Cooking description:
Transparent jelly is used both for sweet dishes, for cakes, jellies, and for savory dishes, meat or fish. The cooking technology is similar. There is a huge field for creativity and imagination in the application of products. See the step-by-step recipe and cook according to your tastes and possibilities. Good luck!
Purpose: For an afternoon snack / For a festive table / Buffet
Main Ingredient: Gelatin
Dish: Desserts / Jelly / Sweet
Ingredients:
- Water - 400 Milliliters (200 ml. - for blackberry jelly, 200 ml. - for clear jelly)
- Gelatin - 15 Grams
- Blackberries - 100-120 grams (frozen)
- Mandarin - 1 Piece
- Sugar - 2 Tbsp. spoons
- Lemon Juice - 1 Teaspoon
Servings: 3
How to make Clear Jelly
Prepare your ingredients.
Pour blackberries with 200 ml. water, add 1 tbsp. a spoonful of sugar, bring to a boil, cook for 3-5 minutes.
Strain the blackberry juice, cool to room temperature, add half of the gelatin, stir well, pour into a saucepan, heat, but do not boil.
Pour hot blackberry jelly into molds, place in a cool place for 30-40 minutes, until it sets.
Dissolve in 200 ml. water the remaining half of the gelatin, add sugar 1 tbsp. spoon (you can taste), pour in 1 teaspoon of lemon juice.
Stir well, let it swell, put on fire and heat to a boil, but do not boil, cool slightly.
Prepare the tangerine, disassemble it into wedges. Defrost a few blackberries.
Place the tangerine wedges and blackberry on top of the grabbed part of the blackberry jelly.
Pour clear jelly on top. Let the jelly harden.
Put the blackberries in other molds and pour in transparent jelly too.
After a while (about an hour), a beautiful and tasty dessert will be ready to serve.
Chef's advice:
There are two exceptions in the preparation of jelly - these are kiwi and pineapple, their use is not recommended, they liquefy the jelly.