Description
It all began rather prosaically. I still have the syrup from apricots in their own juice - to drink is too rich taste, and pour this little morsel the hand does not rise. Got the idea to make jelly, but just add the gelatin not interested. Listed are inventory of the fridge and begin... And that is a very good dessert for a romantic evening turned out, and about the kids not forgotten.
Ingredients
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Syrup fruit
200 ml
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Lemon
0.5 piece
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Sugar
70 g
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Dry white wine
150 ml
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Gelatin
3 Tbsp
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Milk
175 ml
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Curd
100 g
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Apple
0.5 piece
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Jelly
1 pack
Cooking
Prepare the Foundation for our jelly dessert. We will milk-cheese, with a delicate neutral flavor. To do this, boil the milk, mash with a fork cheese baby, if you got curd grains, then wipe it through a sieve. A half breed of milk cheese to puree state.
Bred in the rest of the milk to dissolve gelatin. The amount of gelatin be guided by the instructions on the package. I took accounting - tablespoon per 300 ml. Filter the resulting mass, to avoid lumps of gelatin in the finished jelly, combine with milk and cottage cheese, stir again and pour in the molds. Allow to cool a little and put to harden in refrigerator.
Meanwhile, prepare the second layer. Everything is very simple. Boil fruit syrup (mine was apricot). Dissolve in it the gelatine, strain and allow it to cool, because if we pour it into forms warm, it is likely that the lower layer of the float. Take out of the refrigerator mold with a frozen bottom layer and gently cover it the second fruit layer. And again put in the refrigerator.
Now let's get to cooking, the most interesting layer. To do this in a saucepan pour the wine, add the sugar and the juice of half a lemon. Heat the mixture until the sugar is dissolved. Bred gelatin and must be filtered, otherwise you will not get a completely transparent jelly. With the amount of sugar the jelly turns out pretty sweet, so, if desired, its quantity can be reduced.
Apple cut into thin slices and lay out their patterns in the forms of jelly. Complex patterns it is better not to get carried away, as pouring jelly Apple will emerge, and the pattern can be broken.
Pour gently over the apples our wine jelly, better to do it with a spoon. And again, we put our jelly in the fridge now until fully cured.
Adult dessert provided, but what about the children? Let's not forget about them. Preparing another jelly in the same way as the second layer, or use a ready-made jelly bags. The main thing that it differed in color. I used a prepared raspberry jelly.
Once the jelly is completely frozen, take it out of the fridge and enjoy a light and delicious dessert.
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