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Print Recipe
Multi-Colored Puff Jelly Recipe
Light, delicious, moderately sweet dessert will be a great addition to the festive table.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Soak the gelatin in cold boiled water. Leave for 40 minutes to swell.
    Soak the gelatin in cold boiled water. Leave for 40 minutes to swell.
  2. Beat the raspberries until smooth using a blender. I used raspberry puree frozen for the winter in the freezer. Add 60 g of sugar and mix.
    Beat the raspberries until smooth using a blender. I used raspberry puree frozen for the winter in the freezer. Add 60 g of sugar and mix.
  3. Add the remaining sugar to the yogurt and beat with a whisk.
    Add the remaining sugar to the yogurt and beat with a whisk.
  4. Heat the gelatin, add it equally to the yogurt and raspberry puree, and mix. In the glasses, pour a layer of red jelly 1 cm thick. Cool until freeze.
    Heat the gelatin, add it equally to the yogurt and raspberry puree, and mix. In the glasses, pour a layer of red jelly 1 cm thick. Cool until freeze.
  5. Pour a layer of white jelly 1 cm thick on the frozen red jelly and cool. Alternating layers, fill the glasses with the remaining jelly and let it harden.
    Pour a layer of white jelly 1 cm thick on the frozen red jelly and cool. Alternating layers, fill the glasses with the remaining jelly and let it harden.
  6. Garnish with coconut shavings and red currant berries.
    Garnish with coconut shavings and red currant berries.

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