Puff Jelly: Easy and Delicious Recipes

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

Jelly is a light and very popular dessert based on a colloidal food solution with the addition of gelatin. Depending on the chosen recipe, sour cream, cream, cocoa, chocolate, juices, fresh berries or pieces of fruit are added to it. Today's article shows you how to make puff jelly.

With strawberries and condensed milk

This sweet treat will be a real find for those who do not know how to escape from the summer heat. To prepare it you will need:

• bag of strawberry jelly;
• 150g regular good quality condensed milk;
• 1 tbsp l. gelatin;
• boiled water.

You need to start making puff jelly by processing gelatin. It is dissolved in 125 ml of boiled water and left to swell. The mixture is then heated but not brought to a boil. The dissolved gelatin is cooled, and then supplemented with condensed milk. All this is poured into bowls and put in the refrigerator. Once this layer has completely hardened, it is covered with strawberry jelly cooked inin accordance with the manufacturer's recommendations. Kremanki with dessert are re-returned to the refrigerator and kept there until fully cooked.

With sour cream and orange juice

This dessert has a bright color and a pleasant citrus aroma. Even the most demanding sweet tooth will not be able to resist him. To make puff jelly with sour cream and juice, you will need:

• 5 tbsp. l. fine crystalline sugar or powder;
• 500g 20% sour cream;
• 200 ml packaged orange juice;
• 25g gelatin;
• ½ cup water;
• 3 chocolate chip cookies;
• a bag of vanillin.

Before you make puff jelly, you need to boil water. Once it cools down, you can safely move on to the next step. Gelatin is poured into a cold liquid, dissolved and briefly removed to the side. After half an hour, the swollen mass is heated in a water bath and combined with sour cream, vanilla and sugar, not forgetting to leave 1 tablespoon for orange juice. All this is alternately laid out in molds or glasses, allowing each layer to harden. The dessert is sprinkled with crumbled cookies and kept in the refrigerator until fully cooked.

With sour cream and cocoa

Many of us remember the taste of such puff jelly from childhood and will not refuse to try it again. To prepare the sour cream half of the dessert you will need:

• 50ml drinking water;
• 1 tsp gelatin;
• 300 g fatty non-acidic sour cream;
• 2 tbsp. l.fine crystalline sugar;
• a pinch of vanilla.

To make the chocolate part of the puff jelly you will need:

• 50ml boiled water;
• 1 tsp gelatin;
• 2 tbsp. l. cocoa powder;
• 300 g non-acid fat sour cream;
• 2 tbsp. l. fine crystalline sugar.

All manipulations with products can be carried out in parallel, laying them out in two different cups. Gelatin is diluted in hot water and thoroughly stirred until the grains are completely dissolved. Then, sweetened sour cream, previously aged at room temperature, is added to each container. At the next stage, one and the parts are supplemented with vanillin, and the second with cocoa powder. Then both masses are alternately laid out in bowls, waiting for the complete solidification of each of the previous layers. Dessert is served chilled and garnished as you wish.

With currants and sour cream

This jelly puff contains no artificial colors or preservatives. Therefore, they can safely treat even the smallest sweet tooth. To prepare the white dessert layer you will need:

• 250g 10% non-sour sour cream;
• 40 g finely crystalline sugar;
• 10 g of gelatin.

To make the berry layer you will have to additionally prepare:

• 50 g finely crystalline sugar;
• 15g gelatin;
• 500 ml redcurrant compote.

Plus, you'll need some filtered water.

It is necessary to start the process with the processing of gelatin for the berry layer. It is soaked in a small amount of water and waiting for it to completely dissolve. Then sugar and currant compote are added to it. The resulting liquid is poured into bowls or beautiful glasses and sent to the refrigerator.

Meanwhile, you can work on the base for the second layer. For its preparation, the required amount of gelatin is soaked in a small volume of filtered liquid. As soon as it swells, it is dissolved in a water bath and combined with pre-whipped, sweetened sour cream. The resulting mixture is processed with a mixer and poured into molds with a well-frozen currant layer. Almost ready dessert is briefly removed in the refrigerator. It is served in the same bowls, pre-decorated at your discretion. To obtain a more delicate taste, sour cream is often replaced with milk or cream. And in order to make the dessert more natural, it is advisable to use agar-agar instead of gelatin.