The story behind the recipe
Clear jelly in a glass cup, with pieces of fruit inside, and a spoonful of whipped cream on top. This dessert can be prepared calmly the day before Sunday dinner, leaving the whipping of the cream for serving. It doesn't require an oven or complicated cream.
We choose one flavor of jelly and strawberries to keep it simple. The same method works for raspberries or drained canned peaches. The most important factors are the amount of water indicated on the package and the cooling time: the cream is added only to a completely set, cold jelly.
This recipe is for four cups with a capacity of about 250 ml each. The setting time is approximate and depends on the product, the containers, and the refrigerator. If the dessert is to be served at a specific time, it's more convenient to prepare it the night before rather than checking frequently if the jelly is still liquid.
Ingredients
Ingredients
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1 package strawberry jelly (gelatin-based, for 500 ml of water; check the label)
Abroad: USA: flavored gelatin dessert; UK: jelly - 500 ml water (amount according to the chosen jelly)
- 150 g strawberries (washed, dried, hulled)
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200 ml 30% or 36% cream (well chilled)
Abroad: whipping cream, heavy cream; Germany: Schlagsahne - 10 g powdered sugar (for the cream, can be omitted)
Method, step by step
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Prepare four cups with a capacity of about 250 ml and a tray that fits in the refrigerator. Wash and dry the strawberries, hull them, and cut them into small pieces.
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Measure the water according to the jelly package, in this variant 500 ml. Boil it, remove from heat, and pour the powder into a heatproof container. Stir thoroughly until everything dissolves. Do not boil again unless your product requires a different method.
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Set the dissolved jelly aside to cool, stirring occasionally. It should remain liquid but not be hot anymore. Leave the cream in the fridge.
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Divide the fruit among the cups. Pour equal portions of the cooled jelly over them, leaving space for the cream. Gently transfer the tray to the refrigerator.
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Chill until fully set, approximately 3–4 hours or longer, depending on the product. Tilt one cup slightly: the mass should not spill. Do not speed up the setting by freezing.
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Pour the cold cream into a cool bowl and whip, starting slowly, then at medium speed. When it thickens, add powdered sugar. Stop when it holds soft peaks; do not whip to graininess.
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On the completely cold, set jelly, spoon the whipped cream. If using a piping bag, squeeze a small portion without covering the entire cup with a very thick layer.
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Serve chilled, preferably shortly after decorating. Keep in the refrigerator until serving.