Dr. Oetker - crystallized jelly, lemon flavor, net weight: 77 g

Dr. Oetker - crystal jelly, lemon flavour, net weight: 77 g

Crystal jellies Dr. Oetkera are a novelty on the dessert market. They are great as decoration of desserts with fruit and cold cheesecakes.

Product description:

Crystal jelly lemon flavor. Jelly powder for 500 ml of water.

Product features:

Transparent. It exposes the fruit. For cold cheesecakes and white masses.

Ingredients:

sugar, pork gelatin, acidity regulator (citric acid), flavors.

Possible presence of GLUTEN and MILK

Nutritional value:

Storage:

Store in a dry and cool place.

Method of preparation:

1. Boil water and measure 500 ml.

2. Pour the contents of the bag into the water and mix thoroughly until dissolved (do not boil).

3. Pour the jelly into the bowls and after it cools down put it in the fridge to set. You can also pour the cooled jelly over the fruit.

During hot weather and to get cubes use less water

Remember that fresh kiwi and pineapple fruit prevent the jelly from setting

Recipe for Cold Cheesecake with Crystal Jelly and Peaches

Ingredients:

◾800 ml water

◾3 lemon-flavored crystalline jellies

◾70 g round biscuits (approx. 14 pieces)

◾250 ml chilled 30% fat cream 1 kg cottage cheese from a bucket and 120 g powdered sugar (or 700-800 g homogenized vanilla-flavored cheese)

◾5 canned peach halves

◾ 24 cm round cake tin

Method of preparation:

▶ Jelly for decoration:

boil the water and measure 500ml. Pour in one Crystal Jelly and stir until completely dissolved. Cool and set aside to slightly set.

cheesecake:

Line the bottom of the mold with sponge cakes. Boil water and measure 300 ml. Pour in two Crystal Jellies and stir until completely dissolved. Set aside to cool.

Blend cottage cheese with sugar (or cheese). Gradually pour the cooled jelly until the ingredients are combined. Whip well cooled cream with a mixer and add in portions to the cheesecake mixture. Mix thoroughly with a mixer (before pouring the mixture prepared on top of the cheesecake put it in the fridge for 5 minutes). Pour the mixture into the tin and refrigerate for 2-3 hours. Remove the cheesecake from the fridge. Arrange the slices of peaches on it and pour slightly thickened jelly. Put the cheesecake in the fridge to set the jelly.