Jelly with fruit in watermelon

Step-by-step cooking

1. Step 1:

   

   Watermelon should be chosen ripe, with a thin skin, regular shape and small size. We have watermelons only imported and ripe only in August, but always large. Half of my watermelon weighs 6kg, it's not a typo, sweet sugar handsome! In such a "giant" dessert also turned out great, only it took more fruit and time.

2. Step 2:

   

   Fruits can be taken different, but not overripe. I picked up sweet and sour, which do not require blanching. The recipe also used RED PITAYA, but it was not in the drop-down list of ingredients, the pulp is white with black dots.

3. Step 3:

   

   Wash all fruits and watermelon very well. Cut the denser pulp of the watermelon into squares with grapes / I took 600g /, leave the looser pulp for juice.

4. Step 4:

   

   Using a spoon, scrape out almost all the pulp from the watermelon, try to make the walls even.Then "rinse the bowl " and dry with a napkin, otherwise the jelly will not stick. Leave the peel to dry, and in the meantime prepare watermelon juice.

5. Step 5:

   

   Punch the pulp slightly with a blender, I did not remove the bones.

6. Step 6:

   

   We put gauze in several layers on a sieve and squeeze out the juice, discard the cake with bones. The resulting juice is additionally passed a couple of times through a sieve, clearing the remains of the pulp. I got 2,600liters. The amount of juice may be different each time, depending on the size and juiciness of the watermelon. Be sure to measure the volume in order to correctly calculate the required amount of Agar or gelatin. Agar-agar for a very dense texture needs 7g per 500ml, GELATIN 25g per 500ml.

7. Step 7:

   

   Split the resulting juice. Add sugar to most of it, stir and put on low heat. In another container, heat 1 liter of juice almost to a boil, but do not let it boil! And constantly stirring with a whisk, add Agar so that it completely dissolves, let it brew for 15 minutes/ it will become like a thick jelly/.

9. Step 8:

   

   Bring the heated juice with sugar to a boil, remove from the stove and stir in the juice with Agar. Bring the finished liquid to a boil, stirring, but do not boil! Allow to cool slightly. The jelly is ready. To check the correct dosage of Agar, it is necessary to place 1 h.l. of the prepared mixture in the freezer for 20-30 seconds. If it is frozen, it means that the proportion is correct. If the mass has not seized and has not frozen, dissolve a little more agar-agar and pour into the main mass.

10. Step 9:

    

    By this time, the washed grapes should be separated from the twigs.

11. Step 10:

    

    Peel the rest of the fruit and cut it into about the same size - the size of grapes or a little more.

12. Step 11:

    

    Put the sliced fruit and watermelon into the prepared watermelon peel and pour the slightly cooled jelly. Mix the fruits gently, distributing them more evenly.

13. Step 12:

    

    Pour before reaching 1.5-2cm to the top. If necessary, put the watermelon in a stable form. Allow to cool to room temperature for about 2 hours, then cover with a film without touching the jelly and put it in the refrigerator. Jelly sets very quickly.

14. Step 13:

    

    After two hours in the refrigerator, the jelly was already ready, although it did not have time to cool completely. Leave it overnight, it "ripens" and the cold will be more delicious.

15. Step 14:

    

    And then you can surprise and please with a delicious and healthy dessert! On a holiday, it is better to cook for a day. Cut with a sharp wide knife, before slicing, cut off the top of the crust along the perimeter level with the jelly.