Gelatin with Medicinal Herbs
How about a jelly dessert made with chamomile and rose for this summer? If you thought the herbs were not much fun, there are more than one way for you to consume and enjoy, in addition to their many benefits and attractions of their flavors. Gelatine is obtained from ingredients of animal origin that contain collagen, an important element to help keep the joints, skin, hair and nails in good condition. It is high in protein and minerals and, on this occasion, they also contain the properties of medicinal herbs.
Mint and raspberries jelly
Ingredients
- 500 ml of Water
- Fresh mint leaves
- 80 g of brown sugar
- 2 envelopes of neutral gelatin
- 200 g of raspberries
Preparation
- Bring water to boil, with sugar and mint leaves. Let stand a few minutes and strain the water. Dissolve gelatin in hot water and allow to cool without solidify.
- Prepare fruit and clean. Do not wash. Put in individual molds or pour a layer of jelly an inch, put a layer of raspberries. Allow to solidify and the process is repeated, alternating with each variety of fruit. Leave in the refrigerator a minimum of four hours.
- Lubricant putting the mold in a bowl with hot water for a few minutes. Serve garnished with mint leaves.
Mint jelly
Ingredients
- 150 gr. of mint
- 1 / 2 l. of water
- Half cup of grenetina
- Sugar to taste a few spoonfuls
Procedure
- Wash the mint, scald a few seconds and cool in ice water to stop cooking and slow oxidation. Grind with a little boiling water and pass through a strainer, leaving the taste of mint chips.
- Add grenatina in a small amount of liquid from the previous mixture and heat, preventing the liquid boils. Dissolve well and add sugar.
- Divide into molds and allow to cool. Put to the fridge.
Cinnamon and eggnog jelly
Ingredients
- 1 liter of eggnog
- 1 liter of soy milk
- 3 cinnamon sticks
- 3 envelopes of unflavored gelatin dissolved in ¾ cup of cold water
Preparation
- Mix the milk and eggnog, add cinnamon and put everything to fire.
- Allow to boil release, stirring constantly. Add the dissolved gelatin and stir as well. Retire from the fire, pour into desired mold or glass cups, allow to cool slightly and refrigerate until it curdle.
Green tea jelly with agar-agar
Ingredients
- 3-4 green tea bags (or equivalent in sheets)
- Choose one: honey, molasses, Agave Syrup, brown sugar, and so on.
- 250 ml. of hot, freshly boiled water
- 100 ml. of cold water
- 1 envelope of gelatin in neutral or equivalent agar-agar
- 250 cc. of cream to mount
Procedure
- Place the tea with 250 ml. of hot water and sweeten to taste. Reserve.
- In a small bowl soak the gelatine in 100 ml. of cold water.
- While soaking, heat a saucepan in a little liquid cream. When it begins to boil, drain and add gelatin to cream. Remove saucepan from heat and mix continuously for 2 minutes or until gelatin is completely dissolved.
- Add to this mix the infusion of green tea and mix well.
- Pour into small individual molds and allow to curdle a minimum of 3 hours (best all night).
- Lubricate on a plate, the gel will have 2 colors: cream and a clear and transparent because the cream, fat composition, it will separate from the infusion while the mixture curdled.
Chamomile and Rose jelly
Ingredients
- 500 ml of Water
- 2 tea bags or the equivalent in flowers
- One cup of fresh rose petals
- brown sugar or honeyto taste
- 2 envelopes of neutral gelatin
- Rose petals for garnish
Procedure
- Bring to boiling water, sugar, tea bags and cup of rose petals.
- Let stand a few minutes and strain the water. Dissolve gelatin in hot water and allow to cool without solidify.
- Pour into molds and mix (optional) Rose petals pushing strawberries and arrange in the box with a stick. Tip: To make the petals are more malleable, put before the cabinet.
- Stick to the freezer half hours or until well coagulated. Do not let it crystallize gelatine.
- Lubricate making molds in a bowl with hot water for a few minutes. Serve decorated with petals.