Composition / ingredients
Cooking method
Half (100 ml) of milk, cream, sugar and vanilla sugar, combine in a saucepan and heat until the sugar is completely dissolved. In the remaining milk, dissolve the gelatin and leave to swell for 10 minutes. Pour the swollen gelatin into the warm milk-cream mixture and mix well until smooth.
Wash peaches and apricots, dry and cut into cubes. We put the chopped apricots in glasses, pour half of the milk and cream mixture on top and send it to the refrigerator for half an hour. After the time has elapsed, we take the glasses out of the refrigerator, spread the peaches, pour the milk-cream mixture on top and send it to the refrigerator until it completely solidifies for 3-4 hours.
Creamy jelly with fruit is ready! We take it out and enjoy the creamy fruit taste! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Apricots - 46 kcal/100g
- Canned apricots - 50 kcal/100g
- Peaches - 46 kcal/100g
- Canned peaches - 68 kcal/100g
- Gelatin - 355 kcal/100g
- Vanilla sugar - 379 kcal/100g
