Description
Very much wanted the filling of the rhubarb, but since I'm on a diet - had to urgently look for an alternative. Searched in books - found this recipe. And another argument played a role. While sitting in the Barber shop - I read an article that nails need to frequently eat jelly. So - welcome!
Ingredients
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Rhubarb
300 g
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Water
1 l
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Sugar
4 Tbsp
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Gelatin
5 Tbsp
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Milk
200 g
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Vanilla sugar
Cooking
0,300 g of rhubarb to clean the films.
In boiling water(1l) to throw the rhubarb, add 3-4 tbsp sugar(to taste)and cook for 15 minutes.
Drain the broth. Because I use instant gelatin - I just pour 4 tbsp. l. and dissolved. But if you use normal cool down the broth and it will soak gelatin in 1 hour. Under heating and constant stirring will dissolve. The pulp to wipe through a fine sieve and add to the broth.Pour into glasses, refrigerate.
Separately prepare milk jelly. 1 tbsp instant gelatin pour 150g of boiling water, stir well until crystals dissolve. Add 1 tablespoon of sugar, a sachet of vanilla sugar 10g. Pour 200g cold milk.Stir. Pour on top of frozen layer and place in refrigerator.
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