Pink jelly push pops
Votes: 1
Time: 10 minutes plus setting time
Complexity: easily
Quantity: 12 shots
Complexity: easily
Quantity: 12 shots
Finding a dessert for a buffet that looks beautiful, doesn't get messy, and doesn't require additional utensils is often difficult. That's where push-pops come in. What are they? They're unique syringe-shaped molds resembling small glasses. They're primarily used for various mini-cakes, but they're also perfect for jelly. The clear plastic allows the dessert to be fully appreciated, and no spoons or forks are required—the jelly can be squeezed directly into your mouth, and the unique presentation will definitely attract guests to the table with this delicacy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 slices (6 mm thick) vanilla sponge cake or other dense biscuit
- 1.5 cups apple-raspberry juice
- 4 packets (7 g each) of unflavored gelatin (about 3.5 tbsp.)
- 1/4 cup superfine sugar
- 2.5 cups chilled rose wine
- 3/4 cup fresh raspberries
- Special equipment: 12 push-pop dessert molds, 18 cm long.
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Recipes with similar ingredients: apple juice, pink wine, cupcake, raspberry, gelatin
Cooking the dish according to the recipe:
- Pour the juice into a medium saucepan and add the gelatin. Let it sit for 2-3 minutes to allow the gelatin to soak in.
- Add the superfine sugar and heat over low heat until the gelatin and sugar dissolve, about 1 minute.
- Pour the gelatin mixture into a 20cm square baking dish and stir in the rosé wine. Refrigerate for 30-45 minutes, stirring every 10 minutes, until the jelly begins to thicken (it should be thick but still runny and pourable).
- Using push-pop cutters, cut 12 circles from the sponge cake slices. Press 1 circle into the bottom of each mold. Freeze the molds until the jelly reaches the desired consistency.
- Fill each mold halfway with the gelatin mixture, then press 1-2 raspberries into it. Fill the rest of the mold with jelly, tapping it to remove any air bubbles.
- Refrigerate them for at least 3 hours, until the jelly is completely set and very firm. Serve!
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