. Wash the grapes, separate each berry and pass through a juicer. Discard the squeeze, and pour the juice into a deep saucepan, put on moderate heat and lightly heat.
4. Pour melted gelatin into the juice, mix well.
5. Adjust a strong fire and wait for it to boil, while remembering to stir occasionally.
6. Pour in sugar, mix and bring to a boil again.
7. Turn off the heat, pour the mixture into special containers, cool and refrigerate to freeze.
8. Remove from containers, arrange on plates and serve on the table, decorate with grapes if desired.
6. Dessert with gelatin and fruit: cake "White butterflies"
Ingredients for Cowberry Banana Jelly:
• 2 handfuls of fresh lingonberries (freshly frozen);
• gelatin - 1 teaspoon;
• half a banana;
• sugar - 20 g.
For shortcrust pastry:
• flour - 1 handful;
• 40 g of powdered sugar;
• egg - 1 pc.;
• 4 g of vanillin and salt;
• butter - 160 g.
For cream:
• sheet gelatin - 3 pieces;
• water - 160 ml;
• mascarpone - half a kilogram;
• half a lemon;
• cream of medium fat content - 1 small jar.
Also take 1 pomegranate and a handful of pistachios.
Cooking method:
1. Prepare lingonberry-banana jelly: soak gelatin in a small cup for a few minutes. Grind the floor of the banana and lingonberry in a blender into a porridge-like mass, pour sugar in, stir well. Dissolve the gelatin in a couple and slowly pour in the puree, stir again, cover with a plastic bag and put in the refrigerator.
2. In another cup, mix the sifted flour, powdered sugar, vanilla, add the yolk, soft butter, knead the dough well, wrap it in a plastic bag and put in the refrigerator for 35 minutes.
3. Divide the dough into several equal parts and place in small baking tins (pre-grease the tins with butter).
4. Flatten the dough over the entire surface of the molds, make punctures with a knife, put in a hot oven and bake for 20 minutes at medium temperature.
5. Cool workpieces.
6. Prepare the cream: soak the gelatin leaves in water for 15 minutes. Mascarpone mix with powdered sugar, squeeze the same juice from half a lemon and mix well until the powder is dissolved. Put the cream in a metal cup, heat slightly over medium heat, add the leaves of gelatin squeezed from the water, mascarpone to them, mix thoroughly.
7. Pistachios clean, grind in a food processor on an average knife.
8. Pour some pistachios into the bottom of the special tins.
9. Put a few layers of cream.
10. Cut out butterflies (or any other shape) from the frozen lingonberry-banana jelly and put it on top of the cream.
11. On jelly, squeeze a little cream from a pastry bag of any shape.
12. Put sand blanks on top, press down a little so that the blank sticks together.
13. Put the cakes in the refrigerator all night.
14. When serving, garnish with pomegranate seeds.
Gelatin desserts - tip
Do not be afraid to experiment, gelatin is a universal product, so you can use any favorite products for dessert!
