Jelly is the invention of the French cooks. It can be prepared from sweet sauces, juice, milk and yogurts, fruit puree and so on. For preservation of a form it is necessary to add gelatin or agar-agar to mix.
In shops also special mixes for preparation of jelly where all ingredients are precisely measured by quantity are on sale. But it is possible to make jelly and independently from those products what are pleasant to you, to lay from above fresh or tinned berries, fruit, to decorate with confectionery toppings.
To prepare a basis for jelly, wet a gelatin tablespoon for an hour in 100 ml of cold boiled water. Prepare berries or fruit – wash, crush, spread out in the prepared forms or ice-cream bowls. It is possible to make of a small amount of berries something like compote – lay them in a pan, fill in with water, include fire and bring to the boil. The received liquid should be cooled and filtered.
Add a half-glass of sugar to this broth, the inflated gelatin, again put on fire. Heat liquid until gelatin completely isn't dissolved. Cool the received structure to room temperature and pour in forms. Put forms in the fridge before hardening.
Ready get jelly, lower forms in hot water – literally for several seconds. Their contents will depart from walls then everything easily gives all the best on plates. Before serving jelly on a table, it is possible to decorate it with whipped cream, confectionery topping, pieces of fruit.