Jelly sweets. Colorful, appetizing and healthy jelly for children, simple and quick recipes
TOP 15 jelly recipes for children
Yogurt jelly
Soak gelatin in cold water, pour boiling water, stir well and pour into yogurt, whipped in a steam bath. Season with lemon zest. Pour into glass vases and place in the refrigerator to set. Sprinkle with grated chocolate before serving.
Ingredients: yogurt - 250 g, gelatin - 1 teaspoon,
water - 1 tablespoon, boiling water - 1 teaspoon.
Milk jelly
Soak gelatin in a small amount of water. Put sugar, lemon peel into the cream and boil. Then strain and cool slightly. Pour the swollen gelatin into the warm cream, add 1/2 teaspoon lemon juice, stir and pour into glasses. Place in the refrigerator.
Ingredients: cream - 1/2 cup, sugar - 60 g, gelatin - 2 teaspoons, lemon - 1/4 pcs.
Apricot jelly
Remove pits from apricots, pour in 1/2 cup hot water, add sugar and cook for 5-7 minutes. Then rub the apricots through a sieve and mix with the syrup in which they were boiled. Dissolve the gelatin in a small amount of cold water and pour, stirring, into the apricot puree. Cool the jelly and put it in the refrigerator for 2-3 hours to harden.
Ingredients: apricots - 3-4 pcs, water - 1/2 cup, sugar - 1 tablespoon, gelatin - 1 teaspoon.
Apricot marshmallows
Wash the apricots, cut them in half and remove the pits. Boil apricots in a small amount of water and rub through a sieve. Add sugar to the resulting puree and cook until thick. Beat the chilled whites into a strong foam and combine with boiling water.
rich apricot puree. Add gelatin dissolved in water, stir, pour into glass vases and cool. When serving, pour over fruit juice or syrup and garnish with pieces of fruit.
Ingredients: apricots - 200 g, proteins - 4 pcs, sugar - 120 g, gelatin - 1 teaspoon.
Blueberry jelly
Extract the juice from ripe blueberries. Boil sugar syrup. Dissolve the gelatin swollen in water in hot sugar syrup, bring to a boil, but do not boil. Remove from heat, add blueberry juice, stir, pour into outlets and cool. Place in the refrigerator to harden.
Ingredients: juice - 1 glass, gelatin - 1 tablespoon, sugar - 1 glass, water - 1 l.
Pears in jelly
Boil sugar syrup from 1/2 cup water and 3 teaspoons sugar. Peel the pear, rub with lemon, place in boiling sugar syrup and cook until soft. Then place the pear on a plate, cool and pour over 2 tablespoons of red currant jelly.
Ingredients: pears - 150 g, water - 1/2 cup, sugar - 30 g, red currant jelly - 30 g.
Strawberry jelly
Grind eggs with sugar. Add 3 tablespoons of milk to the resulting mixture, stir thoroughly and combine with the berries rubbed through a sieve. Then add the gelatin dissolved in water, mix everything thoroughly again, pour into glass cups and put in the refrigerator to harden.
Compound; berries - 3 tablespoons, sugar - 1 tablespoon, milk - 3 tablespoons, eggs - 2 pcs, gelatin - 2 g, water - 1 tablespoon.
Cranberry jelly
Sort the berries, wash, blanch for 4-5 minutes in hot water, then squeeze out the juice. Pour the marc with the water remaining after blanching, add sugar, citric acid(to maintain bright color), heat to a boil, stir,
remove the foam, pour in the gelatin dissolved in a small amount of water. Heat for 2-3 minutes, without bringing to a boil, strain, mix with juice and pour into outlets. Place in the refrigerator to harden.
Ingredients: water - 500ml, cranberries - 1/2 cup, sugar - 2/3 cup, gelatin - 1 tablespoon, citric acid - 0.5 g.
Redcurrant or cranberry jelly
Sort the berries and rinse with boiled water, mash with a spoon and squeeze out the juice through cheesecloth, which is then added to the finished jelly. Pour a glass of boiling water over the pomace, cook for 5-7 minutes, then place on a sieve and let the broth drain. Soak the gelatin in a small amount of cold water. Add 3 teaspoons of sugar to the broth, bring to a boil and, stirring, pour in the swollen gelatin. Boil for 1-2 minutes, without letting it boil, then strain through cheesecloth, mix with
pre-squeezed juice and pour into a mold.
Cool and refrigerate for 2-3 hours.
Ingredients: berries - 50 g, water - 1 glass, sugar - 30 g, gelatin - 5 g.
Redcurrant jelly
Squeeze the currant juice. Prepare sugar syrup and mix it with juice, add gelatin swollen in water, bring the mixture to a boil, add citric acid. Filter the resulting jelly through double-folded gauze and pour into vases. Cool.
Ingredients for 4 servings: berries - 50-60 g, sugar - 50-60 g, gelatin - 12 g, citric acid - 0.5 g, water - 400 ml.
Orange jelly
Peel the orange, cut into thin slices, remove the grains, sprinkle the slices with sugar (1/4 cup) and leave for half an hour to form juice. Boil syrup from 1/4 cup sugar and 300 ml water. Pour the swollen gelatin and zest into the syrup. Si-
rop, stirring, bring to a boil and, removing from heat, add orange juice. Strain the hot syrup, pour into vases in a 1 cm layer and let it harden. Place a slice of orange on the frozen layer and pour the jelly again.
Ingredients: orange - 1 piece, sugar - 100 g, gelatin - 3 teaspoons
Mixed fruit jelly
Peel the pears, remove the skins from apricots and peaches. Boil syrup from 2 cups of water and 1/2 cup of sugar. Place fruit in boiling syrup, bring to a boil twice, then place on a plate, cool and carefully cut into 2-4 pieces. Cut out the seed nest from the pear, remove the seeds
from apricots and peaches, then transfer the fruit to a small bowl (if desired, you can add a few ripe, skinless and seedless grapes). Dissolve gelatin in a small amount of cold water and pour, stirring, into the hot syrup in which the fruit was boiled. Pour the slightly warm syrup over the fruit and place in the refrigerator for 2-3
hours.
Ingredients: pear - 1 pc., grapes - 50 g, apricots - 2 pcs., peaches - 2 pcs., water - 0.5 l, sugar - 100 g, gelatin - 1.5 teaspoons.
Plum jelly
Pour a glass of cold water over the sweet fruits, add a tablespoon of sugar, lemon zest and cook over low heat, covered, for 25-30 minutes. Rub the fruits through a sieve, mix with the sugar syrup in which they were boiled, and pour the swollen gelatin into the resulting puree. Stir well, pour into
moo and put in the refrigerator to harden.
Ingredients: plums - 100 g, sugar - 1 tablespoon,
water - 0.5 l, gelatin - 1.5 teaspoons.
Rhubarb jelly
Pour a glass of cold water over peeled and chopped rhubarb, add 2 tablespoons of sugar and simmer covered over low heat. Rub the boiled rhubarb through a sieve, add swollen gelatin and a tablespoon of thick cream to the resulting puree. Heat the mixture, stirring. Do not bring to a boil. Pour into molds, let set and serve with cold cream.
Ingredients for two servings: rhubarb - 200 g, sugar - 2 tablespoons, water - 1 glass, cream - 25 g, gelatin - 1 teaspoon.
Jam jelly
Soak the gelatin in a small amount of cold water. Dilute the berry jam with hot boiled water and strain through a strainer or cheesecloth. Put sugar in the berry syrup, boil, cool slightly and combine with the swollen gelatin. Place the berries from the jam into molds and pour over the jelly. Cool and place in the refrigerator to harden.
Ingredients: jam - 50 g, water - 150 ml, sugar - 1
tablespoon, gelatin - 1.5 teaspoons.
Bon appetit!
Making fruit jelly is a fun process! Prepare this delicious dessert from fruits or berries according to our recipes.
- Gelatin - 1 tbsp.
- Water - 1 tbsp. (200 ml)
- Juice - 400 ml (it is better to take two types of juice, 200 ml each)
- Sugar - to taste
- Fruits - optional
Most reliable way To prepare good jelly from gelatin, read the instructions on the gelatin package. After all, the gelling properties of gelatin differ depending on the manufacturer and the type of gelatin. For example, gelatin in plates has a lower gelling ability than powdered gelatin, and the methods for preparing the gelatin mass are radically different.
This recipe suggests approximate standards, based on the instructions for the specific gelatin powder.
1 tbsp. pour gelatin with one glass of cold water and leave for about an hour to swell.
Next, prepare the juices, on the basis of which the jelly will be prepared. Juices can be either packaged or prepared at home. There is no clear framework for combining types of juices; it all depends on your preferences. The only thing is that juices that are contrasting in color will look more impressive. But if you want to make one type of jelly, this issue should not worry you.
Pour juice (in this case pineapple) into a saucepan and add half of the gelatin mass. Taste, if the juice is sour, add sugar to taste. Heat the juice until the gelatin and sugar dissolve. Next, pour the juice into containers and place in the refrigerator until completely solidified. You can add pieces or slices of pineapple to the pineapple layer. It is advisable to pour the jelly into transparent cups or bowls.
You need to do the same with the next layer, pour cherry juice into the pan, add the remaining gelatin mass and heat until the gelatin dissolves. Carefully pour the cherry juice onto the well-frozen pineapple layer. You can decorate the top with berries or fruits.
It is ideal to decorate with those berries and fruits whose juices were used in the preparation of gelatin jelly. For example, you should put pineapple pieces in the pineapple layer, and cherries in the cherry layer. This will not only decorate the dessert, but also determine the type of jelly.
Recipe 2: how to make fruit jelly from pears
You can prepare such a delicacy from pears of any variety, but softer fruits are best because they boil well. I also want to note that sugar and gelatin in this simple recipe You can replace pear jelly with gelling sugar (500 grams), then you don’t have to add lemon to the jelly at all.
- Pear - 1 Kilogram
- Sugar - 500 grams
- Edible gelatin - 5 grams
- Lemon - 1 piece
First you need to rinse the pears and lemon, wipe them, and prepare the remaining ingredients.
We peel the pears from the core and cut the fruit into pieces, put them together with the lemon in a saucepan.
Add sugar to the pan and place it on low heat.
Simmer the pear over low heat for 5-6 minutes, then increase the heat to maximum and bring the liquid to a boil (the pears should release juice). After this, turn the heat down again to the lowest possible setting and continue cooking the pears with lemon for 15-20 minutes, stirring them occasionally.
After time, the resulting mass must be ground through a fine sieve or using a special device.
Next, soak the gelatin according to the instructions on the package. Pour the pear mass into the pan again, add the swollen gelatin and place the pan on low heat. Constantly stirring the mass, heat it so that the gelatin is completely dissolved, but do not bring it to a boil. Pour the future jelly into sterilized jars and close tightly with lids.
We put the jars of jelly together, cover them with a towel and leave them until they cool completely.
Recipe 3: apple jelly with cinnamon for the winter
- medium apples - 10 pcs.
- lemon - 1 pc.
- granulated sugar - 2 cups
- cinnamon -1 stick
To prepare this jelly, select ripe apples of a not too sweet variety with sourness, rinse them thoroughly in cold water, remove the stems, cut into slices and remove the cores (you can skip this process). Also rinse the lemon and cut it in half.
Pour quarters of apples into a deep and suitable volume (not aluminum) pan, and add lemon halves along with a small stick of aromatic cinnamon. Fill the contents of the pan with water so that the liquid completely covers the fruit slices, bring to a boil and cook the apples over low heat for 45-60 minutes.
Now the straining process will take place. Take another equally voluminous non-aluminum pan, place a large sieve or colander with gauze on top, and place the contents of the pan with apples there. Over the next night or just 8 hours, leave the apples to drain like this.
Do not press the apples under any circumstances, otherwise the jelly will be cloudy; the fruit can only be lightly and very carefully mixed. After the specified time has passed, you can put small glass jars in the oven for sterilization and continue preparing apple jelly. The resulting mass should be approximately the same as shown in the photo.
It’s okay if the strained juice looks a little cloudy after eight hours; further boiling will take care of this problem. We place the pan on the stove, having first measured the volume of the resulting clean liquid: for about 600 milliliters of juice you need to use 1 cup of sugar.
Pour granulated sugar into a saucepan, mix the ingredients with a wooden spoon, heat and dissolve the crystals. After boiling, cook the jelly for about 15-20 minutes until thick and ready.
Pour the hot jelly into the glass jars we prepared earlier at the same temperature, seal it tightly or screw it with the same sterilized lids. Leave the jelly at room temperature until it cools completely, and then put it in the refrigerator until it hardens, and store it there.
Recipe 4, step by step: apple jelly with gelatin
- apples 500 grams
- water 2.5 glasses
- sugar ¾ cup
- gelatin 15 grams
- cinnamon to taste
Pour half a liter of water into a saucepan, add sugar there and heat, stirring until the syrup drips slowly from the spoon.
We wash the apples and cut them into pieces along with the skin and hard core with seeds, since they contain the substances necessary for the formation of jelly. After this, fill the apples halfway with water and put on the fire and cook after boiling for half an hour, then pour the boiled apples into a pan with gauze through a colander.
Cover the colander with a lid and leave the apples for two hours until all the juice has drained into the pan. Next, we make jelly from this juice. Measure the resulting juice using a measuring cup. And based on a liter of juice, we add seven hundred grams of sugar, add sugar to our juice and set it to simmer.
Be sure to skim off any foam that appears, and continue to cook the syrup for about half an hour. Before you finish cooking the syrup, you need to check it for readiness: you need to drop a drop of syrup onto a cold plate, if the drop remains, has not spread and has retained its shape, therefore, the jelly is ready and can be poured into jars.
Recipe 5: homemade orange jelly
- Orange juice – 300 ml
- Sugar - 30 g
- Instant gelatin - 8 g
To make jelly from orange juice, prepare the products according to the list. I used instant gelatin, if you don't have that, regular gelatin will work too, but it will require pre-soaking.
Pour in Orange juice into a small ladle. Add sugar. Heat the mixture over low heat, stirring constantly until the sugar dissolves. Do not let the mixture boil; its temperature should not exceed 50 degrees.
Pour gelatin into the ladle and stir well so that there are no lumps.
Once the gelatin has dissolved, remove the pan from the heat and strain the liquid into a cool bowl.
When the mixture has cooled to room temperature, pour it into portion molds and refrigerate for 3-4 hours.
After 4 hours, the orange jelly is ready! You can serve it to the table, sprinkled with chocolate or coconut shavings.
Recipe 6: dessert - raspberry jelly with cognac
Fans of tasty, healthy, juicy and aromatic raspberries will love the recipe for raspberry jelly with fresh berries. You will have to work for about 2 hours, but the effect is worth it - an exquisite delicacy of fresh berries, a refined taste emphasized by cognac, a subtle aroma of raspberry plume, this dish is for lovers of gourmet cuisine.
- Fresh raspberries 150 g
- Gelatin 5 g
- White crystalline sugar 100 g
- Lemon juice 2 tablespoons
- Cognac 1 teaspoon
Wash fresh or thawed raspberries thoroughly, separate 2/3 of the berries, transfer to another container, preferably enameled, and mash. To get raspberry pulp, you can, for example, use a pestle from a rolling pin.
Pour gelatin into 50 ml of cold water and soak.
Boil water, about 200 - 250 ml, put sugar in boiling water, cook for about 10 minutes. Add softened gelatin, mix everything, bring to a boil again, add raspberries, cook over low heat or in a water bath. Cook for 30 minutes.
Add lemon juice and cognac to the boiling mixture and cook for 10 minutes.
Strain the hot jelly (for example, through cheesecloth or a sieve), then cool quickly. for example, you can lower a bowl of jelly into a saucepan with cold water large in volume. Then pour the jelly into molds and refrigerate for 1 hour.
Remove the berry jelly molds from the refrigerator and place them in warm water, carefully place raspberry jelly on dessert plates, decorate to your taste with raspberries.
Recipe 7: Canned Cherry Jelly
- Canned cherries 200
- Water 250ml
- Sugar 100
- Gelatin 1 tbsp. lodge
- Cherry juice 1 cup.
To prepare cherry jelly, we need such products as cherries in their own juice, water, cherry juice, sugar and gelatin.
Dissolve gelatin in hot water.
Pour the cherry juice into a saucepan and heat over low heat.
Punch the cherries with a hand blender.
We wipe the punched cherries through a colander, on which pieces of skins remain.
We are left with pure puree.
Add cherry puree and dissolved gelatin to a saucepan with heated cherry juice. Heat, but do not bring to a boil.
Pour 2/3 into glasses, and let 1/3 cool a little and thicken, and then pour into a glass of blender and on the high speed beat. We get an airy gelled foam. Pour the foam on top of the frozen jelly. We put it in the refrigerator.
Take it out, decorate with berries and treat your family and friends, bon appetit!
Recipe 8: strawberry-banana jelly on agar
A very beautiful fruit dessert-cake made of jelly and fruit.
- ripe bananas – 2 pcs.
- strawberries – 300 g
- agar-agar powder – 1 tsp. no slide
- water – 1 tbsp.
- fresh mint - a few leaves
- pink pepper – 3-5 peas
In a deep saucepan of suitable size, soak the agar powder in clean cold water for at least 1 hour.
Bring the agar solution to a boil and, with constant stirring, boil for 30 seconds. Remove the boiled solution from the heat and leave to cool to a temperature of 50-80C. This is the perfect time to make fruit and berry puree.
Cut about a third of the berries into longitudinal slices of approximately the same size.
Place the berries, cut side out, around the circumference of the cooking ring.
Leave some of the berries for decoration; beat the remaining ones in a submersible blender with bananas until smooth. With constant rapid stirring, pour the prepared puree into the agar solution (not vice versa!) and then pour the mixture into the cooking ring.
Leave the jelly to cool at room temperature (a miracle will happen here and the previously completely liquid mixture will harden into jelly), and then put the finished jelly in the refrigerator to cool (it tastes better this way). Then carefully remove the ring.
Arrange the remaining strawberry slices in a circle on the prepared jelly, garnish with fresh mint leaves, ground pink pepper and serve the strawberry-banana dessert to the table. Bon appetit!
Recipe 9, simple: fresh peach jelly (with photo)
Peach jelly is a delicious and incredibly healthy dessert that will be eaten in a matter of minutes and will appeal to adults and children, because it is not for nothing that the peach is nicknamed the “king of summer.” This recipe for fruit jelly with gelatin is quick, simple and straightforward to prepare.
- water - 600 ml
- fresh peaches - 2 pcs.
- gelatin - 20 g
- sugar - 3 tbsp.
Pumpkin jelly dessert
A dessert made with pumpkin is very healthy and tasty.
Ingredients:
30 g – gelatin;
150 g – sugar;
400 gr – pumpkin;
100 ml – cream;
300 ml – water.
How to make pumpkin jelly dessert:
Take a washed piece of pumpkin, peel it and cut it into small cubes.
Pour water over the pumpkin pieces, add 100 grams of sugar and put on fire.
It is necessary to cook the pumpkin until tender (about 25-30 minutes). Then drain the liquid and add 20 grams of gelatin.
Place the pumpkin itself in a blender and grind until smooth.
Then transfer it to the liquid with gelatin, put it on the fire and bring to a boil.
Mix the ingredients thoroughly and then pour them into the mold.
Take the remaining gelatin, fill it with water (100 ml), leave for 15-20 minutes, and then put on fire and wait until the ingredient is completely dissolved.
Then mix the cream with the remaining sugar and beat into a thick mass.
Add the cooled gelatin to the cream and sugar and continue beating for a few more minutes.
Place the finished creamy jelly on top of the pumpkin jelly, and then put the dessert in the refrigerator for 2-3 hours.
You can decorate the dessert with nuts.
Berry jelly
If you want to pamper yourself with a fragrant and bright dessert, then you should definitely make berry-fruit jelly. This dessert is prepared very simply and quickly.
Ingredients:
50 g – gelatin;
50 g – blackberries;
100 g – strawberries;
50 g – currants;
100 g – raspberries;
2 pcs – banana;
2 l – juice from any fruit.
How to make berry jelly:
You need to boil the fruit juice, then remove it from the heat and let it cool.
At this time, pour gelatin into a bowl and pour a glass of warm water over it, mix everything and leave for 10-15 minutes.
Wash and dry the berries.
Immediately place the currants, raspberries and blackberries into bowls, and first cut the strawberries into several parts.
Peel the banana and cut into slices. Then add this ingredient to the rest of the berries.
Add squeezed gelatin to the berry juice (it should be warm).
Mix everything thoroughly, and then pour the mixture over the berries and fruits.
Place the desserts in the refrigerator for several hours until they thicken completely.
Jelly based on cream and cottage cheese
The dessert, prepared on the basis of cream, cottage cheese and rice, has an original taste.
Ingredients:
2 tbsp. spoons - rice;
50 ml – cream;
150 g – cottage cheese;
10 g – gelatin;
20 g – sugar;
1 g – vanillin;
pinch – ground cinnamon. How to make jelly based on cream and cottage cheese:
Place a saucepan with a small amount of water, add sugar, and after boiling, add washed rice.
Cook it until done, and then drain it in a colander.
Pour warm water into a bowl, add gelatin there and leave it to swell for 20 minutes.
Place cottage cheese, vanillin, rice, cinnamon and cream into a blender container.
Beat everything thoroughly, and then add the swollen gelatin; it must be squeezed out of excess liquid.
It is necessary to obtain a homogeneous mass. Place it in molds and leave it in the refrigerator.
The finished dessert can be decorated with fresh fruit.
Easy to prepare, using only natural and healthy ingredients, original look - all this jelly homemade. You will also need recipes for making jelly if you want to make an extraordinary cake or pastries. Jelly is a bright, tasty and extraordinary dessert with a gelatinous appearance, which is obtained due to the presence of pectin in the ingredients, or the use of gelatin. The jelly base can be different, it is this that gives the predominant taste of the jelly. The most common type is fruit jelly. The recipe for fruit jelly without gelatin uses apples, since these fruits contain a lot of pectin, which is why the jelly hardens. In other cases, gelatin, pectin or agar are added. Delicious fruit jelly, this is currant jelly, orange juice jelly, raspberry jelly. Sometimes they serve a dessert such as fruit in jelly. You can also make fruit jelly from jam. The fruit usually produces a clear jelly. This cannot be said when preparing sour cream jelly, curd jelly, milk jelly or chocolate jelly. Milk jelly and sour cream jelly are prepared from the same gelatin that is used to prepare other types of jelly. Making milk jelly or jelly with sour cream is just as simple: soak the jelly, add it to warm boiled milk, stir, add vanillin, and set it in a cold place to harden. Once it hardens, your milk is ready. jelly. The recipe with gelatin is one of the fastest and most accessible; gelatin hardens faster than, say, agar. By combining several different colored jellies, you can make a fun broken glass jelly. It could be fruit jelly different colors and milk jelly. The glass is just like real glass, it is very tasty and children really like it.
A common question is how to make jelly from gelatin. The main thing here is to correctly calculate the proportions. For 1 part gelatin you should take 8-10 parts water. After the jelly has hardened, excess water should be drained. If you are interested in how to make homemade jelly, the video will be a good hint. There are other nuances of how to make jelly. Do not use aluminum cookware. Another secret on how to make jelly at home without lumps: the bottom of the gelatin container should not be cold. And when the jelly hardens and you need to remove it from the bowl, you should put the bowl in hot water, then place yours on a cold plate jelly. The recipe with photo will show you how it's done. Choose the appropriate recipe and see how to make homemade jelly, photos and comments are attached. You can also make delicious homemade jelly from agar. The recipe is similar, but you need to take 2 times less agar than gelatin. Finally, it should be noted that jellies are beneficial for the body. Gelatin is good for joints, and pectin and agar are excellent intestinal adsorbents.
Mousse- a recipe that was given to us, again, by French confectioners. “Mousse” translates to foam, and making mousse essentially boils down to beating various ingredients until foamy. Mousse jelly is similar to the use of gelatin or pectin, which fix the foam. Although some mousses are also prepared on the basis of egg whites and sticky semolina. Mousses also come in fruit and milk varieties. Usually prepared with cranberry mousse, apple mousse, strawberry mousse, curd mousse, chocolate mousse. Fruit mousses are the healthiest. They can be made very light, but if you use cream and butter, they will be richer. It is also important that the mousses are very colorful, they look very bright and festive. For example, chocolate mousse is a recipe that can be prepared in an extraordinary way, decorating it with berries, nuts, and candied fruits. Having spent very little time and learned how to make mousse, you will close the question of a quick and tasty dessert. It will also be useful for you to know how to cook mousse, if you are planning a buffet or sweet buffet. This portioned dessert seems to have been created for such feasts. And of course, you can prepare healthy baby mousses. Recipes with photos will reveal to you all the secrets of preparing delicious and beautiful mousses.
A serious event for every housewife is to receive guests, fully provide a gala meal, a cozy atmosphere and an entertainment program. And the most important thing is to celebrate children’s birthdays at home, and today we offer sweet table– as a simplified solution for all mothers and grandmothers. After all, desserts are the most anticipated dish for young guests, and a meal entirely dedicated to sweets will not leave any child behind.
Next review article for celebration children's day birthday includes not the most traditional sweets and portioned baked goods.
Of course, no one can deny the unique charm of the classic sweet table favorites. “Potato” and custard cakes, waffle rolls, “Grated” and apple pies, “Napoleon” and “Kyiv” cakes. Glorious age-old recipes will delight many generations of children.
However, today we are focusing on simple sweet recipes with convenient buffet serving.
Fruits: simple techniques for beautiful presentation
How to Serve Desserts That Don't Require Cutlery
The subtleties of serving for serving Cake Pops and sweet fruit canapés are described in the section of the same name.
Ingredients for sweet and fruit canapés
All types of seasonal fruits, hard cheese, nuts, marmalade, marshmallows. And don’t forget about shaped cutting, including cookie cutters and a teaspoon of apple, pear, watermelon and melon pulp.
Win-win options for fruit canapés:
- A cube of hard cheese, pears, berry marmalade, a small slice of orange.
- Cubes of fruit wrapped as if in a sail with a thin slice of Dutch cheese and a mint leaf.
- Different varieties of marmalade, alternating with slices of lemon or orange.
- Berry canapes: one whole raspberry, blueberry, blackberry, strawberry. You can thread it alternating with squares of cheese or into a long strip of hard cheese, like beads in a ribbon.
- A cube of cheese, a cube of boiled carrots, greased with sugar syrup or honey, half a walnut and a grape.
- A circle of sweet and sour apple, a cube of cheese, a slice of lemon and an olive.
- Marshmallows, berries, half a walnut.
Any of the fruit pieces can be dipped in melted chocolate - white or black. And in what combination to string your chocolate neighbor is a matter of personal taste.
Sliced fruit in a watermelon or citrus bowl
Canapes are convenient and beautiful. But you can do it differently and no less effectively. Offer children forks and the freedom to choose from a large selection of seasonal fruits and vegetables.
When serving, use natural containers - a bowl made from watermelon and melon peels, bowls made from grapefruit halves and large oranges, from which the pulp has been extracted.
Fruit and milk jelly
Multilayer rainbow jelly, transparent jelly with whole berries and pieces of fruit, jelly cakes, often with a curd layer - all this pleases children much more than adults. Especially if the beauty is served in portions.
To do this, you need to freeze the jelly in separate molds or regular bowls.
Or enclose the jelly in a slice of citrus fruit. The second idea will definitely captivate children at their birthday party and make your sweet table unforgettable!
Currant jelly in lemon peel
We will need
- 3 medium sized lemons
- 200 grams of red currants,
- 20 g edible gelatin,
- 100 ml water,
- 60 grams of sugar,
- 1 tsp. vanilla sugar.
Preparation
- Soak the gelatin.
- Cut the lemons in half, using a spoon to remove all the pulp without breaking the peel. Squeeze the juice from the pulp of 2 lemons.
- Rub the currants through a sieve, squeezing out the juice.
- Combine water, currant and lemon juice.
- Add regular and vanilla sugar and bring the liquid to a boil.
- Completely dissolve the gelatin and add it to the currant liquid.
Pour hot into bowls of lemon halves and let cool, then put in the refrigerator. When the jelly has completely set, cut the lemon halves into 2 parts. Amazing “currant lemon” - ready to serve!
Other colorful combinations for baby jelly: lime peel with milk or raspberry jelly. Orange - with kiwi jelly. Grapefruit - with blueberry or blackcurrant jelly.
Cottage cheese and pineapple dessert
The beauty of this dessert is the ease of preparation and the availability of ingredients at any time of the year. Children will like it due to the possibility of serving it in portions and its resemblance to jelly.
Ingredients
- 400 g of cottage cheese,
- 200 grams of sour cream,
- Canned pineapples (about 1 can 600-800 ml),
- 500 ml pineapple juice,
- 25 g gelatin,
- ½ can of condensed milk,
- Vanillin and crushed pitted dried fruits - to taste.
The preparation is incredibly simple!
- Soak the gelatin in pineapple juice for 1 hour, and then, as usual, dissolve it over low heat, without bringing it to a boil.
- Beat cottage cheese, sour cream, condensed milk and vanillin in a blender.
- Combine with cooled gelatin and add chopped pineapple cubes.
Pour into bowls and let harden completely in the refrigerator. We take the dessert out of the bowls before serving and serve in the form of hemispheres on contrasting saucers.
Curd "Stripe"
This light dessert takes a little more fuss than the previous one, but it looks more impressive. At the same time, all the advantages of portioned jelly dishes for the sweet table are preserved. children's day birth.
Ingredients
- Low-fat cottage cheese - 250 g,
- Yogurt – 250 ml,
- Gelatin – 25 g,
- Cocoa powder – 4 tbsp.,
- Vanillin – ½ tsp,
- Milk – 50 ml,
- Honey or sugar - to taste.
Preparation
- Soak gelatin in milk.
- Mix it with cottage cheese, yogurt and honey and mix thoroughly (mixer, blender).
- Divide the mixture in half and add cocoa powder to one part.
- We place the mixture one by one in jelly molds or bowls so that alternating white and chocolate layers forms a striped dessert after hardening.
Cool in the refrigerator for 1 hour. We take the finished dessert out of the bowls and serve it in the form of hemispheres, which can be lightly sprinkled with grated dark chocolate or cut into portions.
Candies made from a mixture of dried fruits
Let's take walnuts and 2-3 types of dried fruits, soaked in water at room temperature and washed well. For example, prunes and dried apricots. Place the ingredients in a blender and grind to a viscous mass, to which you can add honey or sugar if desired.
To improve the consistency, you can add a spoonful of sour cream or soaked milk powder (1 tablespoon of milk is poured with 2-3 tablespoons of water).
After wetting your hands with water, form the mixture into balls and roll in the simplest powders - milk powder, cocoa, coconut, chopped nuts. Cool the sweets.
Serve on a tray with skewers or cocktail tubes inserted.
You can also use raisins and dates. It’s also convenient that the candies can be stored in the refrigerator for up to 2 weeks, which means they can be made in advance.
Buckwheat candies “Baked truffle”
For tasty and healthy candies, where rare person can guess the leading component, we need the following ingredients:
- 200 grams of buckwheat flour,
- 200 ml yogurt,
- 1 tbsp sugar,
- 2 tbsp. l. cocoa powder,
- 5 tbsp. prune puree,
- 3-5 whole prunes,
- 0.5 tsp soda,
- 5 tbsp. honey,
- Sesame – 2 tbsp.,
- Sunflower oil – 1 tbsp.
Preparation
- Sift the buckwheat flour and combine the dry ingredients.
- Prune puree, sunflower oil and blend the yogurt in a blender until smooth.
- Gradually add a mixture of dry ingredients to the twisted mass, 1-2 spoons at a time.
- From the resulting dough we make flat cakes, in the middle of which we place some very finely chopped prunes.
- Close the cakes and form into balls.
- Bake the candies for 7-10 minutes at a temperature of 180 degrees.
Decorate the finished candies with honey and sesame seeds. To do this, dip the candy in honey until half is immersed, take it out, turn it and again dip it halfway into the container with sesame seeds.
Sweet sausage
A long-known, but not the most common recipe will allow us to diversify the list of convenient sweets. We will also be able to include slices of sweet sausage in fruit canapés.
Ingredients
- Cookies “Jubilee” 500 gr.,
- Butter 200 gr.,
- Cocoa powder 2 tbsp,
- Sugar – 100 gr.,
- Milk 1 glass.
Preparation
- Beat half the cookies into flour in a blender, and break half into pieces with your hands small size. To do this, it is convenient to use a careful breaking technique “in a plastic bag”.
- Melt the butter in a saucepan, then pour in the milk and add sugar and cocoa powder.
- Stirring constantly, continue heating until almost boiling.
- Add the ground cookies, mix and remove from heat.
- In a large bowl, add the cookie pieces to the hot mixture.
From the resulting mass we form sausages using cling film or parchment paper. Place the formed sausages in the refrigerator for 5-6 hours. To serve, cut the chilled sausages into slices.
Cake Pops - America's mega-popular dessert
Small sponge cakes that are completely covered with a hard icing.
The most curious thing about this sensational dessert is that, in fact, Cake Pops are a small “Potato” cake on a stick. A convenient buffet recipe for almost the most famous delicacy of our latitudes is returning to us from America.
How to make Cake Pops? You can tinker with homemade sponge cake. Or you can save on effort by trusting a reputable trademark and buying ready-made biscuits in the supermarket.
The process of forming balls is elementary: the biscuit is broken into pieces and combined with plastic mixtures of chocolate, fruit, and condensed milk. Roll the resulting slightly sticky dough into balls... And this is where the fun begins!
Subtleties of making Cake Pops
- Be sure to dip the skewers (or banal cocktail tubes!) into the ganache, stick them into the balls and put the preparations in the refrigerator for 20 minutes.
- Dip the cooled pieces into melted chocolate or glaze and decorate with suitable sprinkles. Among the delicious free-flowing decorations are not only confectionery sugar trifles, but also natural ingredients - chopped nuts or sesame seeds.
- Simple techniques for decorating Cake Pops can be seen here - from 11:00:
Recipes for viscous mixtures to combine with biscuit dough numerous. These can be ganaches made from all types of chocolate, jams, honey and preserves, as well as sweet mixtures specially prepared for Cake Pops.
We offer you 2 popular recipes that can be prepared all year round:
Cherry milk mixture
Mix frozen cherries (500 g) with condensed milk (80 g) in a blender until smooth.
Chocolate ganache
Melt chocolate (500 g), add where butter(50 g), cream (100 g) and powdered sugar to taste.
Chocolate cookies without flour
The cookies look like gingerbread. They are dry on top and soft caramel in the middle. It tastes like chocolate toffee. It is convenient for children to take and carry them, which allows them not to turn their birthday into sitting at the dessert table.
We will need
- 2 cups powdered sugar,
- 1.5 cups chocolate chips,
- ½ cup cocoa powder
- 3 pcs. egg whites,
- 1 tbsp. starch,
- ¼ tsp. salt.
Preparation
- Melt the chocolate chips in a water bath.
- Beat the egg whites with a pinch of salt until stiff foam.
- Gradually add 1 cup of powdered sugar to the whites, continuing to stir.
- Add the resulting mixture to cocoa powder. Add melted chocolate, starch and salt there and knead the dough.
Using a tablespoon, roll the sticky dough balls in powdered sugar and place on a greased baking sheet. vegetable oil. Place in the oven preheated to 175 degrees for 10-15 minutes.
Curd juicer
Everything new is well forgotten old! This happens often in cooking, and a striking example of this was the “potato” composition of the mega-popular Cake Pops, described above.
And now we’ll tell you how to quickly and easily feed your child’s young guests open pies with curd filling. Note that here again we are dealing with ingredients that are available year-round.
Dough ingredients
Flour – 200 g, egg – 1 pc., egg yolk – 1 pc., powdered sugar – 50 g, butter – 100 g, baking powder – 1/3 tsp, salt – 1 pinch.
Filling ingredients
Cottage cheese (9%) – 200 g, sugar – 40 g, flour – 30 g, sour cream – 20 g, egg yolk – ½ pc. (filling) + ½ pcs. (for lubrication), water – 1 tbsp. (for lubrication).
Making the filling
- Combine and thoroughly beat cottage cheese, sugar, sour cream, flour and ½ yolk in a blender.
- Let the filling rest in the refrigerator.
Let's start the test
- Beat butter with powdered sugar, eggs, yolk and salt in a mixer.
- Grind the flour through a sieve, add baking powder, and, after mixing, add to the butter mixture.
- We continue to beat the dough with a mixer until it forms dense lumps. We collect the lumps and knead the dough with our hands.
We roll the sausage, which we divide with a knife into 5-6 equal parts. We level each piece with our hands or roll it out into a circle or oval with a rolling pin.
Let's start with Sochniki
- Place about 1 tablespoon of filling on half the circle and cover with the other half of the dough - so that the filling is slightly visible around the perimeter.
- Place the juices on a baking sheet lined with parchment paper and brush with yolk for a beautiful color. Grease = ½ yolk + water.
- Bake at 200 degrees for about 20 minutes.
A birthday menu for children, and especially a sweet table, is a great opportunity to return to the world of childhood. We can remember classic recipes, or arm yourself with modern variations on the theme of the classics, in the preparation of which you would like to involve the child himself.
Don't hesitate - get involved! After all, this is a useful educational experience so that our child realizes how much work and imagination is spent on his interesting growing up.