Lemon dishes, Jelly, mousses

Sweets recipes → Jelly, mousses

Lemon dishes

A dessert with cookies, condensed milk and cream can be prepared in almost 10 minutes because it does not require baking. Its base can be completely composed of any cookie. A gentle cream made from heavy cream, condensed milk and lemon juice makes the dessert pleasant and refreshing to the taste.

In the summer heat, this lemon mousse cake is one of our family's top 10 desserts. After all, it is prepared without baking, which cannot but amuse, especially on a hot day. The cake also contains cottage cheese, which is necessary for the body, and also refreshing lemon. These components make the dessert an irreplaceable treat.

Homemade sweets are always tastier and healthier than store-bought ones. Therefore, I suggest that instead of visiting the store, spend time in the kitchen. Making lemon marmalade-jelly at home!

Lemon jelly candies are natural and healthy. These sweets have a delightful citrus smell and a pleasant sweet and sour taste. From a minimum of ordinary goods you can prepare such a tasty delicacy!

Lemon-ginger jelly is a light dessert based on green tea. The beautiful combination of lemon and ginger guarantees a pleasant taste and gentle smell. A very tasty sunny delicacy!

If you like to drink hot coffee with lemon, then you will really like this dessert option! Having tasted coffee jelly with pieces of the freshest lemon, you will give your taste buds a catchy mix of sweetness and sourness!

The “Strawberry Clouds” dessert is very similar to marshmallows, even more tender, it just melts in your mouth! An indescribably airy, tender, springy dessert. Prepare and enjoy!

Mousse cakes are very popular and loved. A light, tender and delicious mousse cake is a constantly desired dessert, and a lemon mousse cake, thanks to its sweet and sour taste and a very pleasant lemon smell, brings the most serious connoisseurs of sweets into ecstasy.

To say it's delicious is an understatement! This is very tasty and wonderful! Be sure to prepare colorful melon jelly for your guests and get a lot of compliments!

A very tasty, tender dessert made of dark chocolate with lemon liqueur. If you are not a fan of consuming raw chicken eggs included in the mousse, you can replace them with quail eggs.

I propose to prepare a superbly savory, very tender and indescribably wonderful lemon mousse with whipped cream. Colorful lemon sourness and the tenderness of whipped cream - a beautiful combination!

Sweets made at home are much better than those from the store. Children can help in this exciting activity.

A fascinating curd dessert with lemon can be prepared from a small amount of ingredients: cottage cheese, lemon, sugar and gelatin. It turns out not only delicious, but also indescribably beautiful!

Lemon posset is a good option for a refreshing summer dessert. I propose a completely “lazy” method of making it. This dessert is a godsend for those with a sweet tooth. Sweet, affectionate, tasty and very fast! Those who are not very fond of very sweet desserts can add a couple of spoons of lemon juice, which will add a pleasant fragrant sourness to it.

Young zucchini is a unique vegetable. Thanks to the distinct taste and juiciness of zucchini, you can use them to prepare not only vegetable dishes and snacks, but also desserts - you can add them to baked goods and even make jam from them. Zucchini jam comes out thick, moderately sweet, with a delicate citrus taste and smell. This jam can be used in pies and puff pastries, applied to toast and added to unsweetened cereals.

The mousse comes out light throughout. Delicious dessert.

A simple and delicious dessert, I love sweets. Maybe I’ll seduce you too?

The most delicate lemon sponge cake and jelly lemon curd are the most delicious cakes that can be a delightful option for a festive table. These sponge cakes with lemon curd look very solemn, so they can be a lovely addition to a special occasion cake!

Poppy seed parfait is a unique cooling dessert that, in taste and mixture, resembles something between ice cream and mousse. Its rich creamy taste with a pleasant light sourness will not only blow your mind from the first spoon, but also perfectly refresh you.

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Lemon jelly

Sunday, February 17, 2019

How to create jelly at home so that it comes out truly tasty, fragrant and natural? I constantly try to make homemade jelly with gelatin for my children myself, rather than buying ready-made ones from the store. And now I have for you a proven recipe for a catchy, rich, fragrant, sweet and sour lemon jelly using only 4 ingredients.

I must say that the recipe for lemon jelly is very simple, so you can simply introduce your children to the culinary sacrament. They will not only enjoy watching what their mother does for them, but they will also happily participate.

In addition to the lemons themselves (juice and zest), homemade lemon jelly contains water, sugar and gelatin. The amount of sugar depends on the acidity of the lemon juice and your taste. For this recipe, I use regular granulated gelatin in lemon jelly, but you can use, for example, instant gelatin. There is no need to soak it in advance - add it immediately to the hot syrup and stir until completely dissolved.

Ingredients:

Making a dish step by step:

To make a delicious and fragrant lemon jelly, we need the following ingredients: drinking water, fresh lemons, sweet sand and gelatin. In this recipe, I use ordinary food gelatin, which must be soaked in advance.

From the total amount of cool drinking water, pour 100 ml into a separate container (I have a regular faceted glass). Add 30 grams of gelatin and mix everything. Let it swell for 20-30 minutes.

In the meantime, let's work on our main ingredient for making jelly - lemons. I took 4 fairly large fruits, but you can use 3 very large ones or 5 smaller ones. We wash them with the hard side of our lips, then dip them in boiling water for almost half a minute and pour over them with cool water. Thanks to this procedure, we will remove the wax that is most often used to cover imported fruits. Using a vegetable peeler or a small knife, cut the zest from the lemons - a thin layer of yellowish color. Do not touch the snow-white layer that is underneath - it is bitter and will spoil the taste of the finished jelly. We squeeze juice out of lemons using any convenient method. Tip: to extract the greatest amount of juice from citrus fruits, heat the fruits in the microwave for almost 20 seconds (until warm) or roll the zest with your palm on the table.

From just 4 lemons (total weight 500 grams) I got exactly 200 ml of juice and a significant amount of zest.

Place the lemon zest in a saucepan or saucepan (about 2 liters capacity) and add 120 grams of sweet sand.

Pour in 800 milliliters of water (remember that we took 100 ml for soaking the gelatin) and put on medium heat. We wait until it boils and cook over moderate heat for about 5 minutes. We need to get a fragrant lemon syrup.

By this time the gelatin had already swelled. It must be dissolved (in other words, dissolved). The most convenient way to do this is in a microwave oven on the Defrost mode - almost 15-20 seconds is enough. It is very important not to overheat the gelatin and, especially, not to let it boil, otherwise the jelly may not harden.

Turn off the heat and remove the bowl of lemon syrup from the stove.

Pour the dissolved gelatin into it. Mix thoroughly so that the gelatin is completely dissolved in the syrup.

Then add lemon juice and mix everything well again. Let the workpiece cool slightly and be sure to try it. Maybe you could use a little more sugar, because everyone has different tastes. I suggested the proportions of ingredients according to which our family specifically likes lemon jelly.

When the contents of the saucepan have cooled to room temperature, strain it through a sieve and pour into serving bowls. These can be cups, vases, bowls, or even silicone cupcake molds (as in the cherry jelly recipe, for example). I got 6 servings of lemon jelly. Place them in the refrigerator until completely frozen. If you are in a hurry, you can let the jelly harden even faster in the freezer, but then you must definitely watch that it does not freeze.

Delicate, fragrant, rich homemade lemon jelly is a good dessert for the whole family. Cook for your health, friends, and bon appetit!

Lemon jelly: recipe with photo

This low-calorie dessert with a pleasant citrus note will literally please everyone who wants to lose weight. In its production, lemon juice and a thickener are used: gelatin or agar-agar. They bind all the components of the dessert into a single jelly mass. The dessert can be consumed independently or used to make cakes and pastries. Photos and recipes for lemon jelly are presented in our article.

Tasty and healthy lemon jelly

In the summer heat, this dessert is more suitable for a sweet table than any other. It refreshes, tones, gives real pleasure and benefits our immunity. Lemon jelly contains vitamin C (a low-molecular organic compound of relatively simple structure, essential for all living things) C, which provokes the body’s protective functions in the fight against viruses during the period of exacerbation of seasonal diseases.

But the usefulness of the dessert is justified not only by the presence of citrus juice in the composition. Gelatin has a positive effect on the body. The substances contained in it strengthen joints and bones, improve the condition of skin and hair. Thanks to gelatin, the dessert is perfectly absorbed by the body and gives a pleasant aftertaste.

When making lemon jelly at home, you should follow these tips:

If it is necessary to obtain a jelly of the highest density, then the amount of water indicated in the recipe should be reduced. For example, instead of 2 glasses of water, take one and a half.
Using the same method as lemon, you can make jelly from oranges, grapefruits, limes or tangerines. The dessert will turn out no less tasty.
Jelly can be served in transparent glasses or lemon slices. As a last resort, the fruit is cut into two halves, cleaned and filled with a watery mass with gelatin. After the jelly has hardened, the halves are cut into slices with a sharp knife.

Ingredients for making dessert

Even a child can make lemon jelly. It will take no more than 30 minutes of free time to make it, 3-4 hours will be useful for hardening.

According to the recipe for lemon jelly with gelatin, you need to prepare the following products:

large lemon – 1 pc.;
sugar – 75 g;
water – 400 ml;
powdered gelatin – 1 tbsp. l. (with a slide).

To make juice, you will need a manual citrus juicer, a cutting board and a knife. The quantity of ingredients indicated above should yield 6 servings of dessert.

Step by step recipe

You can find out how to prepare lemon jelly from the following detailed summary:

Pour boiling water over the lemon, wipe and dry. Place it on a cutting board and roll it over it, pressing it against a hard surface with your palm. This will allow you to extract more juice from the fruit.
Using a small grater, remove the zest from the lemon, without touching the snow-white part of the skin.
Cut the lemon in half and use a hand squeezer to squeeze out the juice.
Pour water into a saucepan and boil it on the stove. Add lemon zest and sugar. Let it simmer for 7 minutes so that the yellowish skin gives the syrup its own pleasant smell. Remove the pan from the stove
While actively stirring with a whisk, add gelatin into the hot water. Let it dissolve and pour in lemon juice.
Strain the hot and liquid jelly through a fine sieve to remove the zest.
Pour the mixture into cups, cool at room temperature, then cover the containers with cling film and refrigerate until completely set.

How to create lemon jelly using agar-agar?

This dessert has the softest consistency, like marshmallows or soufflé, but it turns out no less tasty.

The recipe for lemon jelly from agar-agar looks like this:

Take 3 lemons and squeeze their juice. Pour sugar (3 tbsp) into a saucepan and add 25 ml of water. Heat the container until the sugar dissolves completely. Pour in the juice of 3 lemons and cool. Lemon syrup is ready.
Agar-agar (5 g) pour 100 ml of cool water. After a couple of minutes, place the container with the thickener on the stove, bring to a boil and cook for 30 minutes.
Combine lemon syrup (100 ml) with hot water. Add dissolved agar-agar, mix and pour into bowls.
As the jelly cools, it will become more dense. Next, it should be placed in the refrigerator.

Lemon jelly cheesecake recipe

This curd dessert can completely replace the fatty and high-calorie cake at any holiday. Making cheesecake with lemon jelly is easier than usual:

Grind the cookies (400 g) to crumbs, combine with melted butter (100 g) and place on the bottom of the springform pan. Place the mixture in the refrigerator for 1 hour.
Grind cottage cheese (500 g) through a sieve and beat until smooth.
Beat cream (150 ml) with sugar (100 g) until thick foam forms. Combine with cottage cheese or cream cheese. Add zest and juice of 1 lemon. Mix and place on top of the cookies. Level the surface.
Place the mold in the refrigerator for 5-6 hours.
Prepare lemon jelly according to the recipe from leaf gelatin. The whole plate must first be soaked in water according to the instructions on the package, and then combined with lemon juice of 3 fruits and sugar (100 g) dissolved in half a glass of hot water. Mix the mixture well until it becomes homogeneous and without lumps. Cool the jelly to room temperature and pour it onto the surface of the cheesecake. Refrigerate until completely set.

Milk jelly with lemon juice and zest

The subsequent dessert is prepared in the following sequence:

Pour gelatin (1 tsp) with milk (½ tbsp) and leave on the table for 40 minutes to swell.
In a saucepan, combine ½ cup milk, 25 g sugar and a teaspoon of coconut. Bring to a boil and pour in the swollen gelatin. Remove the saucepan from the heat and carefully mix its contents. Gelatin should completely dissolve. Cool the mixture to room temperature and pour into the mold. Place in the refrigerator until completely frozen.
To make the next layer of lemon jelly, according to the recipe, you need to dissolve gelatin (1 tsp) in ½ cup of water. Leave for 30 minutes.
Remove the zest from the lemon and squeeze out the juice. Pour it into an unstained saucepan. Add sugar (50 g) and put on fire. Bring the mixture to a boil, pour in the gelatin and mix thoroughly so that there are no lumps left. After the contents of the saucepan have cooled, pour ½ cup of milk into it.
Remove the jelly from the refrigerator. Pour the lemon gelatin mass onto the frozen layer. Place in the refrigerator and let it harden.
The 3rd layer is prepared in the same way as the first one using the same ingredients. After the jelly has completely hardened, it is cut into portions.

Lemon jam in the form of jelly

You can enjoy this fragrant dessert in winter. It will be perfectly stored in the apartment for at least a year. This jam-jelly is prepared as follows:

Pour boiling water over large lemons (7 pcs.), cool and cut into slices. Remove the bones.
Place the lemon slices in a saucepan, fill them with water (1 liter) and cook over medium heat for 45 minutes.
After the indicated time, add sugar (1.2 kg) and a bag of vanillin. Cook without covering the pan for another 60 minutes.
Remove lemon peel from pan.
Pour the jam into jars and seal with a canner. As it cools, it will begin to thicken and turn into a true jelly.

Lemon jelly

Option 1: Traditional lemon jelly recipe

Those who love ordinary jelly desserts know how to create them from store-bought consistencies. Surely, almost everyone simply does not suspect that such a sweet can be prepared from natural products using gelatin. It will be even tastier and even healthier. Try to create yourself, for example, ordinary lemon jelly according to our recipe.

Ingredients:

a glass of lemon juice;
not a full glass of sugar;
half a liter of water;
15 g gelatin.

Step-by-step recipe for lemon jelly

Pour gelatin into a dry container. Separately heat (but do not boil!) a glass of filtered water. Pour on top.

Leave to dissolve and swell for 20 minutes. After this time, dissolve the sugar in the remaining water, heating it over low heat.

Now combine sweet and gelatin water. Mix vigorously until completely homogeneous.

Thinly pour in sour lemon juice squeezed from 2-3 lemons. In this case, remove the seeds.

Pour the mixture into shaped containers. Place on the refrigerator shelf. Time for hardening is 2-3 hours.

Before serving, hold the bottom of the pan over a small burner with the lowest heat (a few seconds will do). Turn out onto a flat plate or saucer and shake out. Serve the lemon jelly immediately.

To prevent seeds and small fibers of the fruit from getting into the liquid, we recommend squeezing the juice into a glass first, and then straining it through a fine sieve into a bowl of sweet jelly water. By the way, if the jelly “comes” in lumps, heat it briefly in a water bath until the mixture is homogeneous.

Option 2: Frisky lemon jelly recipe

In order not to waste time preparing the lemon consistency, we suggest taking store-bought juice, in which all that remains is to dissolve the gelatin. And then cool it in the freezer so that the dessert “sets” faster.

Ingredients:

liter of store-bought lemon juice;
20 g gelatin.

How to quickly make lemon jelly

Pour a glass of store-bought juice into a round iron container. Place over a saucepan of bubbling water.

When the liquid is perfectly warm, pour out the gelatin. Constantly combining with a spoon, dissolve the crystals.

Remove mixture from heat. Here add the rest of the sweet and sour juice. Cool briefly and pour into wide, low glasses.

Place the lemon jelly in the freezer and leave it for 10 minutes. Then put it on the bottom shelf and wait another half hour. Serve dessert when it is completely frozen.

Ready-made juice is already sweet and diluted with water. Therefore there is no need to add anything. Unless you find it a little sour, then add sugar to taste while dissolving the gelatin in a water bath.

Option 3: Lemon jelly with zest

To enhance the lemon taste, we recommend, in addition to the freshest juice, to include lemon zest in the dessert. At the same time, it is permissible to either mix it into the jelly or sprinkle it on the surface.

Ingredients:

two lemons;
two glasses of water;
15 g gelatin;
a glass of small sugar.

How to cook

Wash both lemons thoroughly with a sponge in warm water. Blot dry with a clean towel. Cut in half.

Squeeze the juice into a separate dry bowl. Strain through a sieve (rare) into another container. Pour in a glass of filtered water and set aside.

Heat the remaining half of the water slightly. Dissolve the gelatin packet and all the sugar inside. Achieve uniformity. Combine both consistencies.

While the liquid is cooling, rub the squeezed fruits on a small grater, without touching the bitter part of the snow-white color.

Wipe glass glasses dry. Pour in lemon jelly. Sprinkle the surface lightly with citrus zest. Place on the refrigerator shelf.

Cool the dessert until it is completely frozen. This will take approximately a couple of hours.

To prevent snow-white pulp from getting into the zest when grating, use a special peeling device. If it is not there, just carefully carry out this process. Otherwise, the dessert will be spoiled by bitter notes.

Option 4: Jelly with lemon and cherry

Jelly with lemon has a sweet and sour taste. Would you like to complement your dessert with slightly tart flowers? Then include the freshest small pitted cherries.

Ingredients:

two medium lemons;
14-15 g gelatin;
495 grams of unsullied water;
205 g sugar;
15 small pitted cherries.

Step by step recipe

Wash the small cherries, pat dry and remove the pits. Place to dry on several layers of cardboard towels.

Dissolve snow-white sugar and gelatin in a glass of warm (45-48 degrees) water. Mix with the rest of the water.

Now pour in the strained juice, squeezed out by hand or in a fresh lemon squeezer. Mix everything in 2 movements.

Pour the mixture into glasses. Let it cool for half an hour. Place 5 cherries at different levels in each container.

Cool the lemon jelly on the refrigerator shelf. Time – 2-3 hours. Serve just before tasting.

When adding cherries, it is important not to skip the moment of hardening, otherwise it will not be possible to distribute the berries at different levels. If the jelly mixture is very watery, all the cherries will sink to the bottom.

Option 5: Lemon jelly with berry yogurt

Jelly dessert can be created in several layers. It will turn out quite beautiful. But with all this, it is better to take two different colors. In our case, in addition to golden lemon juice, we will use bright snow-white yogurt with dark pieces of wild berries.

Ingredients:

medium fresh lemon;
99 grams of snow-white sugar;
glass of water;
250 g berry yogurt;
15 g gelatin;
100 grams of water for gelatin.

How to cook

Pour a glass of water into the first dry container. Add the strained juice from 1 medium lemon (without seeds and fibers). Add sugar. Dissolve.

Pour the sweet berry yogurt from the package into a second bowl.

In the current step, pour half a glass of filtered water into an iron bowl. Warm in a water bath and add gelatin. Dissolve.

Add equal parts to the yogurt and lemon mixture. Mix both. Pour the first into glasses, filling them halfway.

Place in the freezer. After 10-12 minutes the layer will harden. It is at this moment that you take out the glasses and pour in the juice. Return, but to the refrigerator shelf.

Wait a couple of hours until the lemon jelly completely hardens. Serve the two-color dessert only before tasting, otherwise it will “flow.” But as a decoration, it is better to use washed and completely dried mint leaves.

It is not necessary to use only berry yogurt for this option. It is acceptable to take the rest: peach, strawberry or with cereals. In extreme cases, the dessert will turn out to be quite unusual.

Option 6: Jelly with lemon and apricot jam

Usually, regular sugar is added to the jelly for sweetness. But you can follow the rest of the culinary method by replacing this ingredient with clear apricot jam. By the way, you can also use other jam: peach, pear or apple.

Ingredients:

medium fresh lemon;
5 tablespoons of apricot jam;
two glasses of clean water;
15 g gelatin.

Step by step recipe

Pour a glass of clean water into a bowl wiped with a towel. Send clear apricot jam there. Stir until the last one is completely dissolved.

Pour the strained juice from a medium-sized lemon (without seeds) inside in a very thin sieve. Mix everything again.

Heat the second glass of water in a water bath. Add gelatin from the bag. Mix carefully.

Add the jelly liquid to the fragrant juice with jam. Pour thinly into glass glasses. Place the container with lemon jelly on a shelf in the refrigerator.

Leave to harden until it has a firm structure. This will take approximately two hours.

For this version of dessert, it is important to use transparent jam so that the jelly turns out beautiful. As for sweetness. Jam contains sugar, but this may not be much, especially if you are a gourmand. Therefore, adjust its amount to your own taste.