The fruit jelly and ice cream dessert is ideal for a holiday table and also for a hot summer season when there is a wish for exclusively refreshing and cold dishes. Such dessert very quickly and simply – the main thing is preparing, to follow all rules of its preparation.
Cherry jelly with mint
For preparation of cherry jelly with ice cream, 300 ml of cherry juice, 2 teaspoons of gelatin, 100 grams of any cookies, 200-250 grams of favourite ice cream, sugar to taste and several leaves of fresh mint will be necessary. Pour in a small saucepan 1/3 cherry juice and fill up sugar with gelatin there. Put a pan on slow fire, constantly stir slowly gelatin and when it thaws, pour in other juice. Once again mix mix and cool it.
That fruit jelly didn't get an unpleasant sharp aroma, don't overheat and don't heat it longer, than within 15 minutes.
Pour liquid jelly on tall glasses on their third and put in the fridge for hardening, having enclosed a baking plate their bottom some support that they were slightly inclined – so the dessert after hardening will take an original form. When jelly it is ready, put over it two spoons of ice cream, then the crushed cookies which is again covered with ice cream, and the fresh or frozen cherries and leaves of mint are to the very top put.
Fruit jelly
For preparation of fruit jelly it is necessary to prepare 200 ml of svezheotzhaty juice from berries and fruit with sugar and honey, 10 grams of gelatin, 200 grams of ice cream and any fruit (pineapples, peaches, pears, apples). Add gelatin where it has to infuse within half an hour to a fresh fruit juice and inflate. After that put it on a steam bath where it will thaw – the main thing at the same time, not to bring mix to the boil and to constantly stir it before full dissolution of gelatin. The more gelatin you put in juice, the more dense and firmer jelly will turn out your fruit – the maximum dose of gelatin shouldn't exceed 50 grams. Then it is necessary to clean the prepared fruit from a peel, a core and stones and to cut them pieces – after that lay out them a bottom of a warm mold for jelly and fill in with the cooled gelatine water. Put the filled molds in the fridge. If desired jelly can make striped, having used food color and filling over already stiffened bottom layer the second color layer. When ready jelly completely stiffens, lay out it on a beautiful dish – to make it it is easy, lower a mold with it in warm water, and then cover it with a plate and turn. Decorate jelly with ice cream balls, having powdered them with the chocolate shaving, berries which remained pieces of fruit or whipped cream and give on a table.