Cooking process
Jelly is a wonderful dessert, delicious and bright. It’s not hard to cook jelly, but what a space for creativity … There are ready-made dry mixtures for jelly, but it’s much more interesting to cook such a dessert. For jelly, use gelatin or agar-agar of good quality.
Today we will prepare sour dessert with gelatin. Sour cream can be taken any fat, it’s better even that% was smaller, then sour cream turns lush and airy with whipping. You can take berries or pieces of fruit at your own discretion, but I do not advise taking too juicy, for example pineapple, because juice can prevent jelly. I have my own frozen raspberries today. For the “chocolate” layer, take the cocoa. And you can and do not add anything, the sour dessert with gelatin will still be very tasty.
First of all, soak gelatin in cold water, according to the instructions on the package.
Berries pour 100 ml of water and add 75 g of sugar (sweetness adjust to your taste). Put on the fire and cook for 5-7 minutes.
Sour cream with the remaining sugar mixer or blender until the sugar dissolves completely.
Divide the sour cream into three parts – leave the two parts white, and add cocoa to one. Swell the gelatin by heating, stirring, until completely dissolved, but do not boil in any case. Slightly cool and add a thin trickle to sour cream, stirring well, about 1/4 part. If you do not plan to add something to sour dessert – just mix all the gelatin and the whole sour cream with sugar.
Raspberry strain through a sieve, a little cool. We’ll pour some of the gelatin to the raspberry syrup, mix it well.
Prepare kremanki, glasses, glasses or any other form for dessert. Pour in them the first layer – sour cream or crimson. Send the jelly to freeze in the refrigerator for 15-20 minutes.
If by the time of solidification of the first layer your mixtures have thickened – it’s okay, they can quickly be slightly heated in a microwave. Pour in the same way the second layer, again send the jelly to the refrigerator. While the second layer is frozen, warm the gelatin a little and add it to the “chocolate” mixture and the remaining sour cream. Thus, we fill all the forms with layers. Sour dessert with gelatin is ready, please go to the table!
Jelly is very delicious, delicate and beautiful. Bon Appetit!
Sour cream dessert with gelatin
Delicate and delicious dessert with sour cream and gelatin will please both your loved ones and guests.
Ingredients
Sour cream 450 g
Sugar – 150 g
Gelatin – 30 g
Berries (raspberry) – 200 g
Cocoa – 2 tablespoons.
Cooking process
Jelly is a wonderful dessert, delicious and bright. It’s not hard to cook jelly, but what a space for creativity … There are ready-made dry mixtures for jelly, but it’s much more interesting to cook such a dessert. For jelly, use gelatin or agar-agar of good quality.
Today we will prepare sour dessert with gelatin. Sour cream can be taken any fat, it’s better even that% was smaller, then sour cream turns lush and airy with whipping. You can take berries or pieces of fruit at your own discretion, but I do not advise taking too juicy, for example pineapple, because juice can prevent jelly. I have my own frozen raspberries today. For the “chocolate” layer, take the cocoa. And you can and do not add anything, the sour dessert with gelatin will still be very tasty.
First of all, soak gelatin in cold water, according to the instructions on the package.
Berries pour 100 ml of water and add 75 g of sugar (sweetness adjust to your taste). Put on the fire and cook for 5-7 minutes.
Sour cream with the remaining sugar mixer or blender until the sugar dissolves completely.
Divide the sour cream into three parts – leave the two parts white, and add cocoa to one. Swell the gelatin by heating, stirring, until completely dissolved, but do not boil in any case. Slightly cool and add a thin trickle to sour cream, stirring well, about 1/4 part. If you do not plan to add something to sour dessert – just mix all the gelatin and the whole sour cream with sugar.
Raspberry strain through a sieve, a little cool. We’ll pour some of the gelatin to the raspberry syrup, mix it well.
Prepare kremanki, glasses, glasses or any other form for dessert. Pour in them the first layer – sour cream or crimson. Send the jelly to freeze in the refrigerator for 15-20 minutes.
If by the time of solidification of the first layer your mixtures have thickened – it’s okay, they can quickly be slightly heated in a microwave. Pour in the same way the second layer, again send the jelly to the refrigerator. While the second layer is frozen, warm the gelatin a little and add it to the “chocolate” mixture and the remaining sour cream. Thus, we fill all the forms with layers. Sour dessert with gelatin is ready, please go to the table!
Jelly is very delicious, delicate and beautiful. Bon Appetit!