Compote jellies - sparingly! Recipes for tasty compote jelly with berries, pulp, chocolate and cognac, milk layers

Compote jellies - sparingly! Recipes for tasty compote jelly with berries, pulp, chocolate and cognac, milk layers

Jelly is not only delicious, but also very economical, simple and easy dessert. It does not contain heavy fats, butter and margarine, it is prepared quite simply and does not require a large number of ingredients.

Here are collected very interesting recipes for which it is easy to make a delicacy at home.

Compote Jelly - General Cooking Principles

Compote for jelly, you can use cooked or prepared in jars for the winter, taste and color do not have much value, you need to choose at their discretion. But after pouring the delicacy becomes less sweet, it must be taken into account. If the dessert is prepared for a diet, you can reduce the amount of sugar, use pure fruit or berry decoction, add honey, stevia, artificial substitutes.

One of the main ingredients is gelatin (sometimes agar-agar is used). It can be of different types, but more often it is divided into leaf and loose, normal and instant. Most often at home use loose gelatin. Time pre-soaking should be coordinated with the instructions on the package. Then the gelatin is melted, mixed with compote, cooled to full solidification.

Normal compote jelly

A simple recipe for sweet jelly compote and gelatin. Compote take any at its discretion. Soak time gelatin look in the instructions. For instant products you need only 7-10 minutes. If gelatin is ordinary, then soak it in the recipe for at least half an hour.

Ingredients

• 900 ml compote;

• 2 tablespoons of gelatin;

• 2-3 tablespoons of sugar.

Method of preparation

1. Gelatin can be soaked simply in water, but it is better to take compote right away, so the jelly will have a richer taste. We cast about 100 ml of the total amount, maybe a little more, combine with gelatin. It is important not to use a hot liquid, otherwise the mass will catch in lumps, which then will not dissolve. Leave to swell. 2. Add sugar to the compote, if its taste is not satisfied. Dissolve. If the drink is too sweet, then you can dilute with water or pour in some lemon juice, add dry acid.

3. As soon as the gelatin swells, it must be melted well, but in no case boil. We put in a water bath, warm to a liquid state, stir. You can use a microwave for melting, but be sure to take out the gelatin every ten seconds and stir.

4. Melted gelatin is combined with prepared compote, stir and pour into glasses, vases, molds. Put in the fridge for a couple of hours. You can not put the jelly in the freezer, it will deteriorate.

Cherry compote jelly with pulp

This jelly is not so beautiful and transparent, the dessert turns out to be a little muddy, but it is amazingly tasty. To prepare fruit compote fresh berries can be replaced with frozen cherries.

Ingredients

• 400 g cherries;

• 600 ml of water;

• 20 g of gelatin;

• 70 g sugar.

Method of preparation

1. Bone from cherries we get immediately. The juice that will be collected in the process must be poured into a saucepan, add berries and water, put everything on the stove. Cook the usual compote to the softness of cherries. At the end add sugar.

2. In 100 ml of water dissolve gelatin. Give it a good swell.

3. Compote must be filtered, and the berries rub through a sieve, the resulting puree is added to the total mass. You can just beat the cherries with a blender, if this option seems more convenient.

4. Now you need to add gelatin. You can warm it up and pour it into compote, stir it. If the drink is still hot, then put it on the stove, lay out the gelatin and heat it up a little, all the clots should dissolve.

5. Pour the drink in portions. We first cool to room temperature, then put in the fridge on the middle shelf, wait for freezing. When serving, you can decorate with cherry berries, mint leaves.

Jelly from compote and milk “Polosatik”

For the preparation of such jelly you need not only compote, but also just milk. This dessert is better to collect in a transparent dish so that layers can be seen. Compote use any at its discretion. Ingredients

• 500 g compote;

• 40 g of gelatin;

• 500 g of milk;

• 50 g of sugar;

• vanilla bag;

• 150 ml of water.

Method of preparation

1. Divide the gelatin into two equal parts, pour it into bowls, add 75 grams of water to each and leave for half an hour to swell, if gelatin is ordinary.

2. Add sugar, vanillin to milk and stir until dissolved. If it is not boiled, then boil it.

3. Melt the gelatin, combine with compote. We also melt the second gelatin and mix it with sweet milk.

4. Pour some white jelly into glasses or other dishes, and compote into other dishes. Put in the fridge, let the layers harden.

5. We get jelly, pour new layers, send it again to freeze. The number of layers, like their thickness, can be any, but you need to pour slowly, preferably with a spoon. If you immediately start a jet, the layer may be broken.

Compote jelly with apple and spices

Delicious winter version of jelly with the taste of apple and fragrant spices. You can cook it from the finished compote, but it is better to cook everything by the rules.

Ingredients

• 3 apples;

• 0.5 sticks of cinnamon;

• 1 clove;

• 30 g jelly;

• 100 g of sugar;

• 130 ml of water for gelatin;

• 850 ml of water for compote;

• 1 tsp. orange peel;

• 5 g of ginger root.

Method of preparation

1. Cut the apples into slices, put them in a saucepan, add water and set to cook stewed fruit. Add the sliced ​​ginger, zest, cinnamon, cloves, cook until soft apples. Time depends on the variety. Then we cover, we insist compote an hour.

2. Mix gelatin with water, leave to swell.

3. Strain compote, dissolve sugar in it, add gelatin to the hot mass, stir until dissolved. If the drink has already cooled, then we simply heat it up together.

4. Pour into molds or send everything into one bowl for subsequent jelly cutting. We clean the refrigerator for a couple of hours.

Compote jelly with berries

You can just put the berries in compote with gelatin and cool, but it will not be very beautiful. Here is an option for a gorgeous dessert. For compote you need light fruit, it can be an apple, a pear, apricots, for the filling we take bright berries: strawberries, cherries, red cherries. Ingredients

• 400 g of fruit for compote;

• 150 g of berries for filling;

• 800 ml of water in compote;

• 4 spoons of sugar;

• 30 g of gelatin;

• Cinnamon optional.

Method of preparation

1. Cook from water and sliced ​​fruit a rich compote until tender, filter and pour granulated sugar. It is undesirable to add it immediately, as the fruit will begin to absorb.

2. Dissolve the gelatin in half a glass of water, give a good swell. We combine with compote, slightly heated. Optionally add cinnamon. Vanilla or other spices.

3. Once all the particles of gelatin are dissolved, remove the compote from the stove and pour a layer of about 0.5-1cm into the jelly bowl. Sent for 15 minutes in the fridge, it should freeze.

4. Wash berries, dry. We take out the jelly, spread a few berries on it and fill it with a new layer of compote, but it shouldn't be hot anymore. Cool again, lay out the berries, pour. This way you can evenly distribute the berries in the mass, they will not settle at the bottom of the glass, the dessert will look beautiful. Optionally, together with the berries, you can lay mint leaves.

Cherry compote jelly with chocolate and cognac

Dessert is not for children, but if you remove the cognac, you can spoil your favorite children. Here cherry compote is simply indicated, boil it in any way, sugar is added to taste.

Ingredients

• 500 ml compote;

• 15 g of gelatin;

• 50 g chocolate;

• 2 tsp. cognac;

• pinch of coffee.

Method of preparation

1. Dissolve gelatin in 50 ml of compote, let it brew. After swelling we melt to a liquid state.

2. Mix compote with brandy. Coffee pour over a spoon of hot water, after dissolving pour in compote. Add gelatin, stir.

3. Pour a layer of 5 mm jelly into the glasses, cool it.

4. On each layer of jelly put a piece of chocolate. We rub the rest with chips and combine with compote. Mix, pour into pieces of chocolate. Sent to freeze in the fridge.

Jelly from compote on agar

Not everyone likes the flavor and taste of ordinary gelatin. You can replace it with leafy plates, they are softer and smell almost nothing, but also dessert Ingredients

• 10 g agar-agar;

• 150 ml of water;

• 500 ml of sweet compote.

Method of preparation

1. Dissolve agar-agar in cold water. Leave it for a few minutes, then stir and set on the stove, cook a minute after boiling. It is desirable to coordinate the time with the information indicated on the packaging, it differs from products of different manufacturers.

2. Prepare compote, sweeten to taste, combine with cooked agar-agar. Stir well.

3. Pour jelly into molds and leave to freeze. It sets perfectly even at room temperature, but the process will go even faster in the fridge.

Compote jelly - useful tips and tricks

• If the taste of compote is not very pronounced or not enough flavor, then spices will help to improve the dessert: vanilla, cinnamon, ginger, zest. You can also add lemon juice and sugar, add a little honey, mint.

• Jelly should not be frozen, but you can temporarily put it in the freezer for quick cooling, but it is important not to forget to transfer the treat to the shelf of the refrigerator until it freezes.

• If you need to remove the jelly from the dish, put it in time in hot water, then overturn. But it is still better to use silicone molds for such desserts. Figures of them are well removed, small parts, grooves and corners remain in place, do not lose their appearance.

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