I want to offer an interesting recipe for something delicious and very beautiful. milk banana jelly. The dessert turns out very airy and moderately sweet. Outwardly, this delicacy resembles coffee with lush milk foam. A light coffee note perfectly complements the dessert. Try banana milk jelly and you will come back to this recipe more than once.
To prepare milk banana jelly you will need:
milk - 400 ml;
peeled bananas - 240 g;
gelatin - 14 g;
instant coffee - 2 tsp;
powdered sugar - 2 tbsp. l.
Pour gelatin into 100 ml of cold milk and allow time to swell. I leave the gelatin for 25 minutes.
First peel the bananas, cut them into pieces, place them in a bag and put them in the freezer for 1 hour.
Puree the bananas and powdered sugar using an immersion blender.
Next, pour in the remaining milk and dissolved gelatin.
Beat the mixture with a mixer for 5 minutes. The mixture will be covered with small bubbles.
Leave 100 ml of the whipped mass for foam, and pour the rest of the mixture into glasses, leaving room for foam. Place the glasses in the refrigerator for an hour.
After an hour, beat 100 ml of the mass that we left for foam with a mixer until fluffy foam and, skimming it, put it into glasses with dessert. Place the delicious, airy milk-banana dessert in the refrigerator for a couple of hours (until it hardens completely). This is such a beautiful, appetizing and very delicate dessert.
Jelly dessert with banana is very reminiscent of the well-known “bird's milk”. How to make an amazing banana jelly dessert read and watch further.
A delicate milk dessert with gelatin looks like “bird's milk”, and banana gives it an interesting twist of the tropics. The dessert will appeal to both adults and children. An excellent option for a holiday or children's table. Give it a try.
Ingredients:
Cooking method:
1. Soak gelatin in half a glass of cold water for 30-40 minutes.
2. Beat sour cream with sugar and put in the refrigerator.
3. Pour gelatin into a saucepan and bring to a boil over low heat, but do not boil. The gelatin pieces should completely dissolve.
4. Combine warm gelatin with cold sour cream mixture.
5. Add vanilla sugar to the mass, mix and put in the refrigerator.
6. Peel the banana and cut into slices.
7. Place banana slices in small portioned vases and fill everything with sour cream and jelly mixture.
8. Place the vases in the refrigerator for 2-5 hours until completely frozen.
9. Serve the finished jelly dessert with any decoration or decoration.
Bon appetit!
Cooking tips:
See the video recipe for more details.
Banana jelly is an ideal and not too high-calorie dessert, so many housewives want to learn how to cook it. There are many recipes on how to make the dish. Everyone chooses for themselves whether it will be a sour cream product or prepared using fruit juice and gelatin.
If a housewife is going to prepare a dessert, then the first thing she should pay attention to is the quality of the ingredients used. Gelatin and sugar can be easily found in any store; they are rarely spoiled because they have a long shelf life. When preparing a dairy dessert, it does not matter whether milk, sour cream or kefir will be used as a base, be sure to look at the production date. The fresher the store-bought product, the better.
If you buy whole milk, you will need to boil it first to destroy possible pathogenic bacteria.
Bananas must be ripe and soft, since only in this form they have a special aroma, which is necessary for preparing the dessert. Green fruits are completely unsuitable; they are tasteless and unsweetened and can only ruin the dish.
To prepare banana jelly with milk you will need 700 milliliters of the latter product, one banana and three tablespoons of sugar. Gelatin for this amount of liquid will take no more than twenty grams. You can use grated milk chocolate as decoration. Preparations begin by peeling the banana, which will then need to be cut into small pieces, perhaps in circles or semicircles. You will need a blender, with which you beat milk, fruit and sugar in a deep saucepan until the last ingredient is completely dissolved.
According to the instructions on the package, gelatin is diluted in warm water and poured into the mixture. Everything should be beaten well again. Now the mass is poured into containers and placed in the refrigerator. There is no need to place the jelly in the freezer as this will not make it harden any faster. Before serving, the dessert is sprinkled with grated chocolate.
You can make jelly without using milk. Then you will need:
At the first stage, gelatin is prepared by pouring warm water over it and waiting for it to swell. On average this takes up to five minutes. While it is infusing, the fruits are peeled and crushed, mixed with granulated sugar.
The most difficult thing is to cook the syrup from the following ingredients:
It is necessary to achieve complete dissolution of sugar and gelatin. Afterwards, the banana, placed in the mold, is poured with the resulting liquid. You can pour pieces of fruit into the syrup, stir well and pour into several small containers. Sprinkle coconut shavings on top, you can also use powdered sugar.
There is another option - with kefir. Its preparation takes more time, but the result is excellent. This dish is prepared in two layers. The first uses banana, kefir, gelatin, water and sugar. For the second one you will need to buy pineapples in a can.
One hundred grams of the final product contains only 90 kcal, which is why even people who are watching their figure can eat the dessert.
First of all, you need to prepare the fruits; to do this, peel them and cut them however you want:
Some people prefer to grind bananas with a blender, and this is also possible.
At the second stage, gelatin is prepared, it is dissolved in warm water and waited until it swells for further use. The process goes faster when the container with gelatin is placed in a water bath, but under no circumstances should it be boiled. After complete dissolution, add sugar and stir so that there is not a single grain.
Add banana to kefir, you can add kiwi, add vanilla sugar and mix with gelatin solution. Mix everything well again and pour a large ladle into containers, but do not completely fill them, but leave two centimeters to the edge free. The glasses are placed in the refrigerator, where the dessert should harden.
After half an hour, they begin to prepare the second layer. Pineapple can be cut into cubes or half rings, as long as it is canned. The fruit is placed on top of the jelly, and its juice is heated and gelatin is diluted in it. The syrup is then poured into the remaining space in the glasses. Everything is put back in the refrigerator to harden.
A sour cream dish is prepared in the same way, only instead of kefir, sour cream is used, to which dissolved gelatin is added.
Housewives and experienced chefs never tire of sharing tips on how to make milk-banana jelly tasty and beautiful. To prevent lumps when adding gelatin, the solution should be added through a sieve. It is better to choose sour cream and kefir that are fattier, like milk, then the banana jelly will have a rich taste.
You can get creative and use citrus zest. In France, they make jelly from wine by pouring berries stored for the winter. These desserts are extremely beautiful, but at the same time delicious. Despite the fact that the dish is sweet, it is dietary and perfectly satisfies hunger.
To learn how to make healthy and refreshing banana milk jelly, watch the following video.
In my Soviet childhood, jelly was prepared on major holidays, even on very major holidays. All its ingredients were in great short supply (do not remember this word, God forbid this cup will pass from you). In general, a powder was sold that had to be dissolved in water, etc.
The idea to make just such a jelly came from my family’s love for banana juice and its regular availability at home. Plus it’s worth adding the banana itself, I like picking fruit out of jelly. For sugar. You don’t have to put it in at all, there’s enough in the juice. In this case, you can add a little, somewhere up to 50 grams. Not worth it anymore. The consumption is usually written on the package of gelatin. For 500 ml. As a rule, 10-12 grams of liquid is enough. If there is a little more or less liquid, it's okay. After a couple of experiments you will achieve the desired consistency.
Gelatin usually requires soaking. To do this, simply fill it with cold boiled water and leave for 10-15 minutes (the time is written on the package). You might be better off and buy gelatin that doesn't require soaking. It’s easier with it, it’s simply diluted in juice and heated a little, which will be described below.
Simply pour all the juice into the swollen gelatin.
Place the pan with a mixture of juice, gelatin and water on low heat. Add sugar if desired. Constantly stirring, we achieve the dissolution of gelatin. In this case, the temperature of the juice should not rise above 80 degrees Celsius. Gelatin may then lose its properties. In my experience, dissolution occurs much earlier.
The juice with gelatin can be strained.
Wash and peel the banana. Cut into small pieces. It can be in rounds or segments, this is purely a matter of aesthetic taste.
Place banana pieces into clean jelly cups.
Pour hot juice into cups. Cool at room temperature, then put in a cool place overnight or day. Cooking time is about 8 hours. Share recipes with friends via social networks and subscribe to the latest newsletter.
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?
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.
