Carrot Jelly
by Editorial Staff
Natural carrot jelly is a delicious and healthy dessert that will please both adults and children. Carrots, sugar, citric acid, and gelatin – these are all the products that make a sweet, tender, and bright delicacy.
Ingredients
- Carrots – 350 g
- Sugar – 150-170 g (to taste)
- Gelatin – 30 g
- Citric acid – 2-3 g (to taste)
- Water – 700 ml
Directions
- Peel and grate the carrots on a fine or medium grater.
- Put the carrots in a saucepan and pour 600 ml of water.
- Bring the carrots to a boil and cook over low heat for 15-20 minutes. Then remove the pan from heat and leave it for 15-20 minutes so that the contents are steeped and cooled.
- Pour gelatin with 100 ml of cold water and leave for 20 minutes until it swells.
- We filter the carrot broth through a fine colander. Squeeze the carrots well and discard.
- Melt the gelatin in a water bath.
- Add sugar to the carrot broth.
- Add citric acid.
- We put the carrot broth on the fire, bring it to a boil so that the sugar and citric acid dissolve, remove from the heat, and pour in the gelatin.
- Stir until the gelatin is completely dissolved.
- Pour the mixture into jelly tins. I used muffin cups.
- Cool the carrot jelly to room temperature, and then put it in the refrigerator for 1-2 hours until it solidifies.
- Take out the finished carrot jelly from the molds. To do this, lower the mold for a few seconds in boiling water, then turn it over. The jelly will easily come out of the mold. Put the carrot jelly on a plate and serve.
Bon Appetit!
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