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fruit desserts

Fruit jelly with mint

fruit desserts

Juice (fruit or berry) — 300 ml
Water — 300 ml
Sugar — 70 g
Lime — 1 pc.
Fresh mint — 30 g
Gelatin — 10 g
Peaches canned — 1 can
Black grapes — 150 g
Strawberry fresh — 200 g
Raspberry freshly frozen — 100 g
Juice — 500

Fruit juice (strawberry, cherry, etc.) mixed with water and sugar. Bring to a boil with the addition of juice squeezed from lime and a piece of mint leaves. And also add gelatin, pre-soaked in cold water.
Stir well. Strain. To cool.
Fruits and berries (peaches, grapes, strawberries.
Instead of grapes, you can take a black currant, only in a smaller amount (100 g). Canned peaches are replaced with apricots.) Rinse and put in glass glasses or kremanki along with fresh mint leaves. Pour a piece of jelly.
Put in the refrigerator for freezing.
When the jelly is cold, pour the remainder of the jelly.
Again, put it back in the refrigerator.



Vanilla Cream

Gelatin — 12 g
Egg yolks — 2 pcs.
Sugar — 100 g
Milk — 200 ml
Vanilla sugar — 5 g
Thick sour cream 250 g
Watermelon — 50 g
Melon — 50 g
Papaya — 50 g

Soak gelatin in a small amount of water for 20 minutes.
Yolks pound with sugar, pour warm milk and cook on low heat, stirring, until thick.
Add swollen gelatin and vanilla sugar, boil a little and allow to cool.
Beat cold sour cream to a thick foam and continue to whisk, pour a thin trickle of milk-egg mixture.
Pour the finished mass into molds and put in the refrigerator for freezing.
Before serving, each mold should be immersed in hot water for a few seconds and turn the cream over the plate.
On top decorate with cubes from the pulp of watermelon, melon and papaya.



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