Jelly "Tenderness"

Description

This light and delicate dessert is a real find for the sweet tooth. It consists of three different layers. The combination of yogurt with cranberries, chocolate, Apple petals in the syrup with citric acidity will not leave indifferent. The dish turns out insanely delicious and beautiful to look at, so it can be proudly put on a festive table.

Ingredients

Apple

2 piece
Lemon

1 piece
Cranberry

1 cup
Yogurt

150 g
Brown sugar

350 g
Sugar

150 g
Gelatin

20 g
Dark chocolate

60 g

Cooking

Prepare everything you need for jelly ingredients. Gelatin soak in water and allow it to swell. I had 2 packs of 10 grams, which I soaked in different containers. One bundle will go on the first layer, and the other for the next two.

In a blender make berry puree, RUB the puree through a strainer and add the yogurt. Mix well.

Start doing the first layer. In a saucepan pour 70 ml of water, heat it until hot. Without removing from heat, add gelatin and mix well mass. There also add brown sugar 150 gr. Constantly stir the syrup to dissolve sugar and gelatin.

When the syrup is well heated up, connect it with the yogurt and pour into glasses. The glasses are sent in the refrigerator until fully cured jelly.

Our second layer. Chocolate in small pieces place on a frozen layer of yogurt. Take a small amount already swollen gelatin (1 teaspoon) and connect with a few tablespoons of boiled water. The syrup should be hot and gelatin is completely dissolved. Pour the chocolate so that only gelatin coated it. And put into the fridge to solidify.

Washed apples cut into thin strips. It is necessary to cut as thin as possible. In a pan prepare a sugar syrup from calculation of 0,5 tbsp. water - 200 g brown sugar. Proverjaem the Apple slices in the syrup until they are soft.

Then the petals lay out on a plate to stack them with the extra syrup. Begin to fold the rose. The middle of a turn almost tube. Then apply the leaf. Each petal slightly turn outward.

For lemon jelly heat 350 ml of water, 150 g regular sugar. Add the zest of 1 lemon and cook for about 10 minutes. Then add 100 ml of lemon juice and swollen gelatin and stir until it dissolves. Strain the lemon jelly through a clean cloth or folded in several times a gauze.

Carefully lower our roses in a champagne flute, and fill them with lemon jelly. Leave in the fridge until firm.

Comments and reviews

Leave a comment or a recipe review