An interesting way to make a colorful dessert not only for the youngest – a combination of delicate cream and jelly.
Ingredients
- Sugar, 2 tablespoons
- Gelatin, 1 tablespoon
- Gooseberry jelly, 77 g
- Gooseberry jelly, 77 g
- 30% cream, 200 ml
Preparation:
Dissolve the cherry jellies in hot water, reducing the amount of water recommended by the manufacturer by 1/3. Separately, prepare the gooseberry jellies in the same way. Put the bowls with jelly in the refrigerator until fully set.
When the jellies are ready, pour 70 ml of boiling water over the gelatin and set it aside.
Pour the cream into a saucepan, add the sugar, and bring it to a boil. Add the soaked gelatin to the hot cream and stir until the gelatin dissolves. Let the mixture cool, but ensure it does not set.
Take the set jellies out of the bowls and cut them into cubes. Place them in a silicone baking dish or on a tray lined with cling film. Pour the cooled cream over the jellies and put them back in the refrigerator. Once the cream sets, remove the whole dessert from the form and cut it into cubes.
