Olya_
Quote: notka_notka
Olya, is there any jellied meat on it?
Well, yes, where is the jellied meat, where is some kind of aspic or something)) Depending on the packaging of the packs.
notka_notka
Larissa, thank you, dear, I tried. And for your advice, thank you very much, your text would be highlighted in bold as a memo for beginners
susika
Quote: Kokoschka

susika, Larisa thanks for the educational program!
Lily (that's not enough Pts, often a smiley, just a flower, thank ..)
many are afraid of gelatin - in fact, it's sooo simple ..
susika
notka_notka, Natasha. thank you too!
for all! if there is any benefit from my advice, I'm glad.
It's like using yeast dough - I've taught more than one hundred ... but they were also afraid ..
notka_notka
Larissa, I'm still lagging behind ... On hp less than a year))) I make dough in hp. I read yours somewhere, but missed. Can you duplicate somehow in the main Temka of Taper?
Crochet
Quote: susika
many are afraid of gelatin

Come on!

Why be afraid of him ?!

What can be so scary - scary about working with gelatin ?!

IMHO desserts with gelatin are the easiest to prepare !!!
Rusalca
Quote: Olya_
Natasha, and I use Dr. Etker, I really like it, fast and always seems to be a win-win.
I also love this gelatin very much! And it also always freezes normally. And with other gelatins, surprises sometimes happen
susika
The first layer is transparent with berries or for snack bars - carrots, peas - corn - that thread is bright - it's good to take Dr. Etker - cake jelly
Jelly Desserts Sunflower Tupperware
Kokoschka
susika, Larissa, it must be boiled ...
And he grabs so quickly ...
susika
Lily .. so I'm talking - for the first transparent layer - decoration .. not the whole mass
Jelly Desserts Sunflower Tupperware
that's how it is - top transparent layer
Albina
notka_notka, Natalia, 🔗
notka_notka
Larissa, what about the rest of the layers? How beautiful !!!!
susika
Quote: notka_notka

Larissa, what about the rest of the layers? How beautiful !!!!
Natasha, this is a herring under a fur coat like ... but
ROLLER salad
the same ingredients, but diced and mixed, seasoned.
Kokoschka
susika, notka_notka, girls what you are smart!
Vasilica
Natalia, thanks for making a separate recipe and now this beauty will not be lost!
Well, very enticing cakes!
Umk @ 74
And I'm waiting for my Sunflower, thanks a lot to Larisa!
I will get it, I will master it ... I've seen enough of your beauty !!! Previously, I did not come into contact with gelatin at all ... I'm afraid, I'm afraid
But for the sake of such beauty and upcoming joyful events, it will be necessary to master this type of cooking ...
Jiri
susika,
Quote: susika
Natasha, this is a herring under a fur coat like ... but
This is a herring under a fur coat, but not in layers, but in a shuffle, what would be less messing around? Is it tasty?
susika
Quote: Jiri

susika, this is a herring under a fur coat, but not in layers, but in a shuffle, what would mess around a little? Is it tasty?
Irina
I called him ... a fur coat
and so this is from the Estonian cuisine, it is a separate salad, called Rosolier.
susika
Quote: Umk @ 74

And I'm waiting for my Sunflower, thanks a lot to Larisa!
I'll get it, I'll master it ... I've seen enough of your beauty !!! Previously, I did not come into contact with gelatin at all ... I'm afraid, I'm afraid
But for the sake of such beauty and upcoming joyful events, it will be necessary to master this type of cooking ...

the sunflower has several details - the shape and lids itself.
We cook * all the way around, starting from the top layers and set it like that to freeze.
When the salad is cooked or the cake is put on a large lid, on the base of the cake. We open the top cover - air and cake * splash * and falls, moving away from the walls.
Umk @ 74
Larissa, thank you! If anything, I will ask ...
Ekaterina2
susika, all! and I want this beauty too!
susika
I've been using it for 12 years .. and I'm not tired.
Kokoschka
susika, Larisa girls need advice !!!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=334097.0


grain crackers (like Graham crackers) 225 g
softened butter 100-150 g
cream 38% fat 330 ml
icing sugar 100 g
sour cream 20% 300 g
Philadelphia cheese (low fat) 200 g
Freia lemon jelly (powder) 100 g
water for lemon jelly 250 ml
Freia strawberry jelly (powder) 100 g
water for strawberry jelly

I ask here because Lena uses another jelly
.3. Cheese mass.
Whip heavy cream. Add the icing sugar, sour cream and low fat Philadelphia cheese in succession. Whisk each time with a hand blender (or in a food processor).
Add to this mass lemon jelly at room temperature, which has not yet frozen, and beat again.

I added a bag of jelly d. Otcher for the cake, boiled it as said for 1 minute and whipped the cheese mass added jelly, put it in the freezer. fvro de nothing would have frozen layer.

The next day I decided to pour cherry jelly on top, poured a little less water, condemned it poured the cheese mass on top and as a result, it turned out that the cheese mass froze badly, the jelly penetrated into it, reared and in one word she was a complete frustration !!!!!!!
4. Assembly.
Pour the curd into a mold over the cookie base. Put in the freezer for 30 minutes to freeze the filling. Top with strawberry jelly prepared in the same way. Chill for 4-5 hours in the refrigerator. At this stage, you can put thinly sliced ​​fruit under the jelly.

In general, why doesn't it work, and that's it ........ I don't know, maybe it should be done with simple gelatin?
People tell me!
The cake, of course, is almost finished with the taste, it turns out very tasty ...
notka_notka
Lily, but did you overdo it in the freezer for a long time? In a sunflower, I use regular Ashanovsky gelatin for all desserts.
notka_notka
Happy New Year everyone!!!
Here are my desserts, on January 1st, exactly what you need. Delicious and light, what the doctor ordered
Your own yogurt, some whipped cream with powdered sugar, gelatin, kiwi, tangerines, canned peaches and lychees. And also biscuit cubes inside. Kiwi scalded with boiling water.
The second is the remaining mixture of yogurt with gelatin + frozen berries of raspberries, blueberries, blackberries. Very tender and tasty

Jelly Desserts Sunflower Tupperware
Jelly Desserts Sunflower Tupperware
Kokoschka
notka_notka, Natasha can do anything ... but she did it like a recipe.
Is it interesting to put it in the freezer?
And when the first one is poured into the second layer and put in the freezer, then the first layer really gets there for the second time ...
I enlisted with this jelly, well, I just can't give in ...
I will also try with simple gelatin, ........
Your deseitiki Natasha is just wonderful !!!! This gives me confidence that the truth is somewhere nearby and it is still possible to make a jelly cake !!!!!
susika
Kokoschka, Lilya, calculate the total mass-
cream 330 ml
sour cream 300ml
For this mass you need at least 15 g of gelatin ...
there is in no way enough lemon jelly gelling from a bag - for it you take another 250 ml of water.
This sachet contains 250 ml of gelling water for sour cream. cream and Philadelphia are in short supply.
The fact that with gelatin it is impossible to put in the freezer for 30 minutes .. maximum 10-15 minutes (depending on the weight) -if 500gr -min 10..1 liter -may be 15 minutes.
susika
notka_notka, Natasha, yes .. today there is an abundance of fruit, especially in jelly, the very thing
notka_notka
Lily, this time I also swam a little, I think I didn't strain the peaches and lychees, or still the notorious kiwi (although it was doused with boiling water). The layer with jelly and fruit did not want to freeze for a long time, so I dived into the freezer - I was afraid to overexpose. but not critical, the layers are not mixed at all. That's right, use ordinary gelatin, it never fails, and jelly for the cake is so generally a capricious thing (I didn't really make friends with him)
Larissa, yeah right! Everyone loved the cake so much. All thanks to you, thank you
Kokoschka
Thank you girls for responding !!!!!
Now, armed with new knowledge, I will rush into battle again!
It turns out I put 250 sour cream, 250 mascarpone, about 15 grams of gelatin!
Do you have to put it in the freezer? Or can I get by with a refrigerator?

Larissa what a convenient cake mold that you sent me just super!

Natalia, I only tried with him and every time I was upset.

Well hold on to the jelly cake!
susika
Lily, no, not necessarily.
You don't have to put the cookie layer at all. Butter and biscuits will be well set and tamped down. At room temperature.
Pour the whipped mass onto it immediately
I whip cream 35% separately and add last, so that the whipped mass does not fall off.You can simply put it in the refrigerator for 3-4 hours. Or on the balcony now, just in the cake bowl Charm.
The top layer can be made with cake jelly - you can add berries or fruits. Freezes immediately - saves time.
Sachet jelly (fruit or berry) will harden longer.
Are you doing in a plug? not a sunflower? here is no way to tamp the first layer ..
Kokoschka
susikaI make in a cake pan. Of course, very convenient! So in the sunflower I'm still afraid because every time I get some misunderstandings. True, I realized that every time the same rake .......
I'll try again then I'll write!
Maryka
I also tested the sunflower for the second time: the first time I made panna cotta, but I did not grease the form, it came out badly. Yesterday I smeared it with butter and water, as advised, but decided to make a layer based on strawberry coolie + a layer of cream. Apparently, she put a little gelatin in the coolie, it remained a little thin, and the cream grabbed well. Everything jumped out easily, it turned out more like panna cotta with strawberry sauce, but delicious. For the third time, I hope everything will turn out as it should.
Anna1957
.
Seven-year plan
Quote: Kokoschka


I added a bag of jelly d. Opener for the cake, boiled it as said for 1 minute and added jelly, whipping the cheese mass
Lily, but this phrase confused me! ...
After all, gelatin cannot be boiled! It is not heated more than 60 degrees! - otherwise it will not solidify!
Unless it contains agar-agar instead of gelatin ...
Leonidovna
Kokoschka
Seven-year plan, Sveta so it's written right there on the package .....: girl_pardon: This is Otter cake jelly ....
I'm also surprised ...
Crochet
Quote: Kokoschka
there it is written right on the package

Lilechka, translator's cant ...

If my sclerosis does not change me), there is also the amount of liquid in which you need to soak gelatin is incorrect ...

This has already been written about in various topics ...
Kokoschka
Quote: Krosh
Lilechka, translator's jamb ...


Here's a photo of Innochka!

Jelly Desserts Sunflower Tupperware
Crochet
Lilechka, forgive me, you old fool, you're talking about jelly for the cake, and I'm talking about gelatin Dr. Etker ...
notka_notka
Lily, everything is right with this jelly you did, it is boiled. It is hard to work with it, it begins to freeze, not having time to cool down. This is for the top layer of the cakes.
Your math didn't work out with proportions. Next time, do as Larisa advised.
Kokoschka
Girls feel the jelly cake just has no chance of sneaking away from me!

Crochet, Innochka yes there is a different text in jelly. Well at least I clarified it with you!
notka_notka, Natasha, apparently I needed 2 bags for my quantity ...
But now I will not risk doing it with regular gelatin!
notka_notka
I made Olivier salad in the Sunflower. Beef, potatoes, carrots, eggs, pickles, onions, peas. Dressing - mayonnaise / sour cream / cucumber marinade / gelatin 20 g per 100 g of water
A classic salad looked very elegant and unusual on the festive table

Jelly Desserts Sunflower Tupperware
When I was writing a recipe for a jelly dessert, I did not think that it was possible to make salty in this form. Can the Dear Chef help and rename the recipe to Temka? And then, besides me, there are still those who want to upload salty jelly recipes
Olya_
Natasha, how much refueling went to the sunflower? Although for about all this mass, you dissolved 20 g of gelatin in 100 g of water. So?
notka_notka
Olya, about 150 mayonnaise, 100 sour cream, 100 marinade.
20 grams of gelatin in 100 grams of water, swelled, then warmed in a micron for 40 seconds 500 watts.
So I think you can replace the marinade with boiled water, so that there is less acid? My husband really liked the taste, the marinade interfered with the taste. We need to call Larisa for help
Olya_
Natasha, next time you try to take the marinade 50 gr., You won't like it, take it away altogether. Marinade is different for everyone, but also tastes))
susika
Natasha, yes .. the marinade is different, someone's sweetish (I have sweet and sour cucumbers .. they only eat mine, I cook the marinade and add seasoning from Santa Maria. Sugar goes well there too ..)
Store-och sour because of the large amount of vinegar.
Add exactly to taste! Added - tasted - added more or not,
or you can not add at all and take sour cream less than% fat and thinner.Or mix plain yogurt and mayonnaise ..
Whoever likes it thick, it is possible and thick, then the amount of gelatin can be reduced, 10 grams is enough.
I also learn by trial and error. I like to experiment,
julia_bb
Girls, what beauty you have here
Are there still such a Sunflower mold on sale? Where can you buy?
NataliaVoronezh
Well, less than half a year has passed since I decided to make a dessert. Do not scold for the photo, I took pictures on the phone.
Jelly Desserts Sunflower Tupperware
Larisa, thanks for the form! Natasha, thanks for the visual kicks. Today I tried it, it's delicious, but I realized my mistakes, I will correct them.

notka_notka
Natalia, a beautiful dessert !!!! Tell us about your mistakes, what's wrong?

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