A step-by-step recipe with a photo of making coffee-vanilla jelly from cream at home. Subtleties and secrets. Video recipe.
Jelly is a classic and easiest dessert to prepare, adored by sweet tooths all over the world. In addition to its amazing taste, the delicacy is also very useful for the body, especially for the skin, hair, nails and joints. And all this thanks to the gelatin it contains. In this article I will tell you a recipe for a sweet masterpiece - coffee and vanilla jelly made from cream. This delicate, aromatic and very tasty treat, similar to crème brulee, but much softer and easier to prepare. Therefore, even novice cooks can make it.
This amazing dessert will delight lovers of a combination of delicate milk and exquisite coffee flavors. It is simple but tasty and will be a worthy end to a festive dinner without hurting your figure. Indeed, the cream dessert contains relatively few calories. Such a pastry dish is perfect for children's events and a romantic summer dinner, when you don't feel like eating a heavy cake with butter cream. Thanks to the serving of jelly in beautiful wine glasses, it looks spectacular on the table. Although the way of serving can be in any other dish.
- Caloric content per 100 g - 235 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Cream 18-20% fat - 180 ml (if you care about calories, then choose cream with a lower percentage of fat or fat-free)
- Sugar - 50 g or to taste (for a dietary dessert with a minimum of calories, use a sweetener)
- Gelatin - 1.5 tsp or the amount according to the instructions on the label
- Vanillin - 0.25 tsp
Step-by-step preparation of coffee-vanilla jelly from cream, recipe with photo:
1. The first step is to brew the gelatin so that by the time it is added to the cream, it is completely swollen and slightly cooled. To do this, pour the gelatin granules into a small convenient container. Experienced Italian chefs advise using sheet gelatin for desserts.
2. Pour hot water into a container with gelatin, literally a couple of tablespoons, stir, close the lid and leave to swell. This usually takes about 5-10 minutes. Put the swollen gelatin on low heat and, stirring, let dissolve. Do not bring to a boil.
Some confectioners soak gelatin in ice water to maximize its gelling properties. Therefore, before using it, read the instructions on the packaging, because each manufacturer gives its own recommendations for brewing the product. Keep in mind that when using powdered gelatin, you need a little more water for soaking than for sheet.
3. Pour the cold cream into a mixing bowl. They need to be cold from the refrigerator to whisk well. You won't be able to replace the cream even with very fat milk, because the result will not be the same. So don't experiment.
4. Pour sugar or substitute over the cream. Change its amount to your liking.
5. Dip the whisk of the mixer into the cream and begin whipping the cream and sugar at moderate speed.
6. Then gradually increase the speed and beat until the mixture is thick.
7. Pour instant coffee powder into the whipped cream.
8. Next, add vanillin to the food. Experienced confectioners advise using natural vanilla in pods. If you have one, take the pods, not dry, but soft and moist. Then carefully cut the pod and carefully scrape off the seeds from both halves with a knife. The light did not converge on vanilla, if you do not have it, feel free to add aromatic syrups to the cream, the taste of the dessert will not get worse.
9. Beat the mixture well with a mixer so that the coffee is completely dissolved, and the mixture takes on a light caramel shade.
10. By this time, the gelatin will completely dissolve and become homogeneous.
11. Add the cooled water and gelatin solution to the whipped cream. If it does not dissolve evenly, pour it through a fine sieve so that undissolved clots do not get into the dessert.
12. Lower the whisk of the mixer and beat the food again to distribute the gelatin throughout the mass. If you wish to complement the taste and aroma of creamy coffee jelly, add Baileys liqueur to the composition, or replace it with any other liqueur (coffee, creamy or chocolate). You can also add a few tablespoons of cognac, brandy or rum.
13. The finished mass must be thick and stable.
14. Divide the vanilla and coffee cream jelly into serving clear and glass glasses. Send it to cool and freeze in the refrigerator. Instead of portion molds, you can use one large container and cut the finished dessert into pieces.
The finished airy jelly has a delicate velvety texture and rich coffee aroma. It resembles creamy pudding or ice cream, with a velvety surface. Garnish the mouth-watering treat with chocolate or coconut flakes, or bright seasonal berries when serving. I guarantee that a sensation of beautiful sweetness is guaranteed.
This jelly mass can be used for one of the layers of a multicomponent cake.
See also a video recipe on how to cook:
Panna Cotta Italian cream and gelatin dessert
