Jelly with fruits in watermelon

20 servings
1 day

Watermelon should be chosen ripe, with a thin skin, correct shape and small size. We have only imported and ripe watermelons only in August, but always large. Half of my watermelon weighs 6kg, it's not a typo, sweet sugar handsome! In such a & quot; giant & quot; dessert also turned out great, only fruits and time took more.

Fruits can be taken different, but not overripe. I picked up sweet and sour, not requiring blanching. PITAYA RED was also used in the recipe, but it was not in the drop-down list of ingredients, white pulp with black dots.

Wash all fruits and watermelon very well. Cut the denser pulp of the watermelon into squares with grapes/I took 600gr/, leave the looser pulp for juice.

Using a spoon, scrape the pulp from the watermelon out almost everything, try to make the walls even. Then the & quot; bowl & quot; rinse and dry with a napkin, otherwise the jelly will not stick. Leave the peel to dry, but for now make watermelon juice.

Lightly pierce the pulp with a blender, I did not remove the bones.

On a sieve, put gauze in several layers and squeeze the juice, discard the cake with stones. Additionally pass the obtained juice through a sieve a couple of times, cleaning from the pulp residues. I got 2, 600L. Each time there can be a different volume of juice, depending on the size and juiciness of the watermelon. It is necessary to measure the volume in order to correctly calculate the required amount of Agar or gelatin. Agar agar for a very dense texture needs 7g per 500ml, GELATINA 25g per 500ml.

Separate the resulting juice. Add most of the sugar, stir and put on low heat. In another container, heat 1 liter of juice almost to a boil, but do not let it boil! And constantly interfering with the whisk to add Agar so that it completely dissolves, let it brew for 15 minutes/it will become like thick jelly/.

Bring the heated juice with sugar to a boil, remove from the stove and stir to pour the juice with Agar. Stir the finished liquid to the boil, but not boil! Let cool a little. Jelly is done. To check the correct dosage of Agar, 1 part is required. place the prepared mixture in the freezer for 20-30 seconds. If frozen, it means that the proportion is correct. If the mass has not caught and not frozen, dissolve a little more agar-agar and pour it into the bulk.

By this time, separate the washed grapes from the twigs.

Peel the rest of the fruit and cut into about the same size - with grapes or a little more.

Transfer the chopped fruits and watermelon into the prepared watermelon peel and pour over the slightly cooled jelly. Gently mix the fruit, distributing more evenly.

Pour not reaching 1. 5-2 cm to the top. If necessary, put the watermelon in a stable form. Allow to cool to room temperature for about 2 hours, then cover with film without touching the jelly and put in the refrigerator. The jelly sets very quickly.

Two hours later, the jelly was ready in the refrigerator, although it did not have time to cool completely. Leave it overnight, it & quot; ripens & quot; and cold will be more delicious.

And then you can surprise and please with a delicious and useful dessert! It is better to cook for the holiday in a day. Cut with a sharp wide knife, before cutting, cut the top of the crust around the perimeter on a par with the jelly.