Many of us love this product, and use it as an additive as to various dishes, to which exactly it can be used I'll tell you below. As you understand, today we are talking about sour cream.
I suggest to begin with to prepare you a delicious jelly from sour cream, or else it is called sour cream cake. It is prepared very simply, you can say quickly, if you do not take into account the process of solidification, and most importantly it turns out very tasty.
Grate plate and juice 2 limes, 2 eggs, 35 g maisen, 100 g sugar, 2 dl water, 8 ml cream. 2-3 tablespoons of protein, 100 g of powdered sugar. Place all the ingredients in a saucepan, with the exception of the cream, and bring to a boil. Then pull the pan out of the oven and cool the cream with occasional stirring. Stir the cream hard and gently under the cream. Keep in the refrigerator for several hours.
Recipe for jelly from kefir
Whisk the egg whites and then mix with the sugar icing with a thick liquid. Then cut the dough into 4 strips of the same size, and two of them are still heated with the prepared glaze. Pour half of the lemon cream into two unglazed, chilled confectionery strips, cover with berries and cover with the rest of the mixture. Place the glazed pieces of dough in the form of a lid on cream slices. Keep in the refrigerator for some time, and then cut into 2-3 parts.
Let's get down to business right away and cook delicious sour dessert. Here we go?
DESSERT FROM SMETHANE.
For preparation we need the following ingredients:
One liter of sour cream.
A liter of chilled boiled water.
Half a glass of sugar.
Any berries for your taste about one liter.
Five teaspoons of soluble gelatin.
Before cutting the cream, place them for some time in the freezer. Wash fruits, clean and remove seeds. Pour the cellulose and season the cherry, sugar and lemon juice. Eggs and egg yolk with sugar in a large enough bowl for cream. Mix the cornstarch with a little cold milk and add the remaining milk to the pan. A smaller vanilla gel, cut lengthwise and add to the milk. Then boil the milk with constant stirring.
Then mix the hot milk in egg creams with a fine sieve. If necessary, rinse dairy cattle for a while. Put the mixture back in a saucepan and bring to a boil, stirring constantly. Then pour the cream on 6-8 cold-cleaned, fire-resistant parts and let cool. Cover the dishes until they are caramelized with aluminum foil and placed in the refrigerator.
Cooking process:
Take a small enamelware put gelatin there, pour it with boiled chilled water, stir a little, and leave for swelling for about an hour.
After one hour, put the gelatinous mass on medium heat, and stirring constantly to warm a little until the gelatin is completely dissolved, but do not bring to a boil.
Put them in the freezer for about half an hour before caramelization, so that they do not become too hot during the next caramelization. Sugar should be slightly liquid and light brown. Serve immediately after caramelization. Catalan cream can be prepared the day before. Before serving, you need only caramelize. The remaining protein can be used to prepare almond bricks, traditionally used for Catalan cream.
Chocolate mousse with raspberry sauce
Stir in creamy sugar, vanilla and agar for 2 minutes. Remove from heat and fill small forms. After cooling, hurry and serve the sliced fruit. Fruit puree and add as a top. Mousse: 200 g of boiled or dark chocolate, 2 ml of cream, 2 egg whites, 1 pinch of salt, 2 tablespoons of sugar.
Then add sour cream and sugar to the resulting mass and stir well until smooth and completely dissolving the sugar.
Then add to the sour cream mass, berries for your taste, you can also add finely chopped fruits, bananas, everything to your taste and what you like, and once again stir well, so that the berries are evenly distributed throughout the mass.
Berry jelly recipe with sour cream and biscuits
Raspberry sauce: 300 g of raspberry, juice of half a lemon, 3 tablespoons of sugar. Chop the chocolate and cut it roughly. Add 5 ml of cream to the frying pan and heat. Add chocolate and melt into tiny lights. Beat egg whites with salt until the penis. Slowly add sugar and continue until a fine-porous egg forms. Stir the rest of the cream. Stir the chocolate smoothly and pour into a bowl. Then first the cream, and then gently place the egg. Then cool the mousse for at least 2 hours.
We send the form to the refrigerator for full hardening, the process of hardening lasts about 3-4 hours, after full hardening, get the jelly from the mold, put it on the dish, cut into pieces and enjoy your appetite.
A few more tips for making this dessert:
Berries can be used any for your taste, as well as fruit only fruit is desirable to cut into pieces. Do not be afraid, but experiment.
For spilling and subsequent hardening of the mold, you can use any enameled dishes, and when the mass will solidify, cut it straight in the form carefully and get it on the table on plates. Or pour into glasses and serve to the table after solidification, sprinkled with grated chocolate.
For a set, some raspberries are sorted out. Mix the remaining berries together with lemon juice and sugar and pass through a sieve. To serve, plates are served raspberry sauce. Mix the mousse with a tablespoon or ice cream scoop like a fist and place it in raspberry sauce. Garnish with raspberry remnants and peppermint leaves: 150 g of dark chocolate, 3 tablespoons of water, 1 tablespoon of rum.
Boil the egg whites of 3 eggs together with a pinch of salt. Then beat the sugar in 2 stages. Place 3 egg yolks under the mixture. Cover the baking sheet with baking and apply mixture. Bake for about 5 minutes in the middle of the oven. Then place the biscuit together with the baking paper on the table, cover it with a plate and allow it to cool. Place in a saucepan and add milk, cornstarch egg 3 egg yolks and sugar and mix well with a vibrating broom. Then bring to a boil before boiling. Remove the frying pan from the oven and stir a little.
From sour cream you can cook not only dessert, but also perfectly and deliciously bake a chicken in sour cream, fish, rabbit, all these recipes we have on the site you can use the search form on the site and find them, or just go to the tab and choose there.
I want to remind you, how delicious and quick you can still cook a delicious sour cream cake, and sour cakes according to the recipe from Grandma, see below.
Recipe for jelly from milk and cocoa
Then pour the cream to remove the vanilla gels through a sieve and place in a cool place. Chocolate filling: put the chocolate crushed in a bowl. Add water and rum and allow the chocolate to melt in a bowl in a not too hot water bath. When the chocolate melts smoothly and slightly cooled. Then whip the cream and pull.
Beze: Shoot the egg white together with the salt. Add sugar and whisk the mixture until it shines. Filling the form: Divide the sponge cake for the fire-resistant form and place the first layer on the bottom of the mold. Sprinkle with rum cookies and spread out with cream. Then apply the chocolate filling and meringue mixture.
QUICK AND TASTY SMOKED PIE.
HOW TO PREPARE DELICIOUS CAKES ON SMETANE.
For today again we have everything, I hope, you, as always liked, and you will use our recipes, as well as share them with your friends.
If desired, attach a pattern with a fork. Place the mold on the lower groove in the oven and bake for about 6 minutes. Dessert can be prepared the day before. Cool before filing. In fact, the recipe is a classic cocktail - mashed potatoes, frozen fruits and alcohol. But against a good cocktail, there is never anything unpleasant. And as an easy dessert, after too lush seizures, this sorbet is simply wonderful. The next evening, the girls definitely have a duty!
For this we need: sour cream, gelatin, vanilla sugar, organic lemon, sugar for sugar and a siphon. Maybe he just likes being in front of the camera? We begin to mix sour cream with sugar, vanilla sugar and lemon juice. This should be tried on your own facade. Some may be more natural, others may be sweeter.
Desserts with gelatin are jujube and jelly, very tasty, and the recipes for their preparation are simple. From gelatin and milk or sour cream, cottage cheese, yogurt, kefir, fruit, berries, you can prepare for your children not only tasty, but also useful treats. Give up buying sweets, in which great abundance in favor of domestic, prepared from natural products!
Gelatine is soaked in water. Heat the sour cream in a small saucepan and dissolve the gelatin. Stir the mixture thoroughly with the remaining cream. Then pour into a siphon through a sieve. All these flankers only clog the siphon. Leave two nitrogen capsules in the siphon, and then cool before serving.
We make a sorbet before the feed, otherwise it melts us. Just raspberries and strawberries in a blender. In the case of strawberries, make sure that they are not too large, otherwise the mixer will not become clean. Add water to half of the berries, add sugar and vanilla sugar and mix. It would be an option that does not contain alcohol for children. Who does not like Jin, can also take vodka.
Advice pediatrician: children from 2 years of age can eat weak jelly, but not more than 1 time per week.
How to prepare desserts with gelatin: jelly and marmalade
Desserts with gelatin do not require a lot of time for cooking; but in order for them to turn out, you need to know how to use gelatin. It must be soaked in cold boiled water (read the instructions on the package, but usually - at the rate of 10 grams (2 teaspoons) per 200 ml of water) or in another liquid that you have prepared for jelly or marmalade. Wait from 20 to 60 minutes. while gelatin swells 2-3 times. Then, to dissolve it, a little heat it (not boiling!) It on the stove or add it to the already hot liquid: for jelly in 1-2 glasses of milk, juice, syrup or compote, depending on which jelly you decide to cook ; to get marmalade liquid you need 2 times less. Stir the mixture well.
I like the herbal taste that gin gives sorbet. Then it can be done. Just distribute the sorbet in the glass and puree from sour cream. Distribution of flat cakes with fresh products; This is best done by moistening the film with water on one side. Sprinkle with dusty sugar and orange juice.
Soak the gelatin in cold water. When it collapses, lower the pan. Let it take away on a small fire. Then add a few tablespoons of strawberry puree and mix this mixture with the remaining straw mixture. Fill a quarter of the puree in the filling and cool for a while.
It can be poured into molds or portions of a la carte: kremanki, rosettes, wine glasses, glasses, silicone forms for ice or baking. Give hot marmalade or jelly to cool, and only then put the molds in a cold place to freeze for 2 hours or at night.
For the preparation of multilayer jelly, you can use milk and cocoa, juices, compotes,, yoghurt, for example, raspberry, blueberry, banana, which are different in color and taste. Each layer should be well cooled (30 minutes in the refrigerator) before pouring a new one on top.
For a layer of sour cream, stir creamy juice, powdered sugar, lemon peel and juice. When it collapses, it drips into the pan shape. Then add a few spoons of sour cream and mix this mixture with the rest of the cream. Cool for a short while until the cream starts to gel. Continue until the terrin has a total of three sour cream and four straw layers.
Important: strawberry and sour cream, which have not yet been filled, do not cool down, otherwise they gel and cease to be beautiful. The ready terrine should be cooled for at least six hours. Mix the remaining berries with lemon juice and sugar. Pour the terrine from the tray and separate the foil. Sliced, pour strawberry puree and decorate with fruit.
In order to remove the jelly or marmalade from the mold (not silicone, from it and so easy to get the dessert), you need to place its bottom for 3-4 seconds in hot water, and then turn on the dishes, which will serve sweet on the table. Alternatively, shape the form food film before pouring, then take out the dessert, holding the edges of the film.
You can decorate jelly 10-15 minutes after cooling or already ready.
Terrin is easy to store fresh for 4 days. Gelatin - many desserts retain their fullness and stability when adding gelatin. Typically, for the use of gelatin: 6 sheets, 5 ml of fluence is produced for gelation. The colder the amount, the faster it gels.
Dessert of sour cream
In addition, most of the gelatin is becoming more stringent over time. Click each step to mark it as completed. Add 1 cup of boiling water to each jelly of different fruit flavors; stir for 2 minutes. until they are completely dissolved. Heat 2 cups of remaining milk to an average temperature in a saucepan until boiling. Add sugar and unflavored gelatin; cook it with stirring for 3 - 5 minutes. or until the sugar dissolves. Remove it from the fire; let it cool down for 5 minutes. Add sour cream, vanilla and the rest of the milk; stir well with a wire whisk. Refrigerate for 30 minutes. or until they cool down. Pour the milk mixture onto the jelly cubes. Refrigerate the dessert for 2 hours or until gelatin appears. Refrigerate 2 hours or until they become firm. . Cover the round pan with the baking paper.
In the milk jelly, you can add whole berries or kiwi slices, sprinkle with chilled syrup, melted chocolate, sprinkle with grated, coconut shavings, orange peel, nuts, or serve with a slice of ice cream.
Marmalade can be left as it is, and you can roll in sugar.
Also marmalade and jelly can decorate other desserts - cakes, cakes, muffins, soufflé,. By the way, it can also be prepared with gelatin - for example, ice cream Fruit ice.
Kill the whites in the hard snow and add sugar and hazelnuts. Pour into a saucepan and cook for about 40 minutes. Let cool in a mold. Let the gelatin leave in water for 5-6 minutes. Remove water and put the leaves one by one in a half liter of warm water. Mix until completely dissolved.
Whisk the egg yolks and sugar until the mixture bleaches. Add whipped cream and mussels. Turn on the gelatin gently. Pour cream on the bottom of the dough and let stand in the refrigerator until the cream is installed. Cover the pie with mussels and put it in the freezer.
Milk Jelly Recipe
This is very light classic dessert with gelatin, for the preparation of which we only need pasteurized milk and sugar.
0.5 liters of pasteurized milk with a fat content of 2.5% or 3.2%
10 g of gelatin
2 tbsp. a spoonful of sugar or to taste
1. Gelatine to fall asleep in approximately 200 ml of cold milk and leave to swell;
2. pour the remaining milk into a saucepan, add sugar to it and bring to a boil, but do not boil;
3. Remove the saucepan from the fire and allow the milk to cool slightly;
4. Pour gelatin into warm milk and stir until it dissolves;
5. Pour the jelly on the molds and put in the refrigerator.
Remove the cake about an hour before serving. Boil the water in a saucepan, add the jelly powder and stir until completely dissolved. Allow to cool and pour out the cake. Place in the fridge before freezing. Thousands of desserts in the garbage. The measure was taken at the last minute because of the care of kitchen staff, since the animal gelatin used to make chocolate mousse is often made from pork and therefore banned from being consumed by several religions.
"This is a terrific mess"
Without going into religious debate, this issue is shocking mainly because there is a waste of food. Everyone can do what he wants, but it seems to me that in school there is an intangible and mundane principle.
"We could find a way to redistribute them"
If this does not spread in the center, it can be done as part of the activity - street people or as part of a hot meal.Recipe for jelly from milk and cocoa
This dessert can be made completely chocolate or two-layered. To do this, divide the hot milk mixture with gelatin in half and pour 1 tbsp. spoon of cocoa powder in only one half of the mixture. Pour the mixture into the mold, alternating in color, but, fill one layer of jelly, do not forget to cool it before pouring a new one.
400 ml. melted milk
2 tbsp. l. cocoa powder
4 tbsp. l. sugar or to taste
10 gr. gelatin
1. Gelatin fill half the milk in a saucepan and leave to swell;
2. when it swells, put sugar in it, mix it;
3. put the saucepan on a plate and heat, stirring until the gelatin is completely dissolved (do not boil!);
4. pour the cocoa powder into the hot mixture and pour the rest of the milk;
5. stir and pour the jelly into the mold, put it in a cold place.
The recipe for curd jelly
Very tasty and delicate dessert with gelatin, which can be made with raspberries or other berries, mixing them with cottage cheese or pouring on top of already prepared jelly.
100 gr. milk or cream
200 gr. cottage cheese
10 gr. gelatin
1. Pour gelatin into a small container, pour cold milk, stir and leave for half an hour to swell;
2. pour sugar into the swollen gelatin, put the container on a weak fire and stir until they completely melt;
3. Beat cottage cheese with a mixer or blender, if there are berries, then they too;
4. Continuing to beat, gradually pour into the curd mass a mixture of gelatin with sugar and milk;
5. Spoon the jelly into the molds and place them in a cold place for an hour or two.
Berry jelly recipe with sour cream and biscuits
In the recipe for this delicious dessert, cookies can be replaced by (of course, if they are purchased, then for children should be without harmful additives). It is prepared with raspberries (or other berries), kiwi and banana. But if there is no raspberry, no banana, then with one kiwi it will also be very tasty!
150g cookies
250 gr of sour cream
0.5 cups or less of sugar
10 gr. gelatin
handful or two raspberries
1 small banana and 1 kiwi
1. Pour into a small cup of gelatin, pour 50 ml of cool boiled water, stir and leave to swell for half an hour;
2. pour sugar into the sour cream and shake;
3. put grapes of raspberries and sliced banana and kiwi slices in the glasses, cover with cookie slices on top, still berries and banana slices, kiwi and again slices of biscuits;
4. stirring constantly, lightly heat the gelatin on the stove and turn off the fire;
5. While continuing to stir, carefully pour sour cream into gelatin;
6. Pour the mixture into the mold and put in the refrigerator for 1-2 hours.
Recipe for jelly from yogurt
Another simple recipe for a very tasty dessert with gelatin. Before serving, you can decorate it with berries, slices or sprinkle with grated chocolate.
100 grams of any drinking yogurt
20-30 gr. milk
1 tsp. gelatin
2 tsp. sugar (if yogurt is unsweetened)
1. Pour gelatin into the milk and leave for 15 minutes;
2. pour sugar into yogurt and stir or beat;
3. Swell gelatin, stirring, heat on the stove until it dissolves;
4. mix it well with yoghurt;
5. Pour the jelly into the mold and put in the refrigerator for several hours.
Recipe for jelly from kefir
This very useful dessert of low-fat kefir and fatty sour cream (can be replaced with cream) will completely replace the ice cream for your children! And if you add a little jam or berry juice to the mixture, you will get a beautiful color of jelly, and its taste is special.
0.5 liters of kefir
1/3 cup sour cream
1/3 cup sugar (or to taste)
20 gr. gelatin
1/2 packet of vanilla sugar
3 tbsp. l. water
1. Soak gelatin by filling it with cold water;
2. when it swells, heat it, stirring, until it is completely dissolved and remove from the plate so that it cools completely;
3. pour into the gelatin is not cold yogurt and sour cream, add sugar and vanilla sugar;
4. then beat the mass well with a mixer;
5. Pour the jelly on the molds and put them in the refrigerator for 4-5 hours.
Recipe for jelly from juice and fruit
This delicious dessert with gelatin is a real storehouse of vitamins! Prepare
1 pc. orange, kiwi, banana, you can add 1 strawberry fruit or several cherries without pits
230 ml of orange (you can have another sweet) juice, compote or syrup
3 tbsp. spoons of lemon juice for a brighter taste
250 ml of cold boiled water
50 grams of sugar or to taste
1.5 tbsp. l. gelatin
1. Soak gelatin in water and leave it to swell;
2. Lay the peeled and sliced fruit in the molds;
3. When gelatin swells, put it on medium fire;
4. stirring the gelatin until dissolved, add juice to it and then leave to cool slightly;
5. Pour the molds with gelatin and remove for 2 hours in the refrigerator.
Recipe for jelly from jam
150 g crimson jam (or any other)
75 ml of pure water
10 g of gelatin
1. Pour gelatin into cold water and leave to swell for 20 minutes;
2. Then put the gelatin on the stove and warm it up slowly, stirring until it dissolves;
3. Remove from heat and cool slightly;
4. pour the liquid into the jam and mix well;
5. Pour the mixture into molds and refrigerate for several hours.
Recipe for jelly from frozen berries
1 glass of frozen berries
150 gr. sugar (or to taste)
15 g. gelatin
100 ml. water for gelatin
1,5-2 cups of water for berries or compote
a little lemon juice
1. Frozen berries leave for an hour to defrost at room temperature;
2. Also pre-soak the gelatin in cold water and leave it to swell;
3. Then in the blender we shall crush the washed berries or leave them whole;
4. Add to them sugar, a little lemon juice, lobules of liquid;
5. warm the gelatin on the plate so that it melts; 6. stirring, in mashed potatoes with beans gelatin solution;
7. A well-mixed mixture will be poured into the mold and when it cools down, put it in the refrigerator.
Recipe for marmalade from compote or juice
250 ml of compote or any juice
2 tbsp. l. lemon juice
20 gr. gelatin
2-3 tbsp. l. sugar or to taste
1. Pour in a saucepan compote and lemon juice, pour gelatin into the same place, mix and leave for swelling;
2. When gelatin swells, heat it a little on a small fire and stir constantly until it dissolves;
3. Turn off the fire, pour in the sugar and mix well, so that it melts;
4. Pour into molds and put in a cold place for 2 hours or longer.
The recipe for chewing marmalade (jelly sweets) in the form of worms
Watch this video with another simple dessert recipe with gelatin:
