Butter jelly
Description
The dish is prepared without unnecessary complications. If you're making this jelly with store-bought cream of 10-12% fat content, you won't need milk at all. However, if you're using homemade cream, it's better to dilute it with milk in a 1:1 ratio, otherwise the dessert will be too high in calories. Although, of course, jelly made from pure homemade cream tastes even better ;) The versatility of this cream jelly recipe lies in the fact that you can endlessly choose toppings—fresh fruits or berries, jam or marmalade, honey and chocolate... In short, anything you like, making your everyday and festive table diverse and vibrant! :) The dessert is ready to be served.
Instructions
- 1
Step 1
Pour a few tablespoons of water over the gelatin and leave to swell.
- 2
Step 2
Mix the cream with milk and place over low heat.
- 3
Step 3
Stirring, bring almost to a boil, then add sugar.
- 4
Step 4
Add vanilla and stir until the sugar dissolves completely.
- 5
Step 5
Remove from heat, add the swollen gelatin, and whisk until smooth. Pour into molds and refrigerate until set.
- 6
Step 6
Serve the finished jelly as desired and serve cold.