Tumble jelly - this is how you can create a successful dessert

What you need:

• Jelly powder or fruit juice and gelatin
• sugar
• to shape

Before you prepare the jelly, you should select and prepare the molds.

Preparations for toppling jello

• First, choose a shape that you want to turn the jelly out of later. Cake tins such as Gugelhupf, heart or teddy bear as well as small molds for the sandpit are suitable for this.
• If you decide on a nice cake pan, you will need to prepare an appropriate amount of jelly later in order to fill it out.
• If you prefer to divide the jelly into several molds, sandpit molds are ideal. Just look for the symbol for food safety, which must be printed on the molds. The symbol is represented with a wine glass and a fork next to it.
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• Once you have decided on a mold, rinse it with very cold water an hour before preparing the jelly water off, just dry the mold lightly and put it in the refrigerator straight away. The cold closes the pores of the jar and prevents the pudding from sticking.


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Prepare the jelly ready to fall

• Around pudding To be able to overturn, you have to modify the usual preparation a little.
• If you remove 100 ml of water from each packet of finished jelly powder, the pudding will become firmer.
• If you prepare the jelly yourself from fruit juice and gelatine, you will need more gelatine sheets than usual. Remember to also use more sugar to achieve the right sweetness, as gelatin will neutralize the taste.
• Otherwise, prepare the jelly as usual. As usual, bring the jelly to the boil briefly and take the saucepan off the stove.
• Take the mold out of the refrigerator and pour in the jelly that is still liquid.
• Let the jelly cool briefly and put it in the refrigerator for several hours.
• To test the firmness in between, take the mold out of the refrigerator and shake it gently. As soon as the pudding no longer wobbles in the mold, it is firm enough.

How to overturn the jelly

1. Once the jelly has set in its shape, you can now overturn it out of the mold. To do this, first carefully run along the edge of the pudding with the tip of a knife.
2. Then place a flat plate on which you put the dessert then serve on the form.
3. Hold the plate tightly and turn the shape with the plate over so that the plate is now at the bottom.
4. Put the plate with the mold down and gently tap the entire surface of the mold.
5. Take the form with both hands and slowly and carefully lift it up vertically, this way you prevent the jelly from being damaged at the last moment when it falls.

Serve Jelly immediately or put it back in the refrigerator. You can serve vanilla sauce in a jug with the jelly.