You will need
- - briquette;
- - starch;
- - citric acid;
- - sugar;
- - juice;
- - the jam;
- - berries;
- ice cream.
Usually manufacturers write the recipe of a jelly right on the package. If a firm whose cake you bought, not bothered to do it, or a recipe written in an unknown foreign language to you, do not worry. The recipe of jelly from all of the briquettes are almost identical.
Mash the briquette. If it is fresh, it can be done and fingers. In that case, if the packaging a few months have been lying on the shelf, hands you can and can't handle it. Try to crush his crush to mash, roll out with a rolling pin to grate, grind in a mixer or blender and then start cooking. Keep the powder no lumps – it should be crushed thoroughly.
250 grams of powder you need two liters of water. Pour them in a pan and put on fire. Until the water is boiling, dissolve the powder from briquettes in a small amount of cold water. The resulting solution should be thoroughly mixed to avoid clumps. Once the water is boiling, turn off the heat and pour a thin stream dissolved powder.
The previous step can be simplified and cover the jelly in boiling water in powder form. To put it as well for a little bit, otherwise the particles will stick together in the water, and you will have them a long time to break. With this jelly you need to continuously stir.
If you like sweet, add sugar to taste. Also, if you prefer a thick jelly, initially you should take less water or at the end of cooking to add a bit of starch, diluted in cold water.
In jelly of briquette you can also add lemon juice, jam, fresh squeezed or frozen berries, juice – anything that will prompt your imagination and approve your taste. But if you put in a glass of hot jelly ice cream ball, you get a delicious treat.