Composition / ingredients
Step-by-step cooking
Step 1:
How to make homemade fruit jelly from gelatin? Prepare the products. Wash and dry strawberries and raspberries. In general, any fruits and berries are suitable, choose them according to the season or use frozen ones. I have orange juice, but you can take apple juice or any other natural juice at your request, you can even mix it. The dessert will look more beautiful with transparent juice. If you follow a diet, then choose a juice that does not contain sugar.
Step 2:
Pour powdered gelatin into a saucepan. I have the most ordinary, not fast. If you are using non-instant gelatin, be sure to read the instructions before use. If you have a sheet, also work with it according to the instructions on the package.
Step 3:
Pour gelatin with cold juice, leave for 15-20 minutes to swell. Then put the pan on a slow fire and heat the contents to a temperature of 70-80 degrees. Be sure to stir the juice with gelatin, it should completely dissolve. In no case should gelatin be brought to a boil! At a temperature of 100 degrees, gelatin will lose its gelling properties.
Step 4:
Put strawberries and raspberries in pre-prepared cremans, filling the container a little more than half. Large berries can be cut.
Step 5:
Pour the orange-gelatin mixture over the berries. Put the cremans in the refrigerator until completely solidified. It usually takes about two hours.
Step 6:
Jelly turns out very fragrant and incredibly delicious! Dessert before serving can be decorated with whipped cream with powdered sugar. Enjoy your meal!
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.
It is important to realize that there are no recipes or products in nature that are certainly useful to all people or unconditionally harmful to everyone. As with medicines, and in nutrition, there are indications and contraindications, daily individual consumption rates and for most people all this is very personalized. At the same time, there are a lot of myths “about proper nutrition” (for example: fat is bad), which distort the very essence of this concept and in such a distorted form are distributed on the Internet and the media. Therefore, remember that any “PP recipe” will be related to proper nutrition only conditionally, it should not be perceived as a dogma. And even if the author of the recipe, a “healthy nutrition specialist” or a nutritionist and fitness trainer calls something useful (PP) or harmful, it may not be so for you personally.
The opinion of the site administration about proper nutrition may not coincide with the opinion of the author of the PP recipe!
The calorie content of the products possible in the dish
- Strawberries - 30 kcal/100g
- Fresh frozen sweet strawberries - 44 kcal/100g
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Gelatin - 355 kcal/100g
- Apple juice - 42 kcal/100g
