Natural colors in nature Jelly is a bright dessert. Jelly can be served fruit, milk, vegetable and even from different varieties of wine. Jelly served as an independent dish, and an interlayer in cakes or pastries. The history of jelly was long enough. Gelatin was invented and patented in 1845 by engineer Peter Cooper. However, for 50 years this discovery was not properly applied. It was not until the end of the 19th century that another inventor, Pearl Waite, who invented a cough syrup, came up with how to use gelatin, selling not meat but an unusual, delicious dessert. Waite long persuaded people to even just try the jelly, not to mention buying it, and in the end, he sold the patent for making jellies for 450 dollars. We needed a powerful advertisement for this product. And for today on the shelves you can find a lot of colorful packages of ready-made jelly. It is not easy to prepare a multicolored jelly. It is necessary to choose natural colors, which are covered in vegetables and fruits. I really do not want to use chemical dyes. With the red color, we'll just do it - take the pomegranate juice. Look for yellow in sweet yellow pepper with a small amount of turmeric. Spinach will give us green color. For colors to play, you need a contrast, white color. Of course, for white color without hesitation, take the milk. The matter is left for small: in each liquid concentrate of color it is necessary to enter gelatin. Gelatin is a protein gelling agent. The main thing is to keep the right proportions. Of course, you can get other colors: pink, purple. You can make jelly from multi-colored fruit juices.
Ingredients:- Pomegranate juice 200 ml
- Pepper sweet 3 pcs.
- Turmeric 2 g
- Fresh spinach 200g
- Water boiled 300 ml
- Sugar 50g
- Milk 200 ml
- Gelatin 4 tsp.
- Step 1 To prepare a multicolored jelly we need: pomegranate juice, sweet peppers of yellow color, turmeric, spinach, boiled water, milk, gelatin, sugar.
- Step 2 Yellow peppers to wash, peel and polish.
- Step 3 Add as much boiled water to the juice, so that the total mass of the liquid is 200 ml. Add turmeric, sugar to taste. Boil.
- Step 4 Spinach leaves rinse. In a closed saucepan steamed. Juice drained.
- Step 5 Smooth the green mass of spinach. Add boiled water to mashed potatoes, sugar to taste, strain. Drain the liquid into a glass.
- Step 6 We must have 3 colors of liquid extract per 200 ml each.
- Step 7 Add the gelatin according to the instructions (1 tablespoon with a slide). Spread out the forms. Put in the refrigerator for 3 hours.
- Step 8 Cut the seamed strata into cubes. To mix.
- Step 9 Pour the colored cubes of jelly 200 ml of milk with the gelatin dissolved in it. Put in the refrigerator for 3 hours.
- Step 10 Remove the gelled mass from the mold. Cut into cubes, circles. Serve chilled for dessert.