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Strawberry pudding and jelly

Strawberry pudding and jelly

Prepare the pudding according to the instructions on the envelope in 500 ml of milk and 2 tablespoons of sugar (I don't add more) and after it has cooled very well, mix it with the chocolate flakes, fill the cups halfway and keep them in the fridge.

For jelly, we put in a bowl on the fire the strawberries cleaned of tails, washed and cut which are large, with 2 tablespoons of sugar, after the sugar has melted and a syrup has formed, we pass the fruits with the blender, we pass it through a sieve, we put the puree again on the fire and when it has reached boiling point, incorporate hydrated gelatin in 4 tablespoons of cold water, mix until it dissolves and after it has cooled, fill the cups with jelly and garnish with strawberries

Leave in the fridge until ready to serve.


Chia pudding

For starters, we will blend the frozen raspberries with water / milk. Then, in a jar or in a closing saucepan, add the blended composition, chia seeds and honey. If you use ripe bananas, you need to blend them with frozen raspberries and water.

Mix all the ingredients well and cover the jar with a lid. I put the jar in the fridge overnight. I made this mixture in the evening, before bed. The next day, I added 2-3 tablespoons of Greek yogurt, some fresh strawberries and coconut flakes.

It was very tasty and I liked it the most because I only needed 5 minutes in the morning to cut the fresh fruit and add the yogurt.

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Strawberry Jelly (sugar free)

If I still had strawberries, I decided to make a few jars of sugar-free jelly, lighter. It can be eaten in combination with natural yogurt, stuffed pancakes, inside some recipes, on various cakes or decorated with ice cream.
It's very simple and we only need strawberries and apples
ingredients
1 kg of strawberries
2 large apples

Strawberry Jelly (sugar free)

Method of preparation
Wash the strawberries well, peel the leaves and cut them in half and blend

Strawberry Jelly (sugar free)

Washed apples and cut into pieces, blend together with 1 glass of water

Strawberry Jelly (sugar free)

Put the 2 compositions in a non-stick pan, over low heat

Strawberry Jelly (sugar free)

And it boils until it drops, close to half the initial amount

Strawberry Jelly (sugar free)

Put hot in the washed and dried jars (with new lids), staple and turn for 10-15 minutes with the bottom up, to empty
Put it under a blanket and let it cool, then store where we want
** we check the lids: if someone clicks when we press, then it must be consumed in a short time
Bon appetit


Method of preparation

Mix the whipped cream with Green sugar and put it on the fire in a bowl with a thicker bottom and let it boil for 2-3 minutes. Remove from the heat, add the broken chocolate pieces and mix with a whisk until the chocolate melts.

We prepare the coffee and sweeten it with a teaspoon of Green Sugar.

The thawed fruits together with the 5 tablespoons of water are made into a paste with a blender. Put the fruit in a bowl, mix with the sugar and let it boil for 2-3 minutes. Add the starch dissolved in a little cold water. Stir until thickened and remove from heat.

Next is the preparation of the cups (I made 8 cups). The first layer consists of fasting biscuits (biscuits) syruped in coffee. Then follow two tablespoons of chocolate cream (remaining cream, about 3 tablespoons will be mixed with whipped cream at the end). Put the cups in the fridge for a few minutes then a layer of strawberry jelly follows.

Mix the sweetened whipped cream in which we then add the remaining chocolate cream. With a pos with a big star-shaped tip, we sprinkle cream cream over the fruit jelly.


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Cake with vanilla cream cocoa top and strawberry jelly

The cake with vanilla cream cocoa top and strawberry jelly is refined, flavorful and incredibly tasty. The wet top with chocolate and cocoa combined with milk cream and strawberry jelly, make up a fabulous dessert.

Ingredients Cake with cocoa top, vanilla cream and strawberry jelly:

Cocoa wheat (Cup = 250 ml):

  • 1/2 cup milk
  • 50 g dark chocolate
  • 1 or
  • 2/3 old cane
  • 1/4 cup oil
  • 1/2 cup whipped milk
  • 1 cana faina
  • 1/2 cup cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

Vanilla cream:

  • 500 ml of milk
  • 2 tablespoons flour
  • 2 tablespoons starch
  • 1 sachet of vanilla pudding
  • 1 sachet of vanilla sugar
  • 1 teaspoon vanilla essence
  • 3/4 cup sugar
  • 250 g butter

Strawberry Jelly:

Preparation Cake with cocoa milk cream and strawberry jelly:

Cocoa wheat:

  • Heat the milk in a saucepan.
  • When it is hot (it should not boil) remove from the heat and add the broken chocolate to the pieces.
  • Stir until smooth, allow to cool.
  • In a bowl, mix the egg with the sugar, add the oil and whipped milk.
  • Then add the chocolate dissolved in milk, and finally add the sifted flour, previously mixed with baking powder, cocoa and baking soda.
  • Mix until a homogeneous composition is obtained.
  • This will be poured into a 20 & # 21528 cm tray, in which I previously put baking paper.
  • Bake in the preheated oven at 170 degrees Celsius approx. 30 minutes, or check with a toothpick.

Strawberry Jelly:

  • Strawberries are cleaned, washed, then put in a blender with water.
  • Mix for a few seconds until a homogeneous paste is obtained.
  • The pasta obtained is put in a saucepan over low heat.
  • When the composition starts to boil, remove from the heat and add gelatin.
  • Mix vigorously until smooth.
  • If you use frozen strawberries, they will first be boiled with water, and after they are soaked, they are put in a blender.
  • The obtained paste is poured back into the pan and gelatin is added immediately.
  • Allow to cool completely, then leave in the fridge until it starts to thicken (it does not have to be completely thickened when we place it over the layer of cream).

Vanilla cream:

  • In a bowl, mix the vanilla pudding powder with the flour and starch, then dissolve them in approx. 150 ml of cold milk.
  • The rest of the milk is put on the fire together with the sugar.
  • When the milk boils, add the previously obtained composition to it.
  • Stir continuously until the composition thickens.
  • Remove from the heat, add the vanilla essence, place in a bowl and cover with cling film (directly on the surface of the cream), allow to cool completely.
  • Mix the soft butter until it becomes foam, then gradually incorporate the vanilla pudding obtained in it.

Assembling the cake with cocoa top, vanilla cream and strawberry jelly:


MOUSSE CAKE WITH STRAWBERRY JEWEL

How come:
The foam:
Beat the whipped cream and put it in the fridge.
In a saucepan put: sugar, beaten eggs and 80 ml of milk.
Mix well to homogenize and then put on the fire.
Keep on the fire for about 2 minutes, until the sugar melts.

Soak gelatin in about 50 ml of milk and heat on fire (or water bath)
until the gelatin dissolves.
Both compositions are left to cool slightly.
Remove the whipped cream from the refrigerator, stop for a while to garnish and pour over it
the 2 compositions and vanilla essence.
Mix well.
Put it in the freezer for about 15 minutes and then put it in a cake tin with removable walls
with plastic wrap in it (mine was 24 cm) and put in the fridge.


Strawberry jelly:
Meanwhile, make the strawberry jelly.
Mix the strawberries well in the blender with 150 g of powdered sugar (I no longer have a blender,
so I did with mixerukl stick). We stop 2-3 strawberries for garnish.
Dissolve the gelatin in 50 ml of water and then melt it on a water bath and mix it
with mixed strawberries.

We put it in the freezer for about 20 minutes.
Remove the whipped cream (which has been in the fridge for about 30 minutes) from the pan
and we turn it on a plate.
Put the ring around it again and pour the strawberry jelly (which has been in the freezer for 15-20 minutes).

Cover and leave in the fridge until the next day when we decorate it according to skill.
This is what it looks like when I took out the circle the next day:

Good bad, cool and quite light & hellip
I will definitely repeat it with peaches or apricots.


Chocolate cake and strawberry jelly simple recipe

VIDEO

Ingredients

Jelly ingredient

  • 300 & # 32 g & # 32 strawberries
  • 100 & # 32 ml & # 32 cold water
  • 130 & # 32 g & # 32 old cough
  • 10 & # 32 g & # 32 gelatin
  • 20 & # 32 g & # 32 corn starch

Wheat ingredient

  • 5 & ​​# 32 pieces & # 32 eggs
  • 70 & # 32 ml & # 32 oil
  • 70 & # 32 g & # 32 old cough
  • 25 & # 32 g & # 32 cocoa
  • 30 & # 32 g & # 32 faina
  • 1 & # 32 teaspoon & # 32 vanilla extract
  • 1 & # 32 powder & # 32 salt

Cream ingredient

  • 250 & # 32 g & # 32 mascarpone
  • 250 & # 32 g & # 32 whipped cream
  • 100 & # 32 g & # 32 chocolate
  • 30 & # 32 g & # 32 old powder

METHOD OF PREPARATION


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