House fruit jelly

House fruit jelly

Ingredients:

(juice it is desirable freshly squeezed)
150 ml of orange juice
150 ml of bilberry juice
250 ml of peach juice
250 gr dense yogurt
3 h. l. honey
100 ml of water
30 gr quickly soluble gelatin.
Formochki

Preparation:

Ready jelly can be poured on formochka as on photo, and it is possible to make also puff jelly as it is painted below.

5 gr gelatin to fill in 2 tablespoons of water (for swelling). To warm up orange juice, without bringing to the boil. To dissolve in it gelatin. To pour out liquid in form and to put in the freezer.
While orange jelly is cooled we will prepare yogurt jelly: 5 gr gelatin to fill in 2 tablespoons of water (for swelling). 125 gr yogurt to mix from 1,5 h. l. honey.
In 50 ml of hot water to dissolve gelatin, to add spoon - two yogurts.
To stir to homogeneous mass and to mix with the remained yogurt. Weight to cool and pour in form, on orange layer. To put in the freezer for hardening.
To prepare peach juice jelly and 10 gr gelatin. To cool and to fill in with cold jelly yogurt layer. To cool before formation of jelly.
Also we prepare yogurt and bilberry layer.
To lower form with ready jelly for some seconds in big form with hot water.
To turn form on land surface. To cut jelly on cubes and right there tax.
Enjoy yourselves!

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