Jelly “Chrysanthemum” in 3D Recipe
This jelly is a good alternative to heavy desserts with greasy creams for any occasion. The taste is refreshing, sweet and sour. My guests thought that I had filled in an artificial jelly flower, and were very surprised when I cut the jelly into pieces. It’s easy to prepare, absolutely everything will turn out the first time.
Servings Prep Time
10 15minutes
Cook Time
45minutes
Servings Prep Time
10 15minutes
Cook Time
45minutes
Ingredients
Milk jelly:
Apple jelly:
Instructions
  1. I took the juice purchased from the box “Apple clarified”. But if you want the flowers to stand out clearly, prepare lemon jelly with sugar and water, it will be transparent like water.
  2. The juice is heated and the soaked gelatin is dissolved in it.
  3. Pour into deep plates (I made 2 jellies). Refrigerate until solidified.
  4. We prepare milk jelly. Boil milk with sugar, cool to 60 * dissolve soaked gelatin and vanillin.
  5. Pour into small glasses of 30 ml.
  6. I added dyes, but for those who are against dyes, you can add 20 ml of beet juice, carrots and spinach.
  7. Fill a regular disposable syringe.
  8. Immerse the syringe almost to the bottom, press lightly and pull out the needle. If a little jelly leaks to the surface, wipe it with a napkin.
  9. We make the middle petals in an upright position.
  10. Then (if desired, replacing the jelly color) we lay out several rows at an angle.
  11. This is a kind of chrysanthemum. You can transplant a little green in the form of petals (optional)
  12. Yellow chrysanthemum (slightly merges with the color of the main apple jelly)
  13. Pour the remaining milk jelly over the chrysanthemum jelly and refrigerate until completely solidified.
  14. To remove the jelly from the mold, the plate is lowered into hot water for a few seconds. Turn it over on a plate.
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