Banana jelly recipe. Banana lemon jelly
In my Soviet childhood, jelly was prepared on big holidays, even on very big holidays. All of its ingredients were in great short supply (do not remember this word, God forbid this cup will pass you by). And in general, a powder was sold that had to be dissolved in water, etc.
Banana Jelly Ingredients:
The idea to make just such a jelly came from my family's love for banana juice and its regular presence at home. Plus it's worth adding the banana itself, I like picking fruits out of jelly. By sugar. You can not put it at all, it is enough in the juice. In this case, you can add a little, somewhere up to 50 gr. Worth no more. Consumption is usually written on the packaging of gelatin. For 500 ml. liquids, as a rule, 10-12 grams are enough. If the liquid is a little more or less, it's okay. After a couple of experiments, you will achieve the desired consistency.
Soaking gelatin:
Usually gelatin requires soaking. To do this, just pour it with cold boiled water and let stand for 10-15 minutes (the time is written on the package). You might be led to buy gelatin that doesn't require soaking. It is easier with it, it is simply diluted in juice and heated a little, which will be described below.
Adding juice:
Just pour all the juice into the swollen gelatin.
Dissolving gelatin:
We put a saucepan with a mixture of juice, gelatin and water on a small fire. Add sugar, if desired. Stirring constantly, we achieve the dissolution of gelatin. In this case, the temperature of the juice should not rise above 80 degrees Celsius. Gelatin after that may lose its properties. In my experience, dissolution occurs much earlier.
Straining:
Juice with gelatin can be filtered.
Banana preparation:
Wash and peel the banana. Cut into small pieces. It can be round or segmented, this is purely a matter of aesthetic taste.
Jelly cups:
Arrange banana slices in clean jelly cups.
Juice pouring:
Pour hot juice into cups. Cool at room temperature, then put in a cool place for the night or day. Cooking time about 8 hours. Share recipes with friends via social networks and subscribe to the fresh newsletter.
Many people who hear the word "jelly" are a shaking, translucent mass that waddles in the mouth like a sea jellyfish. What can be useful in this strange consistency in which fruits and berries freeze? Dessert jelly is made not only from fruits, but also chocolate, sour cream or milk and even champagne are added during cooking. Banana dessert has recently appeared.
Previously, when gelatin had not yet been invented, such a dish was prepared from the juice of berries and sugar by thickening during cooking. After the culinary discovery of the properties of pectin and agar - agar, contributing to gelling and swelling when interacting with water, the recipe acquired its classic composition.
If you want to study this recipe, then you should remember the main rule: You can’t add more gelatin than is in the recipe and you can’t add less, otherwise instead of the desired dessert jelly you will get a mass that looks more like jelly.
In general, jelly in any form is perfect for any holiday. With the help of gelatin, using a simple recipe, they make meat and fish aspic, aspic. But, fruit desserts and jelly made from exotic fruits (mangoes, bananas, lychees) with or without cream have become the most popular. So banana jelly fell in love with gourmets for its delicate taste and pleasant appearance. This is a dish to which you can add your individual "zest".
What do you need to make banana jelly?
- Bananas 10-12 pieces;
- Lemon 4-6 slices or 100 ml (can be to taste);
- Butter 10g (0.5 teaspoon);
- Sugar 2 cups;
- Gelatin 50 gr.
Cooking process
The recipe for this banana jelly is not difficult, but it takes some patience to make the dessert look like the photo. Start by mashing the bananas. Optionally, you can leave 1-2 bananas to decorate the dessert. Mix the mass with lemon juice.
Then, adding half a glass of water, bring the mass to a boil. At the same time, constantly stir the bananas and add sugar to them.
It is not recommended to immediately combine the resulting mixture with gelatin.
First, let the jelly cool down a little, otherwise the jelly will not turn out.
Gelatin in granules must be dissolved in cool water, otherwise it will not dissolve well in the mass, forming unpleasant tasteless lumps.
When the banana-lemon puree has cooled down a bit, and the gelatin has completely dissolved in 150 ml of water, put the mass back on the fire and, stirring, pour water with gelatin into it. You must stir carefully, not randomly. The mass should eventually become homogeneous.
If desired, you can add food coloring to the banana jelly dessert. Then your banana dessert will look bright and festive, as in the photo.
For lovers of creamy taste, the recipe adds options for adding cream or sour cream sauce with sugar. You need to “whiten” the future jelly before gelatin is added to the mixture.
And so, after all the ingredients are mixed into one sweet substance, banana jelly must be poured into molds and put in the refrigerator. Do not confuse with a freezer, at a very low temperature, the gelatin will simply disintegrate and the dish will not work.
Banana jelly is served on the table with high spirits.
Banana jelly video recipe
Anything cold? And what about fruit? Yes, and so that you can add exactly what you personally cannot imagine YOUR favorite dessert without? Yes ... and not for long, otherwise too lazy to do something extremely serious and nutritious in the summer)) So, banana jelly!
Let's start. The first thing to do is to cut the bananas. By the way, other fruits and berries can be added to the jelly (just bananas are somehow easier, IMHO, with other additives, which are discussed below, to combine).
Then we take two containers - one will be used for diluting gelatin with water, the other for sour cream. Food gelatin is poured into the first container (hereinafter referred to as the saucepan).
The whole thing is poured with one glass of water and put on the stove.
Stirring constantly, bring to a homogeneous mass. The contents of this saucepan are finished.
Let's move on to the next one. Dump all the sour cream (it is advisable to use 18% fat sour cream, this recipe is tailored for it).
Pour 2 cups of sugar there (again, experiment - you want it sweeter - +1 cup, if you want to use syrup later - subtract one cup).
Mix everything with a mixer.
We combine the contents of both pans.
We stir again.
That's all. We're coming to the final. Pour the resulting mixture into a tray prepared in advance with chopped bananas.
After that, everything is put in the refrigerator for 1.5-2 hours in order for the jelly to seize. More... more You are free to do whatever you want with the result: eat it right away, sprinkle with grated chocolate (which is highly recommended by me), pour over syrup, add fruits, ice cream, nuts... Wow... Dessert-constructor turns out ))
I want to offer an interesting recipe for delicious and very beautiful milk banana jelly. The dessert is very airy, moderately sweet. Outwardly, this delicacy resembles coffee with lush milk foam. A light coffee note perfectly complements the dessert. Try banana milk jelly and you will return to this recipe more than once.
Ingredients
To prepare milk-banana jelly you will need:
milk - 400 ml;
peeled bananas - 240 g;
gelatin - 14 g;
instant coffee - 2 tsp;
powdered sugar - 2 tbsp. l.
Cooking steps
Gelatin pour 100 ml of cold milk and give time to swell. I leave the gelatin on for 25 minutes.
Bananas are pre-peeled, cut into pieces and placed in a bag, put in the freezer for 1 hour.
Puree bananas with powdered sugar using an immersion blender.
Next, pour in the remaining milk and dissolved gelatin.
Beat the mass with a mixer for 5 minutes. The mass will be covered with small bubbles.
Leave 100 ml of the whipped mass for the foam, and pour the rest of the mass into glasses, leaving room for the foam. Put the glasses in the refrigerator for an hour.
After an hour, beat 100 ml of the mass that we left for foam with a mixer until lush foam and, removing it, put it in glasses with dessert. Put a delicious, airy milk-banana dessert for a couple of hours in the refrigerator (until completely solidified). This is such a beautiful, appetizing and very tender dessert.
