Berry jelly with gelatin
Description
Jelly goes well both with dough and with cottage cheese. It can be made from fruit or berries. I like jelly on its own, without layers of dough or cottage cheese. To make berry jelly with gelatin, you'll need fresh or frozen berries (just make sure to thaw frozen ones beforehand), for example, raspberries. You can also use currants, blackberries, or blueberries—the sugar proportions will vary depending on the berries' acidity. Keep that in mind.
Instructions
- 1
Step 1
Wash the berries, set aside one third and leave them whole (they will be used for decoration).
- 2
Step 2
Mash two-thirds of the berries into a pulp (you can do this with a fork or use a blender).
- 3
Step 3
Pour cold water (50 ml) over the gelatin, stir and let it swell.
- 4
Step 4
Bring 200-250 ml of water to a boil in a saucepan, add sugar, stir and cook until the sugar dissolves. Then add the swollen gelatin. Bring to a boil again. Add some whole berries (you can skip this step and reserve all the whole berries for decoration). Add raspberry purée and cook over medium heat for about 30 minutes, stirring occasionally.
- 5
Step 5
Then place the pot in cold water (to cool the mixture faster). Strain the jelly through a sieve (to remove any pits). Add the mixture of lemon juice and cognac.
- 6
Step 6
Into the prepared jelly mixture, while it's still not set, you can embed whole berries for a more impressive effect. Pour the jelly into molds and refrigerate until set (about an hour). To remove the ready berry jelly with gelatin neatly from the molds, dip them briefly in warm water.