Milk jelly with cocoa recipe. My favorite recipes. Basic rules of jelly
Kissel
Of the oldest Russian delicacies, jelly and honey are the most popular. Kissel was not only a delicacy, it was considered “serious food.” They cooked milk, pea, and oatmeal jelly. And, of course, berries and fruits. Some loved liquid jelly, others preferred thick jelly, even if you cut it with a knife. They were eaten both hot and chilled.
We love jelly too. And we cook them willingly, especially in the summer, when there is a lot of fresh fruit and berries. But even in winter you can prepare delicious jelly using dry fruits, juices, milk and cocoa.
To get liquid jelly, put a little less than a teaspoon of starch per glass of liquid, for medium-thick jelly - a teaspoon, and for thick jelly you will need to put one and a half teaspoons or even more. Before brewing starch, dilute it in a small amount of chilled, boiled water and only then pour it into a hot, but not boiling, broth for jelly.
Apple jelly.
Wash the apples, cut into slices, add hot water and cook in a sealed container until tender. Then drain the broth and strain, rub the boiled apples through a sieve, combine with the broth, add water, sugar according to the norm and heat. Pour diluted starch into the hot broth, stir quickly, and bring to a boil. Cool the finished jelly and drink to your health.
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Juice jelly.
You can use natural juice - the one you prepared yourself for the winter or buy in the store. Pour the juice in half and dilute one part with hot water (there should be more water), add sugar to taste and boil. Pour in the diluted cold starch, bring to a boil again and immediately combine with the remaining juice. Stir thoroughly.
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Oatmeal jelly.
Fill a glass of rolled oats with a glass of warm water, stir and leave in a sealed container for a day. Then strain and squeeze out. In received oat milk add salt, sugar, diluted starch to taste, bring to a boil, stir continuously so that there are no lumps and so that the jelly does not burn. Put a teaspoon butter. Grease the molds (deep plates or cups), pour the jelly and let cool. Can be served with cold milk
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Kissel made from cranberries, currants and other berries.
Sort out a glass of berries and rinse. Mash the berries and squeeze out the juice. Pour hot water (4 cups) over the squeezes, boil for 5-8 minutes and strain. Add sugar to the broth to taste and boil again. Dissolve the starch and pour it into the hot berry broth, add the juice, stirring, and bring to a boil.
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Cocoa jelly.
Boil three glasses of milk, add a little vanilla sugar. Mix 1 tablespoon of cocoa with granulated sugar (half a glass) and add to milk. When the mixture boils, add starch diluted with cold milk. Cook for a short time. Pour into molds and serve with cream, milk or jam.
Bon appetit!
Everyone knows that jelly is an extremely tasty, healthy and nutritious drink. It is prepared from fruit and berry purees, jam, milk, and chocolate. Oddly enough, chocolate-based jelly turns out no less tasty and original than any other chocolate paste. As for the thickness of the jelly, it is regulated using potato or corn starch. To make the jelly with chocolate thick, the proportion of starch is 1 to 10. In simple words, about one hundred grams of starch is taken per liter. For medium thickness, the proportion is 1:20, namely 50 grams of starch per liter. If you want to make an original and very aromatic chocolate jelly, then you should use the proposed idea.
Cooking technology
Jelly recipes are so varied and numerous that it is very difficult to choose exactly the one that you like. That is why, in order for chocolate jelly to turn out perfect, the recipe must be simple and uncomplicated. The description of such a dessert will look like this: tender, languid, sweet, impeccable and unrealistically chocolatey.
If you are a fan of fruit and berry jelly prepared with starch, then chocolate jelly will become one of your favorite desserts. Proposed step by step recipe will help you cope with the task with a bang. However, despite the simplicity of the recipe, the final result exceeds all expectations and hopes.
Thanks to the presented recipe, you can cook light, airy and incredibly tasty jelly with chocolate and milk. It is served not only chilled, but also warm, as the taste is always simply impeccable. You can be sure that chocolate treat Your kids will love it, because it’s impossible to tear yourself away from it.
Ingredients:
- sugar – 2 tablespoons;
- fresh milk - about 440 milliliters;
- potato starch– about 2 tablespoons;
- vanilla sugar – 10 grams;
- cocoa powder - 3 tablespoons, but without a slide;
- water – 100 milliliters.
Algorithm for making jelly with chocolate:
The first thing you need to do is prepare everything necessary ingredients for cooking. Pour the specified amount of milk into the saucepan and place on the stove. It should be brought to a boil, but if necessary, boil it.
After this, pour five tablespoons of milk into a plate, where it should be mixed with cocoa powder. It is necessary to stir very carefully so that lumps do not form, because they are not needed at all in such a dessert.
At the next stage, starch is diluted with cold, but always boiled, water. Please note that if you add about two tablespoons of potato starch to a given amount of liquid, the jelly will turn out to be quite thick. Once cooled, you can even eat it with a spoon. To make the dessert less thick, use just one spoon of starch.
Cocoa, previously diluted with milk, is added to warm milk. Then add sugar and vanilla, place the pan on the stove and bring to a boil, do not forget to stir constantly, as the consistency should be uniform.
Turn the heat to minimum, then pour in starch diluted with the required amount of water in a thin stream. Do not forget to stir; cooking time is no more than two minutes. A saucepan with chocolate mass It is necessary to remove from the stove and cool slightly, the aroma is simply indescribable!
Dessert is ready. It can be refrigerated before serving. For decoration you can use nuts, berries and fruits, whipped cream, and confectionery powder.
As you can see, the process of making chocolate jelly is extremely simple and original. This dessert turns out to be very low in calories, so one portion will not affect your figure. Bon appetit everyone!
– sweet dessert dish Russian cuisine. It is prepared from berries, fruits and even milk. We will tell you how to make delicious cocoa jelly. This delicate dessert will surely please both adults and kids.
Cocoa jelly recipe
Ingredients:
- milk – 400 g;
- sugar – 1 tbsp. spoon;
- cocoa – 1 teaspoon;
- vanilla sugar – 1 sachet;
- potato starch – 20 g.
Preparation
Mix 300 ml of milk with sugar and vanilla sugar. Put the milk on the fire. While it boils, sift starch and cocoa through a sieve. Pour cold milk into a separate container, add starch and stir it well so that there are no lumps. As soon as the milk boils, reduce the heat, add cocoa and stir. Boil, stirring, for about 1 minute and gradually pour in the milk-starch mixture, without stopping stirring. Boil for about 1 more minute and then pour into cups. If desired, you can add some chopped nuts to the ready-made cocoa jelly.
Delicious cocoa jelly
Ingredients:
- milk – 400 g;
- sugar – 60 g;
- starch – 25 g;
- sugar – 60 g.
Preparation
Mix cocoa with sugar, and then add about 30-60 ml of boiling water, stir to form a homogeneous paste. Then slowly pour slightly warmed milk (about 250 g) into this mixture and mix. Stir the starch into the remaining milk, then strain the resulting mixture and pour it into the cocoa. Bring the mixture to a boil. Now the dessert is ready to eat. You can serve it with jam, fruit syrup or jam.
Chocolate jelly from cocoa
Ingredients:
- milk – 1 l.;
- starch - 2 tablespoons;
- sugar - to taste;
- cocoa – 2 tbsp. spoons.
Preparation
Add cocoa and sugar to the milk, stir and bring to a boil. Pour about 200 ml of the drink, let it cool and dilute the starch in it. Put the cocoa on the fire and pour the starch mixture into the almost boiling liquid, stirring constantly. Further actions depend on what kind of starch we used - if it is potato starch, then after adding it the jelly can be turned off immediately. If used corn starch, then the jelly is cooked over low heat for about 5 minutes.
Please note that if you want to get a thick jelly, then for 1 liter of cocoa you need 4 tablespoons of starch. For liquid jelly, 1.5-2 tablespoons of starch is enough. But this applies specifically to potato starch. If you use cornstarch, the proportion will double.
Recipe for making cocoa jelly
As a thickener in the preparation of jelly, you can use not only starch, but also flour.
Ingredients:
- milk – 1.5 cups;
- sugar – 3 tbsp. spoons
- eggs – 1 pc.;
- flour - 1 tbsp. spoon;
- cocoa – 1 tbsp. spoon;
- vanilla sugar - to taste.
Preparation
First, beat the egg and sugar, then add cocoa and vanilla sugar. Now add milk (about 150 ml) and mix. The mixture should become similar to sour cream with a liquid consistency. Now heat the rest of the milk and pour the prepared mixture into it. Cook until thickened over low heat, stirring constantly. This jelly is best served hot.
Cocoa jelly with dark chocolate
Ingredients:
Preparation
We make unsweetened cocoa from milk and cocoa powder. Then prepare the syrup: stir sugar in 200 ml of water and bring the mixture to a boil. Now we make the starch mixture - dissolve the starch in 200 ml of water. Pour this mixture into boiling syrup, stir, add chocolate melted in a water bath. Stir everything well, bring to a boil and turn off.
Kiseli is a forgotten Russian dessert. As you know, they are boiled. Just a few simple techniques, and you will become a master of jelly affairs. What is especially valuable in winter: jelly is nutritious, rich in vitamins and warms well.
Kissels consist of four components - water, berries or fruit juice, sugar and starch.
Basic rules of jelly
1 Boil syrup - 5-15 tbsp. sugar (adjust sweetness to taste) and 200 ml water
2 Prepare juice - freshly squeezed or take ready-made juice - compote or canned
3 Make starch milk
Mix sugar with cold water and cook, skimming off the foam, until the mixture thickens a little. Prepare starch milk - 1 tbsp. starch per cup of water - at the rate of 200 ml per 1 liter of another liquid - juice with syrup.
When the syrup is bubbling strongly, pour starch milk into it, stir quickly for 25 seconds and turn off the heat. Continue stirring until the mixture begins to thicken intensively. Pour in the juice and continue stirring, as if rubbing the thick mixture into the aromatic juice.
Errors
You can mix all the ingredients at once, but then you will end up with a thick mass with a taste of starch and a subtle taste of boiled fruit. Follow the rules of jelly and then you will get a hot, aromatic drink with taste fresh berries or fruit. Once you get the hang of it, you can try changing its taste (by adjusting the amount of sugar) and thickness (the amount of starch).
Berry fruit jelly
15 tbsp. Sahara
1 tbsp. starch
1 liter of juice or compote from berries (fresh or frozen)
Boil syrup from sugar and 200 ml of water, make starch milk - 200 ml of water and 1 tbsp. starch. Pour the “milk” into the boiling syrup, stir, turn off the heat and pour in the juice. Stir and let sit for about 3-5 minutes. Serve hot.
Such jelly can be made on the basis of light compotes from any fruits and berries, adding 100-150 ml of freshly squeezed cranberry, lingonberry or any other winter vitamin berry juice. An evening option might include a splash of dark rum.
Spicy creamy jelly
10 tbsp. Sahara
1 tbsp. starch
500 ml cream up to 30%
500 ml milk
1 tsp ground cinnamon
a pinch of ground nutmeg
a pinch of ground cardamom
Boil syrup from sugar and 200 ml of water, make starch milk - 200 ml of water and 1 tbsp. starch. Pour the “milk” into the boiling syrup, stir, turn off the heat and pour in the warm mixture of cream and milk, stir and add spices. Continue stirring for 1 minute. Let it brew for 10 minutes.
Chocolate jelly