As the primary thickener in recipes home kisla is the starch. The starch can give the consistency desired viscosity and it does not reward the dessert powdery aftertaste or texture. We have decided once again to pay tribute to this versatile product and figure out how to boil the jelly of starch.
How to cook a liquid jelly made of starch?
- carrots — 430 g;
- lemon — 1 PC.;
- sugar — 65 g;
- water and 1.1 l;
- starch — 2 tbsp.
Milk and honey as the basis for this recipe we chose the carrot. Before cooking it should be cleaned and rubbed. Received grated vegetable dip in boiling water and cook for no more than 5 minutes. Drain carrots in a colander and let the broth drain, pressing a cake. The resulting broth back on the stove and sweeten. Squeeze the juice of a lemon, dissolve in it starch and, stirring gently hand basis, enter the contents of the pan. A minute later the drink is supposed to thicken, what will be the main sign that the jelly is ready.
How to cook jelly from cranberries and starch?
Base for jelly can be and berries. In our case cranberries, but you can make jelly from any fruit, using the described technology.
- water — 220 ml;
- starch — 5 g;
- cranberry — 65 g;
- sugar — 260 g.
To the cranberries put about a quarter of the sugar and grind everything into pulp. The resulting slurry squeeze, the juice will keep the cake and fill with water and put on fire. Once the water is starting to reach the boiling point, sweeten all the remaining sugar and remove from heat. The decoction cool and strain. A quarter of the broth mix the cornstarch, the remaining liquid is re-heat and start gradually pour it to the starch solution. When the pudding thickens, remove from the heat, let cool to warm and mix with cranberry juice.
Also, if you don’t know how to boil the jelly from stewed fruit and starch, we use the same technology, first prying apart the starch in the part of cold compote, and then pouring the compote on the stove.
How to cook a thick jelly of starch?
- water 670 ml;
- starch — 50 g;
- jam — 185 g
In a glass of cold water dissolve the cornstarch, remaining water, mix with jam, boil and strain. The resulting compote back on the stove and enter the starch solution, be sure to continuously stir well to avoid forming lumps. Spill jelly on the forms, let it fully harden. Serve with berries and cream.
How to cook milk pudding starch?
Dairy pudding in its consistency resembled thick milk, it is possible to add different fruits and berries. The most affordable option is the apples we use in this recipe.
- apples — 370 g;
- milk — 235 ml;
- water — 475 ml;
- starch — 2 tbsp.
Before cook a fruit pudding with starch, prepare the fruit. Slice peeled apples and pour them a couple glasses of water and leave on medium heat until boiling liquid. If the apples are sweet enough, add more amount of sugar should not be, but for sour apples will not prevent the spoon-another sugar. When the apples soften, preroute their blender. In cold milk dissolve starch and pour in the solution to applesauce. After a minute, remove the container from heat and cool drink.
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