How to make jelly from gelatine

Jelly – an easy dessert that is loved by both children and adults. It is usually served at the end of lunch, but it can replace dinner or afternoon tea. To make jelly using fresh and frozen berries, juices, syrups and curd, which is required to add gelatin.

You will need

• • For curd jelly:
  • 750 g soft diet cottage cheese;
  • a glass of milk;
  • a Cup of sugar;
  • 2-2,5 tablespoons of gelatin;
  • 1.5 cups shelled walnuts;
  • 1.5 cups prunes;
  • 1.5 cups black currants
  • pureed with sugar;
  • 2 tablespoons cocoa;
  • vanilla.

Instruction

1. Soak gelatin in milk for 1-2 hours.
2. Divide the cheese into three pieces and place in different bowls. In one add cocoa, vanilla and mix with cream cheese so that the mass was homogeneous. It will be a chocolate layer.
3. Put the second bowl of cheese with the vanilla and pureed with sugar and currants. Mix all with cottage cheese.
4. Add in a third bowl vanilla and chopped walnuts. Mix them with cottage cheese.
5. When gelatin swells, put it in a water bath or slow fire, stirring constantly, until the gelatin dissolves completely. Then sprinkle in the sugar and stir. Make sure that the mixture is not boiled. When the sugar has dissolved, turn off the fire and cool the solution.
6. Pour each of the bowls equally milk mixture with gelatin and stir it with the cottage cheese until smooth.
7. Select the form in which you will cook the curd jelly, put the contents of one bowl, cover the form with a lid or place in a plastic bag (this is to ensure that the jello didn't absorb odors) and place in the refrigerator.
8. When the first layer hardens, remove the form from the refrigerator and gently place on top of this layer the contents of the second bowl and again place in the fridge. After hardening of the second layer put in the form of a third layer of curd. When it hardens, the jelly is ready.
9. Ready cut jelly with a knife and place gently on a dessert plate or in a ramekin without breaking the layers. For each serving put berries, a slice of tangerine or a piece of walnut.
10. Cottage cheese Jell-o can be done in batches, it is necessary to have the right number of suitable molds. Ready jelly are easy to spread, lowering the mold for a few seconds in hot water, then immediately tilt it on a plate.
11. You can prepare curd jelly in the low, large diameter, glasses at lower leg and serve right in.