Jelly with Nuts

The recipe for royal butter jelly with nuts. The taste of such a delicacy is very rich, bright, sweet, and reminiscent of damage. Unlike blancmange, this dessert is made with cream, not milk.

Cook: 3 hour

Servings: 4

Ingredients

How to make jelly with nuts:

Directions

Dry the kernels of walnuts in a pan or oven in advance. Place them in a blender bowl.
Grind on pulsating mode for about 2 minutes.
Pour in 2-3 tbsp cream and chop again.
You should have a thick, nutty mass.
Pour the remaining cream into a saucepan or stewpan. Place the container on the stove and heat to a boil.
1 tbsp add nut butter to the cream, reducing heat to a minimum.
Add all the paste and turn off the heat.
Dissolve the gelatin in 50 ml of boiling water and stir until completely dissolved.
Pour the gelatinous liquid into a saucepan, add sugar there, and stir everything thoroughly.
Pour the mass into silicone molds and place the jelly with nuts in the refrigerator for 2-3 hours.
To remove the jelly with nuts from the molds, literally hold them in hot water to the brim for 1 minute, and then turn them over on a saucer.

Bon Appetit!

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