Useful Tips

Fruit jelly with mint.

Fruit desserts.

Juice (fruit or berry) - 300 ml;
Water - 300 ml;
Sugar - 70 g;
Lime - 1 pc.;
Fresh mint - 30 g;
Gelatin - 10 g;
Peaches canned - 1 can;
Black grapes - 150 g;
Strawberry fresh - 200 g;
Raspberry freshly frozen - 100 g;
Juice - 500.

Fruit juice (strawberry, cherry, etc.) mixed with water and sugar. Bring to a boil with the addition of juice squeezed from lime and a piece of mint leaves. And also add gelatin, pre-soaked in cold water.

Stir well. Strain. To cool.
Fruits and berries (peaches, grapes, strawberries.

Instead of grapes, you can take a black currant, only in a smaller amount (100 g). Canned peaches are replaced with apricots.) Rinse and put in glass glasses or kremanki along with fresh mint leaves. Pour a piece of jelly.

Put in the refrigerator for freezing.
When the jelly is cold, pour the remainder of the jelly.
Again, put it back in the refrigerator.

Vanilla Cream.

Gelatin - 12 g;
Egg yolks - 2 pcs.;
Sugar - 100 g;
Milk - 200 ml;
Vanilla sugar - 5 g;
Thick sour cream 250 g;
Watermelon - 50 g;
Melon - 50 g;
Papaya - 50 g.

Soak gelatin in a small amount of water for 20 minutes.
Yolks pound with sugar, pour warm milk and cook on low heat, stirring, until thick.

Add swollen gelatin and vanilla sugar, boil a little and allow to cool.
Beat cold sour cream to a thick foam and continue to whisk, pour a thin trickle of milk-egg mixture.

Pour the finished mass into molds and put in the refrigerator for freezing.
Before serving, each mold should be immersed in hot water for a few seconds and turn the cream over the plate.
On top decorate with cubes from the pulp of watermelon, melon and papaya.