You will need
  • - briquette;
  • - starch;
  • - citric acid;
  • - sugar;
  • - juice;
  • - the jam;
  • - berries;
  • ice cream.
Instruction
1
Usually manufacturers write the recipe of a jelly right on the package. If a firm whose cake you bought, not bothered to do it, or a recipe written in an unknown foreign language to you, do not worry. The recipe of jelly from all of the briquettes are almost identical.
2
Mash the briquette. If it is fresh, it can be done and fingers. In that case, if the packaging a few months have been lying on the shelf, hands you can and can't handle it. Try to crush his crush to mash, roll out with a rolling pin to grate, grind in a mixer or blender and then start cooking. Keep the powder no lumps – it should be crushed thoroughly.
3
250 grams of powder you need two liters of water. Pour them in a pan and put on fire. Until the water is boiling, dissolve the powder from briquettes in a small amount of cold water. The resulting solution should be thoroughly mixed to avoid clumps. Once the water is boiling, turn off the heat and pour a thin stream dissolved powder.
4
The previous step can be simplified and cover the jelly in boiling water in powder form. To put it as well for a little bit, otherwise the particles will stick together in the water, and you will have them a long time to break. With this jelly you need to continuously stir.
5
If you like sweet, add sugar to taste. Also, if you prefer a thick jelly, initially you should take less water or at the end of cooking to add a bit of starch, diluted in cold water.
6
In jelly of briquette you can also add lemon juice, jam, fresh squeezed or frozen berries, juice – anything that will prompt your imagination and approve your taste. But if you put in a glass of hot jelly ice cream ball, you get a delicious treat.