Jelly is a wonderful dessert, tasty and bright. It is not difficult to cook jelly, but what a space for creativity ... There are also ready-made dry mixes for jelly, but making such a dessert is much more interesting. For jelly use gelatin or agar-agar of good quality.
Today we make sour cream dessert with gelatin. Sour cream can be taken any fat, it is better even that the% was smaller, then the sour cream turns out lush and air when whipping. Berries or pieces of fruit can take at your discretion, but I do not advise you to take too juicy, such as pineapple, because the juice can interfere with frosting jelly. Today I have my own frozen raspberries. For the "chocolate" layer, take the cocoa. And you can not add anything at all, sour cream dessert with gelatin will still be very tasty.
First of all, soak the gelatin in cold wateraccording to package instructions.
Berries pour 100 ml of water and add 75 g of sugar (adjust the sweetness to your taste). Put on fire and boil for 5-7 minutes.
Sour cream with the remaining sugar with a mixer or blender until sugar is completely dissolved.
Divide sour cream into three parts - leave two parts white, and add cocoa to one. Heat the swollen gelatin, stirring, until complete dissolution, but do not boil in any case. Cool slightly and add a thin stream to the sour cream, stirring well, about 1/4 part. If you do not plan to add something else to sour cream dessert - just mix all the gelatin and all sour cream with sugar.
Raspberries filter through a sieve, cool slightly. Add some of the gelatin to the raspberry syrup, mix well.
Prepare ice-cream bowls, cups, glasses or any other forms for dessert. Pour in them the first layer - sour cream or raspberry. Send the jelly to freeze in the fridge for 15-20 minutes.
If by the time the first layer hardens your mixture has thickened - no problem, you can quickly warm them up a little in the microwave. Fill in the same way the second layer, again send the jelly in the refrigerator. While the second layer hardens, slightly warm the gelatin and add it to the “chocolate” mixture and to the remaining sour cream. So fill all the layers with layers. Sour cream dessert with gelatin is ready, please go to the table!
Jelly turns out very tasty, tender and beautiful. Enjoy your meal!
Unfortunately, all the merits of such a wonderful dessert like jelly, we still have not appreciated. But among other delicacies jelly is not only different exquisite tastebut also low in calories. Yes, and cook it a lot easier than the same cakes or pies. For jelly, you need only the original product and gelatin. Here, for example, let's try to cook sour cream jelly. Yes, not one, but in different versions. So, choose a recipe ...
Simple sour cream jelly
Sour cream with sugar is tasty by itself. However, as a dessert, you just do not serve it. But the recipe sour cream jelly rightfully claims to be the real light, delicate and delicious dessert.
Ingredients:
- 2 glasses of not very fat sour cream;
- 6 tablespoons of sugar;
- Bag vanilla sugar or a pinch of vanillin;
- Tablespoon of gelatin (instant);
- 3 tablespoons of water (approximately).
Cooking:
Pour gelatin in a bowl and pour cold boiled water (we look at the amount of water on the package). While the gelatin swells, mix the sour cream with sugar and vanilla and whip with a mixer or blender. Beat long enough to achieve complete dissolution of sugar. The result should be a kind of sour cream mousse: airy and gentle. Gelatin dissolve in a water bath or put it in a microwave for one minute (oven power - 300 W). When the gelatin is dissolved, gradually pour it into the sour cream, constantly stirring.
Pour the jelly into a suitable dish and put it in the fridge. Place the dish with frozen jelly for two or three seconds in boiling water, cover it with a plate (bottom up) and turn it over on the plate. The form is carefully removed. Pour caramel or fruit syrup over the jelly and decorate it into pieces. fresh fruit or chocolate chips.
Jelly "Zebra"
The original recipe of cooking is not only delicious, but also very beautiful sour cream jelly.
Ingredients:
- 2 cups sour cream;
- 2 tablespoons of cocoa powder;
- Incomplete glass of sugar;
- 40 g of gelatin;
- Glass of water.
Cooking:
According to the instructions on the package with gelatin, pour it with cold boiled water and leave to swell. It usually takes from ten to forty minutes. However, you will see when it swells: it will become translucent and will increase in volume by a factor of three or four. Now put the gelatin in a water bath and dissolve it until completely dissolved. The main thing - in any case, do not give the gelatin to boil! Leave the gelatine cool.
In the meantime, we combine sour cream with sugar and stir it so that the sugar is completely dissolved: it will surely dissolve, it only takes a little time. After that, add the cooled gelatin to the sweet cream and again mix everything well. Divide the mixture into two equal parts, put cocoa powder into one of them and mix the cream with cocoa properly.
Prepare a portion of dishes for jelly (bowls, bowls) or use for this baking dish with split sides. In the second case, we just have to shift the jelly on a plate and cut it into pieces, like a cake. So, in the prepared dishes we begin to pour jelly: alternately, pour two tablespoons of white and chocolate jelly. Pour exactly in the center, contrast jelly pour in the center, too, right on the bottom layer. Under the weight of the upper layers of jelly will begin to spread in shape, forming a characteristic striped pattern, and the stripes will go in a circle.
Now we take a toothpick and draw the rays: from the center to the edge, after which we put the jelly in the fridge. An hour and a half or two of our jelly can be served at the table.
Sour cream - banana jelly
An excellent recipe that is suitable for a children's holiday table and successfully replaces the ice cream so loved by children.
Ingredients:
- 2 cups sour cream;
- Half a can of condensed milk;
- 2 very ripe bananas;
- 3 sachets of gelatin.
Cooking:
Prepare in advance the form for jelly. Gelatin diluted with cold boiled water and give it to swell. Then dissolve the gelatin in a water bath so that it dissolves completely. Important! Do not allow boiling gelatin! Mix sour cream with condensed milk and slightly beat with a mixer or a whisk. Peel bananas, cut into small pieces, grind into mashed potatoes and mix with sour cream. We do everything quickly so that the bananas do not have time to darken. Pour gelatin (cooled) into sour cream, mix and pour this mixture into the mold. We remove the jelly in the fridge until the dessert is completely frozen.
Sour cream jelly with fruit
Cream jelly combined with fresh fruit ... This recipe will appeal to lovers of light delicacies, and fans of fruit desserts.
Ingredients:
- 2 cups sour cream;
- 4 tablespoons of sugar;
- 3 sachets of gelatin;
- Any fresh fruit or berries.
Cooking:
We prepare the sour cream in advance by putting it in a gauge colander and leaving it overnight. The colander must be set so that there is where to drain the whey from sour cream. Whipped cream with sugar until it is completely dissolved. The result should be a very fluffy mass - sour cream. Prepare the gelatin according to the instructions (we look at the packaging): fill it with water, let it swell and dissolve it in a water bath. Mix slightly cooled gelatin with whipped sour cream, and wash the fruit and cut into small pieces. Lay out in a prepared form or portioned molds in layers: fruit, sour cream, fruit again and sour cream. We remove the form in the refrigerator. Decorate the jelly with fresh fruit and grated chocolate.
Note:
Do not use kiwi and pineapples for jelly: they prevent the jelly from freezing.
In general, the recipe for sour jelly is universal. Recipes differ only in all sorts of additives or their absence. And as additives can be anything. Here you will find both fresh fruit, and prunes with dried apricots, and chocolate, and any syrup, and even marmalade or pieces of colored jelly.
By the way, sour cream jelly can be perfectly combined with fruit jelly. Then fill the different jelly in the form of layers, letting it harden to each previous layer. Sour cream can be whipped with sugar or powdered sugar, mixed with condensed milk or yogurt. And, by the way, jelly from sour cream can be prepared not only as a dessert, but also to use it for fish aspic. Naturally, in this case, sugar must be replaced by more suitable seasonings, herbs and salt.
Here is a different jelly can be prepared on the basis of all the usual sour cream. Choose a recipe, cook with pleasure, and enjoy your meal!
Sour cream dessert is a tasty and nutritious dish.
It fills the body with vitamins and energizes.
Cooking dessert from sour cream does not take much time. There is no need for special culinary knowledge and talents.
The dish is made in the form of mousse, cake, souffle or jelly.
Delicious, simple or exquisite, healthy dishes you can please your family every day. Or enjoy them on weekends and holidays.
Sour Cream Dessert - General Cooking Principles
All components of the dessert should be of high quality and fresh. First of all it concerns sour cream, as the main ingredient. Only then will the dish be delicious.
In the dessert are added fruits and berries. Most often it is bananas, kiwi, strawberries, raspberries, cherries and cherries. Fruits must be freed from the seed.
Cocoa and juice are used to get different colors and flavors of sour cream dessert.
Chocolate, cookies and alcoholic beverages vary the composition of the dish.
In order for the dessert to keep its shape, apply gelatin. Usually it is filled with water and heated until complete dissolution.
It will help to beat the cream and stir all the ingredients of the mixer. The duration of whipping depends on the airiness of the finished dish..
Dessert, as a rule, you need to put in two or three hours in the refrigerator and only then use.
1. Sour cream dessert: banana-vanilla jelly
Useful and delicious dessert from natural products like and kids, and those who are older. Dessert sweet in moderation with a slight sourness.
Ingredients:
Sour cream (20-25%) - 500 ml.
Powdered sugar - 150 grams.
Vanillin.
Two bananas.
25 grams of gelatin.
Half a cup of water.
Cooking method:
Put jelly in a deep cup. Add water in small portions. Stir constantly until a slurry is obtained. It should not be lumps. Leave for twenty minutes for complete freezing.
AT powdered sugar pour in vanillin.
Beat sour cream with a mixer at low speed until airy. Sugar powder with vanilla fall asleep gradually. Beat another three minutes.
Gelatin heat to dissolve. After cooling, add to sour cream and mix. You can use a mixer.
Bananas cut into circles and divide in half. Put them on the bottom of the molds.
Top with sour cream. Place another layer of bananas on it. Next - again a layer of sour cream. Put the remaining bananas on top.
Leave in the refrigerator until cool.
2. Dessert from sour cream: souffle
Dessert is prepared quickly - it is easy to prepare. The three-layer dish is not only tasty, but also very attractive in appearance.
Ingredients:
Sour cream (15%) - 800 ml.
Six spoons Art. Sahara.
Art. spoon of cocoa (or ground powder of hot chocolate).
Art. spoon of strawberry juice.
Gelatin - 25 grams.
200 grams of strawberries.
Water - 75 grams.
Cooking method:
Sour cream evenly distributed in three bowls. Put on two spoons of sugar. Mix. Leave it for ten minutes for the sugar to dissolve.
In one bowl add a spoonful of cocoa and mix. In the second - strawberry juice. Leave the third bowl as it is.
Gelatin pour water and heat in a water bath. It must completely dissolve. Add the third part of the gelatin in a bowl with sour cream.
In the prepared form pour a layer of sour cream and place in the fridge for freezing (for twenty minutes).
Pour half the remaining gelatin into a bowl of sour cream and cocoa.
Pour the cocoa layer onto the mold and move it again to freeze.
The same procedure is done with strawberry sour cream: Pour the remaining gelatin, mix and pour into the form.
Leave in the fridge for two hours.
Frozen souffle out of the form and decorate with strawberry slices.
3. Sour cream dessert: strawberry jelly
Cooking dessert is desirable during the ripening of strawberries. Fresh berry will give the dessert of sour cream a pleasant and smooth taste.
Ingredients:
Sour cream (25%) - 500 ml.
Five spoons of art. Sahara.
Gelatin - 25 grams.
500 grams of strawberries.
Water - 100 ml
10 grams of vanillin.
Cooking method:
Dissolve gelatin: pour water 70-80 degrees hot and mix.
In sour cream add sugar, vanillin. Mix everything and leave for fifteen minutes.
Turn strawberries into mashed potatoes. You can use a blender or do it manually.
Beat sour cream and pour into a bowl of strawberry puree. Mix well.
Pour a small stream of gelatin. Stir until all of its mass moves to the pot.
Pour into molds and leave in the refrigerator for two hours.
Sprinkle with coconut flakes on top. You can also put slices of strawberries.
4. Dessert from sour cream: chocolate mousse
To the beginning of the school year or the working week was enjoyable, you can make a real treat - chocolate mousse.
Ingredients:
0.100 kg of chocolate.
Sour cream (25%) - four tbsp. spoons.
Two eggs.
Granulated sugar - Art. spoon
Cooking method:
Melt chocolate to a thick state.
Proteins and yolks divided.
Add half the sugar to the yolks and mix. Move to chocolate and stir.
Add sour cream and continue the mixing process.
Squirrels with the remaining sugar, beat and gently move into a chocolate-cream mass.
Pour the mousse into molds or cups. Rearrange in the fridge. After two hours you can enjoy dessert.
5. Dessert from sour cream: berry
Yummy summer dish. Sweet cherry is a very useful berry, and in combination with sour cream a tender and fragrant dessert is obtained.
Ingredients:
Brown sugar - 6 tbsp. spoons.
300 grams of red pitted cherries.
Two Art. spoons of vodka.
A glass of sour cream.
Art. a spoon of cinnamon.
Cooking method:
Boil the syrup: pour half the sugar into the water, grate the lemon zest. Cook for about five minutes.
Pour sweet cherries and vodka into syrup. Make the maximum fire and turn it off immediately after boiling.
Spread in tins and let cool.
Cool sour cream, pour into the mixer. Add three spoons of sugar, cinnamon and beat.
Put the resulting mass on the cooled fruit. Dessert is ready.
6. Dessert from sour cream: with cookies and fruit
Fruit and airy dessert will always be appropriate. It can be served with tea, because there are chocolate cookies inside.
Ingredients:
700 grams of sour cream.
Half a cup of sugar.
Two Kiwis.
150 grams of mulberry.
50 grams of gelatin.
200 grams of chocolate chip cookies.
Cooking method:
Prepare gelatin in the usual way.
Deep-laid bottom cling film. Lay a layer of mulberry on it.
Grind cookies and sprinkle with fruit.
Peel kiwi and cut into circles. Spread on top of the cookie. Cover with chocolate chips.
Beat sour cream with sugar until creamy. Add gelatin and mix thoroughly.
Pour fruit sour cream and leave for a few hours.
The dessert froze and can be flipped out of shape on a plate. Remove the film. Cut the dessert into pieces and enjoy.
7. Dessert from sour cream: “Bird's milk”
It is not necessary to bake a cake, its taste is very pleasant: moderately sweet with a touch of coffee.
Ingredients:
Milk - 625 ml.
Liter of sour cream.
A glass of granulated sugar.
Two Art. cocoa spoons.
H. Spoon of instant coffee.
75 grams of gelatin.
Cooking method:
Gelatin pour in a bowl pour milk (half a cup). Its temperature is room temperature.
Sprinkle sugar in sour cream and whisk slightly.
Add half a liter of milk and whisk more. It turned out the consistency of the cream.
Gelatin with milk we melt.
Small portions pour a little cream in gelatin, constantly stir. Add to the rest of the sour cream and continue to beat.
The finished cream is divided in half. Pour one half into a bowl. The second - remains in the mixer.
Add cocoa and coffee. It turns out chocolate cream. Stir.
Pour half of the chocolate mass into the cake mold. When this layer hardens, you need to pour sour cream on it.
On the frozen mass put the remnants of chocolate cream.
After three hours, dessert can be eaten. It must be turned over into a large bowl and cut into pieces. Each serving of dessert consists of three layers.
8. Sour cream dessert: with cherry, apples and crackers
Simple and simple dessert. The main thing is that sour cream is thick, then the frozen dish will be airy and nutritious.
Ingredients:
Sour cream - 300 grams.
80 grams of cream cracker.
150 grams of pitted cherries.
The apple is green.
50 grams of chocolate.
4 tablespoons of powdered sugar.
Cooking method:
Whip sour cream along with powdered sugar.
Apple clean and cut into small pieces. We take out the stones from the cherries.
Break the cracker into small pieces and send it to sour cream. Here also add cherries and apple slices. Stir.
Spread the dessert on a plate. Sprinkle the dish with grated chocolate.
Dessert stored in the refrigerator for two to three hours.
9. Dessert from sour cream: Nuts in prunes under sour cream
Prunes with nuts, soaked with sour cream - this dessert is a must try. It is difficult to convey the taste of words.
Ingredients:
0,500 kg sour cream.
300 grams of prunes.
Sugar powder - 3 tbsp. spoons.
50 grams of chocolate
Peeled Nuts - 200 grams.
Cooking method:
Steam a little prune and then fill it with walnuts. Put them on a plate.
In sour cream, pour the icing sugar and beat. It will take about fifteen minutes.
Richly apply the finished cream on a layer of prunes with nuts.
Chocolate grate and pour for dessert.
The dish should stand for about an hour.
10. Dessert from sour cream "Air"
Sugar in the dish do not add it enough in the jelly. Raspberries can be replaced by other berries.
Ingredients:
0,500 kg fat sour cream.
A raspberry flavor jelly pack.
200 ml of water.
8-9 raspberry berries.
Cooking method:
Dissolve jelly in water and cool slightly.
Pour the mass into the sour cream and beat for at least five minutes.
Put half of the raspberry berries on the bottom of the ice-cream pan or glass.
Top with cream and jelly cream and put cool.
Put the remaining raspberry berries on the finished dessert.
Buying sour cream in the store you need to carefully examine the composition. If it is natural, it contains only cream and leaven. If the inscription on the label informs about stabilizers, casein proteins, various modifiers and emulsifiers - this is a product with vegetable fat, not sour cream.
And the shelf life is not more than two weeks, not months.
Sour cream should not be sour, then the dessert tastes better.
Oranges, tangerines, juicy peaches in a dessert of sour cream is better not to put. They produce a lot of juice and the dish does not freeze well. It is advisable to use more dry fruits.
Frozen gelatin can be re-dissolved in the microwave, leaving it there for a few seconds.
Sweetness and joy should be present at any children's holiday. In order not to overload the tender stomach with a nourishing, sugary and high-calorie dessert, we prepare an airy and light sour cream jelly. To make the dessert more useful, add fruit to jelly - a source of vitamins and minerals. And in order not to interrupt the appetite, we serve sour jelly with fruit at the end of the holiday, as a bright and tasty final chord!
Ingredients for making sour cream jelly with fruit:
- Sour cream (low-fat) 500 g
- Gelatin 30 g
- Sugar 1–1.5 glasses
- Syrup or milk 150 ml
- Kiwi 1 pc.
- Peaches 2 pcs.
- Banana 1 pc.
- Grape 10-15 berries
- Grated chocolate for decoration
Not suitable products? Choose a similar recipe from the others!
Inventory:
- Dishes
- Cutting board
- Plate
- Jelly mold
- Film
- Blender or mixer
- Metal mug
- Water Bath Casserole
Preparation of sour cream jelly with fruit:
Step 1: Prepare the base for jelly.
The basis for our jelly is gelatin. Therefore, soak it with milk or cold water in a mug or a small bowl. Stir to break lumps and gelatin swell. For complete swelling of gelatin will take half an hour, during which time we will have time to prepare the fruit. Ready gelatin will need to be dissolved in a water bath. Do not let boil gelatin! The fire should be small, and the gelatin needs constant stirring. When it is completely dissolved, it is necessary to allow gelatin time to cool.Step 2: Prepare the fruit.
Peel kiwi, skinned banana, peach seed, and grape seed. Of course, the fruit must first be washed. And then we cut them in any way acceptable to the soul - with rings, a semicircle, straws, slices, and plates. Show your imagination and be happy with the result. Step 3: Cooking sour jelly.
In the bowl of the blender, mix the sour cream and sugar, and then beat them until the sugar is completely dissolved. Some sugar will absorb gelatin, so if you like desserts sweeter, add more sugar. We begin to pour in the gelatin slowly, continuing to stir the sour cream. Jelly is ready! Step 4: Combine the fruit and jelly.
To create a beautiful dessert, we need a form. Either one big or many portions. Depends on the quantity that we need. The form is covered with a film so that nothing sticks to it. We spread in the form of the first layer of fruit - it can be a layer of bananas alone, for example, or a mixed layer of all fruits at once. Then add a layer of jelly. Again, lay out the fruit, slightly pressing them into the jelly, so that they do not fall out. And so alternate the fruit with jelly, until the form is filled, and the components are finished. If the fruit stays, you can leave it for decoration or just eat it. Step 5: Cook and serve sour cream jelly with fruit.
Actually, the jelly is ready, it remains only to send it to the refrigerator until it solidifies. It can take up to 3 hours. When the jelly hardens, turn the form on the dish, which will serve the dessert, and remove the film from it. 
A finished sour cream jelly with fruit attributed to festive table. You can decorate it with grated chocolate or coconut chips. Enjoy your meal! Another way to make jelly is not to lay the fruit and jelly in layers, you can simply mix everything together and put it into a form.
You can use wet baking paper instead of foil.
You can add berries to the fruit. Or replace them completely.
To prepare sour cream jelly rather, use sugar powder instead of sugar.
To change the color of the jelly or make it multicolored, add cocoa in the jelly. You can divide the cream jelly into 2 parts, one mixed with cocoa and pour them into the form in turn.
I grew up on desserts with gelatin. From ordinary jellies of fruit juice and water, to puddings, sour jelly and even more exotic options.
Today I made a dessert on sour cream-gelatin basis, photographed it, and I suggest we try cooking it for you.
Ingredients:
500 gr. sour cream
1 tbsp. sugar (better than powdered sugar)
vanillin
4 tablespoons of gelatin (about 30 grams.)
any nuts, fruits and berries (except kiwi and pineapple, with them the usual gelatin does not harden)
Cooking:
Pour gelatin 400 ml. cold boiled water, stir, leave for 40-60 minutes to swell.
Then heat to dissolve the gelatin, stirring continuously, but NOT bringing to a boil (you can not boil!)
We take sour cream, icing sugar and vanillin.
Beat for 5 minutes.
Pour gelatin into the sour cream mass and beat with a mixer for another 5 minutes.
Sour cream is ready.
Now, randomly chop the fruit, chop the nuts, and put it in vases (molds, ice cream bowls, cups), pouring them with a cream-gelatinous mass.
For example, like this.
Poured at the bottom of a bit of mass, threw fruit.
You can put in the fridge for a while in order for the layer to clutch, or you can continue right away.
Squared some more fruit, again poured in bulk.
And so on to the very top.
Well, we decorate the top of the dessert according to our imagination and the available fruits.
Ready decorated desserts are removed in the fridge until it hardens (usually 4 hours is enough).
But this is not all that I want to offer you. :)
Even such a simple dessert can significantly diversify!
For example, we poured a couple of molds with our cream-gelatinous mass, and then add a couple of tablespoons of strawberry cocoa to the mass ...
Whip, and we get a lot for the dessert pink!
And if you pour a couple of tablespoons of regular cocoa - you get a creamy chocolate dessert!
And so, experimenting with different additives, you can get more and more new desserts!
Another tip. If you make dessert in portions at once, in small ice-cream bowls (molds), then it is better to cut the fruit into smaller pieces so that they fall into each spoon of dessert when eating.
But if you make dessert in a large, broad form, then to beautifully chop and serve on plates - then it is better to stack fruit in large pieces.
When cutting it will look beautiful.
And sprinkle on top very well walnut - It is wonderfully combined with sour cream.
Exactly from this dessert that beautiful piece is cut out that is on the main photo of the recipe.
Well, a couple more photos of the finished dessert as ways of serving, well, to tease you :)
Option with cutting from the big form:
Option with a small ice cream bowl
Enjoy your meal!!
Notes:
Of course, cooking and photographs are mine.
