Contents:

• The thick jelly of fresh cherries
• Sweet and sour cherry jelly
• Cherry and apple pudding with cinnamon

In the old jelly longer belonged to the main dishes. His cooked oatmeal with the addition of fermented cereal, so he had a little sour taste. The food consumed with black bread. Over time, the beverage has undergone several significant changes. Today, every single recipe for it - is a spectacle of different ingredients and combinations. This "sea" culinary tips everyone can find "their" drink.

For example, children like most fruit and berry jelly, but the most useful is dairy. Due to the consistency of the starch can be any beverage. If you want to achieve density, take about 60 grams of a thickener, and a tablespoon give a slight jelly-like. Right now we offer undergo basic training - you learn to cook jelly, cherry, just by using these tips.

The thick jelly of fresh cherries

In the summer of cherry jelly better to cook with fresh berries and fruits. This drink has a bright color, rich taste and a powerful boost of vitamins. In the cold season, of course, have to do frozen products. In this recipe include potato starch, and it is recommended to use. Some housewives are added corn thickener, but experts believe that it is more suitable for sauces, soufflés and biscuit dough. Optionally you can enter several kinds of berries, for example, to make a fool of cherries.

Ingredients:

• slightly less than two liters of cold water
• six large spoonfuls of potato starch
• 400 grams of fresh cherries, pitted
• add sugar to taste

Cooking method:

If you decide to make a fool of frozen cherries, first pour over it with warm water, or half an hour before cooking, remove from the refrigerator to the berries thawed. If necessary, remove them from the bones, then transfer to a saucepan and cover with water. Put on a quiet fire and bring the liquid to a boil. Then reduce the flame posaharite syrup to your taste. Boil jelly future need about ten to fifteen minutes. After this time, enter into a starch which before it can be dissolved in water. Pour the mixture in a thin stream while stirring constantly drink. Once it starts to boil vigorously and fairly thickens, turn off the heat and allow the syrup to cool.

Cherry jelly equally delicious both cold and hot. The next time you can add some fun to the recipe, adding two or three a handful of raspberries, currants or other berries. Want to decorate the drink before serving? There are many options: in each glass, add some grated almonds or chopped walnuts. Spice and orange peel give: cut it off with a thin strip of fruit, then sprinkle with freshly squeezed juice and sprinkle with sugar. Thanks karmelizirovannoy pelt drink will have an incredible aroma and taste. So do not be afraid to experiment!

Sweet and sour cherry jelly

We offer to evaluate another recipe. This time, we introduce the jelly of cherries a little citric acid. Firstly, this ingredient would give the drink a pleasant sweet-sour taste, and secondly, to help preserve the bright beautiful color. We used little starch - a tablespoon; if you want to cook a thick jelly, simply increase the amount of dry material in half to two times. Note that in the first case the syrup just need to bring to a boil and cook the second will have to drink a little longer - not less than ten minutes.

Ingredients:

• 150 grams of ripe cherries
• four cups of warm water
• a small pinch of citric acid
• 3/4 cup sugar
• Seven grams of potato starch

For decoration:

• fresh mint - on request

Cooking method:

Rinse the berries and remove their seeds. This can be done with a fork or use an ordinary paper clip. After Put bones in a pot and pour three cups of warm water. Send your dishes in a quiet fire and bring the liquid to a boil, then strain. The remaining pulp, sprinkle with sugar and store up to 60 minutes in the refrigerator. When the berries start up the juice, nectar drain, and return it to yourself cherry broth from bones. Boil it should be only on low heat, for no longer than a quarter of an hour. When you manage, rub the pulp through a fine sieve and place in a saucepan.

As you can see, this recipe is quite unusual, because often the bones are not involved in the preparation of jelly, and here is the opposite. The end result will delight you - will drink very tasty and fragrant. But first it should be brought to mind. Therefore, enter in the remaining sugar syrup and Boil it. Now, in a separate piala connect starch and 200 milliliters of water, stir well. The resulting solution pour a thin stream into the hot pudding and continue to work with a spoon. This also add diluted citric acid, and in the end - cherry juice. Hold pudding on fire for three minutes, then turn off the burner and let cool liquid. Before serving, pour warm drink in portions of the cup and two optional garnish with mint leaves. Bon Appetit!

Cherry and apple pudding with cinnamon

Boil the pudding in two ways. If you prefer the simplest option, so to speak, for the lazy, buy in the shop a special powder and follow the instructions. Usually it is sufficient to fill the dry solution of water and heat the mixture over low heat. This, of course, is very easy, but be aware that this drink is not very useful, because it consists entirely of certain preservatives, dyes, emulsifiers, and other substances that manufacturers add to their goods. Especially the "fast" jelly is contraindicated in children, so it's better to learn how to cook it yourself, the more that it is not as difficult as it seems at first glance. We offer master cherry-apple recipe.

Ingredients:

• ground cinnamon - to taste (add no more than two teaspoons)
• half a cup of cherries, pitted
• potato starch - ten grams
• One large apple
• 1000 milliliters of water
• 30 grams sugar

Cooking method:

If you are going to cook a drink made from dried cherries, pre-fill them with water for half an hour, and then for seven minutes on hold a quiet fire. Berries should soften, and if you are using fresh, just gently pull them out of the stone. Then, the washed apples remove core and cut the flesh into small cubes the same size. Pour fruit into a deep pan and cover with water.

Now put the dishes on the stove, including weak flame, heat the syrup. After pour into it sugar and cook for about ten minutes. Until the mixture begins to boil, dissolve in a glass of water, potato thickener here also add a pinch of cinnamon and mix the ingredients so that they were completely dissolved. Pour the solution into the boiling apple-cherry syrup, continuing to stir, or lumps can not be avoided.

Wait until the mixture comes to a boil, remove it from heat and immerse the bottom of the dishes in the sink with ice water. So drink to cool down much faster. As it cools to become thicker, moreover, hot cinnamon flavor and aroma more pronounced. Kissel has another feature: in the time its surface is covered with a thin film. To prevent this, drink sprinkled with a little sugar. However, some prefer it in its natural form, because everyone has his own taste.

Hopefully, at least one recipe is useful to you. Many people like stewed fruit, because they are perfectly quench thirst in hot weather and in winter hot drink from dried fruits warms not only the body but also the soul. If you want to diversify the menu, you can always add a little starch, and jelly is ready. Remember, the more fruits and berries, the richer and tastier drink. We wish you successful experiments and honey!

Contents:

• Simple milk pudding
• Thick milk pudding
• Milk and egg pudding
• Milk and oatmeal
• Milk and pumpkin pudding
• Milk-caramel pudding

As the proverb says, does not spoil the pudding teeth. A milk pudding they also strengthens! Therefore, this unjustly forgotten dish is simply obliged to become part of the children's menu if you are, of course, care about the health of her child. And adults will not give up such an unusual useful dessert. Use milk jelly obvious. Milk can be safely called a storehouse of nutrients, and the structure of the viscous milk jelly makes it useful for the stomach. Natural jelly, enveloping the gastric mucosa, is able to remove the pain and improve his motor skills.

In addition, the jelly - one of the few traditional products of Russian cuisine, the use of which is also explained by our genetic memory. Because we all know that the older recipe cuisine, the more useful it is for the representatives of that nationality. And the history of Russian jelly has more than a thousand years. Furthermore! Kissel - a traditional Russian dish, so that the benefit was not in doubt.

Given that the preparation of the milk jelly you do not take a long time, we suggest you choose all the same recipe, cook jelly, to evaluate the taste and make it part of their menu. By the way, fans overseas blancmange and panna cotta is strongly recommended to appreciate the taste of thick milk jelly.

Simple milk pudding

The easiest recipe for milk jelly, which will be the basis for preparation of various versions of this dessert. When you learn how to cook a simple pudding from milk, can proceed to more complex recipes of dessert.

Ingredients:

• 4 cups milk;
• 3 tablespoons sugar;
• 3 tablespoons potato starch;
• A pinch of vanilla and half a bag of vanilla sugar;
• 4 tablespoons of fruit syrup.

Preparation:

We measure out three glasses of milk and set it on fire and give the milk to boil. Then add the sugar. The remaining cold milk breed potato starch, carefully rubbing it to the mass obtained without lumps. Pour milk-starch mixture into the hot sweet milk and cook for three minutes, stirring constantly. At the end of cooking add the vanilla and fruit syrup (optional).

Thick milk pudding

A good alternative to dairy desserts refined French and Italian cuisine. Cook for a pudding even easier than cooking panna cotta or blancmange, but the taste was not less good!

• 2 cups fresh-milk;
• 2 tablespoons of potato or corn starch;
• Half a bag of vanilla sugar;
• Sugar on your taste.

Preparation:

Pour half a glass of milk in a saucepan, combine with sugar and vanilla sugar, put on fire and give the milk to boil. In the remaining cold milk breed starch, trying to starch fully dispersed and mixed avoid lumps. Again, put the pan on the fire and pour a thin stream milky starch mixture into the boiling milk. Ready to decompose thick jelly cups.

Milk and egg pudding

The recipe is very gentle dairy dessert that is prepared with egg. Egg is used as a thickener.

Ingredients:

• 1 liter of milk;
• 3 egg yolks;
• 2 tablespoons flour;
• 1 tablespoon butter;
• Sugar is to your liking.

Preparation:

We combine the egg yolks with sugar and rub until white. Lent add the flour and mix well all. The mixture should definitely get a homogeneous, without lumps. Milk is heated slightly and pour it into a mixture of sugar with the egg and flour. Put the pan on a very low heat and cook jelly, stirring it all the time. Important! It is necessary to boil pudding until thickened, but not give it to boil, otherwise the egg yolks curdle. This milk-egg pudding eaten hot, add the butter.

Milk and oatmeal

This recipe is closest to the present Russian jelly, which was originally prepared in the oat broth. And if you do not know how to cook oatmeal, start with this easy recipe.

Ingredients:

• 100 grams of oatmeal;
• 2 cups milk;
• 1 tablespoon potato starch;
• 2 tablespoons sugar;
• Salt to your taste.

Preparation:

Hercules pour the milk and leave to swell. The swollen flakes strain, throwing them in a sieve - for jelly, we need only gluten enriched milk. This breed milk oat starch, stir until smooth (no lumps) status and add a little salt and sugar. Put the milk on the fire and cook jelly without letting it boil and stirring constantly.

Milk and pumpkin pudding

We offer you a recipe for milk jelly, which will give you not only an unusual taste and bright color. This pudding should appeal to children.

Ingredients:

• 100 grams of raw pumpkin;
• Half a glass of water;
• Half a glass of milk;
• 15 grams of potato starch;
• 20 grams of sugar;
• Walnuts.

Preparation:

Peeled pumpkin, cut into slices and bake it in the oven or cook in the microwave. When the pumpkin is tender, grind it to puree in a blender or rub through a sieve. Then, boil the milk and pour it into the pumpkin puree. After this, we plant starch with cold water and add it to the pumpkin and milk mixture. Put the resulting mass to slow fire and boiled until thick. When the pudding comes to a boil, add the chopped walnuts. Serve with fruit syrup.

Milk-caramel pudding

Very gentle delicacy flavored milk caramel.

Ingredients:

• 2 cups milk;
• 100 grams of sugar;
• 2 tablespoons of starch;
• Half a glass of water.

Preparation:

To dissolve in a pan two tablespoons of sugar, pour half a glass of hot water, pour a glass of milk and remaining sugar. Put this mixture on fire and give it to boil. Meanwhile breed starch cold milk and then pouring it into boiling caramel mass. Caramel pudding Cook over low heat, stirring all the time, but do not let it boil.

Here are so many different ways you can prepare a milk pudding. As you can see, it is simple enough to cook. You can make a thick jelly or liquid, starch or egg, fruit or nuts. Try! Cook with pleasure and enjoy your meal!