Sour cream jelly is a very easy-to-make dessert that can be entrusted even to children. It always turns out tender, creamy and very tasty! You can experiment with the filling by adding candied fruits, nuts and chocolate to sour cream. Sometimes housewives dip pieces of biscuit or soaked cookies into sour cream - this is how a real cake without baking is obtained.
To make sour cream jelly, you will need high quality sour cream, preferably homemade. If you are going to use store-bought sour cream, then it must be at least 21% fat. The dessert is prepared with the addition of gelatin, but it can be replaced with agar-agar.
Ingredientsfruit sour cream jelly recipe
Gelatin pour a third cup of warm boiled water and leave to swell for about one hour. Pour chilled sour cream into a deep bowl, add sugar, vanilla extract and beat with a mixer until sugar is completely dissolved. To make the mass more airy, you must first beat the sour cream at a low speed, and then increase it to the maximum. 
You can add any berries and even cookies to sour cream jelly! Rinse the fruits thoroughly, remove the skin from the banana, orange and kiwi, and cut the pulp into small pieces. Remove the stalk from strawberries and cut each berry into two or four pieces. Put the swollen gelatin on the fire and bring to a boil, but do not boil. Pour hot gelatin mass into sour cream and mix.
You can use a mixer for more thorough mixing. Add fruits to sour cream and gently mix from bottom to top. Do not shake the mixture too much, otherwise the fruit will lose its shape. Put the sour cream mixture into bowls or portion molds, cover with cling film and send to freeze in the refrigerator for two hours.
Sour cream jelly is a universal dessert, it can be offered to ardent sweet tooth, healthy food lovers, and young children. I cook jelly from sour cream on gelatin, very tasty! In appearance and structure, sour cream jelly on gelatin is more like a soufflé, as it turns out to be airy and porous.
Calorie content can be adjusted using sour cream with more or less fat content. Similarly with the amount of sugar: healthy lifestyle fans 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 cook sour cream jelly in the evening in order to enjoy a delicious breakfast in the morning. And be sure to use some kind of filler from berries or fruits for jelly. It seems that all the options for additives have already been tried, and of all, desserts with bananas, fresh strawberries or apricots (without peel) have taken root most of all, and in winter I just add 2/3 cup of any pitted jam.
Ingredients
- sour cream 500 g
- gelatin 1 tbsp. l. (15 gr)
- vanilla sugar 1 tsp
- water 100 ml
- granulated sugar 2-4 tbsp. l.
- banana (or other fruit / berries without seeds and peel)
How to make sour cream jelly with gelatin
The recipe can also be used for a festive table, but in this case, for beauty, it is advisable to make a layer of transparent berry or fruit jelly on top.
And I also use a recipe for such sour cream jelly, for example, for a layer of homemade cakes, only for the indicated amount of ingredients I take a little less gelatin - 7-10 grams.
Jelly is a wonderful dessert, tasty and bright. Preparing jelly is not difficult at all, and what scope for creativity ... There are also ready-made dry mixes for jelly on sale, but making such a dessert yourself is much more interesting. For jelly, good quality gelatin or agar-agar is used.
Today we will prepare a sour cream dessert with gelatin. You can take sour cream of any fat content, it is even better if the percentage is less, then the sour cream turns out to be fluffy and airy when whipped. You can take berries or pieces of fruit at your discretion, but I don’t advise you to take too juicy ones, such as pineapple, because the juice can prevent the jelly from solidifying. Today I have my own frozen raspberries. For the "chocolate" layer, use cocoa. Or you can add nothing at all, sour cream dessert with gelatin will still be very tasty.
First, soak the gelatine in cold water according to package directions.
Pour the berries with 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.
Beat sour cream with the remaining sugar with a mixer or blender until the sugar is completely dissolved.
Divide the sour cream into three parts - leave two parts white, and add cocoa to one. We heat the swollen gelatin, stirring, until completely dissolved, but do not boil in any case. Cool a little and add in a thin stream to sour cream, stirring well, about 1/4 part. If you do not plan to add anything else to the sour cream dessert - just mix all the gelatin and all the sour cream with sugar.
Strain the raspberries through a sieve, cool slightly. Pour some more gelatin to the raspberry syrup, mix well.
Let's prepare bowls, glasses, glasses or any other forms for dessert. Pour the first layer into them - sour cream or raspberry. Send the jelly to harden in the refrigerator for 15-20 minutes.
If by the time the first layer sets, your mixtures have thickened - it's okay, they can be quickly slightly warmed up in the microwave. Pour the second layer in the same way, again send the jelly to the refrigerator. While the second layer hardens, warm the gelatin a little and add it to the "chocolate" mixture and to the remaining sour cream. Thus, we will fill all the forms with layers. Sour cream dessert with gelatin is ready, please to the table!
As a lover of various types of jelly, I could not help but try one of the simplest, fastest and at the same time delicious options for its preparation - sour cream jelly. You can also find the name - "sour cream jelly."
It took me only half an hour to prepare it. And it froze in my refrigerator in just 40 minutes - a great time if you suddenly need to quickly hurry up for the arrival of guests.
Ingredients:
- sour cream (15%) - 400 g
- 150-170 g of sugar;
- some raisins;
- instant gelatin - 35-40 g;
- 2 cups of hot water (70º-80º);
- black chocolate.
Cooking:
In order for the sugar and sour cream to beat well, it is better to get the sour cream out of the refrigerator in advance.
I first mix them with a spoon, and only then use a blender. It is quite possible to beat manually, but it is necessary to use a whisk, and not a spoon or a fork - only then will the mass turn out to be really airy.
We do not leave sour cream for a long time.
We put the water to heat up (without bringing it to a boil !!) and at the same time we are engaged in raisins.
It must be washed well and doused with hot water, dried slightly and sent to sour cream.
Mix well and move on to gelatin. I made my jelly in the following proportion: I diluted 35 g of gelatin in 400 g of hot water. Thoroughly mix the gelatin until dissolved, then also use a blender.
In order to avoid small lumps of gelatin, which still remain despite the fact that the gelatin is instant, I strained the liquid and mixed it thoroughly with whipped sour cream.
The consistency is slightly thicker than milk. Pour the jelly into portioned containers. From the above products, I got 6 small bowls.
Here I want to make a point: jelly in such a proportion of gelatin, sour cream and water turned out to be very tender and light. Those who prefer a richer sour cream taste can increase the amount of sour cream to 500 g, mix it with more sugar, add vanilla or lemon juice. Or reduce the amount of water to 200 g and, accordingly, gelatin to 20 g. But in the latter option, it must be borne in mind that the yield will be less.
As I said above, the jelly froze literally after 40 forty minutes. It remains only to rub the dark chocolate on a fine grater, sprinkle it with dessert and you can start the midday pampering of the stomach in the form of a cup of fragrant freshly brewed coffee and light jelly with a surprise in the form of raisins.
Multi-colored and tasty jelly is loved not only by children, but also by many adults. This delicacy stands out from a number of others in that it has a wide abundance of color palette and is expressed in a pleasant and delicate texture. Regular jelly will help in creating extraordinarily beautiful decorations for cakes. Jelly is served in transparent bowls with whipped cream and berries, this is a wonderful dessert for kids.
Origin story
Some scholars believe that the appearance of jelly can be attributed to the 16th and 17th century. According to ancient records, there was a certain white substance, which, in terms of viscosity, resembled glue. This substance was extracted from the air bubbles of sturgeon. Jelly, as we see it now, appeared in 1845.
According to the existing technology, jelly was made from the waste of meat plants: cartilage, skin, bones, and much more were sent for processing. Already in 1985, a Perp Way from the USA decided to improve the dry mix by adding flavoring and coloring. This innovation made it possible to prepare jelly with a pleasant berry smell and color. Way eventually decides to sell the patent for $450. The next owner could not make a profit from this business and puzzled over how to sell this business for a long time.
However, at the beginning of the twentieth century, everything changed dramatically. Gelatin became more or less in demand, it even began to be advertised by local media. A hotline was developed to which one could call in case there were 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 muffins appeared on sale. Also among men, jelly, to which a certain amount of alcohol was added, gained great popularity. And even Bill Clinton himself was not indifferent to the cherry dessert.
A little about jelly
France, which is known for its culinary delights, can be safely called the birthplace of jelly. Translated from the French "gelée" means "gel" or "jelly". Interestingly, the French use this word only for sweet desserts. Aspic or aspic, which is currently very popular in Russia, is called l'aspic in France.
Making jelly according to the classic recipe
Usually, jelly is made from fresh or frozen fruits, which are poured with berry juice or syrup, then a certain amount of gelatin is added. The main thing in the preparation of jelly is not to overdo it with gelling agents, because because of them, the jelly may have a specific aftertaste. 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 aftertaste, but solidify even better.
The subtleties of cooking a French dessert
It should be borne in mind that when using a large amount of pectin gelling agent, the transparency of the jelly decreases, it becomes cloudy in color. Agar-agar has different gelling properties, you need to read the features on the package or ask the manufacturer. As mentioned above, there are many recipes for preparing this gourmet dish. To obtain a unique taste and aroma, some professionals add quite a bit of alcohol. It also perfectly emphasizes the taste of jelly and lemon juice. Before serving dessert on the table, it is cooled, decorated with various fruits and berries, 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 gelatin with boiling water, it should be slightly heated, then you will get a clean jelly without lumps.
Sour cream jelly. Recipe
We will need:
1 cup of sugar;
- 800 g of sour cream;
- 20 g of gelatin;
- strawberry syrup;
- citric acid;
- two types of jelly.
Before cooking, pour all the ingredients into separate bowls. Pour boiling water over the jelly and mix thoroughly with a spoon. Use the previous tips to avoid lumps. Pour the indicated amount of gelatin with one glass of water, put 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, make sure that the gelatin does not boil. Then sour cream is sent to the pan. Beat thoroughly with a mixer so that 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 mass into glasses or bowls, fill the glass less than half. When the white layer has hardened, add the berry jelly. But the last layer we will consist of sour cream and syrup. We fill the bowls and put the dessert in the refrigerator until completely solidified. Now you yourself have seen how easy it is to make this dessert. And the question of how to cook 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 have prepared should be thicker than the one you cook just to eat.
sponge cake
We will need:
2 eggs;
- 300 ml of sour cream;
- 100 g currants;
- 100 g flour;
- 40 g of gelatin;
- 1 teaspoon of vanilla sugar;
- 1/2 cup powdered sugar;
- 100 g of sugar;
- raspberries and strawberries - 50 g each;
- 1 teaspoon of baking powder;
- 100 g butter.
First we need to prepare a biscuit. To do this, sift the flour with baking powder, add soft butter and eggs. Then add vanilla and regular sugar. Thoroughly mix with a mixer or blender until a homogeneous mass is obtained and put the mixture into a baking dish, previously greased with butter. Bake for 30 minutes at 170 degrees. After we have prepared a biscuit, we begin to collect a jelly cake (sour cream). Cut the biscuit lengthwise into two equal parts. We place one part of the cake in a saucepan comparable to the size of the cake, pour sour cream jelly (the recipe was given above) and cover with the second biscuit cake. Put 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. Such a cake with sour cream jelly is perfect for home gatherings with girlfriends or relatives. But you can also serve it as a festive one, with its taste and elegant appearance it is worthy to decorate any celebration.
Sour cream jelly with cocoa: recipe
This is a dessert that all sweet tooths adore. There are very few people on earth who do not like chocolate. The basis is the usual sour cream jelly. Mix it with cocoa powder according to your taste. The only tip: divide the sour cream jelly into two servings, then you will have the opportunity to make a two-color dessert.
Instead of a conclusion
Jelly is not only tasty, but also a healthy treat. Gelatin contains a large amount of collagen - a protein that slows down aging and strengthens the musculoskeletal system. In addition, gelatin improves the condition of the skin, hair and nails, and also improves mental activity.