Dishes with jelly - 56 cooking recipes

When the jelly hardens, it takes on the appearance of jelly. In this sense, the jelly is similar to a jellyfish, whose body is also gelatinous. Natural jelly is prepared by boiling veal legs. When the gelatin comes out of the stems, it eventually forms a jelly, or gelatinous mass. The French distinguish between two types of jelly: for them, sweet, fruit jelly is not the same as meat jelly. Both types of jelly are intended for very different purposes. Meat jelly among the French is the same as jellied meat in Russia. Fruit jelly is usually made from Antonov apples, famous for their high pectin content. Store-bought jelly is colored in various colors with food or natural dyes. To make the jelly green, it is diluted with spinach juice. And to give the jelly a red tint, it is colored with carmine. What are the most popular dishes using jelly? If we are talking about sweet jelly, then these are, of course, cakes, marmalade, blancmange (sour cream jelly). If we are talking about meat jelly, then it is aspic, jellied meat, jelly. The most famous and most beautiful jelly cake is a cake called Broken Glass. Fruit jelly, or jelly with fruit, will be an excellent addition to the holiday table. Milk jelly is very often used in children's kitchens. A large number of puddings sold in stores are nothing more than fruit jelly. Currant jelly made from currant jam is very useful for baby food. In general, jelly can be made from any fruit or berries, sour cream or milk. The most important thing is to add gelatin to the jelly.