What can be made from gelatin. Desserts with gelatin. Simple recipes. How to make jelly

08.08.2020

Irina Kamshilina

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

Content

Those with a sweet tooth who like to enjoy light desserts will love the homemade jelly made with gelatin. The component has no taste or smell, so the finished dish will have the aroma of berries or fruits from which it is made. The 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 healthy product. It can be prepared using gelatin, pectin or agar-agar. These ingredients help to achieve the required consistency. To make the dessert tasty, you need to follow some rules on how to make jelly:

Do not use aluminum containers for making sweets. In such dishes, the mass can darken and form a specific taste.
The addition of a small amount of wine or lemon juice will help to improve the taste of the dish.
It is possible to prevent the formation of gelatinous lumps by pouring it into a dish with a warm bottom. The best option is to put the container in a water bath.
The product should freeze inside the refrigerator. The substance needs to be made into an elastic, dense mass, and not frozen, so do not put it in the freezer.

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

The product can be used as an independent dish. The sweetness prepared for the winter is recommended to be used for breeding fruit drinks and making jelly. If you haven't canned compote, stir a small amount of jelly with water. The product is used for decorating and filling confectionery: cakes and pastries. Jelly brings lightness and is a brightly colored decoration element.

How to dilute gelatin

An important part of the process of making gelatin jelly is diluting the thickener. The correct proportions will help you create a delicious dessert quickly:

It is important to maintain the correct proportions. Dilute the gelatin powder at the rate of 5 g per 50 ml of water.
It is necessary to fill in the crystalline substance with boiled water, which must first be cooled. The 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

Making sweetness that has a natural taste and aroma is best done in your own kitchen. The process of its preparation is not laborious, it does not take much time. You can find a huge number of recipes for the dish, all this due to the variety of ingredients that are suitable for use. You can take jam, juice or compote as a basis.

How to make juice jelly

To make a juice-based jelly candy, you will need the following ingredients:

fruit or berry juice - 1 liter;
gelatin - 4 tsp.

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

Pour gelatin crystals into a glass, pour juice to the top. Leave it on for 20 minutes to swell the gelatin.
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.
Pour the prepared transparent mixture into molds, cool at room temperature, refrigerate until it solidifies.

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;
fruit to taste;
granulated sugar.

Step-by-step instructions on how to make fruit jelly:

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

A bright, summer, refreshing, light and healthy dessert - all this can be said about the gelatin jelly recipe. It is prepared from countless berries and fruits, and dairy products (kefir, sour cream, cottage cheese and milk) are used as a base. The treat can be served in portions or be prepared in the form of a cake. The main thing is that it does not take much time to create this delicious beauty, and all the subtleties will be discussed below.

In cooking, several gelling substances are used: pectin, which is obtained from fruits (citrus fruits, apples), agar-agar - the same substance of plant origin (from algae) and gelatin, obtained from animal raw materials.

The latter product is most commonly found in recipes. Therefore, before proceeding with how to make gelatin jelly, you need to familiarize yourself with all the rules for its preliminary preparation.

First, gelatin is soaked in cold water. The amount of water is taken depending on which product is used. The gelatin sheet can be poured with very large amounts of water as it can then be easily drained off. For powder or granules of the product, they usually take liquids 3-5 times more than the weight of gelatin.

The swelling time may vary from manufacturer to manufacturer. In this matter, it is worth focusing on the terms indicated on the package.

Melt the gelatin soaked in moisture to a liquid state, but so that it does not lose its gelling properties, it must not be allowed to boil. Therefore, the best way to melt is a steam bath or a microwave oven, the “Defrost” mode. After that, the gelatin is completely ready for further use.

Fruit juice jelly with gelatin

For this dessert, fruit juices without pulp with a rich color, such as grape, pomegranate, orange or cherry, are suitable. Using them as a base allows you to get a bright delicacy with a rich fruit flavor.

In the recipe for jelly from juice, gelatin and liquid are taken in the following proportions:

500 ml of any fruit juice;
100 ml of water;
sugar to taste if the juice is not sweet enough;
25 g of gelatin.

Cooking technology:

Pour water into the thickener and leave to swell according to the recommendations on the package.
Sweeten fruit or berry juice to taste and send to the stove, wait for a boil and boil for ten minutes.
If the gelatin is already swollen, but there is still water, carefully drain it. Remove the hot juice from the heat and put the gelatin into it, stir the jelly base until all the gelatin particles have dispersed.
Pour the slightly cooled mixture into prepared molds. Garnish with fresh fruit if desired. Let the dessert cool completely in the refrigerator.

Jam recipe

Cherry, raspberry, or other jams can be the basis for a refreshing summer treat - jam jelly. If there are pieces of fruit or whole berries in the preparation, they will add zest to the dessert.

List of ingredients required for jelly:

200 ml of jam;
100 g sugar;
500 ml of water;
25 g of gelatin.

Working process:

Prepare gelatin for further use (soak and dissolve to a liquid state) as indicated in the instructions on the package. The amount of water required to prepare it is not included in the list of ingredients.
Pour the jam with the amount of water specified in the recipe, add sugar and stir. Then boil the mixture for 10 minutes and cool to about 50 degrees.
Combine the jam base and liquid gelatin, pour everything into molds and put it in the refrigerator for four hours until it solidifies. Serve with ice cream or whipped cream, garnish with a sprig of mint.

Cooking with sour cream

Sour cream jelly is undeservedly considered a high-calorie dessert, because contrary to popular belief, it is not fatty homemade sour cream that is ideal for its preparation, but a store product with a fat content of 15%.

To prepare a delicate sour cream dessert on gelatin, you will need:

400 g low-fat sour cream;
120 g sugar;
10 g vanilla sugar;
30 g of gelatin.

Priority of actions:

So that the sugar dissolves faster in the sour cream, and the gelatin does not curl up in lumps, take all the ingredients of the dessert out of the refrigerator in advance, allowing them to warm up to room temperature.
Beat the sour cream with a mixer into a fluffy mass, gradually adding vanilla and regular sugar.
When all the grains disperse in the dairy product, transfer a couple of tablespoons of sweet sour cream to a container with prepared liquid gelatin, mix and combine with the total mass.
Spread the sour cream jelly in the bowls and send to the cold until it solidifies. Some of the jelly can be dyed brown with cocoa and put into a mold, like a multi-colored dough when baking a Zebra pie. You can also make a flaky dessert by alternating fruits (anything other than kiwi and pineapple) and jelly.

Homemade milk jelly

The simplest milk jelly requires only three ingredients: prepared gelatin, milk and sugar. But this low-calorie dessert can be diversified by adding various spices (vanilla, nutmeg, cinnamon), chocolate or cocoa, coffee and fruits.

For classic homemade milk jelly, take:

200 ml of milk;
4 yolks;
100 g sugar;
10 g gelatin;
powdered vanilla to taste.

Preparation:

Put milk on fire and bring to a boil. Meanwhile, add sugar and vanillin to the yolks, grind everything until a homogeneous creamy mass.
Pour hot milk to the yolks with sugar, stir until smooth. Then put the swollen gelatin and warm everything up a little with constant stirring, without heating the mass above 60 degrees.
Pour hot milk jelly into a prepared dry container and after it reaches room temperature, put it in the refrigerator until it is completely stabilized.

Jelly can be served in bowls, cups or other molds in which it has solidified, or you can dip the mold in hot water for a couple of minutes and carefully remove the jelly onto a plate. This creates more room for effective presentation.

How to make dessert from compote

As for the use of winter preparations for making summer desserts, you can make not only jelly from jam, but also from compote. A pinch of citric acid, vanilla or cinnamon can add a special taste to the dish.

The ratio of components for compote jelly will be as follows:

500 ml of compote;
30 g of gelatin.

Cooking process:

Strain the compote to filter out fruits and berries. Pour out the required amount of liquid and pour gelatin over it. Leave the mixture alone for 30 minutes.
Then put the compote with gelatin on the fire and warm it up, avoiding boiling, until all the grains are completely dissolved.
Pour half of the jelly base into silicone muffin tins and send to the refrigerator, filling them to the middle.
When the jelly in the molds hardens, put the berries from the compote on it and pour the remaining jelly. Serve after completely hardening, taking out of the molds.

Kefir option

By the same principle as sour cream jelly, a dessert is prepared based on another fermented milk product - kefir. The dish can be just white, or you can prepare a beautiful multi-colored treat using food dyes, but even without them you will be able to make a beautiful vanilla-chocolate jelly.

It will require:

1000 ml of kefir;
120 g sugar;
100 g dark chocolate without additives;
15 g gelatin;
3 g vanillin.

Recipe step by step:

Beat kefir at room temperature with a mixer operating at medium speed, together with sugar and vanilla.
When all the sweetener crystals have melted, add the prepared gelatin. Divide the jelly base into two equal parts.
For serving, take beautiful stemmed wine glasses. Fix them horizontally at an angle so that they can be half filled with liquid. Pour in the vanilla jelly with kefir and remove in the cold.
Melt a bar of chocolate in a steam bath and add the jelly to the second part, whisking the mass with a mixer. When the white part has hardened, put the glasses upright and fill them with chocolate jelly, after which the dessert is ready to serve.

Curd jelly with gelatin

Curd jelly can be prepared only on the basis of curd, sugar and prepared gelatin. In this case, it is better to soak and dissolve it not in water, but in milk. But there is a recipe for a more delicate curd dessert that looks more like a soufflé.

For curd jelly with a delicate creamy taste, take:

900 g soft dietary cottage cheese;
100 ml vanilla syrup;
20 g vanilla sugar;
16 g gelatin;
250 ml heavy confectionery whipping cream.

How to make gelatin and cottage cheese jelly:

Put the cottage cheese in a container of a suitable size, pour in the vanilla syrup and grind with an immersion blender until smooth. Then add the prepared liquid gelatin and mix everything with a blender again.
Whisk the cooled cream until firm peaks with vanilla sugar. In order not to over-whip the cream and dissolve all the particles, sugar can be ground into powder in a coffee grinder.
Next, gently mix both masses (creamy and curd) with a spatula. Arrange in prepared containers and after hardening, you can enjoy the creamy curd tenderness.

Strawberry at home

In the strawberry season, it will be a big oversight not to try to make a delicious jelly from juice and whole strawberries.

To prepare it you will need:

550 g of strawberries;
220 g granulated sugar;
200 ml of cold water;
15 g of gelatin.

Cooking strawberry dessert as follows;

Strawberries, sort out, remove the stalks, rinse and dry on a paper towel. Squeeze the juice out of about half of the total number of berries.
Cover the rest of the strawberries with sugar and add water, bring to a boil and boil for 3-4 minutes. Then strain the broth, and gently arrange the berries in molds.
Prepare gelatin using strawberry broth. Combine the loose thickener with strawberry juice and pour over the berries, and after waiting for everything to freeze, you can proceed to tasting.

Step by step preparation from cranberries

The recipe for jelly with gelatin and cranberries allows you to get not only a very healthy, but also an original dessert. After all, the benefits of cranberries are preserved due to the fact that the grated berries do not succumb to the influence of high temperatures, and the pink airy jelly foam makes the dish more interesting.

Proportions of ingredients used:

160 g fresh or frozen cranberries;
100 g sugar;
500 ml of water;
10 g of gelatin.

Cooking steps:

First, pour 100 ml of cold water over gelatin and safely forget about it for the next 30 minutes.
If using a frozen product, defrost cranberries, then rinse, dry and puree with a blender.
Rub the resulting mass through a sieve. Pour the cake with the remaining 400 ml of water and send it to the fire, and the mashed potatoes will be needed a little later.
Pour sugar into boiled water with oil cake and boil for a couple of minutes until it is completely dissolved, remove from heat.
When the liquid cools down a little, add the swollen and melted gelatin into it. Strain the resulting mixture through a sieve and mix with cranberry puree.
Pour 2/3 of the liquid jelly into portioned dishes, without adding a few centimeters to the brim, and send to the refrigerator until it solidifies.

In this case, you need to take:

150 g ripe plum fruits;
100 g of sugar (the amount of this ingredient can be adjusted according to personal preference);
600 ml of drinking water;
20 g of gelatin.

Homemade Plum Gelatin Jelly Recipe Step by Step:

After removing the pits, cut the washed plums into small pieces, pour 0.5 liters of water, add sugar and boil everything on the stove after boiling for five minutes.
Using the remaining 100 ml of water, prepare the recipe amount of gelatin.
Pour hot plums in syrup into a blender bowl and beat into a homogeneous mass. Then return to the pan and combine with prepared gelatin.
When the jelly has cooled to room temperature, it should be distributed in portioned containers and sent to the cold for 2-4 hours.

Cherry Jelly with Gelatin

This dessert looks like an expensive restaurant dish if poured into bowls and garnished with whipped cream and a cocktail cherry before serving. You can make cherry jelly from jam, juice or compote, and in season you can take fresh cherries.

List of products used:

300 g cherries;
150 g sugar;
600 ml of water;
20 g of gelatin.

How to cook:

Pour the gelling component with 100 ml of water and leave to absorb moisture. Depending on the product used, it will take up to half an hour.
Place the remaining water and sugar in a saucepan of the proper displacement, stir and heat.
While the syrup is boiling, remove the seeds from the washed cherries. Then put them in a boiling sugar solution and boil for ten minutes.
Remove the cherries from the heat, transfer the swollen gelatin into them, which stir until smooth. After that, it remains only to pour the jelly into the bowls and let it freeze.

Flowers from gelatin. Master Class

You've probably already heard of gelatinous wings. The wings are used to decorate cakes. And here's a new idea. You can make flowers from gelatin and make gelatinous bouquets. The technique for making flowers is the same, they need a wire, but for the leaves - a little different, gelatin is poured into molds. Are we watching a master class?

Here, those same wings. A dragonfly made of salt dough on a wire frame and painted with a felt-tip pen

These plastic molds can be used for leaves as well as petals. Remember to lay out the stalk wire

Based on materials from the site murmoska.blogspot.com/2010/10/blog-post_31.html

One of the most difficult moments of preparation - we will dip our blanks-wings in gelatin. The most important thing here is to wait for the moment when the gelatin begins to set, but it will still be quite liquid. We take the wing blank and lower it into gelatin, after a couple of seconds, carefully remove the wing - a light film should remain. Of course, the first time everything may not work out, soak until it works. For some reason, my first wings turned out without problems, but the last ones - I was worn out, I still could not take them out whole. We insert the almost finished wings into mastic or into an apple so that they dry for a few minutes. I sprinkled glitter on the wings that were not yet completely frozen.

You all know about the benefits of fermented milk products for our body. Kefir, sour cream, yogurt, cottage cheese, - increase appetite, regulate metabolism, normalize digestion processes, are favorable for the prevention of gastrointestinal diseases, and much more. But there is another product that differs from the above, traditional, more deficient content of biologically active and nutrients - this is Vitalact, which is especially useful for children and the elderly. You can find out more about this product on the "Bacterial Starter Culture" website. Here you can order vitalact, the price of which will pleasantly surprise you) Also, on the site you can learn how to make kvass and yogurt at home.

What can be made from gelatin? Among delicious, natural sweets, gelatin desserts occupy one of the first places.

And how useful they are! Amazing fruit jelly, cake cream, marshmallows, marmalade! You can't list everything.

Gelatin strengthens joints, nails, spine. It is a wonderful styptic. Rejuvenates the skin, heals the intestinal mucosa.
Read the blog post and you will be very interested in dessert recipes!

After all, it is much more pleasant to eat various goodies than to take tasteless gelatin as a medicine. However, in whatever form you use it, gelatin is a high-calorie product, so you cannot abuse it. Everything is good in moderation!

We cook delicious gelatin desserts with our own hands

Egg marshmallow with gelatin

Do you love marshmallows? I really like him. True, in recent years she stopped buying it, because the taste has deteriorated, all kinds of additives have increased and it is simply impossible to eat it.

But there is a way out! You can make a marshmallow yourself. It's not difficult at all. Get a wonderful tea treat. You should not overeat it, like any sweets. Otherwise, weight gain will be guaranteed to you.

What do we need?

5-6 ripe apples, better than Antonov apples
Proteins from 7 chicken eggs
Powdered gelatin - three tablespoons without top
Citric acid - literally a quarter teaspoon

Cooking steps:

1. First, let's do gelatin. Place it in a small bowl and add cold water in which it begins to swell. In time it will take an hour and a half.

2. Peel and core the apples. Cut into small pieces and place in a non-stick saucepan. Add half a glass of water, a glass of sugar and citric acid.

You can take even less sugar so that the marshmallow does not turn out very sweet. Put the apples on a low heat and, stirring occasionally, begin to cook. The apples will soften and blossom. It will take about 30 minutes. If the lumps still remain, then after cooling, grind them with a blender.

3. Now take the chicken eggs and separate the whites from the yolks. Beat the whites into a very strong white foam so that the mass does not spread in any way.

4. Let's go back to gelatin. We put the swollen workpiece on a small light, stirring, we will completely dissolve it. Gradually pour the hot solution into the applesauce and mix. Combine with proteins. And immediately start making marshmallows.

5. Cover the prepared dish with parchment paper. Place the apple-gelatinous mass in a pastry bag or syringe and squeeze individual figures onto a tray. Then put it in the refrigerator for solidification and after 2 hours you can treat yourself to it.

6. Marshmallows can be made pinkish by adding concentrated juice of cranberry, blackberry or beetroot.

Cottage cheese cheesecake with gelatin without baking

It's easier than ever to prepare this delicious dessert with gelatin for tea. Let's get started!

What do we need?

Any sugar cookies - 300 gr
Low-fat cottage cheese 500 gr
Butter - 100-150 gr
Cream 1о% - 250 ml
Gelatin - a tablespoon

Cooking steps:

1.Pour gelatin with water and leave to swell.

2. Grind the cookies into crumbs with a blender or crush them in a mortar. Mix thoroughly with butter and put in a 1 cm layer on the bottom of the mold, send to the refrigerator. If you have a special vessel for shaping salads or cakes, then we do not line the bottom with anything. If any of your kitchen utensils, then cover the bottom with parchment paper.

3. Whip the cream and sugar until stiff. Only 33% of the cream is whipped easily, but we just need to stir very well to completely dissolve the sugar and mix the cream with the cottage cheese. After that, work with a blender again to break up all the small lumps of cottage cheese.

4. Heat the swollen gelatin almost to a boil so that it dissolves completely. Then gradually pour it into the curd mass and mix. Put the curd in a mold on a layer of cookies, level the surface and keep in the refrigerator for several hours until the curd thickens.

5. Remove the structure that gives the cheesecake its shape and decorate with jam, fruit, nuts, grated chocolate. If done in a regular bowl, use a sharp knife to go around in a circle to separate the cheesecake from the sides of the dish. It turns out very tasty.

Fruit gelatin jelly

Fruit jelly is a very light dessert that can be served in bowls and delight your loved ones or guests. You can make a sponge cake by garnishing it with fruit and gelatin syrup.

It all depends on your imagination. You can use any fruit: melon, kiwi, peaches, pears, oranges and lemons, as well as strawberries, raspberries, blueberries, black currants.

Well, we will prepare lemon-orange jelly with fruit pieces.

1.First, we will make a blank for jelly from gelatin. Take three tablespoons of dry powdered gelatin and add a glass of cold water to it. Leave to swell for 2 hours.

2. At this time, squeeze the juice from three oranges and three lemons.

3. We also need the zest of one lemon and an orange. Either we cut it off with a thin knife, or rub it on a grater. Boil the zest with 200 ml of water and strain.

4. Swollen gelatin should be heated over a fire, but not boiled. Stir vigorously. Gradually pour the prepared solution into the hot broth of the zest and add our lemon-orange juice there. Sweeten with sugar to taste.

5. Prepare pieces of fruit in advance: orange, lemon, peach or anything else. Put the fruit mixture in the bowls and pour the finished jelly. Put in the cold - 2-3 hours. Can be served as a dessert.

And how to put the frozen jelly on a plate and so that the dessert has a beautiful, appetizing shape? Very simple! Special forms for hardening jelly are sold or you can take a suitable one at home. When the jelly hardens in it, put it in boiling water for 2-3 seconds and turn it over on a plate. The mass will easily lag behind the walls and, in configuration, will follow the outlines of your shape.

Sour cream with gelatin, fruits and nuts

We made this amazing delicacy at home many years ago. Then somehow they forgot the dessert. I will definitely add it to the menu of our family. It's so tasty and healthy.

What do we need?

Low-fat sour cream - 600 gr
Sugar - 3 tablespoons
Vanilla sugar - packet
Gelatin - two tablespoons

Preparation

1. Combine gelatin with a small amount of boiled water, stir and leave to swell for an hour and a half.

2. During this time, mix sour cream with sugar and vanilla. Beat with a blender, making sure that the sugar dissolves completely and the sour cream becomes airy.

3. Dissolve gelatin over low heat and add a little to sour cream while hot, without stopping stirring.

4. Put pieces of fruit and any nuts (walnuts, hazelnuts, almonds) into prepared bowls-vases. We also take fruits that we like. I like slices of orange and softened prunes, figs, dried apricots. Mix with sour cream jelly and send it to the refrigerator for a couple of hours. Serve to the table in bowls. It turns out very tasty too.

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