Best Food Recipes 2023 Step by Step with Pictures
Bright, festive, beautiful jelly desserts were invented by the French, gourmets and connoisseurs of good cuisine. This is a sweet mass of fruits, berries, milk and chocolate, to which gelatin or agar is added during cooking. Alcoholic beverages are often added to jelly desserts for flavoring, and these dishes are served on the table in a chilled form with sweet sauces and whipped cream.
If you decide to master the technology of making jelly, recipes for desserts with gelatin from our website will help you, but you should know some tricks that are not always indicated in cookbooks. The ideal jelly should be transparent enough so that you can see the pattern on the bottom of the plate, and to achieve this effect, you must first strain fresh fruit juice, and then boil it with sugar. Do not get carried away with prolonged cooking, otherwise gelatin desserts will harden badly. The best desserts with jelly are obtained from fruits containing pectin – apples, plums and black currants, but multi-layered multi-colored jelly in a tall glass is considered aerobatics.
We offer you original photo recipes of jelly desserts – honey panacotta with blueberries, strawberry Turkish delight, cake with cottage cheese souffle, orange “caviar”, double-layer jelly with grapes, jelly mulled wine from red wine, persimmon jelly with pineapples and blancmange with rosehip puree.
Autumn is the time of persimmon, so I just couldn’t help but share with you the recipe of a wonderful recipe with its use – this is Panna cotta, follow the recipe. In general, the recipe is very simple, the only disadvantage is that you will have to wait for it to freeze, and everything should go like clockwork!
Sometimes, to pamper my family, I cook a very tasty milk and coffee jelly. This dessert is quite simple, but it takes time if you want to get a beautiful dessert. You can experiment with this dessert, make more layers, start the filling with dark, and sprinkle with both milk and white chocolate. Be sure to try it!
