Berry jelly

Delicious and summery bright fruit dessert. Easy to prepare. Aesthetics of the dish. A universal recipe on the basis of which you can make jelly with different sets of fruits and berries (except kiwi, kiwi is poorly gelled).

MariaS

Recipe author

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Composition / ingredients

Servings:

Juice (you can have compote (cherry))

1.5

Gelatin ("mriya")

Strawberries

300

Raspberry

300

Peaches (strawberries, raspberries, blueberries and peaches (in any ratio, the amount should match the shape, fill almost completely))

300

Whipped cream (for decoration)

to taste

Berries (small, for decoration)

to taste

Mint (leaves, for decoration)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 0 % 0 g

Carbohydrates 92 % 11 g

41 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 4 h 10 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:

Put gelatin in a saucepan, then pour compote. Leave for half an hour. Gelatin should swell.

Then you should heat the compote with gelatin quite a bit so that the gelatin completely dissolves (BUT DO NOT BOIL !!!). Allow the resulting liquid to cool to room temperature.
Put washed berries and peach slices in a jelly mold (I have silicone).

Pour the already cooled gelatin mixture and refrigerate until completely solidified.

To get the jelly out of the mold, you need to lower it briefly into hot water. Just so that the water doesn't get on the jelly itself, of course.

Decorate the finished berry jelly to your liking.