Curd jelly: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

When a rich feast draws to a close, many guests are less enthusiastic about the offer of cake for dessert. Hard cakes for the stomach, fatty creams of cakes attract few people. Serve guests with curd jelly for dessert. A recipe with a photo will help you make it quickly and effortlessly. Desserts are best decorated with imagination. Their bright color and rich taste will be remembered by guests for a long time. You can also make a whole jelly cake. It is minimally caloric, because it will consist of a single biscuit cake. Read in this article various recipes for making cottage cheese jelly and cook delicious desserts.

From cottage cheese and milk

To warm up, let's start with perhaps the easiest recipe. This cottage cheese jelly does not pull on a festive dish, but it deserves to be eaten by the family at dinner. We put a saucepan with a glass of milk on a slow fire. Add two tablespoons of granulated sugar, stir well until it is completely dissolved. As soon as the first signs of boiling appear on the milk, turn off the fire. Add a soup spoon of instant edible gelatin. Stir, let cool untilroom temperature and put in the refrigerator (or, in the cold season, immediately put the saucepan on the balcony). When the mass thickens enough, mix it with a mixer with one hundred grams of baby cottage cheese (with vanilla, raisins or dried apricots). Dessert is laid out in bowls and sent to the refrigerator to wait for dinner. Garnish with mint leaves or berries before serving.

Dessert "Zebra"

Let's complicate our task now. Soak 25 grams of gelatin in half a glass of cool 10% cream or whole milk. We do it in an iron mug. When after half an hour the crystals swell, put the container in a water bath. This means that we will place a mug in a wide bowl of boiling water. Stir the mixture all the time until the gelatin is completely dissolved. Without bringing to a boil, remove from heat. Cottage cheese (400 g) is passed through a sieve. This will make it easier for us to mix it with six tablespoons of sugar. Add 400 ml of sour cream to the sweet curd mass. Knead. Combine with cream with gelatin. We divide everything into two bowls. Add four tablespoons of cocoa powder to one of them and knead well. Now we begin to lay our curd dessert-jelly "Zebra" on the bowls. We put a little white mass on the bottom, level the surface with a knife. Next place the brown layer. Then again white and so on. Decorate the top of the dessert with coconut flakes and place it in the refrigerator for several hours.

Curd jelly with fruits

For this dish, it is better to use canned pineapple in syrup, melon balls oror peaches. In a word, all fruits in which there is a lot of juice will do. First, fill the package of gelatin with a glass of warm water. Put on fire and heat until the jelly thickener dissolves. While the mixture is cooling, cut the fruit into cubes and arrange them in bowls, filling them almost to half. Rub four hundred grams of cottage cheese through a sieve. Mix it with two glasses of low-fat sour cream and a cup of powdered sugar. Add dissolved gelatin to the mass. We spread half of the mixture in bowls - on top of the fruit. Level the top with a knife. In the second half, add two or three tablespoons of cocoa. Knead and place in bowls on top of the white layer. Put the dessert in the refrigerator for three hours. Garnish with mint leaves before serving.

Fresh berry jelly

Fresh farm blueberry curd is a classic. And if they combine in jelly, then you get a real extravaganza of taste! We start cooking in the same way as in the previous recipe - we make a thickener from gelatin and water. 200 grams of cottage cheese wipe through a sieve. Pour it with a glass of orange juice (fresh is more preferable). Add a couple of tablespoons of cane sugar. Mix with a blender. Pour a third of the thickener and a glass of cream into this mass. Stir and pour into creamers. We put the vases in the refrigerator and take on the berries. Grind 150 grams of blueberries and raspberries in different containers in puree. Add a third of the thickener to each dish. When the curd jelly hardens a little, pour raspberries on it. We put in the refrigerator for a quarter of an hour. When the raspberry jelly grabs, lay out the blueberry mass. We close each creamerfood film. We will start decorating desserts four hours after they have been in the refrigerator. For decoration, whipped cream and a couple of pieces of fresh whole berries are suitable.

Jelly with cottage cheese and yogurt

Start with the preparation of the thickener. While it is cooling, mash or rub 200 grams of fresh cottage cheese through a sieve. Now knead this fluffy mass with three heaping spoons of sugar. Add two standard packages of yogurt (not drinking) with any fruit flavor. Stir and pour half a glass of cream (medium fat). At the end, add diluted gelatin. Now let's think about how to serve our curd jelly in an original way. Photos on culinary sites give us a lot of interesting ideas. Here is one of them. A baking sheet with high sides is covered with cling film. Pour out the still liquid mass. Let's freeze in the cold. Now let's cut into small cubes. At the bottom of the tartlets put a spoonful of thick jam. Place cottage cheese yogurt jelly in baskets. Top with topping.

Jelly with cottage cheese and yogurt

This dessert is suitable for those who are on a diet. Soak two tablespoons of instant gelatin in water. After half an hour, put on fire, stir and set aside to cool. We rub cottage cheese (200 g) through a sieve and mix with the same amount of granulated sugar. You can replace some of it with liquid honey. Kefir of ordinary fat content (400 ml) is slightly warmed up. Pour it into the curd. Add gelatin there. A handful of fresh orfrozen strawberries (but any other berries will do), we puree with a blender or a simple fork. Also add to curd jelly. Rub some more lemon or orange zest there. This will add flavor to the dessert. Dip the edges of the bowls in water, and then in coconut flakes. It will turn out like frost. We spread the jelly over the creamers. Put in the refrigerator for three hours. Decorate the dessert with whole berries, mint leaves and jam.

Jelly with cottage cheese and sour cream

We will use canned fruits in this product: peaches, pineapples or cocktail platter. To balance the sour taste of sour cream, we will make the main ingredient not ordinary cottage cheese, but baby mass - with vanilla or raisins. But we start work, as always, when we are dealing with jelly, with the preparation of a thickener. While the gelatin is cooling, finely chop the fruit (2 peaches or a few pineapple rings). In children's curds (400 grams), add a glass of sour cream and granulated sugar. Knead until smooth. Now you can add a little cooled gelatin. Knead the curd-sour cream jelly again. Put fruit on the bottom of the bowls. We put half the amount of jelly on them. In the rest, put two tablespoons of cocoa powder. Stir and place on top of the white dessert layer. We put the kremanki in the cold for two to three hours. Decorate with whipped cream, candied fruits and nuts.

Sponge-curd cake with jelly

This dessert will be a great treat after a hearty feast. Cool jelly on top of the cake is greatlooks and stimulates the appetite, especially in hot summer. First, let's bake a biscuit cake. Softened butter (50 g) is mixed with 75 g of sugar. Add three eggs and two tablespoons of sour cream. Knead until smooth. Add flour and baking powder. The dough should be "wet". Add 2-3 tablespoons of cocoa and a handful of nuts. Mix, spread in a mold and set to bake. Now we are preparing the second layer of cheesecake. Pass two hundred grams of cottage cheese through a sieve. Mix with a glass of sour cream and 2-3 tablespoons of powdered sugar. We spread this mass on the finished and already cooled biscuit cake. Put the cake in the refrigerator so that the cheesecake "takes". On top of it, you can lay out both ordinary, fruit, and curd jelly. To do this, we prepare a thickener, knead with the cheese mass, put in the cold. When the jelly becomes viscous, spread it on top of the cake.