Cherry jelly

Jelly can be made from any berries and fruits. Dessert is light, low-calorie, summer-flavored. The special taste of this jelly is given by the presence of fresh berries. You can make jelly without adding berries, just on cherry compote. In this case, 300 g of cherries is enough. Minimum effort, maximum pleasure!

Maria

Recipe author

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Composition / ingredients

Servings:

Water

600

Cherry

450

Sugar

Gelatin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 2 g

Fats 3 % 1 g

Carbohydrates 91 % 30 g

53 kcal

GI: 83 / 0 / 17

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Measure out the necessary ingredients.
Step 2:
Pour instant gelatin into the glass. Fill it with cold water (100 ml). Leave for 20 minutes to swell. If you are using non-instant gelatin, be sure to read the instructions before use.
Step 3:
Wash the cherries, dry them with paper towels. Remove the bones from part of the berries.
Step 4:
Put the berries with stones in a saucepan, pour in the remaining 600 ml of water, add sugar and mix. Instead of sugar, you can take a sweetener that is not afraid of heat treatment.
Step 5:
Stirring occasionally, bring the water to a boil. Cook the compote over low heat for 5 minutes. Then let it brew for 10 minutes.
Step 6:
Strain the compote through a sieve, squeeze the berries to get more juice.
Step 7:
Add gelatin to the hot compote. Stir until it is completely dissolved.
Step 8:
Put pitted cherries on the bottom of pre-washed and dry-wiped cremans.
Step 9:
Pour jelly mass on top of them.
Step 10:
Put the jelly in the refrigerator until completely solidified. Garnish with fresh mint leaves before serving.

To make a dish using gelatin work, be sure to pre-soak the gelatin in cold boiled water. The colder the water, the better. Leaf gelatin can simply be put in a bowl of water. Before soaking the powdered gelatin, first rinse the dishes with cold water so that the crystals do not stick to the bottom. It is important to pour powdered gelatin with water, and not pour it into the water. Otherwise, lumps cannot be avoided. Then allow time for the gelatin to swell (the exact time is indicated on the package).
Swollen gelatin is heated to 70-80 degrees. It should never be brought to a boil!. At a temperature of 100 ° C, the mass becomes fibrous and viscous, collagen protein is destroyed and gelatin loses its jelly-forming properties.

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.