Starch acts as the main thickener in the recipes of domestic acid. It is starch that is able to give the consistency of the required viscosity and at the same time do not reward the dessert with mealy aftertaste or texture. We decided once again to pay tribute to this universal product and to understand how to weld the jelly from starch.
How to cook the liquid jelly from starch?
Ingredients:
- carrots - 430 g;
- lemon - 1 piece;
- sugar - 65 g;
- water 1.1 liters;
- starch - 2 tbsp. spoons.
Preparation
As the acid basis for this recipe, we chose carrots. Before cooking, it should be cleaned and grinded. The resulting grated vegetable dip into boiling water and cook for no more than 5 minutes. Throw the carrots in a colander and allow the broth to drain, pressing the cake. The resulting broth is returned to the plate and sweetened. Squeeze the juice from the lemon, dilute the starch in it and, gently stirring the acid base, enter it to the contents of the pan. After a minute the drink should thicken, which will become the main sign that the jelly is ready.
How to cook a jelly from cranberries and starch?
Base for jelly can be and berries. In our case - cranberries, but you can cook jelly from any berries, using the technology described below.
Ingredients:
- water 220 ml;
- starch - 5 g;
- cranberry - 65 g;
- sugar - 260 g.
Preparation
To berries of cranberries, pour about a quarter of the sugar and rub everything into a gruel. Get the squeezed squash, save the juice, and pour the cake with water and put it on the fire. As soon as the water begins to reach the boil, sweeten everything with sugar residues and remove from heat. Cool the broth and strain. In a quarter of the broth, dissolve the starch, rest the remaining liquid and begin to gradually pour a starch solution into it. When the kissel thickens, remove it from the heat, allow it to cool to warm and mix with cranberry juice .
Also, if you do not know how to boil a jelly from compote and starch, then take as a basis the same technology, first diluting the starch in part of the cold compote, and then pouring it into the compote on the stove.
How to cook thick jelly from starch?
Ingredients:
- water 670 ml;
- starch - 50 g;
- preserves - 185 g.
Preparation
In a glass of cold water, dilute the starch, mix the remaining water with the jam, boil and strain. The resulting compote is returned to the plate and enter the starch solution, necessarily continuously mixing everything to avoid the formation of lumps. After pouring the jelly into forms, let it completely freeze. Serve with berries and cream.
How to boil a milk jelly from starch?
To the milk jelly in its consistency does not resemble just thick milk, it can be supplemented with various fruits and berries. The most accessible option are apples, we use them in this recipe.
Ingredients:
- apples - 370 g;
- milk - 235 ml;
- water 475 ml;
- starch - 2 tbsp. spoons.
Preparation
Before you cook the fruit jelly with starch, prepare the fruit. Cut the peeled apples and pour them with a couple of glasses of water and leave over medium heat until the liquid boils. If the apples are sweet enough, then additional amounts of sugar should not be added to them, but for apples with sourness, a spoon-other sugar can not interfere. When the apples are softened, blender them. In cold milk, dilute the starch and pour the solution into the apple puree. After a minute, remove the container from the fire and cool the drink.