Chapter 15. Drinks for confectionery

Milk kissel

Required: 1 liter of milk, 100 g of sugar, 2 tbsp. l. starch, 1/2 tsp. vanilla sugar.

Cooking method. Dissolve the starch in a glass of cold milk. Boil the rest of the milk along with the sugar. Pour the starch milk into the boiling milk with constant stirring. Simmer for 5 minutes. When the jelly is ready, add vanilla sugar to it and put in a cold place for 1-2 hours.

Cocoa kissel

Required: 3 glasses of milk, 1 tbsp each l. cocoa and starch, 1/2 cup sugar, 1/2 tsp. vanillin.

Cooking method. Boil milk, add vanilla sugar to it. Mix cocoa with sugar and pour into milk. Put on low heat, when the milk boils, add the starch diluted with cold milk.

Kissel from honey

Required: 200 g honey, 2 tbsp. l. starch, 1 liter of water.

Cooking method. Dilute honey hot water, bring to a boil. Then remove the foam, add starch diluted with cold water and cook the jelly over low heat.

Kissel "Yuzhny"

Required: 100 g dried apricots, 5 tbsp. l. sugar, 1 tbsp. l. starch, 1 liter of water, citric acid on the tip of a knife.

Cooking method. Pour dried apricots with warm water, put on low heat and cook until soft. Then rub the dried apricots through a sieve to make a puree. Put the mashed potatoes in hot water, add sugar, citric acid, bring to a boil, carefully pour in the starch dissolved in cold water. Cool the jelly and serve.

Pastry tips

If the dough contains whipped proteins, do not move or shake the baking sheet while baking, otherwise the dough will settle.

Kissel "Snowflake"

Required: 200 g canned compote from fruit, 20 g sour cream, 10 g brandy, 1 tsp. starch, vanillin on the tip of a knife.

Cooking method. Put the compote over low heat, add the starch previously dissolved in cold water. Bring the syrup to a boil with constant stirring. When the syrup has cooled, add cognac, vanillin. Place the compote fruit in cups and top with the jelly. Put the jelly in a cold place and garnish with sour cream before serving.

Strawberry drink

Required: 500 g of strawberries, 200 g of sugar, 1 liter of water.

Cooking method. Divide the cooked sugar into two equal portions. Pour one part of the sugar over the berries and let stand until the sugar is all dissolved in the berry syrup. Pour the other part of the sugar into water and boil the syrup. Pour the syrup over the berries with sugar after it has cooled.

Raspberry drink

Required: 4 st. l. raspberry syrup and pineapple juice, 2 glasses of carbonated juice.

Cooking method. Pour raspberry syrup and pineapple juice into a container, add sparkling water and stir well. Serve immediately after preparation.

Grape drink

Required: 250 g grapes, 150 g sugar, 1 l water, 1/2 tsp. carnations.

Cooking method. Pour hot water over the cloves, bring to a boil, leave for 15-20 minutes, strain through a sieve. Add sugar, bring to a boil and cook for 5 minutes. Pour the grapes over with hot syrup.

Drink "Oranges in milk"

Required: 2-3 oranges, 4-5 glasses of milk, 2 glasses of sugar.

Cooking method. Squeeze the juice from the oranges, grate the zest of one orange. Whisk the juice with milk and sugar; you can use a whisk or mixer. Whisk the drink, serve. You can add a piece of ice and berry syrup.

Cherry drink

Required: 500 g each fresh cherries and cherry juice, 1/2 soda water, 4 tbsp. l. Sahara.

Cooking method. Sprinkle the cherries with sugar and leave in a cool place for several hours. Then add cherry juice and soda.

Lemon drink

Required: 2 lemons, 1/2 glass of sugar, 1 liter of water.

Cooking method. Scald the lemon with boiling water, pat dry on a towel. Remove the peel and grate it, cover with cold water, boil, strain, add sugar and lemon juice. Cool the drink, pour into glasses, garnish with lemon slices and serve with ice cubes.

Let's count the calories

We often use raspberries in the form of jam or fresh berries as filling for cakes. But no one ever thinks about what raspberries consist of, what vital substances and calories it gives to our body, what vitamins it contains. It is rich in organic acids, carotene, vitamin C, phenolic compounds, phytostyrins. 100 g of these berries contain 35 kcal. This is a relatively low-calorie product.

Cream and strawberry drink

Required: 1 glass of cream, 250 g of strawberries, 1 tbsp. l. Sahara.

Cooking method. Rub the strawberries through a sieve and grind with sugar so that it completely dissolves. Dilute the puree with cream and mix thoroughly. Chill well and refrigerate before serving.

Sorrel drink

Required: 100 g sorrel, 2 tbsp. l. sugar, 1 tsp. honey, 4 glasses of water.

Cooking method. Chop the sorrel, pour boiling water over and put on fire for 20-30 minutes. Remove from heat, strain, add sugar and honey and stir well. Cool it down. Serve with ice cubes.

Vitamin drink

Required: 500 g of gooseberries, 50 g of prunes and strawberries, 1/2 cup of sugar, 4 cups of water, 1 tsp. potato starch, cinnamon, cloves, orange peel.

Cooking method. Wash the prunes, place them in a heat-resistant dish, cover with water and put on fire. When the prunes are cooked, remove them from the heat and remove the berries. Put gooseberries, sugar, cinnamon, cloves and orange zest in the resulting broth and put on fire again for 7-10 minutes. After that, strain the broth and add starch diluted in cold water to it, put it on the fire again and bring to a boil. Remove the drink from the stove and refrigerate. Place 1-2 prunes, strawberries and an ice cube in each glass before serving.

Mint tea

Required: 2-3 st. l. dried mint, lemon, 5 tbsp. l. sugar, 1 liter of water.

Cooking method. Bring water to a boil, add mint to boiling water, boil for 2-3 minutes. Let it brew for 15 minutes, strain. Serve with lemon and sugar.

Blueberry tea

Required: 100 g dried blueberries, 1 glass of lemon juice, 5 tbsp. l. sugar, 1 liter of water.

Cooking method. Put in cold water dried berries blueberries, simmer for 10 minutes, then leave to infuse for 1 hour. Strain, top up lemon juice... Serve with sugar.

Blueberry tea 2

Required: 100 g dried blueberries, 1 tsp. lemon juice, 4 glasses of water, sugar.

Cooking method. Place dried blueberries in a heat-resistant dish, cover with cold water and put on fire. Bring to a boil and simmer for 10 minutes. Remove from heat and let the broth brew for an hour. Strain the infusion and add lemon juice to it. Serve with sugar.

Pastry tips

If you want to cook biscuit roll, roll the cake until it cools down, otherwise cold biscuit will break.

Lime tea

Required: 2 tbsp. l. linden blossom, 4 glasses of water, sugar or honey.

Cooking method. Pour boiling water over the lime blossom. Cover with a lid or napkin and let it brew for 10-15 minutes. Serve with sugar or honey.

Lingonberry tea

Required: 3 tbsp. l. lingonberry leaves, 4 glasses of water, 4 tbsp. l. Sahara.

Cooking method. Pour boiling water over the dried lingonberry leaves and leave for 10-15 minutes. Then strain the tea and add sugar. Serve hot.

Forest tea

Required: 100 g of dried apple skins, 3 tbsp. l. sugar, 2 tbsp. l. honey, 1 liter of water, lemon.

Cooking method. Brown the apple skins in the oven, put them in cold water, bring to a boil, add the sliced ​​lemon and let sit for 20 minutes. Then add sugar and honey and serve.

Morse "Summer"

Required: 1 cup blueberries, 1/2 cup sugar, 1 liter water.

Cooking method. Squeeze the juice from the cooked blueberries. Place the juice in a cool place. Pour the squeezed berries with hot water, add sugar and boil. Then strain the broth and mix with the juice. Place in a cold place, and then serve.

Morse "Malinka"

Required: 2 cups raspberries, 1/2 cup each sugar and currant juice, 1 liter of water.

Cooking method. Mash the raspberries, squeeze the juice through cheesecloth. Pour the squeezed berries with water, boil. Then strain, add sugar and raspberry juice. Pour in currant juice before serving.

Rosehip and apple fruit drink

Required: 4 st. l. rose hips and honey, 4 apples, 4 glasses of water, lemon or orange peel, citric acid.

Cooking method. Chop the rose hips and apples, cover them with cold water and bring to a boil, simmer for a few minutes. Strain the broth, add honey to it, on the tip of an orange knife or lemon peel and citric acid... Cool and serve.

Cranberry-carrot juice

Required: 1 glass of cranberries, 4 carrots, 4 glasses of water, 3 tbsp. l. Sahara.

Cooking method. Mash the cranberries and strain the juice through cheesecloth or a fine sieve. Pour the pomace from the berries with water and bring to a boil. Strain. Grate the carrots on a fine grater and squeeze the juice through cheesecloth. Mix juices, add broth and sugar. Mix everything thoroughly and cool. Serve with ice cubes.

Let's count the calories

People who are very fond of sweets, go to bed and wake up with only one thought - about a bar of chocolate or a large piece of cake, as a rule, perceive their love for sweets with self-irony and humor. After all, everyone knows that a person who loves sweets is very kind. It is difficult to hear statements like: "I will never take sweets in my mouth again!"

Cocktail "Coffee" 1

Required: 1 glass of milk, 1 tsp. instant coffee, egg, 3 tsp. sugar, 3 tbsp. l. liquor.

Cooking method. Bring milk to a boil over low heat. Mash the egg with sugar, add to the mixture instant coffee and slowly pour in the boiling milk. Refrigerate, beat and pour in liquor. Then pour into glasses, adding an ice cube for each serving.

Cocktail "Coffee" 2

Required: 2 glasses of milk, 2 tsp. instant coffee, egg, 3 tbsp. l. sugar, 1 tbsp. l. liquor.

Cooking method. Mash an egg with sugar, add instant coffee. While stirring, gradually pour boiling milk into the mixture. Cool the mass, beat and add the liquor. Serve with ice cubes.

Melon cocktail

Required: melon, medium size, 1 tsp. sugar, yolk, 1/2 cup apple juice, 1 tbsp. l. crushed nuts.

Cooking method. Squeeze the juice from the melon, add the yolk, sugar, Apple juice and beat with a mixer. Then pour the cocktail into glasses, add the nuts and place in a cold place.

Cocktail "Toning"

Required: 40 g of lemon juice, 2 pieces of sugar and lemon, 250 g of champagne.

Cooking method. Put ice cubes in glasses, add lemon juice, sugar cube and pour champagne over everything. Toss a slice of lemon into the glasses before serving.

Cocktail "Strawberry"

Required: 2 tbsp. l. strawberry syrup, 100 g ice cream, 1/2 cup each water and fresh or canned strawberries.

Cooking method. Dissolve the strawberry syrup in water, add ice cream, a few strawberries. Whisk everything well. Serve to the table.

Cocktail "Fruit"

Required: 1/2 cup of any fruit juice, 100 g ice cream, 3 tbsp. l. lemon peel juice.

Cooking method. Mix the juice with ice cream, whisk in a mixer. Add lemon rind juice. Serve garnished with a lemon slice.

Pastry tips

When preparing biscuit dough, replace some of the flour with starch. In this case, the product will turn out to be more crumbly.

Cocktail "Snow"

Required: 1 glass of milk, yolk, 1 tsp. cocoa.

Cooking method. Pour milk into a deep bowl, add yolk, cocoa. Whisk the mixture in a mixer, pour into glasses and refrigerate. Then serve.

Cocktail "Negritok"

Required: 2 glasses of milk, egg, 100 g ice cream, 1 tbsp. l. cocoa.

Cooking method. Boil and cool the milk. Mix all the ingredients in a mixer and beat well. Serve immediately after cooking.

July cocktail

Required: 1/2 cup gooseberry juice and milk, yolk, 1 tbsp. l. honey.

Cooking method. Add cold milk to gooseberry juice, honey, yolk. Whisk the mixture in a mixer. Pour into glasses, refrigerate for a while. Serve with a piece of ice in each glass.

Cocktail "Raspberry"

Required: 2 glasses of raspberry juice and milk, 150 g of chocolate ice cream.

Cooking method. Boil and cool the milk. Pour raspberry juice, milk, ice cream into a mixer and mix well. Serve immediately after cooking with ice in the glasses.

Cocktail "Orange"

Required: 2 oranges, 2 tsp sugar, 2 eggs, 1 glass of apple juice, 2 tbsp. l. nuts.

Cooking method. Squeeze the juice out of the orange and pour it into a mixer, add sugar, yolks, apple juice and whisk. When serving, add crushed nuts to each glass.

Pastry tips

Do not remove the mold with biscuit dough out of the oven while baking, otherwise the dough may not rise. After taking out the finished biscuit, leave it to cool in a warm enough place and only then remove it from the mold.

Iced coffee

Required: 2 cups unsweetened black coffee, 2 tbsp. l. cream, 200 g cream ice cream, 4 tsp. Sahara.

Cooking method. Add whipped cream to hot black coffee and stir gently. Pour into four servings, add 1 teaspoon to each glass. sugar and 50 g ice cream each and mix again. Serve immediately after cooking.

Hot chocolate

Required: 2 glasses of milk, 50-70 g of chocolate, an egg.

Cooking method. Break the chocolate into pieces and cover with a glass of warm milk. When the chocolate has dissolved, put the milk on low heat and pour in the remaining boiling milk, boil for a few minutes. When the chocolate begins to froth, remove from heat and add one beaten egg yolk. Serve the drink hot.

Peach Punch

Required: 5 peaches, 1.5 cups of peach juice, 1 tbsp. l. sugar, 4 glasses of blackcurrant fruit drink, 3 glasses of mineral water.

Cooking method. Wash fresh peaches, cut them into halves, peel and pitted and place in a crock pot. Add sugar, pour in peach juice, cover and leave for 3 hours. Then pour the blackcurrant juice into the bowl and mineral water, stir quickly and serve. You can place a few thinly sliced ​​peach slices in each glass.

Viburnum juice

Required: 2 kg of viburnum berries, 4 glasses of water.

Cooking method. Pour ripe berries with water and bring to a boil. Quickly remove the pan from the heat, squeeze the juice from the berries through cheesecloth. Then strain it through a fine sieve. Cool it down. Serve with ice cubes.

Let's count the calories

Can not imagine confectionery sugarless. It is necessary for our body, like air. It is impossible to start a working day without a glass of tea or coffee with sugar. The brain will constantly give signals and demand "recharge". But you should not abuse sugar either, its excessive amount is unhealthy. In moderate amounts, sugar is almost completely and very easily absorbed by the body. Each gram of sugar when "burned" in the body gives 4.1 kcal. In addition, sugar, easily oxidized, promotes better absorption of fats.

- sweet dessert dish Russian cuisine. It is prepared from berries, fruits and even milk. We will tell you how to make delicious cocoa jelly. This delicate dessert, for sure, will appeal to both adults and kids.

Cocoa jelly recipe

Ingredients:

• milk - 400 g;
• sugar - 1 tbsp. spoon;
• cocoa - 1 tsp;
• vanilla sugar - 1 sachet;
• potato starch - 20 g.

Preparation

Mix 300 ml of milk with sugar and vanilla sugar. We put milk on fire. While it boils, sift the starch and cocoa through a sieve. V separate container pour in cold milk, add starch and stir it well so that there are no lumps. As soon as the milk has boiled, we reduce the heat, add cocoa and stir. Boil, stirring, for about 1 minute and gradually pour in the milk-starch mixture, without stopping to stir. Boil for about 1 minute more, and then pour into cups. Optionally, you can add a little chopped nuts to the ready-made cocoa jelly.

Delicious cocoa jelly

Ingredients:

• milk - 400 g;
• sugar - 60 g;
• starch - 25 g;
• sugar - 60 g.

Preparation

Mix cocoa with sugar, and then add about 30-60 ml of boiling water, stir to get a homogeneous gruel. Then slowly pour in slightly warmed milk (about 250 g) into this mixture and mix. Stir the starch in the remaining milk, then filter the resulting mixture and pour it into the cocoa. Bring the mass to a boil. The dessert is now ready to eat. It can be served with jam, fruit syrup or jam.

Chocolate jelly from cocoa

Ingredients:

• milk - 1 l.;
• starch - 2 tablespoons;
• sugar to taste;
• cocoa - 2 tbsp. spoons.

Preparation

Add cocoa and sugar to milk, stir and bring to a boil. We pour out about 200 ml of the drink, let it cool and dilute the starch in it. We put the cocoa on the fire and pour the starch mixture into the almost boiled liquid, stirring constantly. Further actions depend on what starch we used - if potato starch, then after adding it, the jelly can be turned off immediately. If corn starch was used, then the jelly is cooked over low heat for about 5 minutes.

Please note that if you want to get a thick jelly, then for 1 liter of cocoa you need 4 tablespoons of starch. For liquid jelly, 1.5-2 tablespoons of starch are enough. But this applies specifically to potato starch. If you are using cornstarch, the proportion will double.

Cocoa jelly recipe

As a thickener in the preparation of jelly, you can use not only starch, but also flour.

Ingredients:

• milk - 1.5 cups;
• sugar - 3 tbsp. spoons
• eggs - 1 pc.;
• flour - 1 tbsp. spoon;
• cocoa - 1 tbsp. spoon;
• vanilla sugar to taste.

Preparation

First, beat the egg and sugar, then add the cocoa and vanilla sugar. Now add milk (about 150 ml), mix. The mixture should become like sour cream of a liquid consistency. Now we heat the rest of the milk and pour the prepared mixture into it. Cook until thickened over low heat, stirring constantly. It is better to serve such jelly to the table hot.

Cocoa kissel with dark chocolate

Ingredients:

Preparation

We cook unsweetened cocoa from milk and cocoa powder. Then we prepare the syrup: stir the sugar in 200 ml of water and bring the mixture to a boil. Now we make a starch mixture - dissolve starch in 200 ml of water. Pour this mixture into boiling syrup, stir, add chocolate melted in a water bath. Stir everything well, bring to a boil and turn off.

Kiseli is a forgotten Russian dessert. As you know, they are boiled. Just a few simple tricks, and you will become a jelly master. What is especially valuable in winter: kissels are nutritious, vitamins and warm well.

Kissels consist of four components - water, berry or fruit juice, sugar and starch.

Basic jelly rules

1 Boil syrup - 5-15 tbsp. sugar (adjust the sweetness to taste) and 200 ml of water

2 Prepare juice - freshly squeezed or take ready - compote or canned

3 Make starch milk

Mix sugar with cold water and cook, skimming off the foam, until the mixture thickens a little. Cooking starch milk - 1 tablespoon starch per cup of water - at the rate of 200 ml per 1 liter of another liquid - juice with syrup.

When the syrup is boiling, pour starch milk into it, stir quickly for 25 seconds and turn off the heat. Continue stirring until the mixture thickens vigorously. Pour in the juice and continue stirring, as if rubbing the thick mixture into the aromatic juice.

Errors

You can mix all the ingredients at once, but then you get a thick mass with a taste of starch and a barely perceptible taste of boiled fruit. Follow the rules of jelly and then you will get hot aromatic drink with the taste of fresh berries or fruits. If you get hung up, you can try to change its taste (by adjusting the amount of sugar) and thickness (the amount of starch).

Berry fruit jelly

15 tbsp Sahara

1 tbsp starch

1 liter of juice or compote from berries (fresh or frozen)

Boil sugar syrup and 200 ml of water, make starch milk - 200 ml of water and 1 tbsp. starch. Pour the "milk" into the boiling syrup, stir, turn off the heat and pour in the juice. Stir and let it brew for about 3-5 minutes. Serve hot.

Such jelly can be made on the basis of light compotes from any fruits and berries, adding 100-150 ml of freshly squeezed juice of cranberries, lingonberries or any other winter vitamin berry to them. An evening option might include some dark rum.

Spicy creamy jelly

10 tbsp Sahara

1 tbsp starch

500 ml cream up to 30%

500 ml milk

1 tsp ground cinnamon

a pinch of ground nutmeg

a pinch of ground cardamom

Boil sugar syrup and 200 ml of water, make starch milk - 200 ml of water and 1 tbsp. starch. Pour "milk" into boiling syrup, stir, turn off the heat and pour in a warm mixture of cream and milk, stir and add spices. Continue stirring for 1 minute. Let it brew for 10 minutes.

Chocolate jelly

Kissel

Of the oldest Russian delicacies, jelly and honey are the most popular. Kissel was not only a delicacy, it was considered "serious food". They cooked milk, pea, and oat jelly. And, of course, berry and fruit ones. Some loved liquid jelly, others preferred thick, even cut with a knife. They ate them both hot and chilled.

We also love jelly. And we cook them willingly, especially in summer, when there are a lot of fresh fruits and berries. But in winter, you can prepare delicious jelly using dry fruits, juices, milk and cocoa for them.

To get liquid jelly, put a little less than a teaspoon of starch in a glass of liquid, a teaspoon for medium-density jelly, and one and a half teaspoons or even more for thick jelly. Before brewing the starch, dilute it in a small amount of chilled, boiled water and only then pour it into a hot, but not boiling broth for jelly.

Kissel from apples.

Rinse the apples, cut into slices, cover with hot water and cook in a sealed container until tender. Then drain the broth and strain, and rub the boiled apples through a sieve, combine with the broth, add water, sugar at the rate and heat. Pour the diluted starch into the hot broth, stir quickly, bring to a boil. Cool the ready-made jelly and drink it to your health.

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Kissel from juice.

You can use natural juice - one that you yourself have prepared for the winter or buy in a store. Pour the juice in half and dilute one part with hot water (there should be more water), add sugar to taste and boil. Pour in the diluted cold starch, bring to a boil again and combine immediately with the remaining juice. Stir well.

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Oatmeal kissel.

Pour a glass of rolled oats with a glass warm water, stir and leave in a sealed container for a day. Then strain, squeeze. In the received oat milk add salt, sugar, diluted starch to taste, bring to a boil, stir continuously so that there are no lumps and so that the jelly does not burn. Put a teaspoon butter... Grease molds (deep plates or cups) with oil, pour the jelly and let cool. Can be served with cold milk

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Kissel from cranberries, currants and other berries.

Sort a glass of berries and rinse. Mash the berries and squeeze out the juice. Pour the extracts with hot water (4 glasses), boil for 5-8 minutes and strain. Put sugar in the broth to taste, boil again. Dissolve the starch and pour it into the hot berry broth, add the juice, stirring occasionally, bring to a boil.

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Cocoa kissel.

Boil three glasses of milk, add a little vanilla sugar. Stir 1 tablespoon of cocoa with granulated sugar (half a cup) and put in milk. When the mixture boils, add the starch diluted with cold milk. Cook for a short time. Pour into molds, serve with cream, milk or jam.

Bon Appetit!

Everyone knows that jelly is an unusually tasty, healthy and nutritious drink. It is made from fruit and berry puree, jam, milk, and chocolate. Oddly enough, but chocolate-based jelly turns out to be no less tasty and original than any chocolate paste. As for the density of the jelly, it is regulated with the help of potato or corn starch. To make the jelly with chocolate thick, the proportion of starch is 1 to 10. In simple words, about one hundred grams of starch is taken per liter. For medium consistency, the proportion is 1:20, namely 50 grams of starch per liter. If you want to make an original and very aromatic chocolate jelly, then you should use the proposed idea.

Cooking technology

Kissel recipes are so varied and numerous that it is very difficult to choose the one that suits you. That is why, in order for the chocolate jelly to be perfect, the recipe must be simple and uncomplicated. The description of such a dessert will look like this: tender, languid, sweet, flawless and unrealistically chocolate.

If you are a fan of fruit, berry jelly, cooked on starch, then chocolate jelly will become one of your favorite desserts. Proposed step by step recipe will help you cope with the task with a bang. However, despite all the simplicity of the recipe, the final result exceeded all expectations and hopes.

Thanks to the presented recipe, you can cook light, airy and incredibly tasty jelly with chocolate in milk. It is served not only chilled, but also warm, as the taste is always simply impeccable. You can be sure that your kids will like this chocolate treat, because it is impossible to tear yourself away from it.

Ingredients:

• sugar - 2 tablespoons;
• fresh milk - about 440 milliliters;
• potato starch - about 2 tablespoons;
• vanilla sugar - 10 grams;
• cocoa powder - 3 tablespoons, but without a slide;
• water - 100 milliliters.

Algorithm for making jelly with chocolate:

The first thing to do is to prepare everything. necessary ingredients for cooking. Pour the specified amount of milk into a saucepan and send to the stove. It should be brought to a boil, but if necessary, boil it.

After that, pour five tablespoons of milk into a bowl where it should be mixed with the cocoa powder. It is necessary to stir very carefully so that lumps do not form, because they are not needed in such a dessert at all.

At the next stage, starch is diluted with cold, but be sure boiled water... Note that if you put about two tablespoons of potato starch on a given amount of liquid, then the jelly will turn out to be quite thick. After cooling, it can even be eaten with a spoon. To make the dessert less thick, then use just one spoonful of starch.

Cocoa, previously diluted with milk, is added to warm milk. Then add sugar and vanilla, send the pan to the stove and bring to a boil, do not forget to stir constantly, as the consistency should be uniform.

Make the fire minimal, then pour in a thin stream of starch diluted with the right amount of water. Do not forget to stir, the cooking time is no more than two minutes. The pan with the chocolate mass must be removed from the stove and slightly cooled, the aroma is simply indescribable!

Dessert is ready. It can be refrigerated before serving. For decoration, you can use nuts, berries and fruits, whipped cream, pastry powders.

As you can see, the process of making chocolate jelly is extremely simple and original. Such a dessert turns out to be very low in calories, so that a serving of it will not affect your figure. Bon appetit, everyone!