Red Wine Jello

Ingredients:

1 cup red wine
25 g/1 oz gelatin
3/4 cup sugar

Put sugar into a pot, add 2 cups of hot water, soaked and squeezed gelatin. Bring the pot to boil stirring all the time, add wine, a little vanilla extract, and, if desired, dissolved lemon acid to taste. Strain hot syrup, slightly cool it, and pour into molds. Just before serving jello could be decorated with fresh or frozen berries — strawberries, raspberries, cherries, sour cherries, or slices of orange.

Berry Preserves Jello

Ingredients:

1 cup preserves
1/2 cup sugar
25 g/1 oz gelatin
2 tbsp liqueur

Dissolve berry preserves with 2 1/2 cups of boiling water, mix and strain, set berries aside. Put strained liquid into a pot together with sugar and gelatin, bring to boil stirring all the time, add liqueur, strain and slightly cool. Put berries into dessert bowls or molds, cover with jello and cool.

Orange Jello

Ingredients:

1 orange
1/2 cup sugar
15 g/1/2 oz gelatin

Peel oranges and slice them across into circles, remove seeds, sprinkle with 1/4 cup of sugar and leave for 30 minutes to macerate. Put 1/4 cup of sugar into a pot together with 1 1/2 cups of water and bring to boil.

Add soaked and squeezed gelatin and orange zest to the syrup, bring syrup back to boil, stirring at all times, then remove it from heat and add juice released by oranges. Add dissolved lemon acid to taste.

Strain hot syrup, lightly cool it and pour into dessert bowls or molds a layer 1 cm (2/5 in) thick and put into a cold place. Put orange slices on top of the set layer and pour the remaining jello over it. Cool again.

Mandarin jello can be made following instructions in this recipe.

Lemon Jello with Fruit

Ingredients:

1 lemon
1 cup sugar
25 g/1 oz gelatin
300 g/11 oz fresh fruit
or 200 g/8 oz canned fruit

Prepare lemon jello following instructions of the preceding recipe, slightly cool it, and pour it into dessert bowls or molds 1-2 cm (2/5 – 4/5 in) and let it set. Put fruits on top of the set layer of jello and cover it with more jello. Cool until set.

Lemon Jello

ingredients:

1 lemon
1 cup sugar
25 g / 1 oz gelatin

Pour 3 cups of water into a pan, add sugar, mix and boil. Put lemon peel from half a lemon into hot syrup, and also add soaked and pressed gelatin. Boil again while continuously stirring and pour in lemon juice.
Strain hot syrup, cool and pour into molds or little bowls.

Jellos and Mousses

Jellos and mousses are made from fresh or freshly frozen berries and fruit, from fruit-berry juices, syrups, from all kinds of jams and preserves, and also from red wine.
For mousse preparation purees and sauces from different fruit are also used. It is better to use prepared purees and fruit sauces – they are made from ripe, top-quality fruit – apples, apricots, plums, etc.
Gelatin is used to make jellos and mouses, and jello also uses agar-agar (plant-based gelatin), the amount of which should be half of regular gelatin.
In order for gelatin and agar-agar to dissolve quickly and evenly, they need to be soaked in cold water for 25-30 minutes. When leaves swell, squeeze the water out of them.
To make jellos tastier, different types of wine (cherry, muscat, madeira), liqueurs, orange and lemon peel, vanilla, lemon juice or lemon acid may be added.
Jellos and mousses may be prepared in special molds or little bowls. Before serving submerge the mold with hardened jello in hot water for several seconds, so that jello may be easily separated and removed from the mold.
Preparation method for jellos and mousses is almost exactly the same, except that mousses are whipped. To whip mousse, you will need a deep bowl, because the volume of whipped mouse increases 2 – 2 1/2 times. Whipping should only be done on ice or in cold water. Mousse is ready when it is foams and thickens. Quickly pour prepared mousse into molds or little bowls and put it in cold place. Separately serve berry syrup or fruit/berry juices.
Mousse may be prepared by using farina instead of gelatin. Cook farina with sugar and fruit juice or puree and then cool. When the temperature of prepared mousse goes down to 40 degrees C / 104 degrees F, whip it, pour it into molds and cool.