It is absolutely simple to prepare a gentle, low-calorie and useful dessert in the form of fruit jelly in house conditions. As a basis it is possible to use berries or juice, fruit drink. For the light refreshing strawberry fruit jelly use the fresh or frozen strawberry.
It is required to you
- Products:
- Berries (strawberry, bilberry, currant) - 350 grams or ready juice (fruit drink) - 200 ml
- Water - 50 ml (optionally, if berries not juicy)
- Granulated sugar – 100-110 grams
- Agar-agar - 1 full teaspoon
- Ware:
- Stewpan
- Molds for chocolate or ice
Instruction
1. If to use fresh berries, then they need to be crushed previously the blender to a pyureobrazny state. In case fresh berries or fruit chosen for fruit jelly not really juicy and mashed potatoes from them turns out thick, then add about 50 ml of water.
2. The received strawberry puree or ready fruit fruit drink (juice) needs to be divided into two parts: 50 ml and 150 ml. A dry spoon to measure agar-agar and to mix with a smaller part of juice or liquid berry puree. Agar-agar has to bulk up in liquid about 10-15 minutes, but you shouldn't leave it more than for half an hour.
3. While agar-agar bulks up, in a stewpan pour the remained juice (150 ml), add granulated sugar and on average fire cook syrup. For the maximum preservation of vitamins B to strawberry or in other used basis fruit jelly is cooked only before emergence of the first bubbles.
4. As soon as there was a weak boiling, in a stewpan pour in agar-agar mix with juice and carefully stir a scapula, without allowing to burn. Agar-agar surely has to prokipet, unlike gelatin! It is necessary to boil fruit jelly about 5 minutes. Hot fruit jelly will be liquid, however it grabs at the correct proportions of ingredients instantly. Therefore as soon as I prokipet a little, it is spilled immediately on molds. It is better to use simple, silicone molds or plastic icetrays. As a last resort it is possible to pour in a usual container and after hardening to cut ready fruit jelly on figured pieces.
5. Leave hot fruit jelly on a table at the room temperature before cooling, then molds can be rearranged in the fridge. Take out ready fruit-paste sweets and to strew if desired with small sugar.