Jelly
4 servings
20 minutes
Berry jelly allows us to come to terms with the destructive role of desserts in any nutrition system. All the layers of cream and dough disappear, only the taste of berries in their pure form remains, this is a dessert, not at all dangerous. It is only important that the base of the jelly is really bright and expressive - then you can not overdo it with sugar. Cherry always loudly declares itself, its slightly winey, summer taste cannot be confused with anything. Strawberries will also be good in this role. Moreover, in winter, jelly can be safely prepared from frozen berries: the shape that the berries inevitably lose from the cold is not important here, and the intensity of the taste does not become less. Having mastered the basic recipe for jelly, the idea can be developed indefinitely, adding spices, a little red wine or turning jelly from an independent dish into a layer for a cake, if you still decide to abandon the nutrition system for a while for the sake of some important family holiday.
1
Bring water to a boil in a pot, add sugar and 150 g of cherries. Cook for 10 minutes.
- Water: 450 ml
- Sugar: 70 g
- Cherry: 200 g
2
Strain the cherry compote; the boiled berries are not needed in the jelly.
3
Add fresh cherries to the compote and cool it to 70 degrees.
- Cherry: 200 g
4
Add gelatin to the compote and mix it thoroughly with a whisk. If using gelatin sheets, soak them in cold water for 5 minutes beforehand.
- Gelatin: 25 g
5
Place a few fresh berries in portioned creamers or glasses.
- Cherry: 200 g
6
Pour the future jelly into them. Let it cool completely, then put it in the fridge until fully set.