Monday 08/Sep/2025 – 01:07 AM
Fast candy fans want to try the way the jelly works in a new and enjoyable way that combines more than one light candy that integrates in a new flavor and merged differently from the usual jelly, and varies How to make jelly In a new way, and with different additions, the multiplicity of these recipes increases the ability of jelly to integrate with other foods to be like the base to diversify the submitted candy, whether from fruits or cream.
And through Cairo 24, we offer two recipes from the way to make jelly in a new way, including a method of cream and other fruits.
How to make jelly in a new way
The first recipe in the way the jelly works in a new way, is the recipe for Chef Fatima Abu Hai, which she called the manga -mousse recipe in two layers, in which the mango fruit used in the market was used, and I entered it with the jelly in a new way:
Jelly work amounts in a new way
- Bakt Jelly Manga from Dream
- Two cups or half a kilo of fresh manga cubes
- Half a cup of hot water
- Half a cup of iced water
For the Cantée Chromium:
- Half a cup of Chante cream (powder)
- Half a cup + a quarter cup of hot water
- Three quarters of a cup of cold water frozen
- Half a cup of iced water
How to make jelly in a new way
- Put the cream pellet in the mixture of mixing
- Add half a cup of iced water
- Whisk the mixture well for 5 minutes until the texture becomes a little heavy
- Leave the mixture aside
- In a bowl, add half a cup of boiled water
- Add the manga jelly bacter from Dream
- Stir well until the jelly dissolves completely
- Add a quarter cup of iced water and stir again to cool the mixture
- In a mixer or kibbeh, put the manga cubes with a melted jelly mixture
- Mix well until the mixture becomes soft
- In the serving cups, put the first layer of the Shanti Karim
- Additional manga pieces can be added to the flavor
- Add the second layer of the majesty jelly mixture over the cream layer
- Put the cups in the refrigerator for 23 hours until they hold
- We do not need to add sugar because the manga jelly contains the desired sugar
- Jelly Dream is available in more than 11 different flavors
- Jew is served cold and it is preferable to eat it on the same day of preparation for the best taste and texture
How to make my jelly to cut fruits
As for Chef Mohamed Hamed, he presented a way of working Geely cut fruitsAnd it is the way to make the jelly in a new and distinctive way even in the form of its presentation, as it is presented in an oblique and integrated manner in the appetite cups:
Jelly ingredients by cutting fruits
- 1 Baku Jelly (i.e. desired flavor)
- A cup and a quarter boiling water
- Two cubes ice or cold water
For vanilla (custard):
- Half a liter of milk
- A quarter cup of sugar
- 2 tablespoons Castard (cornstarch)
- Any fruits available (banana, kiwi, manga, strawberry, grape, apricot)
- The small kiwi is preferred
- Chantee (optional)
How to make my jelly to cut fruits
- To prepare the jelly: boil the water well and leave it actually boiling
- Put the jelly baku in a bowl
- Add boiling water (cup and quarter) to the jelly
- Stir well until the gelatin granules are completely dissolved
- Ensure that there are no granules on the bottom
- Add two ice cubes and let them dissolve, let the jelly cool down a little
- Cut the fruits into small cubes
- For kiwi: Choose the small size because it is sweeter and better than the big
- Distribute fruits in oblique cups
- Pour the cold jelly into the cups up to almost the middle
- Put the cups in the refrigerator for 1530 minutes until it holds
Preparation of vanilla pudding:
- Put half a pint of milk on medium heat
- Add a quarter cup of sugar
- Add two skewers and stir well
- Keep stirring over medium heat until heavy consistency
- Avoid high fire so as not to spoil the custard
- Let the pudding cool completely before use
Presenting the jelly:
- After the jelly holds, take the cups out of the refrigerator
- Cover the surface of the cold pudding with a plastic bag in contact with the surface to prevent the formation of the cortex
- After the pudding cools, hold it with the wired paddle until it becomes soft
- Pour the pudding over the jelly layer into the cups
- Put the cups in the refrigerator until they are completely firm
- Chantee can be added scrambled as a last layer
- Zain with additional fruits as desired
