Banana-lemon jelly
Content
Many people, upon hearing the word "jelly," picture a shaky, translucent mass that squirms in their mouth like a jellyfish. What could possibly be beneficial about this strange consistency, in which fruits and berries are frozen? Dessert jellies are made not only from fruits, but also with the addition of chocolate, sour cream, milk, and even champagne. Recently a banana dessert has appeared.
Previously, before gelatin was invented, this dish was made from berry juice and sugar, thickened by cooking. After the culinary discovery of the properties of pectin and agar-agar, which promote gelling and swelling when combined with water, the recipe acquired its classic composition.
If you decide to try this recipe, remember the main rule: You can't add more gelatin than the recipe calls for, and you can't add less, otherwise, instead of the desired dessert jelly, you'll get a mass that's more like jelly.
What dessert can you make for a holiday table?
In general, jelly in any form is perfect for any holiday. Gelatin is used to make meat and fish aspic, as well as jellied meat, using a simple recipe. However, fruit desserts and jellies made from exotic fruits (mango, banana, lychee) with or without the addition of cream have become the most popular. Banana jelly has become a favorite among gourmets for its delicate flavor and pleasing appearance. It's a dish to which you can add your own personal touch.
What do you need to make banana jelly?
- 10-12 bananas;
- Lemon 4-6 wedges or 100 ml (to taste);
- Butter 10g (0.5 teaspoon);
- Sugar 2 cups;
- Gelatin 50 gr.
Cooking process
This banana jelly recipe isn't complicated, but it does require some patience to get the dessert to turn out as pictured. First, mash the bananas. Optionally, you can save 1-2 bananas for garnish. Mix the mixture with lemon juice.
Then, add half a glass of water and bring the mixture to a boil. Stir the bananas constantly and add sugar.
It is not recommended to immediately combine the resulting mixture with gelatin.
First, let the jelly cool a little, otherwise the jelly will not work.
Gelatin granules must be dissolved in cool water, otherwise they will dissolve poorly in the mixture, forming unpleasant, tasteless lumps.
Once the banana-lemon puree has cooled slightly and the gelatin has completely dissolved in 150 ml of water, return the mixture to the heat and, stirring, pour in the water and gelatin. Stir gently, not chaotically. The mixture should eventually become smooth.
If desired, you can add food coloring to the banana jelly dessert mixture. This will give your banana dessert a bright and festive look, just like the one in the photo.
For those who prefer a creamier taste, the recipe adds options for adding cream or sour cream sauce with sugar. The future jelly should be "whitened" before adding the gelatin.
So, after all the ingredients have been mixed into one sweet substance, the banana jelly needs to be poured into molds and refrigerated. Don't confuse this with the freezer; at very low temperatures, the gelatin will simply disintegrate and the dish will not work.
Banana jelly is served with an uplifting mood.
