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 Fruit Jelly Festive Recipe
Marmalade for the New Year will be an excellent alternative to cakes and pastries. Cold, refreshing, it will perfectly fit into the hot atmosphere of a noisy feast. This dish is considered one of the simplest desserts. Showing ingenuity and imagination, even a young hostess will be able to surprise her guests with a festive dessert.
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, New Year Food Dishes
Cuisine Canadian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
The white part is jelly:
Fruit jelly part:
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, New Year Food Dishes
Cuisine Canadian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
The white part is jelly:
Fruit jelly part:
Instructions
  1. To make a white layer of jelly: pour coconut milk into a bowl. Add water to coconut milk.
    To make a white layer of jelly: pour coconut milk into a bowl. Add water to coconut milk.
  2. Now mix the powdered sugar well with the agar-agar.
    Now mix the powdered sugar well with the agar-agar.
  3. Mix powdered sugar with agar-agar with coconut milk and water. Put on medium heat and, stirring constantly, bring to a boil. Cook on low heat for about 2 minutes.
    Mix powdered sugar with agar-agar with coconut milk and water. Put on medium heat and, stirring constantly, bring to a boil. Cook on low heat for about 2 minutes.
  4. Now take a corrugated mold for a mousse cake with a diameter of 17 cm and pour the cooked mass into it.
    Now take a corrugated mold for a mousse cake with a diameter of 17 cm and pour the cooked mass into it.
  5. Jelly is allowed to freeze (I have frozen jelly at room temperature). Remove the frozen coconut milk from the mold by turning the mold onto the dish.
    Jelly is allowed to freeze (I have frozen jelly at room temperature). Remove the frozen coconut milk from the mold by turning the mold onto the dish.
  6. Then divide the jelly into slices.
    Then divide the jelly into slices.
  7. We take the sliced coconut jelly and put it back into the mold, through one cell.
    We take the sliced coconut jelly and put it back into the mold, through one cell.
  8. Now prepare the fruit part of the jelly: Pour 500 ml of water into a bowl and add agar-agar mixed with powdered sugar. Mix everything well. Put on medium heat and, stirring gradually, bring to a boil. Cook on low heat for about 2 minutes.
    Now prepare the fruit part of the jelly: Pour 500 ml of water into a bowl and add agar-agar mixed with powdered sugar. Mix everything well. Put on medium heat and, stirring gradually, bring to a boil. Cook on low heat for about 2 minutes.
  9. Pour the finished jelly with a spoon on the bottom of the free cells of the mold.
    Pour the finished jelly with a spoon on the bottom of the free cells of the mold.
  10. Prepare the fruit: cut the mango into small squares.
    Prepare the fruit: cut the mango into small squares.
  11. Cut the grapes into quarters.
    Cut the grapes into quarters.
  12. Peel the kiwi, cut into quarters, and then cut each quarter into small pieces.
    Peel the kiwi, cut into quarters, and then cut each quarter into small pieces.
  13. Now we add chopped fruits to each free cell in turn. Fill all the cells to the top and pour the remaining jelly. Put the jelly to harden (jelly hardens well at room temperature).
    Now we add chopped fruits to each free cell in turn. Fill all the cells to the top and pour the remaining jelly. Put the jelly to harden (jelly hardens well at room temperature).
  14. Put the finished jelly on a platter, cut into pieces and you can serve it to the table.
    Put the finished jelly on a platter, cut into pieces and you can serve it to the table.
  15. Bon appetit)
    Bon appetit)
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