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.

 

Fruit desserts.

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.

 

Fruit desserts.

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