Spring is around the corner, and with it, and a bunch of vitamins in the form of fresh fruits and vegetables, which will serve as the basis for delicious soft drinks. But what to do with the remaining composts after winter? You can use them for making fragrant kissels. Such a quick and uncomplicated way to recycle the unpeached compote will be to the taste for both adults and children. How to prepare a jelly from compote we will tell below.
A recipe for jelly from compote
Ingredients:
- compote - 3 liters;
- starch - 3 tbsp. spoons with a slide.
Preparation
3 liters of the finished compote pour into a saucepan and bring to a boil. In a glass we pour 3 tablespoons of starch, and in the other we pour a warm compote. With a thin trickle pouring compote to the starch, we brew it, trying to do it so that no lumps form in the solution.
As soon as the compote has boiled, the fire is reduced to a minimum and, constantly stirring, pour the starch solution into the compote, thoroughly and continuously stirring it at the same time. As soon as the starch solution completely goes to the compote, cook the drink without boiling for 3-5 minutes, but keep in mind, the longer the kissel is brewed, the softer it becomes. A fragrant kissel from compote and starch is ready.
How to make jelly from compote?
Kiseli come in different densities and few people suspect that often a nutritious and thick drink is served in the form of a dessert, to taste and looks like jelly. This alternative is perfect for those who for some reason refused gelatin in their diet.
Ingredients:
- berry compote - 1 l;
- potato starch, or corn - 3 tbsp. spoons with a slide;
- berries, cream, powdered sugar - for decoration.
Preparation
The berry compote is heated on the stove and we take the glass of the drink. In parallel, in a small bowl, sift through the starch sieve to avoid the formation of lumps in the drink. Constantly stirring, pour a warm compote to the starch and make sure that no lumps are formed. With a thin trickle, pour the concentrated starch solution into a saucepan with compote and mix thoroughly. Remove the drink from the fire and pour on the kremanki, pre-moistened with cold water. At the bottom of the kremanki you can put the berries harvested from compote. We put the forms with the jelly in the fridge and wait until the cooling is complete. As soon as the kissel becomes a dense, sharp movement, turn the crocket on the plate, thereby removing it from the mold. Finished dessert sprinkled with powdered sugar and decorated with whipped cream.
Kissel from cherry compote with curd cream
Ingredients:
For kissel:
- cherry compote - 1 l;
- dry white wine - 150 ml;
- lemon peel - 1 teaspoon;
- sugar - to taste;
- starch - 3 tbsp. spoons with a slide.
For cream:
- cottage cheese - 250 g;
- gelatin - 7 g;
- sugar - 2 tbsp. spoons;
- eggs - 2 pieces;
- vanilla extract - 1/2 tsp;
- cream - 1 item;
- salt - pinch.
Preparation
Cherry compote mixed with wine and put the liquid on the fire, adding lemon zest and sugar. We bring the compote to a boil, select a glass of liquid and dilute starch in it. We infuse the starch solution with a thin trickle, continuously stirring the jelly. Cook the jelly for 2-3 minutes and remove from heat. We pour out the drink on the kremanki and put it in the refrigerator until it is completely solidified.
For cream gelatin leave to swell in cold water, and after heating the solution until it dissolves completely. Cottage cheese we grate through a sieve and mix with sugar and egg yolks, there we add vanilla extract. Separately whip the cream and proteins until soft peaks. Carefully mix both air masses with the curd mixture and spread the cream over the frozen jelly. We leave the dessert in the refrigerator for another hour.