Jelly from frozen berries with gelatin. Winter jelly from summer berries

Surely many have tried berry jelly. Such a dessert is not only very beautiful and tasty, but also incredibly healthy. Firstly, berry jelly contains a large amount of vitamins and antioxidants. Due to the fact that the main ingredient for such a dessert is not subjected to heat treatment, it retains all its beneficial substances, entering directly into the human body.

Secondly, this delicacy is ideal for those who have problems with the bone and cartilage system. After all, it is no secret to anyone that berry jelly with gelatin includes substances that have a positive effect on the joints of young and old people.

It should also be noted that, unlike other desserts, the nutritional value of such a delicacy can be independently changed in one direction or another. To do this, you should only replace the berries that are familiar to you with others (it can be exotic). Thus, you will make a completely different dish that will have a different appearance and taste.

Berry jelly with gelatin: recipe

There are many ways to make such an unusual and very tasty dessert. By the way, you can cook it at your discretion, using only your favorite products.

So from fresh berries? For this we need:

fresh strawberries - about 500 g;
food gelatin - 25 g;
water at room temperature - 3 cups.

Preparation of ingredients

Before making jelly from berries, they should be properly processed.

Freshly picked strawberries are sorted out, get rid of the stalks. Then they are laid out in a colander and washed in turn under running water. After placing the product on a thick kitchen or paper towel, wait until all excess water has drained from it.

While the berries are drying, proceed to the preparation of gelatin. It is poured into a bowl and poured with one glass of water. In this form, gelatin is kept for 60-70 minutes. At the same time, it should swell noticeably and absorb all the water.

In order for the gelatin to dissolve, forming a liquid mass, after the time has elapsed, it is put on a small fire and heated very slowly.

Remove the product from the stove immediately after it warms up well. At the same time, boiling gelatin is highly discouraged.

Cooking process

Jelly from berries with gelatin is prepared quite simply. The processed and dried strawberries are laid out in a bowl, and then the most beautiful, dense and whole fruits are selected. They will serve us for decoration. As for the remaining berries, they are ground through a sieve. At the same time, the resulting slurry is filtered using thick gauze, but the puree is not thrown away. It is laid out in a saucepan and two glasses of water are added.

Putting the dishes on the stove, its contents are slowly brought to a boil. Then sugar is added to it and boiled until it is completely dissolved. Periodically stir the strawberry mass.

After the described actions, the heat-treated product is removed from the fire and cooled. Then it is filtered again and mixed together with fresh berry juice.

Gelatin is slowly introduced into the resulting berry broth. In this case, the products constantly interfere with a spoon or mixer. As a result of such actions, a base for berry jelly is obtained.

How to properly form and serve?

Homemade berry jelly can be formed in any dish. However, we decided to use small molds or bowls. They are moistened with cold water, and then fresh whole berries are laid out, which were previously selected for decoration. After that, they are poured with a strawberry gelling base.

After placing the dishes in the refrigerator, they wait for the dessert to completely solidify. So that it does not absorb the smells of other products, the bowls are covered with cling film.

Ready and frozen berry jelly is served to the table right in the molds. Although some chefs recommend doing it on beautiful saucers. To do this, the dessert is removed from the bowls by turning them sharply. If the jelly does not come out, then the bottom of the dish can be lowered into hot water for a few seconds. The main thing is not to overdo it, otherwise the jelly will melt.

Cooking milk jelly-assortment of berries

If you are a big fan of fresh berries and cannot decide on their choice for making homemade jelly, then we suggest making an assorted dessert. To do this, you need to use several types of this product. As it can be purchased and strawberries, and raspberries, and blackberries, and blueberries, and so on.

It should also be noted that jelly from different berries turns out to be very tasty if you use a dairy product such as yogurt for its preparation. With the use of this drink, you will get a very tasty and healthy dessert, which will certainly be appreciated by both adults and young children.

So how to make berry jelly? To do this, you need to purchase:

We prepare products

To prepare delicious and healthy homemade jelly, you should purchase only fresh and sweet berries. They are sorted out and washed separately in a colander. If the berries have stalks and other leaves, then they are removed.

As for it, it is prepared separately. To do this, the product is laid out in a small bowl and poured with water at room temperature. In this form, it is kept for 30-50 minutes. After that, the swollen gelatin is placed on the stove and heated rather slowly.

The product should not be boiled. It is removed from the fire immediately after it is completely dissolved.

Cooking method

Having prepared all the components for jelly, you should proceed to its direct preparation. To do this, fresh berries are covered with fine sugar and left in this form for several hours.

As soon as the sugar melts and, mixed with the juice, forms a syrup, it is poured into a separate bowl, where milk yogurt is subsequently added. As for the remaining berries, they are distributed among bowls. At the same time, blueberries, and strawberries, and blackcurrants, and raspberries, and blackberries are laid out in each mold. After that, start preparing the base.

Milk yogurt with berry juice is thoroughly mixed with a mixer, gradually pouring a warm gelatin solution into them. After tasting the mixture, sugar is additionally added to it (vanillin can also be added).

Forming and serving

Having prepared a sweet yogurt mixture with gelatin, proceed to the formation of jelly. Berries laid out in bowls are poured with a milk base. In this form, they are immediately sent to the refrigerator.

In order for the jelly to seize well, it is kept in the cold for at least 5-7 hours. After a while, an incredibly beautiful and tasty dessert is laid out on a saucer or served right at the table in the form. If desired, such a bright and unusual delicacy is decorated with a sprig of mint or fresh berries.

Making multilayer berry jelly

Jelly from is prepared in exactly the same way as from a fresh product. If you want to get a more original dessert that will please both adults and children, then we recommend making it multi-layered. How exactly to carry out this process? To do this, we need to prepare the following components:

frozen strawberries - about 200 g;
food gelatin - 35 g;
frozen cherries - about 200 g;
frozen blueberries - about 200 g;
ice cream ice cream - about 3 large spoons;
beet sugar - about 100 g;
room temperature water - about 3 cups (optional)

Food processing

Berries for multilayer jelly are processed quite simply. They are taken out of the freezer, distributed on separate plates and completely defrosted. In the process of this, a fairly large amount of juice should form in the dishes. It is poured into different bowls, and then the berries are crushed with a pusher. The resulting gruels are alternately laid out in a dense gauze and squeezed well.

After the described actions, you should get 3 different concentrated juices.

After thoroughly mixing the components, they are left to swell for 30-50 minutes. As soon as the gelatin increases in volume, it is placed on the stove and gradually heated. Having received a homogeneous liquid, it is removed from the heat and cooled slightly.

Step by step preparation of layered jelly

There is nothing difficult in preparing such a delicacy. However, it should be noted that it is done for quite a long time. This is due to the fact that each berry layer must be subjected to cooling until it completely hardens. But first things first.

So, after strawberry, blueberry are ready, granulated sugar is added to them to taste, and an equal amount of dissolved gelatin is also poured. By the way, it is also added to a completely thawed ice cream. This should be done alternately so that the layers do not freeze in different vessels.

To form the berry jelly, we recommend using one deep bowl or several small ones. They are rinsed with cold running water, and then the filling mixture is poured in. After that, the forms are sent to the refrigerator and kept for at least 2-3 hours.

Over time, blueberry juice with gelatin is added to the dishes and all the same actions are carried out. At the very end, cherry filling and strawberry filling are alternately used, respectively.

How to present to a festive feast?

After all the layers of the berry jelly have hardened, it is removed from the bowl, having previously dipped the bottom of the dish in hot water. Next, the dessert is decorated with fresh berries or whipped cream from a balloon. In this form, it is presented to the festive table along with a small spoon and a cup of tea.

The easiest way to prepare a delicious and healthy treat

Jelly from red currant berries is very useful for the body, especially for the elderly. This delicacy contains a huge amount of vitamin C, as well as elements necessary for the restoration of articular and cartilage tissues.

So what products do we need to make a very tasty and healthy dessert? To do this, you need to purchase:

fresh red currant berries - about 300 g;
food gelatin - 25 g;
beet sugar - about 100 g;
room temperature water - about 2 cups (optional)

Step by step cooking method

To prepare such a dessert, you must use only fresh red currants. It is separated from the branches and laid out in a sieve. After washing the berries well, they are placed on a towel and dried. After that, the product is laid out in a bowl and covered with sugar.

Gently mixing the currants (so as not to harm the integrity of the fruit), it is left at room temperature for several hours. Meanwhile, start preparing the gelatin.

It is poured with ordinary water at room temperature and very slowly heated over low heat. When the gelling agent has completely melted, it is removed from the fire and cooled slightly.

After the described actions, the gelatin mixture is poured into the berries and they are thoroughly mixed. Next, the resulting mass is distributed among the bowls and sent to the refrigerator. After 5-7 hours, tasty and healthy redcurrant jelly is considered completely usable. It is served to the table along with a dessert spoon, previously sprinkled with powdered sugar.

Berry jelly is an unusual, very tasty and healthy dessert that, when properly prepared, retains the taste of fresh berries. Such a dessert can be used for decoration, as well as an independent dish.

Ingredients:

frozen berries - 500 g;
dry gelatin - 1 tbsp. spoon;
boiled water - 3 tbsp.;
fresh mint - for decoration;
granulated sugar - 100 g.

Cooking

Now we will tell you how to make jelly from berries. So, first we choose berries for jelly. The most delicious desserts are usually made from strawberries, blackberries, cranberries and various varieties of currants. If you have made up your mind and decide to make redcurrant jelly, then we take about 2 times less gelatin, since it contains pectin, a natural vegetable gelling agent.

Now sort the berries and wash thoroughly. Put them in a colander and let the excess water drain. Dilute dry gelatin in a glass of ice water and leave for about 2 hours. After that, dissolve it in a water bath, stirring, but not bringing to a boil. Set aside a few prepared berries to decorate the finished jelly. Grind all other berries in a mortar, or rub them through a sieve. Then let the juice stand out and pour it into a separate bowl.

Pour berry puree with two glasses of boiled water and put on fire. Bring the mixture to a boil, add sugar and boil until the crystals are completely dissolved. After that, remove the dishes from the stove and let the berry broth cool down a bit. Now we filter the drink through gauze, pour in the berry juice and, stirring, add the gelatin mixture.

We pour clean silicone molds with cold water, put the berries on the bottom and fill them with the prepared mixture. Then we remove the dessert in the refrigerator for solidification. Immediately before serving, dip the jelly molds for a few seconds in very hot water and spread the contents on a flat plate. Garnish with fresh mint leaves.

berry jelly recipe

Ingredients:

sugar - 250 g;
frozen strawberries - 150 g;
frozen raspberries - 150 g;
lemon juice - to taste;
dry gelatin - 20 g.

Cooking

Let's look at another way to make jelly from berries. We take out the frozen berries in advance and leave for about 1 hour. Then grind the strawberries and raspberries in a blender, add sugar and pour in a little lemon juice. Beat the mass again and leave for 15 minutes. Dissolve gelatin in cold water. We put the berry mass on a weak fire, bring it to a boil, pour in the swollen gelatin and heat the mixture for about 5 minutes. Then pour the mass into molds and cool. After that, place the dessert in the refrigerator until completely solidified.

Wild berry jelly with gelatin

Ingredients:

frozen blueberries - 100 g;
frozen strawberries - 100 g;
frozen currants - 100 g;
lemon juice - to taste;
water - 100 ml;
gelatin - 20 g.

Cooking

We choose frozen berries from the refrigerator, put them in a bowl and leave to defrost for an hour at room temperature. Then grind the berries with a blender or mixer. Add lemon juice, add sugar and beat again. Pour dry gelatin into a bowl, fill with cold water and leave to swell. We put the whipped berry puree on a weak fire, bring it to a boil, carefully pour in the gelatin and heat the mixture, stirring constantly. We rinse beautiful molds with water, put some berries on the bottom and pour hot jelly. We leave the dessert to cool, after which we remove it for complete solidification for several hours in the refrigerator.

Berry jelly is a healthy dessert for your family. After all, this dish contains many vitamins. Whatever fruits you choose, they will have a beneficial effect on the condition of nerve cells, bones, skin, and also improve the mood of your household.

Gelatin, another ingredient in jelly, will provide you with extra vitality, strengthen your heart, bones and increase brain activity. Choose the recipe you like and don't be afraid to experiment!

300 gr. frozen berries
Sugar to taste
Gelatin - 20 gr.
Water - 100 ml.
Lemon juice.

Cooking method

This recipe involves adding any berries of your choice. The only difference will be the amount of sugar. If you take strawberries, then adding it in general may be superfluous. In redcurrant or cranberry jelly, you can put about a glass of sugar. Taste while cooking and create your own perfect recipe.

Remove 300 grams of frozen fruit from the refrigerator and defrost. For example, leave for an hour at room temperature.
Grind 300 gr. fruits and add a little lemon juice and sugar to them.
Dissolve gelatin in cold water, add room temperature liquid, heat and remove from heat. It is not recommended to cool the mixture in the refrigerator, otherwise it will crystallize and become unusable.
Put the berry puree on a slow fire. Then pour in the gelatin solution. Stir constantly.
Pour the mixture into molds, wait until they cool and refrigerate.

Redcurrant jelly without gelatin

600 gr. red currant
400 gr. Sahara
100 ml. water

This recipe does not involve the use of gelatin, since red currants contain its main component - pectin.

In 100 gr. boiling water, add 600 gr. berries. While mixing, crush and crush them with a spoon. The mixture should have a consistency similar to puree.
Add sugar and wait for it to dissolve. This will take about 5 minutes.
Strain through a sieve or cheesecloth to remove the seeds. Fill in the form. Wait for the jelly to cool, then put it in the refrigerator for a while.

Strawberry currant jelly

400 gr. black currant
400 gr. strawberries
150 ml. dry white wine
2 tbsp lemon juice
gelatin, sugar

The recipe for this delicacy is suitable for those who are looking for an exquisite treat for an adult party.

Put the required amount of frozen berries in a container and place in water at room temperature, after 10-15 minutes, when they thaw, squeeze the juice. Strain.
Add sugar, wine and lemon juice. Put in a saucepan on fire.
Bring to a boil, then add gelatin.
Pour the jelly into molds and leave to cool.

Secrets of hostesses

It is better to buy instant gelatin, in this case, the berry jelly will cook much faster.
No matter how reliable and original the recipe is, be sure to try it during cooking. The taste of berries at each stage of ripening may differ. You can create the perfect dish yourself. Believe in yourself.

Video recipe for milk berry jelly

The word "jelly" in many is associated with jellyfish. Cold and trembling - well, how can one admire this? Do you know that jelly can be made not only from fruits and berries, but also from chocolate and even champagne? And that jelly is a very useful product, you know? Some health food experts believe that jellies and marmalade are extremely beneficial for our body, as gelatin saves from arthritis and other joint diseases. It promotes the restoration of cartilage tissue. In addition, gelatin is good for bones, nails and hair. Pectin - another product with which you can make jelly - is able to remove salts of heavy metals from the body. And agar-agar (a gelling product from seaweed) stimulates peristalsis, since when it swells, it increases many times in volume. Agar-agar also removes toxins and toxins from the body. And you say - "jellyfish" ...

A few words about what you can use to make jelly. Gelatin, familiar to all of us, is a product of animal origin, which is obtained by boiling, drying and grinding a decoction of tendons, bones and other parts of the body of animals. Gelatin is good for making jelly, but jelly is also good, the main thing is to strictly follow the recipe during the cooking process. Otherwise, if the gelatin is shifted, a taste of wood glue appears in the taste.

Pectin is a gelling product of plant origin (vegetarians breathed freely). Pectin is ideal for making jelly, it will never spoil its taste and it hardens very well at fairly high temperatures. However, you should not overdo it with pectin either - transparent jelly can become cloudy. Pectin is available in powder or liquid form. The powder is diluted according to the instructions and mixed with cold berry puree or juice, and liquid pectin can be added without dilution to the hot product. You can make your own pectin. For example, a green gooseberry preparation is prepared as follows: boil 1 kg of gooseberries in 200 g of water until cooked and wipe through a sieve. For 1 liter of puree, add 400 g of sugar, bring to a boil and roll into small jars.

Agar-agar is a gelling product based on red and brown algae. Agar-agar contains mainly polysaccharides - substances that supply our body with energy. Agar-agar absolutely does not spoil the taste, gives a strong jelly and can be combined with pieces of fruit. The main thing is to check the gelling properties of agar before use, as its quality may vary.

In order for your jelly to be delicious, you need to remember a few simple rules.

Jelly should not be cooked in an aluminum pan, as it can darken and acquire an unpleasant aftertaste.
. The bottom of the dish into which the gelatin is poured must be warm, otherwise lumps may form. It is best to put it in hot water.
. To improve the taste in jelly, you can add a little wine or lemon juice.
. To prepare a solution of gelatin, it must be poured with cold water at the rate of 1 part of gelatin - 8-10 parts of water and left for an hour to swell. Then put the dishes with gelatin in a water bath and heat until the gelatin is completely dissolved. Strain the solution.
. If you have gelatin not in powder, but in sheets, then you should first rinse it with cold water, pour it for 30-40 minutes (10-12 parts of water for 1 part of gelatin), then drain the water, squeeze the gelatin from excess moisture and enter , stirring constantly, into the boiled syrup. The plates will completely dissolve.
. Agar-agar is prepared in the same way as sheet gelatin, with the only difference being that it should be soaked for 2 hours.
. Agar should be taken 2 times less than gelatin.

And now - the recipes! There are many of them, very different, the most delicious and healthy. You can, for example, prepare jelly for the winter.

Gooseberry jelly for the winter. Mix 1 liter of gooseberry juice with 900-1000 g of sugar and boil for 5-10 minutes until the sugar is completely dissolved.

Pour 2 kg of raspberries into 2.5 liters of water, boil for 15 minutes, squeeze, add 1 kg of sugar to 1 liter of juice and boil until the drop solidifies on the edge of the plate.

Sea buckthorn jelly for the winter. Squeeze juice from sea buckthorn. Take 600 g of sugar for each liter of juice, boil until the sugar is completely dissolved, pour into jars.

Squeeze juice from red currant. Berries you can preheat (in the oven, in the microwave or over steam) for better juice release. We measure the amount of juice obtained, take the same amount - by volume! - sugar and mix. Then you can proceed in different ways. It is easier for someone to warm it over low heat until the sugar is completely dissolved, but for someone it is a pity for vitamins, and he will prefer to just stir the sugar. It will take a long time to stir, I immediately warn you, but it's worth it. Arrange the finished jelly in jars, leave to cool completely (do not close the lids!), Then cover with parchment, tie and store in the cold. Just a concentrate of vitamins!

Jelly is a wonderful dessert, and not only for children! Berries or pieces of fruit can be placed in transparent jelly, and milk and colored jelly make a fun striped treat. It is important to take your time and wait for the complete solidification of each previous layer before pouring the next one, otherwise the layers may mix.

Ingredients:
100 g berries,
3-4 tbsp Sahara,
12-15 g gelatin,
½ tsp citric acid,
400-500 g of water.

Cooking:
Pour the berries with half the norm of sugar and leave in a cool place for 2 hours, mix several times. Drain the resulting juice and refrigerate, and pour hot water over the berries, bring to a boil, remove from heat for 15-20 minutes, let them brew. Then strain the broth, add the remaining sugar to it, bring to a boil. Mix gelatin prepared in advance with syrup, stir, pour in juice from berries and citric acid, pour into molds.

Ingredients:
1 lemon
1 cup of sugar,
25 g gelatin,
3 glasses of water.

Cooking:
In a saucepan, stir water with sugar, boil, add lemon zest and dissolved gelatin. Bring to a boil, stirring constantly with a spoon, pour in the lemon juice and remove from heat. Strain through the cloth, pour into molds, cool.

Ingredients:
1 orange
½ cup sugar
15 g gelatin,
1.5 cups of water.

Cooking:
Peel oranges, remove pits and cut into thin circles. Sprinkle with half the norm of sugar, leave for 30 minutes to form juice. In a saucepan, mix water and the remaining sugar, boil, add the dissolved gelatin and orange zest. Stirring constantly, bring to a boil, pour in the orange juice, a little citric acid and strain. Pour into molds with a layer of 1 cm and let harden. Put orange slices on the frozen layer, pour over the remaining jelly and cool. In the same way, you can make jelly from tangerines.

Ingredients:
1 kg watermelon (half a medium)
2 tbsp gelatin,
500 g yellow peaches
2-3 tbsp lemon juice
2 tbsp maple syrup,
2 tbsp orange liqueur.

Cooking:
Soak the gelatin according to package instructions. Cut the watermelon in half, make the edges jagged. Carefully remove the middle, leaving some pulp. Turn half of the watermelon over to drain the liquid. Scald the peaches, remove the skin, remove the stones and puree in a blender with maple syrup and liqueur. Heat the gelatin in a water bath until completely dissolved, mix with puree. Pour the resulting mixture into half of the watermelon. Cut the watermelon flesh into cubes and gently fold into the peach puree. Cover half of the watermelon with plastic wrap and refrigerate for 6 hours. Serve sliced like a regular watermelon.

Ingredients:
4 large juicy pears,
1 tbsp with a slide of agar-agar flakes,
90 ml of water
cardamom, turmeric - to taste.

Cooking:
Peel the pears, puree in a blender. Dissolve agar-agar in water, boil, boil for 3 minutes, stirring constantly. Mix with pear puree, crushed cardamom seeds, a pinch of turmeric and pour into molds.

Ingredients:
500 ml baked milk,
20 g gelatin,
10 tbsp water,
1 hot chocolate powder
5 tbsp Sahara.

Cooking:
Pour gelatin with cold water, leave to swell, then heat until completely dissolved. Heat milk, put sugar, stir and add gelatin. Pour off 100 g of milk, stir hot chocolate powder in it, mix thoroughly. Pour chocolate jelly into molds (up to half), let it harden. Then pour the remaining milk mixture over the chocolate jelly and put the molds in the refrigerator.

chocolate jelly

Ingredients:
500 g milk
75 g chocolate
3 tbsp vanilla sugar or regular sugar and a pinch of vanillin,
12-15 g of gelatin.

Cooking:
Dissolve chocolate and sugar in hot milk, add vanillin and dissolved gelatin, pour into molds and cool.

Ingredients:
600 ml strong freshly brewed coffee
100 g sugar (preferably brown)
150 cream 35% fat,
4 tbsp chocolate liqueur,
5 leaves of gelatin (or 25-30 g of gelatin powder).

Cooking:
Soak the gelatin leaves in 150 ml of coffee for 30 minutes. Then add another 150 ml of coffee and sugar. Put the whole mixture on fire and slowly heat until the gelatin is completely dissolved. Remove from fire. Mix the remaining coffee with liquor, combine with the gelatin mixture and pour into molds. Place in refrigerator. Whip the cream until fluffy, put the frozen jelly on serving plates and put the whipped cream on top of the jelly. Bon appetit!

Ingredients:
500 g of kefir,
4 tbsp vanilla sugar, or regular sugar and a pinch of vanillin,
15 g gelatin.

Cooking:
Mix fresh kefir with sugar and vanilla, beat well, add dissolved gelatin and mix well. Pour into molds, put in the refrigerator to harden. Serve with bright jam.

Jelly from tea. Brew strong tea, add lemon juice and sugar to taste, add soaked and dissolved gelatin (according to the instructions on the pack), cool a little. Cut any fruit into cubes or slices, arrange on plates or molds, pour over tea and place in the refrigerator. Garnish with whipped cream before serving.

Ingredients:
700 ml of champagne,
75 g of powdered sugar,
3 tbsp liqueur,
5 leaves of gelatin.

Cooking:
Break the gelatin and put in a bowl, pour 4 tbsp. cold water and leave for 5 minutes. Pour 300 ml of champagne with sugar into a saucepan, put on fire and bring to a boil. Remove from heat, add gelatin along with liquid and stir until gelatin is completely dissolved. Cool, pour in the remaining champagne and pour into molds.

Speaking of jelly, one cannot fail to mention its "relative" - mousse. Mousse is the same jelly, only whipped. Before whipping the gelatin mixture, it must be cooled: place the dishes with the future mousse in a bowl of ice water, ice or snow and beat with a mixer or whisk.

Ingredients:
250 g apples
¾ cup sugar
15 g gelatin,
2.5 glasses of water
vanillin - to taste.

Cooking:
Cut the apples into thin slices, remove the seeds, cover with hot water and cook until soft. Pour the juice into another bowl, and rub the apples through a sieve. Add sugar and dissolved gelatin to the juice, put on fire and bring to a boil, stirring constantly. Pour the chilled syrup into a deep saucepan, add applesauce, a little vanilla and beat with a whisk or mixer until a thick foamy mass is formed. Pour into moulds, chill. In the same way, you can make mousse from any fruit or berry.

Ingredients:
500 g fresh plums,
5 tbsp Sahara,
2 egg whites
10 g gelatin.

Cooking:
Rinse the plums, remove the pits and soak in a little water. Wipe through a sieve, set aside the puree, and prepare a decoction with a little water from the unmashed residues and seeds. Strain the broth, dissolve the swollen gelatin in it. Add sugar, egg whites to the plum puree, put the dishes in a bowl of ice water and beat the mixture until a fluffy mass forms. Its volume should increase by 2-3 times. Continuing to beat, pour in the gelatin solution in a thin stream. Pour into molds and chill.

Jelly is useful, simple and beautiful. Bon appetit!

Larisa Shuftaykina

Berry jelly is an unusual, very tasty and healthy dessert that, when properly prepared, retains the taste of fresh berries. Such a dessert can be used for decoration, as well as an independent dish.