Chapter 15. Drinks for confectionery products

Required: 1 liter of milk, 100 g of sugar, 2 tbsp. l. starch, 1/2 tsp. vanilla sugar.

Cooking method. Dissolve starch in a glass of cold milk. Boil the rest of the milk along with the sugar. Pour the milk and starch into the boiling milk while stirring constantly. Cook over low heat for 5 minutes. When the jelly is ready, pour it into it vanilla sugar and place in a cool place for 1-2 hours.

Required: 3 glasses of milk, 1 tbsp. l. cocoa and starch, 1/2 cup sugar, 1/2 tsp. vanillin.

Cooking method. Boil milk, add vanilla sugar to it. Mix cocoa with sugar and add to milk. Place over low heat; when the milk boils, add the starch diluted with cold milk.

Required: 200 g honey, 2 tbsp. l. starch, 1 liter of water.

Cooking method. Dilute honey with hot water and bring to a boil. Then skim off the foam, add starch diluted with cold water and cook the jelly over low heat.

Required: 100 g dried apricots, 5 tbsp. l. sugar, 1 tbsp. l. starch, 1 liter of water, citric acid on the tip of a knife.

Cooking method. Pour warm water over the dried apricots, place on low heat and cook until soft. Then rub the dried apricots through a sieve to make a puree. Place the puree in hot water, add sugar, citric acid, bring to a boil, carefully pour in the starch dissolved in cold water. Cool the jelly and serve.

Pastry tips

If the dough contains beaten egg whites, do not move or shake the pan during baking, otherwise the dough will collapse.

Required: 200 g canned fruit compote, 20 g sour cream, 10 g cognac, 1 tsp. starch, vanillin on the tip of a knife.

Cooking method. Place the compote over low heat, add starch, previously dissolved in cold water. Bring the syrup to a boil while stirring constantly. When the syrup has cooled, add cognac and vanillin. Place the fruit from the compote into cups and pour jelly on top. Place the jelly in a cool place and garnish with sour cream before serving.

Required: 500 g strawberries, 200 g sugar, 1 liter of water.

Cooking method. Divide the prepared sugar into two equal parts. Cover the berries with one part of the sugar and let stand until all the sugar has dissolved in the berry syrup. Pour the other part of the sugar into the water and cook the syrup. Pour the syrup over the berries with sugar after it has cooled.

Required: 4 tbsp. l. raspberry syrup and pineapple juice, 2 glasses of carbonated juice.

Cooking method. Pour raspberry syrup and pineapple juice into a container, add sparkling water and mix well. Serve to the dessert table immediately after preparation.

Required: 250 g grapes, 150 g sugar, 1 liter water, 1/2 tsp. carnations.

Cooking method. Pour hot water over the cloves, bring to a boil, leave for 15-20 minutes, strain through a sieve. Add sugar, bring to a boil and cook for 5 minutes. Pour hot syrup over grapes.

Required: 2-3 oranges, 4-5 glasses of milk, 2 glasses of sugar.

Cooking method. Squeeze the juice from the oranges and grate the zest of one orange. Beat the juice with milk and sugar, you can use a whisk or mixer. Shake the drink and serve. You can add a piece of ice and berry syrup.

Required: 500 g each fresh cherries and cherry juice, 1/2 soda water, 4 tbsp. l. Sahara.

Cooking method. Sprinkle the cherries with sugar and leave in a cool place for several hours. Then add cherry juice and sparkling water.

Required: 2 lemons, 1/2 cup sugar, 1 liter of water.

Cooking method. Scald the lemon with boiling water and dry it on a towel. Remove the peel and grate it, add cold water, boil, strain, add sugar and squeezed lemon juice. Cool the drink, pour into glasses, garnish with lemon slices and serve with ice.

Let's count calories

We often use raspberries in the form of jam or fresh berries as a filling for cakes. But no one ever thinks about what raspberries are made of, what vital substances and calories it provides to our body, what vitamins it contains. It is rich in organic acids, carotene, vitamin C, phenolic compounds, and phytostyrines. 100 g of these berries contain 35 kcal. This is a relatively low-calorie product.

Required: 1 glass of cream, 250 g of strawberries, 1 tbsp. l. Sahara.

Cooking method. Rub the strawberries through a sieve and grind with sugar until it is completely dissolved. Dilute the puree with cream and mix thoroughly. Cool well and keep in the refrigerator until serving.

Required: 100 g sorrel, 2 tbsp. l. sugar, 1 tsp. honey, 4 glasses of water.

Cooking method. Chop the sorrel, pour boiling water over it and put on fire for 20-30 minutes. Remove from heat, strain, add sugar and honey and stir well. Cool. Serve with pieces of ice.

Required: 500 g gooseberries, 50 g prunes and strawberries each, 1/2 cup sugar, 4 cups water, 1 tsp. potato starch, cinnamon, cloves, orange zest.

Cooking method. Wash the prunes, place them in a heat-resistant bowl, cover with water and put on fire. When the prunes are cooked, remove them from the heat and remove the berries. Add gooseberries, sugar, cinnamon, cloves and orange zest to the resulting broth and return to the heat for 7-10 minutes. After this, strain the broth and add starch diluted in cold water, put it on the fire again and bring to a boil. Remove the drink from the stove and cool. Before serving, add 1-2 prunes, strawberries and an ice cube to each glass.

Required: 2-3 tbsp. l. dried mint, lemon, 5 tbsp. l. sugar, 1 liter of water.

Cooking method. Bring the water to a boil, add mint to the boiling water and boil for 2-3 minutes. Let it brew for 15 minutes, strain. Serve with lemon and sugar.

Required: 100 g dried blueberries, 1 glass of lemon juice, 5 tbsp. l. sugar, 1 liter of water.

Cooking method. Place dried blueberries in cold water, simmer for 10 minutes, then leave to steep for 1 hour. Strain, top up lemon juice. Serve with sugar.

Required: 100 g dried blueberries, 1 tsp. lemon juice, 4 glasses of water, sugar.

Cooking method. Place dried blueberries in a heat-resistant bowl, cover with cold water and place on fire. Bring to a boil and leave on fire for 10 minutes. Remove from the stove and let the broth brew for an hour. Strain the infusion and add lemon juice to it. Serve with sugar.

Pastry tips

If you want to cook sponge roll, roll the cake before it cools down, otherwise the cold sponge cake will break.

Required: 2 tbsp. l. linden blossom, 4 glasses of water, sugar or honey.

Cooking method. Pour boiling water over the linden blossom. Cover with a lid or napkin and let sit for 10-15 minutes. Serve with sugar or honey.

Required: 3 tbsp. l. lingonberry leaves, 4 glasses of water, 4 tbsp. l. Sahara.

Cooking method. Pour boiling water over the dried lingonberry leaves and leave for 10-15 minutes. Then strain the tea and add sugar. Serve hot.

Required: 100 g dried apple peel, 3 tbsp. l. sugar, 2 tbsp. l. honey, 1 liter of water, lemon.

Cooking method. Brown the apple skins in the oven, place them in cold water, bring to a boil, add the sliced ​​lemon and leave for 20 minutes. Then add sugar and honey and serve.

Required: 1 cup blueberries, 1/2 cup sugar, 1 liter water.

Cooking method. Extract the juice from the cooked blueberries. Place the juice in a cool place. Pour hot water over the squeezed berries, add sugar and boil. Then strain the broth and mix with juice. Place in a cool place and then serve.

Required: 2 cups of raspberries, 1/2 cup each of sugar and currant juice, 1 liter of water.

Cooking method. Mash the raspberries and squeeze the juice through cheesecloth. Pour the squeezed berries with water and boil. Then strain, add sugar and raspberry juice. Before serving, pour in the currant juice.

Required: 4 tbsp. l. rose hips and honey, 4 apples, 4 glasses of water, lemon or orange zest, citric acid.

Cooking method. Chop the rose hips and apples, cover them with cold water and bring to a boil, simmer for several minutes. Strain the broth, add honey, orange or lemon zest on the tip of a knife and citric acid. Cool and serve.

Required: 1 cup cranberries, 4 carrots, 4 cups water, 3 tbsp. l. Sahara.

Cooking method. Mash the cranberries and strain the juice through cheesecloth or a fine sieve. Pour the berry juices with water and bring to a boil. Strain. Grate the carrots on a fine grater and squeeze the juice through cheesecloth. Mix the juices, add the broth and sugar. Mix everything thoroughly and cool. Serve with pieces of ice.

Let's count calories

People who are very fond of sweets, go to bed and wake up with only one thought - a bar of chocolate or a large piece of cake, as a rule, perceive their love for sweets with self-irony and humor. After all, everyone knows that a person who loves sweets is very kind. It is difficult to hear statements from them like: “I will never put sweets in my mouth again!”

Required: 1 glass of milk, 1 tsp. instant coffee, egg, 3 tsp. sugar, 3 tbsp. l. liqueur.

Cooking method. Bring the milk to a boil over low heat. Grind the egg with sugar, pour into the resulting mixture instant coffee and slowly pour in the boiling milk. Cool, whisk and pour in the liqueur. Then pour into glasses, adding a piece of ice for each serving.

Required: 2 cups milk, 2 tsp. instant coffee, egg, 3 tbsp. l. sugar, 1 tbsp. l. liqueur.

Cooking method. Grind the egg with sugar, add instant coffee. Gradually pour boiling milk into the mixture, stirring. Cool the mixture, beat and add liqueur. Serve with pieces of ice.

Required: medium-sized melon, 1 tsp. sugar, yolk, 1/2 cup apple juice, 1 tbsp. l. crushed nuts.

Cooking method. Squeeze the juice from the melon, add the yolk, sugar, Apple juice and beat with a mixer. Then pour the cocktail into glasses, add nuts and place in a cool place.

Required: 40 g lemon juice, 2 pieces of sugar and lemon, 250 g champagne.

Cooking method. Place pieces of ice in glasses, add lemon juice, a piece of sugar and fill everything with champagne. Before serving, add a slice of lemon into the glasses.

Required: 2 tbsp. l. strawberry syrup, 100 g ice cream, 1/2 cup water and fresh or canned strawberries.

Cooking method. Dissolve strawberry syrup in water, add ice cream and a few strawberries. Beat everything properly. Serve to the table.

Required: 1/2 cup of any fruit juice, 100 g of ice cream, 3 tbsp. l. lemon zest juice.

Cooking method. Mix juice with ice cream, beat in a mixer. Add lemon zest juice. Serve garnished with a slice of lemon.

Pastry tips

When preparing biscuit dough, replace some of the flour with starch. In this case, the product will be more crumbly.

Required: 1 glass of milk, yolk, 1 tsp. cocoa.

Cooking method. Pour milk into a deep bowl, add yolk and cocoa. Whisk the mixture in a mixer, pour into glasses and refrigerate. Then serve.

Required: 2 glasses of milk, egg, 100 g ice cream, 1 tbsp. l. cocoa.

Cooking method. Boil and cool the milk. Mix all ingredients in a mixer and beat well. Serve immediately after preparation.

Required: 1/2 cup each of gooseberry juice and milk, yolk, 1 tbsp. l. honey

Cooking method. Add cold milk to gooseberry juice, honey, yolk. Beat the mixture in a mixer. Pour into glasses and place in the refrigerator for a while. Serve with a piece of ice in each glass.

Required: 2 glasses of raspberry juice and milk, 150 g of chocolate ice cream.

Cooking method. Boil and cool the milk. Pour raspberry juice, milk, ice cream into a mixer and mix well. Serve immediately after preparation with ice in glasses.

Required: 2 oranges, 2 tsp. sugar, 2 eggs, 1 glass of apple juice, 2 tbsp. l. nuts

Cooking method. Squeeze the juice out of the orange and pour it into a mixer, add sugar, yolks, apple juice and beat. When serving, pour crushed nuts into each glass.

Pastry tips

Do not remove the biscuit pan from the oven while baking, otherwise the dough may not rise. After removing the finished biscuit, leave it to cool in a fairly warm place and only then remove it from the mold.

Required: 2 cups unsweetened black coffee, 2 tbsp. l. cream, 200 g ice cream, 4 tsp. Sahara.

Cooking method. Add whipped cream to hot black coffee and stir lightly. Pour into four servings, add 1 tsp to each glass. sugar and 50 g of ice cream and mix again. Serve immediately after preparation.

Required: 2 glasses of milk, 50-70 g of chocolate, egg.

Cooking method. Break the chocolate into pieces and pour a glass of warm milk. When the chocolate has dissolved, put the milk on low heat and pour in the remaining boiling milk, simmer for a few minutes. When the chocolate starts to foam, remove it from the heat and add one beaten yolk. Serve the drink hot.

Required: 5 peaches, 1.5 cups peach juice, 1 tbsp. l. sugar, 4 glasses of blackcurrant juice, 3 glasses of mineral water.

Cooking method. Wash fresh peaches, cut them into halves, peel and pit them and place them in a crusher. Add sugar, pour in peach juice, close the lid and leave for 3 hours. Then pour blackcurrant juice into the cup and mineral water, stir quickly and serve. You can add a few thinly sliced ​​peach slices to each glass.

Required: 2 kg of viburnum berries, 4 glasses of water.

Cooking method. Pour water over the ripe berries and bring to a boil. Quickly remove the pan from the heat and squeeze the juice from the berries through cheesecloth. Then strain it through a fine sieve. Cool. Serve with pieces of ice.

Let's count calories

Can not imagine confectionery sugarless. Our body needs it, just like air. It is impossible to start a working day without a glass of tea or coffee with sugar. The brain will constantly send signals and require “feeding”. But you shouldn’t overuse sugar; too much of it is harmful to your health. In moderation, sugar is almost completely and very easily absorbed by the body. Each gram of sugar when “burned” in the body gives 4.1 kcal. In addition, sugar, being easily oxidized, promotes better absorption of fats.

Everyone knows that jelly is an extremely tasty, healthy and nutritious drink. It is prepared from fruit and berry purees, jam, milk, and chocolate. Oddly enough, chocolate-based jelly turns out to be no less tasty and original than any other chocolate paste. As for the thickness of the jelly, it is regulated using potato or corn starch. To make the jelly with chocolate thick, the proportion of starch is 1 to 10. In simple words, about one hundred grams of starch is taken per liter. For medium thickness, the proportion is 1:20, namely 50 grams of starch per liter. If you want to make an original and very aromatic chocolate jelly, then you should use the proposed idea.

Cooking technology

Jelly recipes are so varied and numerous that it is very difficult to choose exactly the one that you like. That is why, in order for chocolate jelly to turn out perfect, the recipe must be simple and uncomplicated. The description of such a dessert will look like this: tender, languid, sweet, impeccable and unrealistically chocolatey.

If you are a fruit fan, berry jelly prepared with starch, then chocolate jelly will become one of your favorite desserts. Proposed step by step recipe will help you cope with the task with a bang. However, despite the simplicity of the recipe, the final result exceeds all expectations and hopes.

Thanks to the presented recipe, you can cook light, airy and incredibly tasty jelly with chocolate and milk. It is served not only chilled, but also warm, as the taste is always simply impeccable. You can be sure that your children will like this chocolate treat, because it is impossible to tear themselves away from it.

Ingredients:

• sugar – 2 tablespoons;
• fresh milk - about 440 milliliters;
• potato starch– about 2 tablespoons;
• vanilla sugar – 10 grams;
• cocoa powder - 3 tablespoons, but without a slide;
• water – 100 milliliters.

Algorithm for making jelly with chocolate:

The first thing you need to do is prepare everything necessary ingredients for cooking. Pour the specified amount of milk into the saucepan and place on the stove. It should be brought to a boil, but if necessary, boil it.

After this, pour five tablespoons of milk into a plate, where it should be mixed with cocoa powder. It is necessary to stir very carefully so that lumps do not form, because they are not needed at all in such a dessert.

At the next stage, starch is diluted with cold, but always boiled, water. Please note that if you add about two tablespoons of potato starch to a given amount of liquid, the jelly will turn out to be quite thick. Once cooled, you can even eat it with a spoon. To make the dessert less thick, use just one spoon of starch.

Cocoa, previously diluted with milk, is added to warm milk. Then add sugar and vanilla, place the pan on the stove and bring to a boil, do not forget to stir constantly, as the consistency should be uniform.

Reduce the heat to minimum, then pour in starch diluted with the required amount of water in a thin stream. Do not forget to stir; cooking time is no more than two minutes. The pan with the chocolate mass must be removed from the stove and cooled slightly, the aroma is simply indescribable!

Dessert is ready. It can be refrigerated before serving. For decoration you can use nuts, berries and fruits, whipped cream, and confectionery powder.

As you can see, the process of making chocolate jelly is extremely simple and original. This dessert turns out to be very low in calories, so one serving will not affect your figure. Bon appetit everyone!

Kiseli is a forgotten Russian dessert. As you know, they are boiled. Just a few simple techniques, and you will become a master of jelly affairs. What is especially valuable in winter: jelly is nutritious, rich in vitamins and warms well.

Kissels consist of four components - water, berry or fruit juice, sugar and starch.

Basic rules of jelly

1 Boil syrup - 5-15 tbsp. sugar (adjust sweetness to taste) and 200 ml water

2 Prepare juice - freshly squeezed or take ready-made juice - compote or canned

3 Make starch milk

Mix the sugar with cold water and cook, skimming off the foam, until the mixture thickens a little. Prepare starch milk - 1 tbsp. starch per cup of water - at the rate of 200 ml per 1 liter of another liquid - juice with syrup.

When the syrup boils strongly, pour starch milk into it, stir quickly for 25 seconds and turn off the heat. Continue stirring until the mixture begins to thicken vigorously. Pour in the juice and continue stirring, as if rubbing the thick mixture into the aromatic juice.

Errors

You can mix all the ingredients at once, but then you will end up with a thick mass with a taste of starch and a subtle taste of boiled fruit. Follow the rules of jelly and then you will get a hot, aromatic drink with the taste of fresh berries or fruits. Once you get the hang of it, you can try changing its taste (by adjusting the amount of sugar) and thickness (the amount of starch).

Berry fruit jelly

15 tbsp. Sahara

1 tbsp. starch

1 liter of juice or compote from berries (fresh or frozen)

Boil syrup from sugar and 200 ml of water, make starch milk - 200 ml of water and 1 tbsp. starch. Pour the “milk” into the boiling syrup, stir, turn off the heat and pour in the juice. Stir and let sit for about 3-5 minutes. Serve hot.

Such jelly can be made on the basis of light compotes from any fruits and berries, adding 100-150 ml of freshly squeezed cranberry, lingonberry or any other winter vitamin berry juice. An evening option might include a splash of dark rum.

Spicy creamy jelly

10 tbsp. Sahara

1 tbsp. starch

500 ml cream up to 30%

500 ml milk

1 tsp ground cinnamon

a pinch of ground nutmeg

a pinch of ground cardamom

Boil syrup from sugar and 200 ml of water, make starch milk - 200 ml of water and 1 tbsp. starch. Pour the “milk” into the boiling syrup, stir, turn off the heat and pour in the warm mixture of cream and milk, stir and add spices. Continue stirring for 1 minute. Let it brew for 10 minutes.

Chocolate jelly

- a sweet dessert dish of Russian cuisine. It is prepared from berries, fruits and even milk. We will tell you how to make delicious cocoa jelly. This delicate dessert will surely please both adults and kids.

Cocoa jelly recipe

Ingredients:

• milk – 400 g;
• sugar – 1 tbsp. spoon;
• cocoa – 1 teaspoon;
• vanilla sugar – 1 sachet;
• potato starch – 20 g.

Preparation

Mix 300 ml of milk with sugar and vanilla sugar. Put the milk on the fire. While it boils, sift starch and cocoa through a sieve. Pour cold milk into a separate container, add starch and stir it well so that there are no lumps. As soon as the milk boils, turn down the heat, add cocoa and stir. Boil, stirring, for about 1 minute and gradually pour in the milk-starch mixture, without stopping stirring. Boil for about 1 more minute and then pour into cups. If desired, you can add some chopped nuts to the ready-made cocoa jelly.

Delicious cocoa jelly

Ingredients:

• milk – 400 g;
• sugar – 60 g;
• starch – 25 g;
• sugar – 60 g.

Preparation

Mix cocoa with sugar, and then add about 30-60 ml of boiling water, stir to form a homogeneous paste. Then slowly pour slightly warmed milk (about 250 g) into this mixture and mix. Stir the starch into the remaining milk, then strain the resulting mixture and pour it into the cocoa. Bring the mixture to a boil. Now the dessert is ready to eat. You can serve it with jam, fruit syrup or jam.

Chocolate cocoa jelly

Ingredients:

• milk – 1 l.;
• starch - 2 tablespoons;
• sugar - to taste;
• cocoa – 2 tbsp. spoons.

Preparation

Add cocoa and sugar to the milk, stir and bring to a boil. Pour about 200 ml of the drink, let it cool and dilute the starch in it. Put the cocoa on the fire and pour the starch mixture into the almost boiling liquid, stirring constantly. Further actions depend on what kind of starch we used - if it is potato starch, then after adding it the jelly can be turned off immediately. If you used corn starch, then simmer the jelly over low heat for about 5 minutes.

Please note that if you want to get a thick jelly, then for 1 liter of cocoa you need 4 tablespoons of starch. For liquid jelly, 1.5-2 tablespoons of starch is enough. But this applies specifically to potato starch. If you use cornstarch, the proportion will double.

Recipe for making cocoa jelly

As a thickener in the preparation of jelly, you can use not only starch, but also flour.

Ingredients:

• milk – 1.5 cups;
• sugar – 3 tbsp. spoons
• eggs – 1 pc.;
• flour - 1 tbsp. spoon;
• cocoa – 1 tbsp. spoon;
• vanilla sugar - to taste.

Preparation

First, beat the egg and sugar, then add cocoa and vanilla sugar. Now add milk (about 150 ml) and mix. The mixture should become similar to sour cream with a liquid consistency. Now heat the rest of the milk and pour the prepared mixture into it. Cook until thickened over low heat, stirring constantly. This jelly is best served hot.

Cocoa jelly with dark chocolate

Ingredients:

Preparation

We make unsweetened cocoa from milk and cocoa powder. Then prepare the syrup: stir sugar in 200 ml of water and bring the mixture to a boil. Now we make the starch mixture - dissolve the starch in 200 ml of water. Pour this mixture into boiling syrup, stir, add chocolate melted in a water bath. Stir everything well, bring to a boil and turn off.

Kissel

Of the oldest Russian delicacies, jelly and honey are the most popular. Kissel was not only a delicacy, it was considered “serious food.” They cooked milk, pea, and oatmeal jelly. And, of course, berries and fruits. Some loved liquid jelly, others preferred thick jelly, even if you cut it with a knife. They were eaten both hot and chilled.

We love jelly too. And we cook them willingly, especially in the summer, when there is a lot of fresh fruit and berries. But even in winter you can prepare delicious jelly using dry fruits, juices, milk and cocoa.

To obtain liquid jelly, then put a little less than a teaspoon of starch per glass of liquid, for medium-thick jelly - a teaspoon, and for thick jelly you will need to put one and a half teaspoons or even more. Before brewing starch, dilute it in a small amount of chilled, boiled water and only then pour it into a hot, but not boiling, broth for jelly.

Apple jelly.

Wash the apples, cut into slices, add hot water and cook in a sealed container until tender. Then drain the broth and strain, rub the boiled apples through a sieve, combine with the broth, add water, sugar according to the norm and heat. Pour diluted starch into the hot broth, stir quickly, and bring to a boil. Cool the finished jelly and drink to your health.

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Juice jelly.

You can use natural juice - the one you prepared yourself for the winter or buy in the store. Pour the juice in half and dilute one part with hot water (there should be more water), add sugar to taste and boil. Pour in the diluted cold starch, bring to a boil again and immediately combine with the remaining juice. Stir thoroughly.

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Oatmeal jelly.

Fill a glass of rolled oats with a glass of warm water, stir and leave in a sealed container for a day. Then strain and squeeze out. In received oat milk add salt, sugar, diluted starch to taste, bring to a boil, stir continuously so that there are no lumps and so that the jelly does not burn. Put a teaspoon butter. Grease the molds (deep plates or cups), pour the jelly and let cool. Can be served with cold milk

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Kissel made from cranberries, currants and other berries.

Sort out a glass of berries and rinse. Mash the berries and squeeze out the juice. Pour hot water (4 cups) over the squeezes, boil for 5-8 minutes and strain. Add sugar to the broth to taste and boil again. Dissolve the starch and pour it into the hot berry broth, add the juice, stirring, and bring to a boil.

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Cocoa jelly.

Boil three glasses of milk, add a little vanilla sugar. Mix 1 tablespoon of cocoa with granulated sugar (half a glass) and add to milk. When the mixture boils, add starch diluted with cold milk. Cook for a short time. Pour into molds and serve with cream, milk or jam.

Bon appetit!