Recipe “Sour cream jelly” and more

Origin story

Some scientists believe that the appearance of jelly can be dated back to the 16th and 17th centuries. According to ancient records, there was a certain white substance whose viscosity resembled glue. This substance was extracted from the air bladders of sturgeon. Jelly, as we see it now, appeared in 1845.

According to the available technology, jelly was made from waste from meat plants: cartilage, skin, bones and much more were sent for processing. Already in 1985, a certain Perp Way from the USA decided to improve the dry mixture by adding flavoring and dye. This innovation made it possible to prepare jelly with a pleasant berry smell and corresponding color. Eventually, Way decides to sell the patent for $450. The next owner was unable to make a profit from this business and spent a long time racking his brains on how to sell this business.

However, at the beginning of the twentieth century, everything changed dramatically. Gelatin has become more or less in demand; local media even began to advertise it. A hotline was developed that people could call if they had any questions about the jelly.

By the mid-sixties, the popularity of jelly began to decline sharply, but in 1987 the situation stabilized as soon as berry blancmange cupcakes appeared on sale. Also, jelly to which a certain amount of alcohol was added became very popular among men. And even Bill Clinton himself was partial to cherry dessert.

Making jelly according to the classic recipe

Typically, jelly is made from fresh or frozen fruits, which are filled with berry juice or syrup, then a certain amount of gelatin is added. The main thing in preparing jelly is not to overdo it with gelling substances, as they can give the jelly a specific taste. There are many recipes for making jelly. Some recipes use natural gelling agents, such as agar-agar and pectin. Unlike the gelatin we are used to, these substances do not give a specific taste, but harden even better.

Sour cream jelly with tangerines

A beautiful and fragrant two-layer dessert will look spectacular on the holiday table.

Products:

sour cream – 350 gr.;
water – 80 ml;
sugar – 100 gr.;
gelatin – 40 g;
tangerines – 6-8 pcs.;
chocolate.

Manufacturing:

Soak the gelatin in cold water.
Tangerines need to be peeled and the film removed from each segment.
Place in a saucepan, add a tablespoon of sugar and puree with a blender.
Bring the tangerines to a boil and rub the mixture through a sieve.
Dissolve the gelatin and add half the total volume to the tangerine puree.
Pour into molds so that the orange mixture takes up half the volume.
Let it harden in the refrigerator and prepare the sour cream.
Add the remaining gelatin to the mixture of sour cream, sugar and vanilla.
Carefully pour sour cream into the molds and set aside.

The dessert can be decorated with peeled slices of fresh tangerines, grated chocolate and a sprig of mint.

The base of the dessert is simple to prepare, and there are many combinations and additions to sour cream jelly. Try to prepare such a healthy and tasty dessert according to one of the recipes proposed in the article, or take it as a base and add ingredients to taste. Bon appetit!

Subtleties of preparing French dessert

It should be taken into account that when using a large amount of the gelling agent pectin, the transparency of the jelly decreases and it becomes cloudy in color. Agar-agar has different gelling properties; you need to read the specifics on the packaging or ask the manufacturer. As mentioned above, there are many recipes for preparing this delicious dish. To obtain a unique taste and aroma, some professionals add very little alcohol. Lemon juice also perfectly accentuates the taste of jelly. Before serving the dessert, it is cooled, decorated with various fruits and berries, and sometimes ice cream is added. Never use a metal or aluminum bowl, only plastic ones, otherwise the gelatin will stick to the bowl. Before pouring boiling water over the gelatin, it should be slightly heated, then you will get a clean jelly without lumps.

How to make jelly from sour cream and gelatin

The visually attractive dessert is served both on holidays and on weekdays. For sour cream jelly to have lower calorie content, choose products with minimal fat content.

Photo: melikyan333.blogspot.com: UGC

Here's what you'll need to prepare:

sour cream - 400 ml;
sugar - 4 tbsp. l.;
gelatin - 45 g.

Keep in mind that less fatty sour cream whips faster. Therefore, take store-bought low-fat products. Remove the ingredients from the refrigerator in advance so that they come to room temperature. This way the sugar will dissolve faster and the mass will be homogeneous.

Photo: m.cook.mypage.ru: UGC

Delicate sour cream jelly: how to make? Follow these steps:

Pour gelatin into 100 ml of water. Leave to swell.
Simmer the contents over low heat, stirring the granules until dissolved.
Add sugar to sour cream, beat.
Add gelatin to the mixture, stir and pour into molds.
Place the pieces in the cold for 4–5 hours.

Serve dessert with cream, berry sauce or chocolate. If desired, make several different colored layers of jelly. Then pour each next layer from the middle so that it spreads evenly over the mold.

Sour cream jelly. Recipe

We will need:

1 cup of sugar; - 800 g sour cream; - 20 g gelatin; - strawberry syrup; - citric acid; - two types of jelly.

Before cooking, pour all ingredients into separate bowls. Pour boiling water over the jelly and stir thoroughly with a spoon. Use the previous tips to avoid lumps. Pour the specified amount of gelatin into one glass of water, put it on fire and stir constantly. Then add sugar to the melted gelatin. Add a little (at the tip of a teaspoon) citric acid and turn off the heat. During cooking, be careful not to let the gelatin boil. Then sour cream is added to the pan. Beat thoroughly with a mixer until the sour cream becomes a homogeneous mass with gelatin. Divide the resulting mixture in half and add strawberry syrup to one of them. Now pour the mixture into glasses or bowls, filling the glass less than halfway. When the white layer has hardened, add berry jelly. But our last layer will consist of sour cream and syrup. Fill the bowls and put the dessert in the refrigerator until completely frozen. Now you have seen for yourself how easy it is to make this dessert. And the question of how to make sour cream jelly will no longer bother you.

There are many recipes using gelatin, as this product is very easy to prepare. Sour cream jelly can be used as a layer for many cakes. The only caveat is that the delicacy you prepare should be thicker than the one you prepare just to eat.

Homemade recipe for sour cream jelly with banana

To make the jelly dessert with banana tender and unique in taste and aroma, the sour cream must be brought to warm room temperature in advance, and decorating the top with grated chocolate will give it impeccable culinary merit.

Ingredients:

fresh natural sour cream - 450 milliliters;
medium-sized bananas - 2 pieces;
powdered sugar - to taste;
gelatin - 20 grams;
chocolate - for chocolate shavings decoration.

Prepare sour cream jelly with banana according to a homemade recipe as follows:

Soak the gelatin for half an hour to swell.
Beat sour cream with powdered sugar with a mixer until smooth.
After introducing the swollen gelatin into the sour cream, continue beating with a mixer with powdered sugar.
Add peeled and finely diced bananas to whipped sour cream, mix everything evenly, pour into prepared molds, sprinkle with grated chocolate and place in the refrigerator to cool.

Multi-layer jellies look appetizing and tempting, and they are no more difficult to make than single-layer ones. They just take longer.

To prepare a beautiful layered dessert, you need to pour milk jelly into a suitable transparent container, alternating, which needs to be allowed to cool in the refrigerator, followed by ruby-colored berry, then again milk, followed by, for example, lemon jelly of a light yellow tone, and so on. Further. You can add cocoa to milk jelly to get the color and taste of light chocolate. There is room for your and borrowed imagination.

Sour cream jelly turned out to be even tastier than cocoa jelly. For lovers of this type of dessert, I offer another option for making sour cream jelly. The dessert turns out tender and light, and calories can be reduced due to the fat content of sour cream. Berries can be fresh or frozen. They are added for a brighter taste and color.

In order to prepare jelly from sour cream with gelatin and berries, we need only a few ingredients (see photo).

Pour gelatin with cold water. For 12 grams of gelatin you need 100 ml of water.

Leave the gelatin to swell for 30 minutes, if instant gelatin, 15 minutes will be enough.

Boil syrup from sugar and 2 tablespoons of water. It is better to do this in a saucepan or frying pan with a thick bottom; heating will occur slowly and the sugar will not burn.

When the sugar dissolves, the syrup needs to be cooled.

Heat the gelatin in a water bath or in a microwave until hot and liquid. Sour cream should be at room temperature. Pour warm syrup and gelatin into the sour cream, stir everything quickly.

Pour sour cream jelly into molds and add berries.

For jelly, you can use not only silicone molds, but also any deep containers, after covering them with cling film or a bag.

After 1-2 hours the jelly will harden and be ready for use. Carefully remove from the molds and serve garnished with berries.

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Who's talking about what, and I'm talking about jelly dessert again. And all because in case of diabetes, this is the best option for those who do not want to bother too much, and at the same time want to prepare a harmless dessert. Well, if you add something else to taste, for example, cocoa or cottage cheese, then even a spoiled gourmet will want to try our diabetic sour cream jelly.

In this article I want to offer you the most popular options for the delicious recipe “ sour cream jelly”

» .

I wrote it as briefly as possible, which will allow you to master five recipes at once in just a few minutes of reading.

It’s worth dwelling a little on the carbohydrate content of this dessert.

. Like all other jellies, the bulk of the carbohydrates are contained in the sweetener. If you have mild diabetes, you can add honey or fructose. In such recipes, I always suggest stevia as the most suitable sugar substitute for diabetes. And all because, unlike fructose, stevia does not contain carbohydrates, which means it can be consumed even with the most severe forms of diabetes. you can become more familiar with stevia and its properties.

Sponge cake

We will need:

2 eggs; - 300 ml sour cream; - 100 g currants; - 100 g flour; - 40 g gelatin; - 1 teaspoon vanilla sugar; - 1/2 cup powdered sugar; - 100 g sugar; - raspberries and strawberries - 50 g each; - 1 teaspoon baking powder; - 100 g butter.

First we need to prepare a biscuit. To do this, sift the flour together with baking powder, add soft butter and eggs. Then add vanilla and regular sugar. Mix thoroughly with a mixer or blender until a homogeneous mass is obtained and place the mixture in a baking dish, previously greased with butter. Bake for 30 minutes at 170 degrees. After we have prepared the sponge cake, we begin to assemble the jelly cake (sour cream). Cut the biscuit lengthwise into two equal parts. Place one part of the cake in a pan comparable to the size of the cake, pour in sour cream jelly (the recipe was given above) and cover with a second sponge cake. Place in the refrigerator to thicken completely. The dessert is ready, we can decorate it with fruits or berries, ice cream or whipped cream - according to our own taste. This cake with sour cream jelly is perfect for home gatherings with friends or family. But you can also serve it as a festive dish; with its taste and elegant appearance it is worthy of decorating any celebration.

Sour cream jelly with fruit puree

You can also add pureed fruits or berries to the dessert. This will add color and flavor to your dish.

Products:

sour cream – 400 gr.;
water – 80 ml;
condensed milk – 100 gr.;
gelatin – 30 gr.;
bananas – 2 pcs.;
chocolate.

Manufacturing:

Dissolve gelatin in water, and after swelling, heat it until a homogeneous liquid is obtained.
Peel the bananas and puree them in a blender.
Add sour cream and condensed milk to the banana puree, beat with a mixer until smooth.
Add cooled gelatin, stir and pour into molds.
After hardening, sprinkle with grated chocolate and serve.

This dessert is ideal for a children's party.

Features of preparing sour cream jelly

To prepare a good dessert (sour cream), it’s not enough just to follow the recipe for sour cream jelly. You should know several subtleties of the dish, which we will now tell you about.

The less fatty the sour cream, the better it will whip. This means that store-bought sour cream is much better suited for the dish than homemade.
To ensure that the products are well mixed and the sugar is completely dissolved, it is necessary to use components at room temperature. Therefore, if you plan to prepare a classic jelly dessert from jelly and sour cream, remove everything you need from the refrigerator in advance.
Whip the sour cream with a whisk, then you will get a fluffy mass reminiscent of a soufflé. It is ideal to use a mixer or blender. Unfortunately, working with a fork or stirring with a spoon will not provide a decent result.
Be sure to prepare gelatin for jelly with sour cream. The recipe excludes the possibility of simply pouring the powder into the mass, otherwise it will not harden. The correct technique for working with gelatin is to soak the powder in cold water until it swells (the required volume of liquid is always indicated by the manufacturer on the packaging). When the lumps increase in size by about 3-4 times, it is necessary to heat the gelatin in a water bath until completely dissolved. You can do this in the microwave, only setting the minimum time, for example, starting with 15 seconds, and stirring the gelatin well each time. You cannot let it boil and leave it undissolved, since in each case it will not thicken the mass.
If you are preparing sour cream jelly with fruit, remove the crusts and seeds from the latter. Almost all fruits and berries are suitable for this purpose, except for exotic kiwis and pineapples. They actively produce juice, and the mass will turn out watery. By the way, for fruit dessert you can use not only fresh, but also frozen ingredients.

Recipe “Sour cream jelly” and more

Do you want to combine business with pleasure? There is an exit! A delicious dessert called jelly that will please everyone - both children and adults!

Jelly is an incredibly tasty dessert, which also has several bonuses for chefs: ease of preparation, cheap price and very low calorie content. And there is a lot of pleasure when eating. Therefore, we believe that every housewife should adopt a couple of jelly recipes that we offer. The “Sour cream jelly” recipe has a rather specific taste and is often used as a filling for the legendary “Bird’s Milk” cake. How to make jelly with sour cream? The recipe for this dish confirms the phrase “everything ingenious is simple.” The ingredients you will need are as follows

1 packet of vanilla sugar;
400 gr. sour cream;
1 tbsp. a spoonful of instant gelatin;
5-6 tablespoons of sugar;
50 ml water.

First, we process the gelatin. To do this, you need to put it in a plate, soak it in warm boiled water (the amount of water is determined as follows: gelatin should “drown” in the moisture).

Place sour cream in a separate plate. Make sure it is not greasy. Add granulated sugar and add a packet of vanilla sugar. Stir until the sugar is completely dissolved. Beat in a blender.

Gelatin needs to be heated. To do this, use either a microwave oven or place the gelatin on the stove. It must completely dissolve under high temperature.

Then we combine the two resulting liquids: sour cream and gelatin. Mix thoroughly. Place the jelly in the refrigerator to cool and set.

You can use this recipe anytime. Sour cream jelly can be eaten as a dessert if you add sugar, and as a base for a jellied dish if you add salt. The “Sour cream jelly” recipe that we presented to you is not the only one of its kind. There are other ways to prepare this dish. We will tell you another amazing recipe.

Sour cream jelly can also be prepared with cocoa based on the following set of products:

600 grams of sour cream;
gelatin – 1 sachet;
150 grams of sugar;
1 tablespoon cocoa.

As you can see, this recipe differs from the previous recipe only in the presence of cocoa in its composition. The preparation method is similar to the previous recipe; we add cocoa to the sour cream at the initial stage. By the way, you can alternate layers. For example, one layer can be white - sour cream jelly, the second layer - brown - with cocoa. It will look very beautiful and unusual. The layers must be poured one by one. First pour one and let it harden, then pour the second one and put it in the refrigerator again to harden. The third one is exactly the same.

If you want to cook an unusual dish, then this recipe is ideal for you. Sour cream jelly with white wine is made like this: all the ingredients are the same, but instead of water, add white wine to the mixture. This jelly is popularly called drunken.

In addition, the ingredients for jelly can be very different. Fruit juices are perfect for jelly: oranges, lemons, kiwis... But we thought banana jelly was the most original. It is prepared from the following products (the quantity is calculated for servings for 6 people):

gelatin - 25 grams;
sugar - 75 grams;
banana essence - 1/2 teaspoon;
condensed milk without sugar - 175 milliliters;
yellow food coloring, bananas.

We prepare jelly by analogy with previous recipes. We cut fruits - bananas, place them on the bottom of the mold for filling in an even layer. Then pour the jelly into this mold. This will give you banana jelly with fruit.

If you don’t want to pour fruit, then you don’t have to do this - the jelly will already have a banana taste thanks to banana essence, but many note that it becomes more tasty with fruit. This dish can be served with ice cream.

Secrets of making jelly in layers

How to make sour cream jelly in layers? There are 2 techniques.

Laying the liquid mass. Place a couple of spoonfuls of the first layer into the mold, focusing in the center. Then a layer of a different color is placed on top, also exactly in the center. Each subsequent layer of multi-colored jelly with sour cream makes the previous one spread over the form. In this case, a characteristic pattern is formed without clear lines - the layers are smooth and seem to flow into each other. In this way you can prepare jelly from sour cream and cocoa.
Laying on a thickened layer. In this case, each layer is kept in the refrigerator until it hardens, and only then the next one is laid. The preferred method is for puff sour cream and strawberry jelly and for any fruit dessert, as it allows you to preserve the location of pieces of fruit or berries.

Jelly from cottage cheese and sour cream

Our latest version of a dessert made from jelly and sour cream is protein-rich, thanks to the cottage cheese in the composition. Cottage cheese should be taken in the form of low-fat curd mass and mixed with sour cream. At the same time, reduce the amount of sour cream in proportion to the amount of cottage cheese. My favorite option is 200 grams of sour cream and 150 grams of cottage cheese. Do not forget that the recipe should not contain more than 350 grams of milk filler, otherwise the portion of gelatin indicated in the recipe will not cope and will not thicken.

Calorie content per 100 grams of this dessert option is 62 kcal

,
1.4 grams of carbohydrates
and 7 grams of protein.

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.

Recipes for sour cream jelly lakomka

We invite you to try making jellied sour cream jelly with cocoa, berries or cottage cheese (as in the photo). With our recipes it won't be difficult!

Sweet milk jelly made from sour cream and cottage cheese

You will need:

cottage cheese and sour cream - 250 g each;
sugar - 100 g;
vanilla sugar - 30 g;
milk (can be replaced with water) - 200 ml;
gelatin - 15 g.

Cooking step by step

Soak gelatin in milk (water) for 1 hour and dissolve.
Add regular and vanilla sugar to the hot gelatin mass and stir until smooth.
Mix sour cream with gelatin mass.
Grind the cottage cheese (wipe through a sieve or chop with a blender), mix with sour cream and gelatin mass.
Transfer to a mold or bowl and leave in the refrigerator until hardened.

Sour cream and cocoa jelly recipe

You will need:

sour cream - 400 ml;
cocoa powder - 2 tbsp. spoons;
sugar - 150 g (partial glass);
gelatin - 40 g;
water - 200 ml.

Preparation

Soak gelatin in water, leave to swell, and then dissolve.
Add sugar to sour cream and beat until completely dissolved.
Mix sour cream with gelatin, stir.
Divide the mixture into 2 parts, mix one of them with cocoa powder.
Place layers into portioned bowls with a spoon, allowing them to spread in a circle. This will give you a zebra effect. You can also lay out a layer of one color first, for example white, let it harden in the refrigerator, and then lay down the brown one. Then you will get a two-layer jelly. You can also make three-layer jelly, it will turn out very tasty and beautiful.

Sour cream jelly with strawberries

The beauty of this recipe for layered sour cream jelly with strawberries is that the berries can be replaced with absolutely any fruit. And get a new taste every time!

You will need:

sour cream - 400 ml;
sugar - 120 g (or 4 tablespoons);
gelatin - 45 g;
strawberries - 200 g.

Preparation

Pour gelatin with water, let it swell and dissolve.
Beat sour cream with sugar, add gelatin.
Wash, peel, dry, and cut large strawberries into pieces.
Place in layers in bowls: strawberries, sour cream, strawberries, sour cream.
Leave to harden in the refrigerator, garnish with berries.

As you can see, each recipe is very simple, and the taste of desserts will be a real discovery for you!

Simple sour cream jelly

Sour cream with sugar is delicious on its own. However, you can’t just serve it as a dessert. But the recipe for sour cream jelly rightfully claims to be a real light, tender and tasty dessert.

Ingredients:

2 cups of low-fat sour cream;
6 tablespoons sugar;
A packet of vanilla sugar or a pinch of vanillin;
A tablespoon of gelatin (instant);
3 tablespoons water (approx.)

Pour the jelly into a suitable container and put it in the refrigerator. Place the container with the frozen jelly in boiling water for two to three seconds, cover it with a plate (bottom up) and tip it onto the plate. Carefully remove the form. Drizzle the jelly with caramel or fruit syrup and decorate with pieces of fresh fruit or chocolate chips.

Video: preparing sour cream jelly

A simple and delicious dessert - the perfect end to a lunch meal. In order not to overload the body with flour products, we suggest preparing a small portion of jelly from sour cream and cocoa as a sweet dish. This cute dessert has a very delicate texture and pleasant taste, a little reminiscent of the popular Italian one.

For the recipe, we recommend giving preference to sour cream with a low fat content so that the dessert does not turn out heavy and high in calories. You can form sour cream jelly with cocoa according to the “zebra” principle (as in our example), or you can simply lay out the mass in regular layers without any decoration.

Ingredients per 1 serving:

sour cream (10-15%) - 250 g;
powdered gelatin - 6 g (1 teaspoon);
boiled water - 4 tbsp. spoons;
cocoa powder - 1 tbsp. spoon;
powdered sugar - 4-5 tbsp. spoons (or to taste).

How to make sour cream jelly with cocoa

Pour the gelatin into a convenient bowl and fill it with cold boiled water. Mix and leave to swell. This may take from 5 to 60 minutes (the exact time should be indicated in the instructions on the package).
Immediately combine the entire amount of sour cream with powdered sugar, the dosage of which can be increased/decreased depending on taste preferences. Mix vigorously.
We heat the swollen gelatin in any convenient way to completely dissolve it. You can place the container with the gelatin mass in a bowl of hot water, in a “water bath,” or put it in the microwave. The main thing is not to boil the gelatin, otherwise it will lose its properties and our jelly will not harden! Pour the liquid gelatin mass into the sour cream and mix.
Place about half of the sour cream in another container and mix with cocoa powder. We achieve uniform coloring of the mass in a light chocolate shade.
We take transparent bowls or other containers. Pour 1-2 tbsp to the bottom. spoons of chocolate mass, and apply the same portion of light cream on top.
Thus, alternating layers of contrasting shades, we fill the container. In this recipe, the ingredients are for 1 large or 2 small bowls. If necessary, you can increase the proportions of the products depending on the number of servings you want to receive.
To make the sour cream and cocoa jelly look most attractive, let’s make a simple pattern. We take a regular toothpick and draw straight lines with its tip from the middle of the dessert to the edge. As a result, we get a kind of “cobweb”.
Place the bowls on the refrigerator shelf so that the sour cream and cocoa jelly is completely frozen. The time can vary from 1 hour to 3-4 (depending on the quality of gelatin and the size of the container used). To speed up the process, you can put the dessert in the freezer for 15-20 minutes. Just in this case, do not forget to periodically look into the freezer, otherwise the jelly may simply freeze!

As soon as the mass hardens, remove the dessert from the refrigerator/freezer and begin tasting. Sour cream jelly with cocoa will delight you with its delicate consistency and moderately sweet, refreshing taste. Bon appetit!

The history of jelly goes back several centuries, although it was only used in food in large quantities at the beginning of the 20th century. Previously, gelatin was obtained from boiled leftover meat products. Only by the end of the 19th century was its production put on a “big scale”: they began to make delicious desserts from it, one of which was sour cream jelly. The popularity of the dish was facilitated by bright advertising with photos of famous actresses. Today, various types of this sweet are present on the most exquisite holiday tables.

Unusual and very similar to the ice cream we loved since childhood is a delicacy made with sour cream. Let's talk about how you can prepare it.

This recipe can be made using simple and inexpensive ingredients. For jelly with sour cream you need to take:

sour cream of any fat content,
gelatin (preferably quickly dissolving),
sugar.

The quantity and ratio are not so important: each person implementing the recipe can choose the taste of the future sweetness by tasting it before putting it in the refrigerator. Gelatin should be taken at the rate of 20 grams per 400 grams of sour cream product.

To prepare sour cream jelly, add gelatin to a glass of warm water. Place sugar in sour cream and stir thoroughly so that no grains remain. Then combine both prepared mixtures and mix thoroughly. All components of the dish should be at room temperature. Pour the mixture into molds and place in the refrigerator to harden.

If desired, you can add a little cocoa to the recipe to make chocolate jelly with sour cream.

You can add berries or fruits to a simple recipe for making sour cream jelly. Strawberries are best suited for this.

For half a liter of low-fat sour cream you should take:

0.2 kg fresh strawberries,
half a glass of sugar;
45 grams of gelatin.

Gelatin should be poured with water, sour cream should be mixed with sugar, then both mixtures should be combined. Peel, wash and cut the strawberries into pieces. Place strawberries and sour cream in a cup in alternating layers.

This recipe is not difficult to prepare, but it can easily replace store-bought ice cream in the summer heat. Its big advantage is its exclusively natural ingredients.

Add cottage cheese

To prepare this recipe, you will need to take:

0.25 kg each of cottage cheese and sour cream;
0.1 kg sugar;
a glass of milk;
15 grams of gelatin;
vanillin or vanilla sugar.

Gelatin should be poured with milk and left to swell for an hour. Then heat and add vanillin. Mix the sour cream thoroughly with the milk mixture.

Now let's get to the cottage cheese. It must be rubbed through a sieve to get rid of lumps. After this, mix the homogeneous curd mass with sour cream. Divide the contents into molds and refrigerate. You can decorate the top with nuts or pieces of chocolate.

Features of preparing sour cream jelly

The recipe for this sour cream jelly is simple and accessible to any housewife. This dish looks festive and elegant in any situation, as seen in the photo. However, to prepare a truly delicious dessert, follow these rules:

take low-fat sour cream, preferably store-bought;
take food only at room temperature;
mix the sour cream only with a whisk or blender (mixer): they will make the mass fluffy and airy;
be sure to soak the gelatin in water before adding it to the sour cream;
do not use kiwis and pineapples for sour cream jelly with fruits: their juice comes out quickly and makes the jelly watery;
if you need to prepare a layered dish, then wait until the bottom layer has completely hardened, and only then place the top one;
the sour cream delicacy with cocoa can be laid in liquid layers that will not have clear contours and will give a beautiful, fancy pattern.

The good thing about this dessert recipe is that it allows you to experiment a lot with taste and color. As a result, we can get a completely unexpected combination. Berries and fruits can be combined as an addition to the dish at your discretion. Both sweet and sour fruits go well with fermented milk products. They will add a special twist to the delicacy and add variety to the holiday table.

Video recipe for making sour cream jelly

Sour cream jelly in the form of figures or served in beautiful glasses will become the highlight of a children's holiday program and will delight little guests.

Recipes for sour cream jelly are very simple, you can experiment with it endlessly - it all depends only on the taste preferences of a particular family.

How to make jelly from sour cream and gelatin

Pour water into a small ladle and pour gelatin into it (never pour gelatin with water, otherwise it may stick together and then you will have to strain it to avoid poorly dissolved grains getting into the jelly). Leave the gelatin to swell for 40 minutes.

Place the swollen gelatin, similar to a translucent porridge, to heat over low heat. Stirring with a spoon or spatula, heat the mixture until the gelatin is completely dissolved. Try not to heat the mixture above a temperature of 50 degrees, remembering that it is undesirable to boil gelatin. Yes, gelatin has been on sale for a long time now, and boiling does nothing to it, but if you accidentally come across gelatin made using old technologies, then after boiling it will lose its gelling properties. Remove the prepared solution from the heat and let it cool slightly.

Now let's make sour cream. If you have powdered sugar, then the process of mixing it with sour cream will take a minute or two. But regular sugar can also be mixed with sour cream so that it completely dissolves. You just have to stir for about five to seven minutes. Stir with a spoon, because with a broom you can accidentally beat the sour cream so that it separates into fractions. Our plans do not include such options.

Add vanilla essence or vanillin to taste. I usually add 2-3 drops of essence. Vanilla sugar will give the dessert a “sealing” taste.

Mix well again.

Take a whisk in your hands. Pour gelatin dissolved in water in a thin stream and constantly mix sour cream with sugar and vanilla.

You will end up with a fairly liquid, homogeneous mixture. Try to mix quickly so that there are no gelatin lumps left in the jelly. If, however, lumps appear, just pass the mixture through a fine strainer and everything will be fine.

If you have difficulty removing the jelly from the molds, the jelly molds can be lightly greased with odorless vegetable oil - then the jelly will slip out of them very easily.

Pour the sour cream and gelatin mixture into the molds, carefully filling them almost to the brim. It is more convenient to pour the jelly with a ladle - nothing will spill or drip.

Place the molds with the future jelly in the refrigerator for 5 hours until completely hardened (in some refrigerators the jelly can harden in half an hour, so check the readiness).

Now you need to remove the finished jelly from the mold and place it on a plate without damaging the topography of the dessert. There is a simple and effective way: lower the jelly mold into a plate of very hot water for 30 seconds, then remove the mold and quickly turn the jelly onto a plate.

Decorate the finished sour cream jelly as desired, for example, with berries, biscuit crumbs or chocolate. Bon appetit!

Dilution of gelatin

There are several ways to dilute gelatin. the main objective

– achieve a homogeneous solution, without lumps. You can follow the instructions indicated by the manufacturer on the package, but there is one universal method for all types of instant gelatin.

A couple of hours before cooking, it is soaked in a glass of cool water, then placed in a small bowl or pan, and in a water bath in hot (not boiling) water, with continuous stirring, it is brought to the state of a transparent viscous liquid. This is the only way to achieve maximum homogeneity and the absence of even the slightest grains.

Hot gelatin cannot be added to sour cream; it is better to wait 7-10 minutes until it cools slightly.

Sour cream and cocoa jelly recipe with photo

How to make sour cream jelly with cocoa

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Pour the gelatin into a convenient bowl and fill it with cold boiled water. Mix and leave to swell. This may take from 5 to 60 minutes (the exact time should be indicated in the instructions on the package).
Immediately combine the entire amount of sour cream with powdered sugar, the dosage of which can be increased/decreased depending on taste preferences. Mix vigorously.
We heat the swollen gelatin in any convenient way to completely dissolve it. You can place the container with the gelatin mass in a bowl of hot water, in a “water bath,” or put it in the microwave. The main thing is not to boil the gelatin, otherwise it will lose its properties and our jelly will not harden! Pour the liquid gelatin mass into the sour cream and mix.
Place about half of the sour cream in another container and mix with cocoa powder. We achieve uniform coloring of the mass in a light chocolate shade.
We take transparent bowls or other containers. Pour 1-2 tbsp to the bottom. spoons of chocolate mass, and apply the same portion of light cream on top.
Thus, alternating layers of contrasting shades, we fill the container. In this recipe, the ingredients are for 1 large or 2 small bowls. If necessary, you can increase the proportions of the products depending on the number of servings you want to receive.
To make the sour cream and cocoa jelly look most attractive, let’s make a simple pattern. We take a regular toothpick and draw straight lines with its tip from the middle of the dessert to the edge. As a result, we get a kind of “cobweb”.
Place the bowls on the refrigerator shelf so that the sour cream and cocoa jelly is completely frozen. The time can vary from 1 hour to 3-4 (depending on the quality of gelatin and the size of the container used). To speed up the process, you can put the dessert in the freezer for 15-20 minutes. Just in this case, do not forget to periodically look into the freezer, otherwise the jelly may simply freeze!

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Basic recipe

Ingredients

2 cups sour cream
6 tbsp. Sahara
40 g gelatin
200 ml water
0.5 tsp vanilla powder

Dilute the pre-prepared gelatin, make sure that there are no undissolved lumps left in it. If there are any, strain the solution through a sieve or cheesecloth. Set aside for 10 minutes to cool.
While the gelatin is cooling, add sugar and
vanilla powder to the sour cream, beat with a spoon, whisk or mixer.
Pour gelatin into the resulting sweet mass in a thin continuous stream and stir, manually or using a mixer.
Pour the finished sour cream jelly into molds, bowls or dessert glasses and set aside in the cold. Important: after adding gelatin, the mixture must immediately begin to be poured into cups or molds to avoid its premature hardening.
After 30 minutes the jelly is completely ready for use!

Sour cream jelly with fruits

Ingredients

1 stack pitted fruit from canned compote
500 ml sour cream
20 g gelatin
150 ml milk
2 tbsp. l. Sahara
0.5 tsp. vanillin
any jam for decoration

Preparation

Dissolve gelatin in half a glass of cold water and leave for 40 minutes to swell. Beat sour cream with sugar using a mixer.
Remove the fruit from the compote. Combine the dissolved gelatin with sour cream and add fruit. Pour the mixture into molds and place in the refrigerator to harden.
Serve the finished dessert with jam or sprinkled with grated chocolate.

How to make colorful jelly?

This sour cream jelly can be made in two ways.

Layering liquid jelly

Takes no more than 3 minutes. Pour a few tablespoons of the first layer into the bottom center of the mold. Then add a second layer, pouring it strictly in the center. When adding a new layer, the previous layer is smoothly distributed across the shape, forming a fancy zebra pattern. Boundaries between layers may be unclear or blurred.

Video recipe for making multi-colored jelly

Layering frozen jelly in layers

This method may take an hour or two, but it is what is used when you need to make a beautiful jelly with additives in the form of berries or fruits, chocolate cubes or colorful dragees. Pour the first layer onto the bottom of the mold, keep it in the cold for 20-30 minutes, take it out, add a layer of a different color and put it in the cold again. Repeat the action until the required number of layers have been laid out.

Ingredients

2 cups sour cream
6 tbsp. Sahara
40 grams of gelatin
1 glass of water
1 tsp cocoa powder

Cooking time

: 20 minutes (50 with hardening)

Exit

: 6 servings

Calorie content

: 95 kcal per 100 g.

One of the most common varieties of jelly, which adults, but especially children, will admire!

Prepare a gelatin solution, strain if necessary and let cool.
Combine sour cream and sugar, mix, then add gelatin and beat until the mixture becomes homogeneous.
Divide the sour cream-gelatin mixture into two parts. Add cocoa powder to one part of the mixture and mix thoroughly. To avoid churning the cocoa powder into lumps, you can first grind it with butter; you will need a little of it for this purpose. Fill the mold, alternating layers in the desired sequence, and place in the refrigerator for 30 minutes.
Supplement the dessert with decorative elements: chocolate chips or mint leaves, coconut flakes, nuts.

Making sour cream jelly at home

Place gelatin in a saucepan or small saucepan. Pour gelatin into the saucepan
Then add milk to the saucepan. Add milk
Heat the milk with gelatin, stirring constantly. We wait until the gelatin dissolves. Heat the milk, the gelatin gradually dissolves
This is what the process of making sour cream jelly looks like. When the gelatin has completely dissolved, cool the liquid slightly. The gelatin has almost dissolved.
Next, add sour cream. Add sour cream to the saucepan.
Mix the sour cream with the milk-gelatin mixture well. Mix the contents of the saucepan
Finally, add sugar to our sour cream jelly. Pour sugar into a saucepan
Stir the contents of the saucepan, the sugar should dissolve. Stir everything until the sugar dissolves
Pour the jelly into molds and put it in the refrigerator. Very soon the jelly will be ready, usually it takes a little more than an hour. Pour the jelly into containers and place in the refrigerator
Our sour cream jelly is ready, it has hardened quite quickly. The jelly is ready
To remove the jelly, you need to briefly lower the mold into hot water, and then turn it over onto a plate. Remove the jelly from the mold, if necessary.
Sour cream jelly can be decorated with fresh or frozen berries or jam. Decorate the sour cream jelly (the photo is appetizing, right?) and serve

Hello, dear readers. It turns out that I was very modest by giving myself the title of culinary commander. My wife, having tasted sour cream jelly with fruit and succumbed to the magical spell of the fruit dessert, made an official statement that I am a little bit of a culinary god.

And he created a miracle out of literally nothing. Maybe this is true, of course. She knows better. But the fact that the jelly is really very tasty and impeccable in all respects is not subject to any doubt. I will try to convince you of this now. Or should you not do this? I'm sure you can guess the perfection of this sour cream fruit dessert.

Close your eyes and... imagine the heat. All living things hide from the scorching rays of the sun under any object that casts a shadow. Droplets of sweat roll down from your temples. You walk into your home and immediately plan a route to the life-saving refrigerator.

Having opened it, your heat-weary gaze falls on a saucer on which snow-white jelly is trembling with coolness like a snow-white pyramid, and bright yellow pieces of fruit give it notes of summer morning freshness. You extend your hand. Use a teaspoon to separate a small particle from the most delicate jelly and, savoring it, absorb the long-awaited fruity coolness.

Moments of bliss flashed by imperceptibly, your saucer was empty. But you are dissatisfied, you want to experience these feelings again and again. You go to the computer and type Alexander Abalakov’s culinary blog on the keyboard.

When searching the site, enter the phrase “sour cream jelly recipe” and here it is in front of you. O heaven! Now you too can create miracles in the kitchen and become a culinary god for your family. Congratulations.

A divine dessert for royalty. It’s hard for me to imagine jelly any other way. Let's not waste time, I will make public the recipe for sour cream necklace.

This sour cream jelly can be made in two ways.

Layering liquid jelly

Fruit lemon-banana jelly

Ingredients

2 cups sour cream
1 cup of sugar
40 gr. gelatin
1 glass of water
half a lemon
1 banana

Cooking time

: 20 minutes (50 with hardening)

Exit:

6 servings

Calorie content

: 180 kcal per 100 g.

Fruits are what will bring original taste and variety to our dessert!

Dissolve the gelatin, strain if necessary and let cool.
Prepare the fruit: peel the lemon, squeeze out the juice, grind the zest and banana on a grater or in a blender; Peel and chop the banana.
Add sugar, gelatin to the banana and beat until smooth. Add lemon zest and juice, sour cream, mix everything together. Pour the resulting jelly into molds, you can add pieces of berries or fruits, colored jelly cut into cubes - such a dessert will look fresh and impressive. Place in the refrigerator for 30 minutes.

Classic sour cream jelly recipe

The creamy taste and light aroma of vanilla will delight all your sweet tooth.

Products:

sour cream – 400 gr.;
water – 80 ml;
sugar – 110 gr.;
gelatin – 30 gr.;
vanillin – 1/2 tsp;
fruits.

Manufacturing:

Pour gelatin into a saucepan, cover with cold water and leave to swell for half an hour.
In a deep bowl, mix sour cream, granulated sugar and vanillin.
Beat with a mixer until the sugar dissolves.
Bring the swollen gelatin to a boil, but do not boil. The mass should become homogeneous.
Pour the cooled gelatin into the sour cream and stir.
Pour into a suitable mold and leave to harden for several hours.
The finished jelly should be placed on a plate and decorated with fresh berries, pieces of fruit or jam.