Jelly dessert with fruit

Beautiful, bright, useful, easy, for the whole family! Jelly dessert with fruit is the simplest and most affordable recipe that is prepared with juice and gelatin with pieces of your favorite fruits. The dessert turns out to be very beautiful and appetizing in appearance, refreshing and pleasant to the taste. Both children and adults will like it.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Juice (fruit clarified)

200

Water

200

Gelatin

Grapes

150

Tangerines

Kiwi

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 0 % 0 g

Carbohydrates 75 % 9 g

42 kcal

GI: 78 / 22 / 0

Step-by-step cooking

Cooking time: 5 h

Step 1:
How to make a jelly dessert with fruit? Prepare the ingredients. You can choose absolutely any juice for this dessert, but without pulp, so that the jelly turns out to be transparent. The set of fruits can also be varied, I took grapes, tangerines and kiwis. Berries, apples, pears, oranges, peaches are also well suited.
Step 2:
Fill gelatin with cold drinking water and leave to swell for 15 minutes.
Step 3:
While the gelatin is swelling, prepare the fruit. Wash the grapes and cut them off from the twigs. It is better if it is a seedless variety.
Step 4:
Wash and peel the kiwi. Cut it into small pieces. important! Kiwis and pineapples contain substances that destroy the gelling properties of gelatin. Therefore, if you use these fruits, then they need to be scalded with boiling water or add more gelatin. Or even replace them with other fruits.
Step 5:
Wash the tangerines, peel and divide into slices. Clean each slice from the film. I used canned tangerines in juice and took fruit juice for jelly from them.
Step 6:
Pour the swollen gelatin into a saucepan and heat over low heat until completely dissolved. Pour the fruit juice into the hot gelatin and mix.
Step 7:
Take a form suitable for dessert. I use a large rectangular one made of silicone, you can cook jelly in portions, in molds, creamers or beautiful glasses. Put some of the prepared fruits into a mold. Pour half of the gelatin mixture over the fruit. Refrigerate for 30 minutes.
Step 8:
Then lay out the remaining fruit and pour the remaining gelatin (if it has started to harden, then warm it up again). Put the mold in the refrigerator until completely solidified for about 4-5 hours.
Step 9:
Before serving, turn the jelly onto a plate and serve to the table. Bon appetit!

Fruit jelly can not be made from all fruits. The reason for this is substances called protease enzymes. They prevent the manifestation of the gelling properties of gelatin. There are quite a lot of them in such exotic fruits as pineapple, kiwi, banana, melon and papaya.
But there is also good news: high temperatures destroy these enzymes, and even from these fruits it becomes possible to make delicious fruit jelly. Therefore, the puree or juice used as a base should be boiled for a couple of minutes, and the fruit slices should be scalded with boiling water.
In general, all other fruits and berries are perfect for jelly. It is only worth noting that sour fruits usually contain sufficient amounts of pectin (for example, cranberries, currants or apples), so the amount of gelatin for desserts based on them can be reduced, and the amount of sugar will have to be increased.

Why gelatin hardens badly, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking read in the article about gelatin .

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.