Marshmallows Jelly

Ingredients:

1 l water
600 g sugar
200 g marshmallows
40 g unflavored gelatine
20 ml essence of condensed milk

Preparing:

Moist unflavored gelatin in 1 cup of water.
Heat the rest of the water with the sugar, then remove from heat when boil.
Allow to cool and add the essence of condensed milk.

Pour into a greased mold a little jelly and refrigerate for 40 minutes.
Distribute the marshmallows, pour the rest of the jelly on top and refrigerate for 2 more hours.

Strawberry Jelly

Ingredients:

4 cups water
1 cup strawberry syrup
1 cup grenadine
1 cup cold water
45 g unflavored gelatin

Preparing:

Moist unflavored gelatin in cold water for 5 minutes.
Dissolve in water bath and set aside.

Mix 4 cups of the water with strawberry syrup and grenadine.
Add moisted gelatin.
Pour the mixture into the mould and refrigerate for 4 hours.

Orange and Carrot Jelly

Ingredients:

1/2 liter water
2 oranges, into gores
1 orange flavor gelatine envelope

Carrot Jelly:
2 cups milk
1 cup pineapple juice
250 g cream cheese
200 g sugar
200 g grated carrot
150 g cream
40 g unflavored gelatin

Preparing:

Bring to the boil a litre of water, add the orange gelatin and stir well to dissolve.
Allow to cool and pour 1 cm from the mixture over a mold.
Place orange gores on the bottom, wait for about 10 minutes and pour the remaining gelatine.
Refrigerate for 1 hour.

Moist unflavored gelatin in 1 cup of milk.
Heat the remaining milk along with sugar, cream cheese and cream and mix well.
Remove from heat when it starts to boil.

Allow to cool and add moisted gelatin, mixing well to dissolve.
Add the grated carrot and pineapple juice.

Pour the mixture over the orange gelatine and refrigerate for 2 hours.

Amaretto and Coffee Jelly

Ingredients:

Amaretto Jelly:
3/4 l milk
4 ml amaretto
1 cup cold water
1 can evaporated milk
1/2 can condensed milk
45 g unflavored gelatine

Coffee Jelly:
1/2 l water
100 ml coffee liquor
1/4 cup cold water
150 g sugar
15 g unflavored gelatine
1 tbsp soluble coffee

Preparing:

Moist unflavored gelatine in the cold water and set aside.
Bring water to the boil with the sugar and remove from heat.
Add moist gelatine, coffee and coffee liqueur, move until dissolved and reserve.
Apart 3 tbsp of this jelly.

Pour coffee jelly in the mould and refrigerate for 1 hour.
Cut shapes and place in the second mould.
Bathe figures with the 3 tbsp jelly you reserve.

Moist unflavored gelatine in the cold water and set aside.
Bring the milk to the boil and remove from heat.
Add gelatine and amaretto, move until dissolved and reserve.
Pour the amaretto jelly over the coffee pieces and refrigerate for 2 hours.

Orange Jellies

Ingredients:

3 cups orange juice
1 tbp Grand Marnier
6 tsp gelatine

Preparing:

Moist gelatine in 1/2 cup of the juice.
Dissolved the gelatine in water bath and cool slightly.

Stir in the rest of the orange juice.
Strain the liquid and stir in the liqueur.
Pour the mixture into 6 wet moulds and refrigerate for 4 hours.

New Years Blackberry Cheesecake

Ingredients:

330 g cream cheese
220 g sour cream
2 cups cream
1 1/2 cups sugar
3 envelopes unflavored gelatin
2 packets vanilla cookies
1 stick margarine
1 tsp vanilla
Juice of 1 lemon

BlackberryCoulis:
500 g blackberries
1 package strawberry gelatin
1/2 cup sugar

Preparing:

Process cookies, add the melted margarine and press against the bottom of a pyrex to form the shell.
Bake at 150ºC (300ºF) for 5 minutes.
Remove from oven and allow to cool.

Soak unflavored gelatin in 1/2 cup water for 30 seconds in the microwave and allow to cool.

Make whipped cream with cream.
Add sugar, lemon juice, cream cheese, sour cream, vanilla and soaked gelatin.
Pour over the shell and refrigerate for 1 hour.

Blackberry Coulis:
Let boil blackberries with sugar.
Liquefy, sift and put on the cheesecake.
Refrigerate and once its firm shed strawberry gelatin on top.
Refrigerate for 1 more hour.

Strawberry and Apricot Jelly Cookies

Ingredients:

3 butter bars at room temperature
3 1/2 cups flour
1 cup sugar
1 tsp vanilla
Strawberry or apricot jelly

Preparing:

Cremate butter with sugar and vanilla.
Add this mixture to the sifted flour.

Finish kneading and envolve in sticky paper.
Refrigerate for 30 minutes.

Preheat the oven to 170ºC (350ºF).
Divide the mass in small balls of 3 cm of diameter.

Place them in a baking tray.
Press them with the thumb in center.
Fill up with 1/4 tsp jelly.
Bake for 25 minutes.