In Japan and other Asian countries, such a dessert is extremely popular, like kave jelly. In our country, weeds appeared in equal numbers recently, but already they took away the well-deserved recognition. Dessert to the hearts of cavi lovers. I would like to show that, cream of their savory advantages, wine may have a refreshing effect and help to endure the speck more easily. Today we have prepared for you different varieties of cava jelly - with recipes and photos.

About kava

Our country has a savory, fragrant drink that makes you love, love no less, lower tea. It is important that in Russia kava appeared at the "Peter's hour". Peter I brought yoga to our country from Holland. After that, having become a splurge on the culture of the cavalier drink of the Petersburg nobility. Prote z old litopisiv vіdomo, scho kava appeared richly earlier and was victorious by princes with a medical method. Until the beginning of the 20th century, kava was vowed to drink aristocrats through its high price. After becoming available, the wine is a permanent attribute of the snidanka. At this hour, kawi grains are imported to our country in a great number of Brazil, India, Argentina and other countries. Before the speech, near Sochi, biologists have established an experimental plantation with a culture.

We prepared for you three original dessert recipes, de yak the main component of kava! Let's just say that for the selection of a sour dessert, the task of recipes should be completed. In a different way, the grains can be quite a rare consistency, or, on the contrary, thick.

Kavove Jelly: Trisharove

All warehouses of this light dessert, singly, are found in the kitchen of the skin master. It is made up of wines from three different balls, there is an original oval look and a great relish. We will cook mi yoga in this way.

Upper ball:

• ½ tsp tsukru;
• 1/8 tsp agar (powder);
• a small drop of tea;
• 50 ml of water;
• 1 tsp fat tops.

We make tea, after that, like wine is good to infuse, it is filtered. Z'ednuemo tsukor with agar, add to tea, kindly spread. We put on the smallest fire and heat up the dots, the docks of the components do not differ. We know the fire, we bring in coconut milk to the crazy and we mix it up, so that the agar mitteva shriveles. We take a garniy kelikh, which makes the shape of a cone, weaving into a new otriman sumish.

Middle ball:

• 1 tsp cocoa (powder);
• 100 ml of water;
• 25 g zucru (maybe a little more);
• ½ tsp agar;
• 2 tsp fresh coconut milk (1 teaspoon top).

Zmіshuєmo powder agar and zukor. At a small capacity, water is brought to a boil, and we add cocoa powder to it. Good peremіshuєmo until the complete division of the components. We take it from the fire and introduce the milk component into the otrimana mass. Vilivayemo neatly in the cell on top of the first ball.

Bottom ball:

• ½ tsp agar;
• 2-3 tsp kawi (meleno) + 120 ml of water;
• 20 g zucru;
• 2 tbsp. l. coconut milk.

For kava jelly, mix zukor with agar, boil water for a while, add fire, add kava to it, drink well, mix it up and leave it for an hour to develop the aroma. After that, we put a drink in a small container on a weak flame, add zucru with agar and heat it up to full expansion. Like a masa, in your opinion, to come out too thick, it is necessary to add a little water to it. Let's sweat the mass from the stove, bring in an inch to it and weave the remaining ball at the cells. Placed by the refrigerator.

Prepared for this recipe, jelly will come out even more stable. In that case, if you see more than soft jelly, you can change the amount of agar by half, or for preparing a dessert, squirt with gelatin.

Today we tell you about how to prepare a refreshing Japanese dessert. The best variant of yoga serving is in garnished glass flasks. Creamy, prepared jelly can be poured into a plastic container or a container for brewing, and then cut. Pіdіyde be-yak form: for example, cubes chi cubes. With such a narration, you can serve it all at once with a milkshake or a frosty one, so that the dessert will be tastier and more beautiful to make you fall in love. Before speech, yoga can be embellished with beaten tops. Take the following components:

• 110 g zucru;
• 600 ml water;
• 15 g gelatin;
• 2 tbsp. l. kawi (rozchinno).

In a small saucepan, gelatin is mixed with water and warmed up on a dying fire, without forgetting to stir until the gelatin opens up again. After that we add tsukr, kava that is mixed up to a tsukr. Znіmaєmo from the fire and cool down with a stretch of 5 strands. Dali kavoi jelly is poured in beautiful molds, otherwise it is more spacious. For the help of a spoon at the top of the dessert, take away the bulbs. After that, like a dessert, I’ll make it okholone, the animal is covered with yogo with grub and tucked away in the fridge for a year for chotiri. When serving at the bazhanni, it is decorated with beaten tops, mint leaves and a small kavoi grain.

Jelly for Dukan

The world of today has impersonal and varied diets, but the diet of P'er Ducane, led by a wealthy French doctor, is one of the widest. Today we are proposing a recipe for milk-cave jelly, which is known in the midst of diet. For robots we need:

• a bottle of milk;
• 2 tbsp. l. kawi (roz.);
• 20 g gelatin;
• 3 art. l. zukrozaminnik;
• vial vodi;
• vanilin - on the tip of a teaspoon.

Pokrokovy recipe

For cooking:

1. Take chilled boiled water, soak gelatin until it. Then we mix yoga in a water bath to a uniform consistency without breasts.
2. We give the milk to boil (not boiled for a long time), we add all the vanilla and ½ part of the zukrozaminnik to the new one. After that, like it’s okholone, we add half the norm of gelatin.
3. To prepare kava jelly, boil kava on the cob, add some gelatin and zukrozaminnik to it. Let's take away the weight of the cold. For the preparation of dessert, it is best to vicorate natural and fresh kava. However, you don't have anything like this in stock, no packages.
4. We take a garniy high kelih or a flask and pour a variety of colors of jelly over the mouth, with which it is necessary to let the front ball catch the troch. Їх tovshchina and kіlkіst are regulated by bajannyam.

Milk-kavove jelly, the recipe from the photo of which we have tried to propon, may have a sweet aroma and a wonderful taste.
So, today's store shelves are lined with different-colored packages of fruit, berry and top jelly. Here you have midnight, raspberries, pineapples, and tutti-frutti everything that you want! The axis only really shows that in the bags there is a concentrate of an unreasonable warehouse, and, obviously, no fruits and yet more than a top can not be there. And that means, there is no zhodnoї koristі, that relish is sumnіvny. That now you don’t think about it and you don’t think about marno stained pennies and a not-so-distant dessert? Isn't it better to make jelly at home? Tim is bigger, it’s one of the simplest desserts, and there are many options and variations that you can choose a recipe for, whether it’s a vapadka - from a called insult to a childish saint. Jelly is prepared not only from fruits and vegetables, but also recipes for jelly from tops, sour cream, chocolate and champagne. Try, for example, .
Jelly can be prepared for additional pectin, agar-agar or gelatin. Shards of the middle components of the richest and universal gelatin, we will vikoristovuvat yogo, and choose gelatin in powder. If you have gelatin with larger crystals, just check the recommendations on the packaging, the manufacturer will always indicate for what reason a pack of gelatin is charged. For insurance purposes, you can take a little more, for example, not 15 grams, but 18-20, but you can also increase the amount of gelatin not varto. First of all, it’s too much to make the consistency of jelly slick, gum, and in a different way, the taste of the dessert is sharply reduced. Well, now the recipe.

For the preparation of milk-cave jelly, we need:

— milk, be it fat content - 250 ml;
— kava - 250 ml (various);
— tsukor - for relish;
— gelatin in powdered swedish powder - 15 gr;
— cold water - 3 tbsp. l;
— coconut flakes - for embellishment;
— grated chocolate or cocoa for decoration.

First, add gelatin to milk, fruity sik chi kava, you need to turn yoga from powder into a rare substance. Fight like that. Gelatin hangs in a small bowl, which can be heated in a water bath. Pour in 3 tbsp. l. cold water and immediately mixed with gelatin. Vіn shvidko take water and rozbuhne.

Ale, in such a look of wines, cannot be separated from the great number of mothers, it is necessary to grow it, having broken gelatin. After 10-12 minutes after the gelatin was mixed with water, we put it on the water ladle (on some kind of ladle with water) and warm it up until the gelatin becomes rare. At the same time, it is impossible to bring gelatin to a boil! You will immediately spend your desired power and you won’t catch the jelly. Help with a spoon, as soon as the masses become rare, we know from the water hole.

Give gelatin trocha ocholone. We prepare kava and baked milk in an hour. Zmіshuєmo tsukor and rozchinnu kavu (and those, and else take to relish, work out what you like). We pour in 250 ml. hot water, rozmіshuєmo. For the time being, it’s dead.

Let's warm up the milk until it's warm (it's not guilty but it's hot). Add half of the gelatin. Shvidko peremishuemo, so that the gelatin gradually rose in all volumes.

gelatin Let's move on. Now we have everything ready, you can pour jelly into bottles.

Take bottles with a volume of 250–300 ml. At the bottom of one pour milk with gelatin (approximately 3 cm). In our bottle we pour kava with gelatin. We take the bottles into the refrigerator for 10-15 minutes, the balls are overtaken. Let's pour some kawi on the milk ball, and milk on the kavoi bowl. I again take it to the refrigerator until the balls are caught. So cherguyemo balls, until the flasks are reminiscent to the top, after the skin ball is cooled down dessert. You can make it easier and quicker - for example, fill the flasks with half-cave jelly, cool it and fill it with milk.

Store milk-kavove jelly in the refrigerator until completely overwhelmed, it takes 3-4 years to complete. Before serving, sip the top with coconut flakes and grate with chocolate or cocoa. It is possible to get some jelly not long before serving and to give it a little heat, but then the taste will not be so contrasting.




We also recommend that you try

The lower relish of midnight or raspberry jelly is good for children. But sometimes you want to experiment and cook something extraordinary. Embellish any style of the original dessert with cava jelly. The recipe is easy to finish, and the licorice is not to deprive the gourmet of the gourmet of baiduzhim.

Making this amazing dessert is easy. Ale shob vin wiyshov is miraculous, for yoga preparation it’s better to take natural kava. The recipe for transferring and packaging or retail drinks, but the effect of presence is not the same. Without a natural product, the aroma of that richness of the farb dessert will be consumed.

For the dessert itself, it is better to take gelatin granulation as a basis. You can take і plate parts, vin catch shvidshe. After three years, you can sip sweetly with dessert.

The following ingredients are included in the recipe for preparing kavou nasolodi:

• natural melena kava - 2 teaspoons with hot water;
• zukor - 50-60 gr;
• gelatin - 20 g;
• milk - 300 ml;
• water for brewing kawi - 100 ml;
• water for gelatin - 100 ml.

Dessert preparation process

The first task for successful preparation is to brew savory, mitzna kava, how to make a recipe. Best of all in Turkey, let's let you infuse. After that, it’s necessary to procidit yogo, so that you don’t squander the thick in dessert.

At the same time, milk is poured into a saucepan and put on fire. Next add|add| tsukor, gradually bringing the milk to a boil. After a complete repacking of the zucru, the milk is mixed and proceeded to gelatin.

It is important to dissolve the gelatin in a sour bowl to prevent the appearance of breasts. You can pour boiled water into a cup, but it will come out warm. Potim visipati gelatin and mix well. The gelatin in the cup needs to be refinished for the help of the water well.

At the milk, which is not cold, we add kava and resolutely mix it up. There, add gelatin, which has spread on the lazne. When ready, the kavove jelly should be poured into kelikhs of the required form, you can take bowls, more clearly, you can use them smartly and silicone molds with different vizierunks. After the last time, the most delicious dessert is ready before the wedding.

Recipe with kava

If you don’t drink natural gourmands, or you just didn’t see such a thing under your hand, you can beat up the cava. Another recipe for licorice herb. For which it is necessary to take the following components:

• 1 st. retail cavi
• 1 st. tsukru
• 10 g gelatin
• 2 tbsp. l. condensed milk
• 1 egg
• 1 pinch vanilla
• 300 ml water.

How to cook?

More often than not, take up gelatin. If there were no breasts, you can grow it in warm water (1 bottle of water at room temperature) and leave it for 20 strands until it swells completely. With this yoga, it is necessary to stir it up.

The main ingredients - kava, zucor and zhovtok - are mixed in a deep bowl. Then we pour in warm water (approximately 70 degrees) and relatively hummish. Ale remember that there is a zhovtok, you are not guilty of roaming. For this, pour water for the offal and mix it up quickly. After that pour in condensed milk and add vanilin.

After the completion of the mixing of the ingredients, it is necessary to pour in the gelatin and, after squeezing with a mixer, bring the mass to homogeneity. You can pour it into bottles and after a maximum of 1.5 years you can treat your guests with dessert. Cava jelly is ready.

The recipe for yak bachimo is simple. Preparing dessert does not take a lot of time. To this you can prepare yoga and under the mood, and as if the guests came unexpectedly. And if you adorn jelly with tops or fruits - this recipe will become your company's favorites, for the help of which you can surprise your friends. So, as an embellishment, add peas or small pieces to chocolate.

Savory!

Video recipe for making cava jelly

Ingredients (For 4 people)

Water 600 ml

Gelatin 1.5 tsp

Zukor-pisok 5 tbsp

Kava is rozchinna 2 tbsp

1. We will need some gelatin (or agar-agar), zucru, kavi and water.

2. In a small saucepan, we mix water with gelatin and beat it well on a medium fire until the gelatin dissolves.

3. We add tsukor and kava to gelatinous water, we spread good chili 2, until the tsukor is opened.

4. Znіmaєmo from the fire and let's cool 5 chills.

5. Pouring jelly in beautiful molds, in which dessert is served, picking up the bulbs from the surface for an additional spoon.

6. If the jelly is filled with okholone, cover the jelly with a grub smelt and leave it in the refrigerator for 4-5 years. Serve embellished with beaten tops, leaves of mint and with a grain of grain to the beast.

Savory!

After one hour, heat the milk, then add it to the new gelatin, stir and warm, stirring, until the gelatin dissolves in the milk, but do not boil. Add|Add| tsukor, mix it up.

Sip the kava in a cup and add 2 tablespoons of dill to it, mix well. Let's add half a cup of milk with gelatin, mix it up.

At the flask, pour 3 tablespoons of kavovoy sumish, or, if you want, you can make milk sum with the first ball. Put the flasks by the refrigerator and let the jelly catch. There are 20-30 strands on the chain, the soles of the feet are overtaken.

If the cava ball is caught, pour 3 tablespoons of milk sum into the beast and put the bottles in the refrigerator. They gave the tovshchina of the balls to be appropriately regulated, so that the flasks expand to the top and pour more, lower than 3 tablespoons.

In this order, black kava and milk sum, fill the flasks to the very top, giving the skin ball a good catch.

Ready for milk-cave jelly sip with chocolate and coconut flakes. A uniquely savory dessert is ready!

Savory!