Kiwi jelly

Colloidal solution of gel consistency, food purpose on fruit-gelatin base. This is such a wise and long definition in the food industry corresponds only to one name for the well-known jelly treat. The word jelly is the Russian-language equivalent of the French name for the sweet dessert gelée.

In stores you can buy various types of fruit and berry jelly (apple, raspberry, strawberry, cherry, kiwi jelly, etc. ). Often you can find dairy, chocolate, caramel and other subspecies of this product. In order for the jelly to acquire its distinctive studded form, the formula of the dish necessarily contains a thickening agent in the form of gelatin, agar or pectin.

The interesting thing is that from some fruits you can get jelly without additional additives. For example, Antonovsky apples contain a huge amount of natural pectin in their chemical composition, therefore, when preparing Antonovka jelly, neither gelatin nor pectin should be added. Remarkably, jellies are not only fruit-based.

For example, blancmange, which is prepared from milk, as well as marmalade, which is made from a syrup of cooked fruits and a thickener. Meat jelly includes dishes such as lanshpig, jellied, seltz and saltison, fish jelly is called poured. However, the most popular are jelly made of berries and fruits.

We offer you a closer look at one of the many varieties of the favorite dessert - kiwi jelly. Many believe that kiwi is a fruit, but this is not entirely true. Kiwi is a fruit or berry of the Chinese liana of Actinidia, so it is not uncommon to call the fruit a Chinese gooseberry. The taste of kiwi is unique and combines notes of gooseberry, banana, apple, melon, pineapple and strawberry.

The fruit is eaten fresh, as well as jam and kiwi jelly. When cooking kiwi jelly, be sure to remember that before gelatinizing, you should first blow the kiwi fruits with boiling water. Otherwise, you won't get the kiwi jelly. This is primarily due to the fact that the fruit contains substances that prevent the jelly from setting from kiwi.

There are enough recipes for kiwi jelly. As the main ingredients of kiwi jelly, water, gelatin and kiwi fruits are most often used. Sometimes grape and lemon juice are added to kiwi jelly, as well as various syrups. Kiwi jelly is served as a standalone dessert. Often, kiwi jelly is used to decorate confectionery (cakes, cakes), in which, in addition to the kiwi itself, other fruits and even vegetables (apples, grapes, rhubarb) can be added.

Confectioners do not rarely make cottage cheese souffles, in the interlayers of which kiwi jelly is used. The result is a wonderful treat that will delight not only with its taste, but also with its exquisite appearance. Properly cooked and served kiwi jelly can be a wonderful treat for real foodies.