How to make jelly: a dessert that won’t ruin your figure

Sour cream jelly is a universal dessert; it can be offered to those with an ardent sweet tooth, to lovers of healthy eating, and to small children. I make jelly from sour cream on gelatin, it’s very tasty! In appearance and structure, sour cream jelly on gelatin is more reminiscent of a soufflé, as it turns out airy and porous.

Calorie content can be adjusted by using sour cream with more or less fat content. Similarly with the amount of sugar: fans of a healthy lifestyle will use a sweetener; for a moderately sweet taste in the recipe it is better to use 2 tablespoons of sugar, and for a sweet treat it is better to take 4 tablespoons.

In our family, I often prepare sour cream jelly in the evening so that I can enjoy a delicious breakfast in the morning. And I definitely use some kind of berry or fruit filling for jelly. It seems that we have already tried all the options for additives, and of all of them, desserts with bananas, fresh strawberries or apricots (without peel) have taken root most of all, and in winter I simply add 2/3 cup of any seedless jam.

How to make jelly from sour cream and gelatin

Since the recipe contains gelatin, you need to start cooking by dissolving it. It is important to read the instructions on the package. Gelatin is now available in regular and instant soluble forms. With instant gelatin, everything is simple: heat water to 80 degrees, pour gelatin into it and quickly stir until it is completely dissolved. With classic gelatin you will have to tinker a little longer. First, just fill it with cold water and leave for 15 minutes. After this time, the gelatin will swell, and now all that remains is to heat it, stirring (you can use a water bath).
Proper gelatin will dissolve completely before boiling. But under no circumstances should you boil gelatin.
Place sour cream in a large cup, add sugar and vanilla sugar.
Beat the sour cream and sugar with a mixer until it becomes voluminous and fluffy (about 10 minutes). It is important that at this stage only a mixer is used, and not a blender; it will never make the mass airy.
Peel the banana and mash it with a fork.
Pour dissolved gelatin into the sour cream in a thin stream, add banana and beat for a few more minutes until smooth and bubbly.
Pour the mixture into bowls, rosettes or molds and refrigerate for at least three hours. If there is a need to remove the jelly from the mold when serving, then simply lower its bottom into boiling water for a few seconds and turn it over.

The recipe can also be used for a holiday table, but in this case, for beauty, it is advisable to make a layer of transparent berry or fruit jelly on top.

I also use a recipe for such sour cream jelly, for example, for layering homemade cakes, but for the specified amount of ingredients I take a little less gelatin - 7-10 grams.

Fragrant jelly made from fresh homemade sour cream is a very tasty and healthy treat. Both children and adults will like it, and at the same time, it is quite simple to prepare. And if you add additional ingredients such as banana or cocoa, you can get the perfect dessert for any occasion. Please your loved ones and try to prepare several versions of delicious sour cream jelly at once.

Ingredients	Quantity
vanillin -	1 sachet
sour cream -	0.5 l
heated water -	0.5 cups
gelatin -	2 tsp.
sugar -	1 glass
fruits -	optional
Cooking time: 40 minutes	Calorie content per 100 grams: 171 Kcal

This jelly with sour cream is ideal for making a delicious dessert in a hurry. Its ingredients are simple, so every housewife can find it.

How to make jelly at home

It is better to make sweets that have a natural taste and aroma in your own kitchen. The process of preparing it is not labor-intensive and does not take much time. You can find a huge number of recipes for this dish, all due to the variety of ingredients that are suitable for use. You can use jam, juice or compote as a base.

How to make jelly from juice

To prepare juice-based jelly sweets you will need the following ingredients:

fruit or berry juice – 1 l;
gelatin – 4 tsp.

How to prepare step by step gelatin jelly with a juice base:

Pour gelatin crystals into a glass and fill with juice to the top. Leave for 20 minutes to allow the gelatin to swell.
Mix the substance with the rest of the liquid in an enamel bowl and place on fire. While the juice is heating, stir it. Wait until it starts boiling so that the crystals dissolve completely.
Pour the finished transparent mixture into molds, cool at room temperature, and place in the refrigerator until completely set.

How to make fruit jelly

For a sweet dessert with fruit filling you will need the following ingredients:

food gelatin – 4 tsp;
juice – 400 ml;
fruits - to taste;
granulated sugar.

Step-by-step instructions on how to make fruit jelly:

Pour 1 tbsp gelatin powder. cold water, let it swell for an hour.
Pour the juice into the pan, add the swollen gelatin mass. Taste the mixture; if it seems unsweetened, add the required amount of granulated sugar. Place the mixture on the fire, heat until the sugar and gelatin dissolve, stirring constantly.
Pour half of the resulting substance into molds, add pieces of fruit. Then fill everything with the remaining base.
Cool the dessert at room temperature and place it in the refrigerator to harden.

Recipe for Zebra jelly with sour cream and chocolate layers

Zebra jelly has a unique chocolate-milk taste and beautiful appearance. Such a dessert on the holiday table will not leave anyone indifferent. The method of preparing this recipe is different from the previous one, so the result is a completely unique dish.

half a glass of sugar;
2 cups sour cream;
40 g gelatin;
2 tbsp. l. cocoa powder;
glass of water.

Cooking time: 1 hour.

Calorie content per 100 g: 230 kcal.

First you need to fill the gelatin with cold drinking water and let it swell. Typically, the time for this process is indicated on the packaging, on average - 15 minutes;
After swelling, the gelatin is heated until dissolved. Make sure that it does not boil, otherwise the product will be spoiled and the jelly will not turn out. Leave the gelatin to cool;
While the gelatin is cooling, stir the sour cream. Add gelatin to the mixture and continue stirring;
Next, the resulting mixture must be divided and placed in two separate bowls. Add cocoa powder to one of the bowls - these will be the dark Zebra stripes.
Take bowls and pour in the white mixture, then the chocolate mixture. Fill the bowl in the center, the mixture will spread, forming circles. You can try to draw a pattern with a toothpick;
Let the jelly set for several hours.

Rays can be used as a toothpick pattern for beginners. They are very simple to perform: you need to draw lines in a circle from the center. The result will be something similar to a striped web.

Three-layer jelly “Lakomka”

If you don't know how to make jelly, just read this recipe. All the steps are very simple and straightforward, so even if you are not a great cook and don’t cook too often, you can still easily master this dessert.

Ingredients:

one pack of gelatin
water - one and a half glasses
600 grams of sour cream
one and a half cups of granulated sugar
100 grams of any jam (we recommend raspberry, strawberry or currant)
one teaspoon cocoa
vanillin and citric acid - to your taste
1/3 small spoon of instant coffee
two eggs

Cooking method:

This dessert consists of three different layers that differ from each other in color. The dish turns out incredibly tasty and beautiful to look at, so it can be proudly placed on a holiday table or cooked for a child’s birthday.

So, first, pour one and a half glasses of boiled and cooled water into a bowl and pour gelatin into it. After 60 minutes, heat it over low heat, stirring occasionally. When the product is completely dissolved, remove it from the stove and pour into three cups, tightly covering each with a lid or plate. This is necessary so that the gelatin does not harden, but remains in a liquid state.

The first stage is preparing the bottom layer of jelly. Stir half a glass of sugar with sour cream (you will need 200 grams), when it dissolves, add cocoa powder and coffee, and then citric acid and vanillin. Mix all the ingredients thoroughly with a spoon and pour one cup of gelatin over them. Beat everything until smooth and pour into a container prepared for this. If you want the dish to look beautiful, use special transparent bowls. Some sources suggest lubricating the walls of the dish with a small amount of vegetable oil, but we do not recommend doing this, as it can spoil the food with a sunflower flavor. Place the mold on the top shelf of the refrigerator, but never in the freezer. The jelly hardening time is half an hour or 40 minutes.

By the way, to ensure a lump-free mass, we recommend dissolving the coffee in one or two tablespoons of warm water, this will make it much easier for you to achieve uniformity.

While the first layer hardens, start preparing the second. To do this, combine 200 grams of sour cream, ½ cup of sugar and two eggs, previously beaten with a whisk. Sprinkle in a little citric acid and a pinch of vanilla, then add the gelatin from the second cup. Afterwards, mix everything thoroughly and pour into the bowl on top of the first coffee layer, which should be well frozen. Place the dishes in the refrigerator, but keep in mind that this time the jelly will harden longer than the first time (about an hour and a half).

You have very little left. The third layer consists of the remaining sour cream, sugar and jam. For the last product, you only need the fruit liquid, so you'll have to get rid of the berries. And if the jam is too thick, dilute it with a little warm water - you should end up with half a glass of sweet syrup. It is not necessary to add citric acid and vanillin to the jelly, use your discretion. So, having combined all the above ingredients, add gelatin to them, mix well, pour into a bowl on top of the second layer of jelly and let it harden.

The mass will set in half an hour, but this is only on top, everything inside will still be too liquid. Therefore, keep the dessert in the refrigerator for at least two hours. If you are preparing a dessert for home consumption with your family, then it is not necessary to use bowls - you can prepare the dish in a shallow salad bowl and cut into portions immediately before serving. The jelly melts quickly at room temperature, so when you take it out of the refrigerator, don’t put off the pleasure until later, but start eating. Bon appetit!

Finally, let’s give one more piece of advice. If you don’t have jam, then prepare the third layer from the same products as the first, but instead of coffee and cocoa, use fresh beet juice (about two tablespoons). The mass will turn out very colorful and bright.

Milk jelly with sour cream and berries (or fruits)

The jelly, for the preparation of which milk is used, turns out to be very tender, with an amazing taste and smell. Fruits and berries make the dessert light and refreshing.

300 g of fatty homemade sour cream;
2 tbsp. l. gelatin;
2/3 cup milk;
a handful of strawberries, raspberries, blueberries or pieces of kiwi, peach, banana;
3 tbsp. l. Sahara.

Cooking time: 40 min.

Calorie content per 100 g: 182.7 kcal.

Take a deep bowl, pour sour cream and sugar into it. Mix the ingredients with a spatula until you get a moderately thick mass;
We dilute gelatin in milk according to the instructions. Milk should not be cold; it can also be heated together with gelatin to speed up dissolution, but do not bring the liquid to a boil;
When the milk has cooled, strain it through a strainer directly into the sour cream mixture. Stir again;
Cut berries or fruits into pieces and place on the bottom of a jelly mold. Pour the prepared mixture over the fruit and additionally decorate the top with jelly;
Place in the refrigerator to harden.

Tip: in winter, you can use canned fruits or frozen berries to make milk jelly.

Colored jelly “Rainbow” in layers with sour cream

Rainbow colored jelly with sour cream is a bright treat that is sure to become the star of any holiday table. Plus, it's fun to prepare, so it can be a fun activity for kids.

3 packs of store-bought jelly in different colors;
0.5 cups sour cream;
1 liter of milk;
25 g gelatin;
1-2 bananas.

Cooking time: 1 hour 20 minutes.

Calorie content per 100 g: 211 kcal.

First you need to prepare colored jelly. To make the dessert rainbow, it is better to take red, green and yellow. We dilute the contents of the bags in different containers according to the instructions. Usually the powder is dissolved in hot water and stirred until the liquid is completely transparent. Leave to cool;
After the liquid has cooled, it needs to be poured into wide glasses. This way the dessert will look very presentable. The glasses need to be placed at an angle: place them in some kind of high form, placing a towel so that they stand at an angle of 45°;
Pour in the red layer and place in the refrigerator for 15 minutes;
Next, dilute edible gelatin in warm water and wait until it swells;
We dilute the sour cream in milk and divide it in two bowls: add pre-prepared banana pulp to one, gelatin to the other;
Heat the milk and gelatin without bringing to a boil. Stir to obtain a homogeneous mass without lumps. Wait until the milk has cooled slightly;
Mix the resulting mixture with the one to which the banana was added;
Take the red jelly out of the refrigerator and pour in a thin layer of banana liquid. Place it in the refrigerator again, only this time for 10 minutes;
After hardening, turn the glasses in the other direction so that the next, green layer of jelly lies at a different angle. Place back in the refrigerator for 15 minutes;
Again we make a banana layer and wait for it to harden;
We pour the last layer, yellow, without tilting and after the dessert is completely ready, we rejoice at the resulting beauty.

Blancmange for true gourmets

You can make jelly in different ways, using sour cream or cream, milk or fruit syrups. If you really don’t have enough time, limit yourself to a few bags of the ready-made dry mixture - fill it with water, and when it dissolves, distribute it among the bowls and let it harden. This will give you a light dessert. Well, this is a last resort. It’s better, of course, to put in a little effort, but then enjoy the perfect taste of the dish you’ve prepared. We offer you a recipe for another sweet dish for true gourmets.

Ingredients:

five tablespoons of gelatin
sugar syrup - 750 milliliters
500 milliliters raspberry syrup
same amount of orange syrup
half a liter of milk
vanillin - one package

Cooking method:

Distribute the sugar syrup in equal quantities into three glasses and pour one and a half tablespoons of gelatin into each of them. Heat the first cup in a water bath with constant stirring; when the gelatin dissolves, strain the mixture and combine it with the raspberry syrup. Take a deep mold with high sides, pour the jelly into it and leave it to harden in the refrigerator.

When the first layer has set well not only on top, but also inside, use the same technology to heat the second cup with gelatin, strain the mixture and combine with milk and vanillin. Then cool it a little and pour it into the mold.

The final stage is preparing the last layer of jelly. The steps are the same as in the first case, only orange syrup is used instead of raspberry syrup. Pour the resulting mixture on top of the second layer, then put it in the refrigerator for one and a half to two hours.

When the dish has hardened well, remove it from the mold. This will be much easier if you soak the bottom of the pan in hot water for a few minutes. Then cover it with a flat plate on top and turn it over. Serve the dessert by cutting it into portions.

Puff jelly with sour cream, cocoa and bananas

Jelly with sour cream, cocoa and bananas resembles the “Zebra” recipe in appearance, but differs from it in the method of preparation and taste. Banana and chocolate are great food combinations.

half a glass of sugar;
2 cups sour cream;
40 g gelatin;
2 tbsp. l. cocoa;
glass of water;
2 bananas.

Cooking time: 1 hour 20 minutes.

Calorie content per 100 g: 234.2 kcal.

First, prepare the gelatin. Let it swell in water, then dissolve it in a water bath;
Pour sour cream and sugar into a bowl and mix;
Mash the banana with a fork until it forms a paste;
Divide the resulting sour cream mixture into two bowls: add cocoa to one, banana to the other;
Our jelly will have 4 layers: two chocolate, two banana flavored. Pour the chocolate layer into the bowl and let it harden for 15 minutes. After this, pour the sour cream-banana layer and place it in the refrigerator again. We do this twice.

The delicacy can be decorated with banana slices or sprinkled with chocolate chips.

Step-by-step cooking recipe

1 layer: 300 grams of sour cream + 0.5 cups of sugar + 2 tablespoons of cocoa + 1 teaspoon of coffee + 1/3 gelatin (from the entire glass) = beat

Place in the refrigerator until it hardens!

2nd layer: the remaining 300 grams of sour cream + 0.5 cups of sugar + vanilla sugar + 1/3 gelatin = beat into a frozen mass, the second layer). In the refrigerator.

3rd layer: 1.5-2 cups juice/fruit drink + remaining gelatin = mix. Add to the frozen mass as a third layer)

Most of us love such an unusual dessert as jelly. Making three-layer jelly is not difficult, but it’s so much fun! Any recipe for this sweet includes three main components:

gelatin;
juice or other liquid base.

You can add fruits, berries, nuts, chocolate, cocoa to them... Housewives' fantasies are endless. Let's try to experiment by preparing a three-layer jelly.

Recipe for vanilla jelly with sour cream and cottage cheese

Vanilla jelly with sour cream is sweet and has an appetizing smell, and cottage cheese makes it also healthy. This recipe is simple, quick and satisfying.

250 g sour cream;
200 ml milk;
250 g cottage cheese;
130 g sugar;
15 g vanillin;
15 g gelatin.

Cooking time: 40 min.

Calorie content per 100 g: 236 kcal.

We dilute gelatin in milk and give it time to swell;
Mix sour cream, cottage cheese and sugar. The sugar should dissolve perfectly. When the mass becomes fluffy, add vanillin;
Heat the milk with gelatin, dissolving the lumps. Let the mixture cool to room temperature;
After this, pour the gelatin and milk into the curd and sour cream and mix thoroughly;
We put the future dessert into bowls and let it harden.

Vanilla jelly can be decorated with raspberries or dark chocolate slices.

Tips for making dessert

To prepare a delicious sour cream dessert, it is not enough just to follow the recipe: you need to know the intricacies of working with the necessary components. To prepare sour cream jelly, you can use the following tricks:

low-fat sour cream whips better, so if the recipe does not require the use of a homemade dairy product, then it is better to choose a store-bought one;
It’s better to mix the sour cream with a whisk, then the cream will turn out fluffy;
In order for the products to mix and the sugar to dissolve, you need to use ingredients at room temperature;
Clean the fruits from peels and seeds in advance, then enjoying the treat will be more enjoyable.

Thanks to these tricks, the jelly will be airy, light and tender.

The taste of each dessert is a real discovery. Despite the fact that jelly with sour cream is easy to prepare, it looks beautiful and is suitable for serving at celebrations and events.

Required Products

To prepare a sour cream dessert you will need:

sour cream – 700 g;
sugar – 100 – 200 g (depending on how sweet you want the dessert);
gelatin – 1 pack (20 g);
cocoa – 2 tbsp;
juice of any berries – 3 tbsp.

You can use sour cream of any fat content or use natural yogurt. You can add vanillin or vanilla sugar to taste.

Broken glass

We use the practice of making a biscuit with the same name.

Ingredients:

ready-made jelly of bright colors - 1.5 cups;
heavy cream - 1.5 cups;
condensed milk – 2 tbsp. l.;
pineapple juice – 1.5 cups;
gelatin – 4 sachets.

We already know how to make multi-colored jelly. Now it needs to be cut, and not necessarily into the correct shape.

As before, dilute the powder in warm water and let it brew. Boil the juice, after a while mix with the gelling mass and cool slightly. Separately, beat the cream with condensed milk. Mix everything with chopped pieces of different colors.

Place in a silicone or other mold and leave in the refrigerator for about 4 hours.

Cooking process

Step 1. Pour gelatin with chilled boiled water (4 cups per 20 g), leave to swell for 40-60 minutes.

Step 2. After a while, put the pan with the swollen gelatin on low heat. Stirring occasionally, heat to 85-90 °C. Don't boil! Cool to 40-60 °C.

Step 3. In order for the granulated sugar to dissolve well in the jelly (no grains can be felt), it should be poured with half a glass of boiling water and wait until it is completely or almost completely dissolved. You can add sugar to the hot gelatin mixture.

Step 4. Mix sour cream with gelatin and sugar. It is enough to mix thoroughly with a spoon, but it is better to use a mixer - then the jelly will be more airy.

Step 5. Pour 1/3 of the sour cream-gelatin mass into a separate container, pour cocoa into it, mix thoroughly. If the cocoa lumps do not dissolve, beat the mixture until smooth with a whisk or mixer.

Step 6. Pour the first layer (chocolate) into a round bowl and put it in the refrigerator for 3-4 hours until hardened. It may take a little more time - the mass must harden completely so that the layers do not mix.

Step 7. Pour the second white layer (half of the remaining sour cream-gelatin mass) onto the chocolate layer in a thin stream. You can add a little vanilla sugar to it (optional). Also put it in the refrigerator to harden. The second and third layers usually harden faster than the first, since the mixture in the pan has time to cool to room temperature.

Step 8. Squeeze the juice from berries (you can use fresh or frozen raspberries, red or black currants, strawberries) and add sour cream and jelly to the rest of the mixture. The pulp or seeds from the berries should not get into the jelly, otherwise the structure will be heterogeneous. If the berries are sour, it is recommended to add 1-2 tbsp to the mixture. sugar (remembering to first dissolve it in boiling water). You can use jam, but then on the contrary, you need to make sure that the berry layer does not turn out too sweet.

Step 9. Pour the berry-sour cream-jelly mixture onto the frozen second (white) layer and put it in the cold again.

Step 10. After 2-3 hours the jelly is ready. You can leave it in the same container in which it froze, cutting off portioned pieces directly from there. You can try turning the jelly onto another dish. To do this, use a sharp knife or spatula to walk along the edge of the pan with jelly and, pressing it tightly to the plate, quickly turn it over.

It is not always possible to do this trick perfectly the first time (it happens that the layers fall apart or the edges turn out uneven) - you need experience and a certain skill.

You can top the dessert with berries, whipped cream or chopped nuts.

Sour cream jelly will appeal to adults and children; it can be prepared for holidays or on weekdays. The dessert is very simple to prepare (despite the fact that the entire preparation process takes 7-8 hours). It is much lower in calories than the traditional New Year's Napoleon cake.

Creative alcoholic dessert

It should be served at corporate events or holidays where only adults are present.

Compound:

gelatin – 50 g;

vodka – 100 ml;

cherry juice – ¼ cup;

kiwi juice – ¼ cup;

some frozen berries.

As always, let the gelatin swell by diluting it in warm water.

We dilute vodka with 500 ml of chilled boiled water. We heat each type of juice to 100% and add 30 ml of alcoholic product to them. Divide the gelling mass into all cups and stir until completely dissolved.

We begin to fill the glasses. The transparent layer with the berries should be in the middle. Multi-colored jelly “under the degree” will be ready after complete cooling.