Description
In 1980, a nice old woman gave me to read a cookbook, released in celebration of the 300th anniversary of the Romanov dynasty. Among the dishes I noticed the prologue to the cooking jelly. It was a lot of information about the use of this product, but I was interested in the entry of the Charter of the nutrition Institute for noble maidens: "In the hot months of the year it is strictly forbidden to water the ladies with kvass and compote. That ladies did not sweat and frequent walking to the washing... the application rely jelly. In these or add blueberries for the eyes brightness and accuracy of vision." I tried to cook according to the proposed recipe of watermelon jelly with the addition of plum and blueberry. Since summer is one of my favorite drinks. Plum gives the drink a light acidity, and honey replaces sugar. Jelly are we cooking liquid for drinking and a thick for dessert. We get 1 liter of drinking jelly and 600 ml thick. The author has offered to cook the starch composition of various products: rhubarb, potatoes, oats... I liked the option for the corn starch. For those who don't like jelly, we'll make jelly.
Ingredients
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Watermelon
1 l
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Plum
300 g
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Blueberries
300 g
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Honey
200 g
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Corn starch
1 Tbsp
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Water
250 ml
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Gelatin
1 tsp
Cooking
Plum fill with water and put on fire. Proverjaem 3-4 minutes, collecting the foam.
Strain the plums through a colander or large sieve. We have to get pure pulp. The liquid from the plums don't.
Mix the pulp of plum with liquid in which it cooked. Put on the fire. Bring to a boil and pour in the honey. Stir. I recommend not to put honey in reproterol plum. Alychevaya bone has the ability to absorb glucose and fructose. But honey consists of 70% glucose and fructose. And our drink can be acidic.
As soon as the honey-alychevaya the mixture begins to boil, still stirring, warmed up in mass pour in the watermelon juice. Diminish the fire to a minimum. Bring to a boil. The resulting foam is collected.
I poured two cups of watermelon mixture in order to cook more than a thick pudding (dessert option). And one Cup for jelly. Cast liquid for the jelly, put on fire. 250 ml of cold boiled water diluted starch. Half pour into the first saucepan. Half - second. Since we have corn starch, pudding is definitely proverjaem (10-12 sec.).
When the jelly has cooled to 65-70°C, add the blueberries. This we do in order to not perish and minerals this unique berries. Jelly immediately poured into vessels for drinking, because after complete cooling it will make it harder. PS: berry, I add this: about 1/3 in thick jelly, and the rest in liquid. A small handful will pripsen for jelly.
Our jelly is ready.
Rice with thick soup waiting for granddaughter in the afternoon.
Bon appétit!
Gelatin for 10 minutes, soaked in 100 ml of cold water. The molded mixture is brought to a boil. Remove from heat and immediately add in the soaked gelatin. Is poured into molds.
Berries to jelly been together in one place, you need to put the berry and, little Bay, cool. Then again, to put the berry and again poured and cooling. To do so until the end.
Help yourself!
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