When the jelly hardens, it gets the appearance of jelly. In this sense, jelly is similar to a jellyfish, whose body is also gelatinous.
Natural jelly is prepared in the process of boiling veal legs. When the gelatin comes out of the legs, a jelly, or jelly-like mass, is formed as a result. The French distinguish two types of jelly: sweet for them,
fruit jelly
Don't eat the same thing as meat jelly. Both types of jelly are designed for very different purposes. Meat jelly in the French is like jelly in Russia. Fruit jelly is usually brewed from Antonov apples, famous for their high pectin content.
Store-bought jelly is colored in various colors with food or natural dyes. To make the jelly turn green, it is diluted with spinach juice. And to give the jelly a red tint, it is stained with carmine.
What are the most popular dishes using jelly? If we are talking about sweet jelly, then this is, of course,
cakes
, marmalade, blancmange (sour cream jelly). If we are talking about meat jelly, then it is aspic, jelly, jelly. The most famous and most beautiful jelly cake is a cake called
Broken glass
. A great addition to the festive table will be fruit jelly, or jelly with fruits. Milk jelly is very often used in the children's kitchen. A large number of puddings sold in the store are nothing but fruit jelly. Very useful for baby food
currant jelly
, made from currant jam.
In general, jelly can be made from any kind of fruit or berries, sour cream or milk. The most important thing is to add gelatin to the jelly.
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Related and additional categories:
- Festive table
- Cakes
- Dairy products
- Fruit berries
- Berries
- Sweet
- Bakery products
- Spices seasonings spices
- Fats and oils
- Other
- Vanilla
- Butter
- Gelatin
- Water
- Jelly
- Without heat treatment
- Gelling
- Cooling
- Cake without eggs
- Cake without baking
- Cottage cheese cake
- Fruit cake
- Berry cake
- Jelly cake
- Cookie and cottage cheese cake
- Recipes for March 8
- Sour cream
- Cottage cheese
- From peaches
- From strawberries
- Blueberry
- No eggs
- Vegetarianism
- Sugar