I used peach compote I made.Gel dessert is powdered setting agent for making mousse. You can get a very smooth result with it. If you use powdered gelatin you will get a little stiff texture. The sweetness of the jelly is decided with how reduced the compote is. Add more sugar if necessary. Recipe by Pu-kosan

#king1) In a pan add 2teaspoon strawberry giliten jelly and water in a pan and boil for 5-7 mins. And let it cool at room temperature and pour 1layer in it to a glass and let it set in fridge for about 30mins.2) Take 1teaspoon giliten , 1/2cup milk, 1/2cup water and 2-3 tablespoon sugar and let it boil in a pan for 5-7 mins and let it cool on room temperature and now add 1layer of the jelly prepared.3) Take 1teaspoon giliten,1cup water,1teaspoon chia seeds and 2-3 tablespoon sugar boil them in a pan for 5-7 mins. Now cool on room temperature and add this layer to your glass. Now let it set for 10-15 mins.4) Take a pan and add 1cup milk, 2tablespoon corn flour, 1cup mango pure and 1tablespoon sugar and stir continuously until thickens. And cool on room temperature now in the glass add few chopped almonds and pistas now add fill the left out glass with the mango mousse.5) Now on top add chopped mangoes to garnish! Enjoy! - Rashmi Tyagi

Thank you to the 100 people who tried this recipe! ✿This dessert can be topped like a traditional Japanese sweet. Without toppings, it's great for diets or as baby food.The origin of this recipe:I love the texture of this dessert, but my daughter doesn't like ginger.I wanted to create a simple ginger-free soy milk agar jelly.If it's too soft, it releases water after serving. If it's too firm, the texture isn't quite right.This ratio of soy milk to agar powder is perfect for me!

I bought a big batch of my favorite mascarpone to make tiramisu, but I wanted to combine it with seasonal fruit too.Once you add the gelatin to the blender, blend as soon as possible.This is not that sweet, so please adjust the amount of sugar depending on how sweet the persimmons are and to your taste. If you don't intend to spoon on some puree, make the mousse on the sweet side.Please adjust how much you whip the heavy cream to your taste too. You can make it creamy or fluffy. Recipe by saco mama

You can make this in no time when you don't have fresh fruit, but you want to add a dessert to a bento lunch box!Tangerines are the most popular fruit topping in my family. High fat milk makes a richly flavoured milk jelly, and it's delicious!I mix the finished jelly with syrup, so I used just 30 g of sugar in the jelly liquid itself to make it less sweet. Recipe by Rioriopurin

Hello 🙂 I hope you are all doing well….I am sorry I haven’t posted these past few days, I have had this ongoing headache that just wouldn’t go away. 🙁 I am feeling better today so I was finally able to write this very short post about this luscious Chocolate Dessert. It took me approximately 20 minutes to put it together and then about 1/2 in the fridge, one thing that I wanted to mention is that the texture to this dessert is much smoother than the Chocolate Spread I posted last week.With the constant heatwaves we are having, and the headache that just wouldn’t go away I wasn’t able to make anything that needed more time to prepare so by making this quick recipe and just popping in the fridge was the best idea for something sweet. 🙂

I had delicious grapes, so I thought I would make mousse with them. This mousse is very moist, so it's fluffy and smooth, my favorite combination.I used Dole 100% grape juice.I used sheet gelatin. If you are using powdered gelatin, use five times more water to dissolve. If you use small grapes you don't have to cut them in half, but you should take the seeds out if they bother you. Recipe by nyonta

I made a refreshing summer dessert with the grapefruit that I love.The 5 g of gelatin can set 250-300 ml of liquid.It depends on the liquid content of the grapefruit, but try to make this amount of grapefruit gelée.You can also pour the gelée directly onto the hardened mouse, and chill it to make 2 layers. Recipe by Oshiruko

I wanted to make a tart that reflected the season. I tried really hard to poke out the seeds with a toothpick, but wasn't able to remove them well. So I placed the grapes on top, but it turned out they were actually seedless.A tart with just grapes didn't look all that impressive, so I added red wine jelly.Please adjust the baking time for the tart according to your household oven.I had some leftover crème diplomat, which is made by mixing heavy cream and custard cream, so it might be good to make 1/2~2/3 the amount called for. Or you can use the leftovers for another sweet... I used red wine jelly for the finishing touch, but if the jelly is liquid after adding the wine, chill it in the refrigerator for a bit so that it's easier to work with before pouring it on the tart. Recipe by Yukanattsu

This is such an old fashion/traditional Greek Dessert, when I was little I would always laugh when they handed me this dessert. (Oh!! I wasn’t alone on this journey I had my side kick my cousin. hahahahaha really cool human being. Love her!!!) So, where was I, oh yes, my mother would always give me that greek one eye slanted face, that usually meant stop it!!! because I was being rude. But my side kick would continue to laugh after I would get that face!! she wasn’t much help. My brother on the other hand who is younger, would always take this little dessert and eat it even though he didn’t like it, just so he would not get that greek slanted eye face. hahahahhahaComing from the states from Pepperidge farm cookies, Oreos, Oatmeal cookies and so much more to this!!! Every year from the age of 10, we used to go on vacation to Greece for the summer and every house, I mean literally every house either in the village or in the city we went to had this Dessert. Now, that I am all grown up, of course I see this with a completely different attitude, and I do enjoy making it. 🙂It is so easy to make, the ingredients basically are Water, Sugar, Grapes. All it needs is a overnight stay in the fridge and a boil the next morning and your done. 🙂

I wanted to try preparing a spring-inspired mousse using sakura an paste.This dessert is just as delicious without the sponge cake layer. Recipe by puntan

I found the recipe here: https://www.tasteofhome.com/recipes/sangria-gelatin-ring/ and modified it to my liking. You can use other fruits as well.