Banana jelly. Milk and banana jelly Milk and banana jelly
My son loves this wonderful dessert. It is natural and very tasty. In general, you don’t need to add sugar at all - only if you find the bananas not very sweet.
First of all, dissolve the gelatin. I take very good gelatin Dr. Oetker, you don’t need to soak it at all - just pour it into water (milk, in my case) and heat it a little with constant stirring until completely dissolved. The main thing at this stage is not to boil milk with gelatin! Otherwise, it simply won’t harden.
I take a level tablespoon of gelatin. I like the jelly to be dense, my son also likes it better, but if you like quivering and more tender jelly, then, accordingly, take a little less gelatin.
Now let's get to the bananas. I will break the bananas and put them in the blender bowl.
Bananas are a soft product, so they chop easily and quickly. However, there may be small pieces of banana left in the puree. For example, I like it even better.
At this stage, you can add sugar (if the bananas are not very sweet) and vanilla sugar. You can also add citric acid, but this is not necessary - the acid just prevents the bananas from darkening.
Combine bananas with milk.
Mix the mixture thoroughly.
I take a deep bowl as a form. I'm going to turn the jelly over onto a plate after it hardens, but this jelly will look no less beautiful and appetizing in portioned glasses or cups.
To make it easier to separate the jelly from the mold, I line the bowl with cellophane.
I pour the banana mixture into the mold and put it in the refrigerator. The gelatin I took was very good, so it took me an hour and a half to harden.
After the jelly has hardened, I turn the mold over onto a plate and carefully remove the cellophane. My jelly still darkened a little and, for some reason, unevenly. But I don’t consider this such a terrible defect - it does not affect the taste of the dessert in any way.
And this is how my jelly turns out when cut. You can see that it is a little uneven, with pieces of banana visible.
My son enjoys eating this dessert and, in my opinion, this type of sweets is much preferable to chocolate and candies - it contains much less sugar and is rich in vitamins.
Cooking time: PT01H45M 1 h 45 min.
Many people love jelly. It tastes good, is healthy, allows you to entertain yourself during difficult everyday life, and fill your life with joy and color. It's quite simple to prepare. Chefs haven’t come up with anything in this direction - they add chocolate, sour cream, milk and even champagne when cooking.
Our goal will be banana jelly. It is perfect for any holiday. Fruit desserts are extremely popular and have gained fame as real “kings” among all kinds of holiday snacks. The recipe for banana jelly is very simple and you don’t need to struggle a lot in the kitchen to make this dish come true.
Banana dessert
To make banana jelly you will need:
- Three bananas
- Thirty grams of gelatin
- One banana for decoration
- One hundred milliliters of water
- coconut flakes
First you need to add water to the gelatin and leave it to swell. This process will not take much time, usually a few (3-5) minutes. Then you need to strain the resulting mixture through a sieve. Bananas must be peeled and chopped, mixed with sugar. You need to boil syrup from gelatin, sugar and water and pour it over banana slices. Everything needs to be thoroughly mixed and poured into various containers. You can decorate the top with coconut or powdered sugar.
In general, the dish is quite simple to prepare, and therefore it should become part of the menu of any housewife. It is good for weight loss. The banana dessert recipe is quite common and is prepared in many leading European restaurants and cafes. There, chefs get creative and add many other ingredients, using citrus fruits, red and white wines, and all kinds of berries. The dishes are both beautiful and extremely tasty. Our restaurateurs keep up with their foreign idols and also prepare wonderful dishes. So, if possible, try to visit a restaurant and try one of the types of mousse. But this is not only for gastronomic interests! You must understand how certified chefs prepare these dishes, and then try to repeat the same in the kitchen.
Our recipe is suitable for everyone who is on a diet, but really loves sweets. You can prepare this dish without interrupting your household chores, quickly and easily. Your family members will surely appreciate your culinary talents and will be incredibly grateful for this dish. The main thing is to try. Jelly desserts in general are quite an original dish, so don't be afraid to experiment with something new. Banana dessert will especially come to the table in the summer, when the heat is ready to incinerate everything in the world. It perfectly quenches thirst. At this time, you cannot eat a lot of meat, because the digestive system is being rebuilt in a new way. All kinds of fruit dishes will help you satisfy your hunger and prepare your body for the heat so that you can endure it without all sorts of problems.
Anything cold? And even with fruit? And in such a way that you can add exactly what you personally cannot imagine YOUR favorite dessert without? Yes... and not for long, otherwise I’m too lazy to do something extremely serious and nutritious in the summer)) So, banana jelly!
Let's start. The first thing you need to do is cut the bananas. By the way, you can add other fruits and berries to the jelly (it’s just that bananas are somehow easier, IMHO, to combine with other additives, which are discussed below).
Then we take two containers - one will be used for diluting gelatin with water, the other for sour cream. Edible gelatin is poured into the first container (hereinafter referred to as the saucepan).
The whole thing is filled with one glass of water and placed on the stove.
Stirring constantly, bring to a homogeneous mass. The contents of this saucepan are finished.
Let's move on to the next one. Dump out all the sour cream (it is advisable to use 18% fat sour cream, this recipe is tailored for it).
Pour 2 cups of sugar into it (again, experiment - if you want it sweeter - +1 cup, if you want to use syrup later - subtract one cup).
Mix everything using a mixer.
Combine the contents of both pans.
Stir again.
That's all. We are approaching the finale. Pour the resulting mixture into a pre-prepared tray with sliced bananas.
After this, everything is put in the refrigerator for 1.5-2 hours so that the jelly sets. Next... further You are free to do whatever you want with the result: eat it right away, sprinkle with grated chocolate (which I personally highly recommend), pour over syrup, add fruit, ice cream, nuts... Wow... You get a designer dessert ))
Many people who hear the word “jelly” think of a jiggly, translucent mass that flops around in their mouths like a sea jellyfish. What could be useful in this strange consistency in which fruits and berries freeze? Dessert jelly is made not only from fruits, but also chocolate, sour cream or milk and even champagne are added during cooking. Recently a dessert made from bananas appeared.
Previously, when gelatin had not yet been invented, such a dish was prepared from berry juice and sugar by thickening it during cooking. After the culinary discovery of the properties of pectin and agar-agar, which promote gelling and swelling when interacting with water, the recipe acquired its classic composition.
If you want to study this recipe, then you should remember the main rule: Gelatin cannot be added more than what is in the recipe and you cannot add less, otherwise instead of the desired dessert jelly you will get a mass more reminiscent of jelly.
In general, jelly in any form is perfect for any holiday. With the help of gelatin, using a simple recipe, you make meat and fish aspic, jellied meat. But the most popular have become fruit desserts and jellies made from exotic fruits (mango, banana, lychee) with the addition of cream (or without it). This is how gourmets fell in love with banana jelly for its delicate taste and pleasant appearance. This is a dish to which you can add your own personal twist.
What do you need to make banana jelly?
- 10-12 bananas;
- Lemon 4-6 slices or 100 ml (to taste);
- Butter 10g (0.5 teaspoon);
- Sugar 2 cups;
- Gelatin 50 gr.
Cooking process
The recipe for this banana jelly is not complicated, but it does require some patience for the dessert to come out as in the photo. Start by mashing the bananas. If desired, you can leave 1-2 bananas to decorate the dessert. Mix the mixture with lemon juice.
Then, adding half a glass of water, bring the mixture to a boil. At the same time, constantly stir the bananas and add sugar to them.
It is not recommended to immediately combine the resulting mixture with gelatin.
First, leave the jelly to cool a little, otherwise the jelly will not turn out.
Gelatin granules must be dissolved in cool water, otherwise it will not dissolve well in the mass, forming unpleasant tasteless lumps.
When the banana-lemon puree has cooled a little and the gelatin has completely dissolved in 150 ml of water, put the mixture back on the fire and, stirring, pour in the water and gelatin. You must stir carefully, not chaotically. The mass should eventually become homogeneous.
If desired, you can add food coloring to the banana-jelly dessert. Then your banana dessert will look bright and festive, like in the photo.
For lovers of creamy taste, the recipe adds options for adding cream or sour cream sauce with sugar. The future jelly must be “whitened” before gelatin is added to the mixture.
And so, after all the ingredients are mixed into one sweet substance, the banana jelly must be poured into molds and placed in the refrigerator. Do not confuse it with the freezer; at a very low temperature, the gelatin will simply disintegrate and the dish will not turn out.
Banana jelly is served on the table with high spirits.
Video recipe for banana jelly
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