Layered jelly in cups
Description
The dish is prepared without unnecessary complications. To make the jelly more vibrant, layer it with white jelly, which can be made from milk or low-fat cream, and chocolate (from white chocolate). For decoration, use any seasonal fruits or berries, whipped cream, but do it right before serving to prevent the fruits from drying out. Good luck! The ready dessert can now be served.
Instructions
- 1
Step 1
1. First, prepare the jelly in sachets, plain gelatin, cream, and powdered sugar. Fruits, berries, and whipping cream will not be needed yet. Boil water; for me, each packet of jelly requires 300 ml of water, plus an additional 20–30 ml of water to dissolve the plain gelatin.
- 2
Step 2
2. Pour hot water over the jelly powders and gelatin. Mix thoroughly.
- 3
Step 3
3. Add a little powdered sugar and diluted gelatin to the cream (10-15%), mix well.
- 4
Step 4
4. Take some cups, clean and dry. You can easily calculate the required amount of containers by adding up all the liquid and dividing it by the volume of your cups. Pour two tablespoons into each cup. Chill.
- 5
Step 5
5. Alternate the layers in any sequence, but separate each colored layer with a white one; this way the layers will look brighter and more attractive.
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Step 6
6. Alternate layers until the cups are full.
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Step 7
7. Whip the heavy cream with powdered sugar until a light, airy cream forms.
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Step 8
8. Fill a pastry bag with the cream using any tip; I used a star tip.
- 9
Step 9
9. Decorate the jelly with whipped cream. Prepare and slice the fruits.
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Step 10
10. Garnish with fruits and berries and serve!
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Step 11
11.