Ingredients:

Jelly bag (50 g needed)
150 g sour cream
berries / fruits
honey / syrup / sugar powder (optional)

Preparation:

We will begin to prepare the jelly according to the instructions, but we will take 2 times less water than is required.

Let the mixture cool, in the meantime we put it on the bottom of the container in which dessert, berries or fruits will be served.
Add a slightly cooled liquid, honey / syrup / sugar powder (optional, the jelly is already sweet enough) to the sour cream and beat everything well until bubbles form.

Pour into a container with fruits / berries and put in the refrigerator for another hour until it solidifies!

Bon Appetit!

Cocoa-based chocolate mousse

yogurt - 100g.

Fat-free cottage cheese - 300g.
sweetener or stevia, to taste
cocoa - 1.5 tbsp.
gelatin-15g.

1. Yogurt, cottage cheese, sweetener, ground into powder, and beat cocoa in a blender until smooth.
2. Soak gelatin in cold water for 10-15min.
3. Put a saucepan with gelatin on fire, bring to a boil.
4. Add gelatin to chocolate cream, to stir thoroughly.
5. Beat the cream with a mixer for 1-2 minutes.
6. Pour the mousse into the bowls, refrigerate for 2-3 hours.

Add nuts if desired

According to this recipe, you can also make fruit mousse, replacing cocoa with your favorite fruits or berries.

Lemon mousse

Ingredients:
Water - 2 tablespoons
Gelatin - 1 teaspoon
Butter - 110 g

Sugar - ¾ glass
Lemon zest - 3 tablespoons
Lemon juice - ½ cup
A pinch of salt
6 large yolks
Heavy cream - 1.5 cups
Sugar - 2 tablespoons

Preparation:
In a small bowl, soak the gelatin in water for about 10 minutes.
At this time, melt the butter in a saucepan. Remove from heat, add sugar, salt, juice and lemon zest. Stir and beat in the yolks, beat and place on little fire stirring occasionally. Cook until thickened (about 8-10 minutes). Never bring to a boil, otherwise the mixture will curdle. If steam starts to flow, as before boiling, then remove from heat for 20 seconds, cool slightly and return to fire.
Once the mixture has thickened, stir in the gelatin. Cool the mixture to room temperature while stirring. Whip the cream until firm peaks with sugar, add half of which to the mousse, stirring gently so that the cream does not settle. Distribute the mousse between 4-6 bowls and top with the remaining cream.

MILK JELLIES AND MUSSES
Recipes and photos

Milk jelly

Ingredients : 3/4 Art. tablespoons of gelatin, 1/2 cup of water, 2.5 cups of milk, 3 tbsp. tablespoons of granulated sugar, vanillin.

Preparation

Pour gelatin powder with boiled water, soak it until soft for 30 minutes and squeeze. Boil milk, put sugar in it, let it boil, then, removing from heat and stirring, dissolve squeezed gelatin in it. When the mass has cooled down a little, add vanillin to taste, stir, strain through a napkin or a frequent sieve into molds (or glasses) and put in a cold place. Before serving, put the molds on the table for 2-3 seconds in hot water and put the jelly on chilled plates.

Milk jelly with cranberry jelly.

Milk jelly with yolks

Ingredients : 4 egg yolks, 10 g of gelatin, 1 glass of milk or cream, 4 tbsp. tablespoons of sugar, vanillin.

Preparation

Grind the yolks with sugar and vanilla, pour over hot milk or cream. Then mix with diluted gelatin and stir until the mixture thickens. Place in a cool place to solidify.

Milk jelly decorated with chocolate.

Whipped milk jelly

Ingredients : 0.5 l milk, 2 tbsp. a spoonful of granulated sugar, 25 g of gelatin, a pinch of vanillin.

Preparation

Pour gelatin with water, let it swell. Boil milk with sugar, add vanillin. Dissolve the swollen gelatin in hot milk, cool slightly and beat until thick foam. Fill the portioned utensils with a mass, allow to harden in a cold place. Serve jelly with berry syrup, fruit or chocolate sauce.

Milk berry jelly.

Milk berry jelly

Ingredients : 1 tbsp. a spoonful of gelatin, 1/2 cup of water, 1.5 cups of milk, 4 tbsp. tablespoons of granulated sugar, 2-3 tbsp. spoons of cranberries or other berries.

Preparation

Pour gelatin powder with cold boiled water and soak until softened for 30 minutes. Then prepare milk jelly, for which boil milk, add granulated sugar (1.5 tablespoons) to it, let it boil and, stirring, dissolve half of the soaked and squeezed gelatin. Pour the prepared milk jelly into chilled metal molds or glasses with a layer of about 5 cm, cool strongly and, when it hardens, pour a layer of semi-liquid berry jelly, then milk again, etc. Prepare berry jelly as follows. Squeeze juice from cranberries (or other berries), strain through a napkin or a fine sieve. Boil the mass obtained after pressing the juice, add granulated sugar (2.5 tablespoons), boil, remove the foam. Then strain the broth, add half of the soaked and squeezed gelatin, stir, allow to cool slightly and pour in the berry juice.

Milk vanilla jelly

Ingredients : 3 cups milk, 4-6 teaspoons of sugar, 4 eggs, 1/2 bag of vanilla sugar.

Preparation

Add sugar and eggs to milk, add vanilla sugar, beat. Pour the whipped mixture into cups in a flat saucepan. Pour hot water into a saucepan, cover the cups with foil, cover the saucepan and heat for about 40 minutes, maintaining the water temperature at 80 ° C. When the jelly thickens, refrigerate in a sealed container. Put from cups (bending around with a knife) onto plates. Serve with small waffles, shortbread, or garnish with jam. Can be drizzled over with fruit syrup.

Vanilla cream jelly

Ingredients : 0.5 l milk, 4 eggs, 1 tbsp. a spoonful of flour, 150 g of sugar, 30 g of gelatin, almonds or hazelnuts, candied fruits.

Preparation

Prepare from milk, yolks, flour and sugar vanilla cream... Remove from heat, add gelatin, previously soaked in cold water, and stir until cooled. Then add whipped egg whites, toasted and crushed almonds or hazelnuts and finely chopped candied fruits. Put the cream in a mold and let it harden.

Milk jelly with almonds

Ingredients : 1/2 tbsp. tablespoons of bitter almonds, 1.5 tbsp. tablespoons of sweet almonds, 2.5 cups of milk, 3 tbsp. tablespoons of granulated sugar, 1 tbsp. spoon of gelatin.

Preparation

Bitter and sweet almond pour hot water, boil for 3-4 minutes, put on a sieve and peel. Grind the peeled almonds in a mortar until smooth, add boiled milk in small portions until a puree mass is obtained. Then pour in the rest of the milk and, stirring, leave for 10-15 minutes. After that, strain the mixture through a napkin or fine sieve and add sugar. Heat, not letting it boil, dissolve the gelatin, previously soaked in cold water, and stir. Strain the finished mixture, pour into molds, cool until jelly forms.

Milk jelly poured into glasses with a layer of coffee jelly.

Milk-coffee jelly

Ingredients : 2 teaspoons natural coffee, 1.5 cups of water, 2/3 cups of milk, 3-4 teaspoons of sugar, 3 teaspoons of gelatin.

Preparation

Brew coffee and strain it. Boil milk with sugar, add gelatin soaked in cold water and, stirring, bring to a boil. Mix with coffee and refrigerate. Serve with whipped cream or biscuits.

Milk jelly with caramel

Ingredients : 3 cups milk, 4 teaspoons of sugar, 4 eggs, 2 tbsp. tablespoons of sugar on caramel, 2-3 tbsp. spoons of water.

Preparation

Prepare according to the recipe for Milk Vanilla Jelly (see above). For caramel, fry sugar in a pan until golden brown, pour in boiling water, boil, combine with milk.

Milk jelly with raspberry syrup

Ingredients : 1 tbsp. a spoonful of gelatin, 1 glass of water, 1 glass of milk, 2 tbsp. tablespoons of raspberry syrup.

Preparation

Soak gelatin powder for 30 minutes in cold boiled water (4 tablespoons), then put it on cheesecloth or sieve and squeeze. Boil milk with water (2/3 cup) and raspberry syrup, add prepared gelatin and, stirring, let the liquid boil, then cool it to room temperature, pour it into vases and refrigerate.

Chocolate jelly with whipped cream "roses".

Chocolate jelly

Ingredients : 8 eggs, 200 g icing sugar, 1 liter of milk, 50 g of cocoa powder, 25 g of gelatin, 2 bags of vanillin.

Preparation

Grind the yolks white with icing sugar... Add milk and cocoa, previously diluted with a little cold milk. Put the mixture on low heat and stir until it boils and thickens. Remove from heat and, without stopping stirring, add gelatin, previously soaked in cold water. When the mixture has cooled, add the whites and vanillin, whipped into the foam, stir, pour into the mold and put in a cold place to solidify.

Jelly from sour milk

Ingredients : 0.5 l of sour milk, 65 g of sugar, 1 bag of vanilla sugar, 1/2 teaspoon of grated lemon zest, 50 g of nuts or almonds, 20 g of gelatin, 1/2 cup of water, salt.

Preparation

Mix milk, sugar, vanilla sugar, a pinch of salt, grated lemon zest and chopped nuts. Soak gelatin in a small amount of cold water, combine with hot water and pour, stirring occasionally, into the prepared mass. Refrigerate. Serve with fruit juice.

Sour milk jelly garnished with jam fruit.

Sour milk jelly

Ingredients : 200 ml curdled milk, 2 tbsp. spoons of sour cream, 2 tbsp. tablespoons of powdered sugar, 2 teaspoons of gelatin, 1 glass of water, lemon zest, vanillin.

Preparation

Add sour cream, powdered sugar to the curdled milk, lemon zest and mix thoroughly. Dissolve the pre-soaked gelatin in hot water and pour into the prepared mixture. Put the mass in vases and cool. You can put any fruits and berries in semi-solidified jelly.

Curdled milk jelly with cinnamon

Ingredients : 3 cups curdled milk, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1 tbsp. spoon of gelatin.

Preparation

Mix curdled milk with granulated sugar and ground cinnamon. Prepare gelatin. To do this, soak gelatin powder in cold water (1/2 cup) for half an hour, put it on a sieve, dissolve in hot water (1/2 cup); after cooling to 35 ° C, add to the yogurt, mix, pour into a mold and allow to harden.

Kefir jelly

Ingredients : 2 glasses of kefir, 3 tbsp. tablespoons of sugar, grated zest of 1/2 lemon or vanillin, 1 tbsp. spoon of gelatin.

Preparation

Swell the gelatin in cold water, then heat in a water bath until it dissolves. Add sugar, grated lemon zest and warm dissolved gelatin to kefir. Pour liquid into molds or wide wine glasses, let it thicken in the refrigerator. Serve with a mixture of strawberry syrup and rum. Rum can be substituted with dessert wine.

Yogurt jelly with fresh fruit pieces.
Fruit is added to the cooled jelly when it begins to thicken a little.

Yogurt jelly
(Bulgarian recipe)

Ingredients : 30-40 g of gelatin, about 125 ml of water, 2 tbsp. tablespoons of boiling water, 2 liters of yogurt, 100 g of sugar, 1/2 lemon zest, 1-2 tbsp. spoons of rum or brandy (to taste).

Preparation

Soak gelatin in cold water, pour boiling water over, stir well and pour into yogurt, whipped with sugar on a steam bath. Season with lemon zest and rum. Pour into vases rinsed with cold water. Can be laid out on plates and garnished with liquid chocolate.

Whey Jelly

Ingredients : 1 liter of whey, 120 g of sugar, 30 g of gelatin, 80-100 g of berries from any jam.

Preparation

Add sugar to the whey strained through a triple layer of cheesecloth, then, after about half an hour, gelatin swollen in cold water and heat the mixture almost to a boil. After that, combine with the berries from the jam passed through a meat grinder, pour the hot jelly into molds and let it freeze in the refrigerator.

Creamy jelly with a layer of coffee jelly.
The frozen jelly is decorated on top after removing it from the mold.
NOTE.
To remove the jelly from the mold, the mold is briefly (for 2-3 seconds) dipped in hot water or wiped with a napkin soaked in hot water. Then the jelly mold is covered with a plate and quickly overturned.

Creamy jelly

Ingredients : 1.5 cups cream, 1/2 cup granulated sugar, 3/4 tbsp. tablespoons of gelatin, lemon zest, juice of 1 lemon, 1/2 glass of water.

Preparation

Boil cream, granulated sugar, lemon zest, strain and cool. Soak gelatin powder in cold water for about 1/2 hour, squeeze, dissolve in hot water, strain, pour into cream, add lemon juice, mix, pour into molds and refrigerate.

Sour cream jelly with a layer of berry jelly.

Sour cream jelly

Ingredients : 500 g thick sour cream, 100 g icing sugar, grated zest of 1 lemon or vanillin, 15 g gelatin.

Preparation

Beat the sour cream into a foam, adding powdered sugar on a spoon. Stir the grated zest with gelatin soaked in cold water and diluted in hot tea and refrigerate. After 15-20 minutes, mix both masses, pour into molds and refrigerate again.

"Tiger" puff sour cream jelly

Ingredients : 250 g sour cream, 50 g sugar, 30 g gelatin, vanilla sugar, 200 ml fruit syrup, 1 glass of water.

Preparation

Bring the sour cream in a water bath to the thickness of the cream, add the prepared gelatin (a third part), vanilla sugar and sugar, mix everything well. Dilute the fruit syrup with boiled water and add the remaining gelatin. Pour part of the sour cream into a deep tray, cool in the refrigerator to a gelatinous consistency. On the frozen layer of jelly (it is impossible to allow the layer of jelly poured into the mold to completely solidify, since it can peel off during transfer; pour out part of the mass prepared with syrup, put it back in the refrigerator, let it freeze. 7 layers) When serving, cut the ready-made jelly into cubes and serve in a glass with jam.

Raspberry mousse.

Ingredients : 1/2 tbsp. tablespoons of gelatin, 2 cups of fresh raspberries, 1/2 cup of sugar, 2 proteins, 1 cup of cream.

Preparation

Soak gelatin in water. Squeeze 1/2 cup of raspberry juice, add sugar and simmer the syrup over low heat. Put all the raspberries in the syrup and cook for another 10 minutes. Add the gelatin and stir until the gelatin dissolves, then rub through a sieve and cool. Beat the whites until foamy and add them to the pureed raspberries. Whisk the cream lightly on ice, mix with the raspberries and beat again. Serve chilled.

Chocolate mousse with cognac.

Chocolate mousse

Ingredients : 50 g milk chocolate, 1.5 tbsp. spoons of brewed strong black coffee, 2 eggs, 2 tbsp. tablespoons of powdered sugar, 1/2 teaspoon of vanillin, 1 cup of cream.

Preparation

Put chocolate in coffee, put on water bath and stir until the chocolate is melted and then refrigerate. Grind the yolks with powdered sugar, add melted chocolate and vanillin. Beat the whites until an airy foam forms and pour into the chocolate, stirring thoroughly. Pour the cream into an aluminum bowl, put on ice and beat with a whisk until a thick, fluffy foam forms. Place the whipped cream in the chocolate and stir. Put the mousse in the refrigerator for 4-6 hours.

Sour cream mousse.

Ingredients : 300 g sour cream, 2 tbsp. tablespoons of powdered sugar, 10 g of orange peel, 2 teaspoons of gelatin, vanillin.

Preparation

Whisk sour cream, add powdered sugar, grated orange peel and vanillin. Then pour in, whisking, the dissolved gelatin, put in vases and cool.

Today we will prepare a wonderful dessert of fruits and sour cream with gelatin, beautiful, simple and very tasty.

This fruit dessert available all year round, in winter you can use persimmons, bananas, kiwi, oranges, canned fruits, but in the season of berries and fruits, the choice is generally huge. It is advisable to cook the dessert about an hour before serving, then the sour cream filling in the finished dessert is similar in taste and consistency to the soufflé in the Bird's Milk cake, and not at all on jelly. This information is for those who do not really like jelly. But the next day the dessert is very tasty, only the filling becomes denser. And how nice it is to open the refrigerator on a hot day and see that such a cold, so beautiful and so delicious dessert from fresh berries and fruit and sour cream!

So, let's prepare.

(for 6 bowls)

• 500 g sour cream of any fat content
• 1 cup of sugar
• 20 g gelatin (2 sachets 10 g each)
• 1 bag of vanilla sugar (10-15 g) or vanillin (1.5 g)
• any fruit of your choice

Preparation:

First, let's prepare the fruit by cutting it into cubes:

Now let's quickly prepare the sour cream filling. Pour 100 ml of warm water into a glass and pour 20 g of instant gelatin there. We put the glass in a deep bowl with very hot water. Stir until the gelatin is completely dissolved.

Beat sour cream with sugar and vanilla with a mixer until the sugar dissolves. Then pour in the gelatin and beat again.

Pour into the bowls with fruit sour cream.

Decorate the top with fruits, berries, chocolate and put in the refrigerator for half an hour.

Here we have such a wonderful dessert made of fruits and sour cream. I think both you and your guests will be satisfied.

You can delight your loved ones by preparing other desserts, for example, delicious, or delicious with a liquid filling.

And I say goodbye to you for today. All a good day and good mood!

Always cook with pleasure!

Smile! 🙂

Sour cream jelly was even tastier than cocoa jelly. For lovers of this type of dessert, I propose another option for making sour cream jelly. Dessert it 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 make sour cream jelly with gelatin and berries, we need only a few ingredients (see photo).

Pour gelatin with cold water. For 12 grams of gelatin, 100 ml of water is needed.

Leave the gelatin to swell for 30 minutes, if the instant gelatin is sufficient for 15 minutes.

Boil the syrup from sugar and 2 tablespoons of water. It is best to do this in a heavy-bottomed saucepan or skillet, heating will be slow and the sugar will not burn.

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

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

Pour the sour cream jelly into the molds and add the berries.

For jelly, you can use not only Silicone forms, but also any deep containers, having previously covered them cling film or a package.

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

When I prepared this delicious dessert, my family did not even understand what it was made of. All ingredients are very harmoniously put together and form a delightful symphony of taste. It is very difficult to describe in words, much easier to try to cook. In terms of consistency, a sour cream dessert is a soufflé with many small bubbles. And how not to whip sour cream separately - you will not achieve such a consistency. It is bananas, oddly enough, that make the soufflé so airy. And how they perfectly combine with oranges - it's just a fairy tale! Sour cream with vanilla enrich and dilute this flavor combination with a light sour-creamy taste and delicate vanilla aroma... And gelatin only gives the dessert its shape. Prepare this simple, and at the same time delicious dessert - and you will understand me.

Ingredients:

• 350 ml. sour cream;
• 2 sweet oranges;
• 3 bananas;
• 2 pinches of vanillin;
• 0.5 tbsp. Sahara;
• 20 g of gelatin.

Sour cream dessert recipe with gelatin

1. Pour gelatin into a glass and fill it with cold boiled water. We leave to swell.

2. Pour sour cream into a deep bowl. The fat content of sour cream does not matter. I used in the recipe liquid sour cream 20% fat. But if you like sour cream fatter, you can use it. The main thing in this recipe is to use proven gelatin, thanks to which the liquid consistency of the dessert will harden and turn into a delicate soufflé.

3. Wash the bananas, peel and chop coarsely into a bowl of sour cream. Pour sugar here and add vanilla. I used the time-tested vanillin, but you can use the popular and available vanilla stick or vanilla essence on the market today.

4. Rinse the oranges. We will use one orange for making fresh natural juice.

5. From one orange I got about 0.5 glasses of fragrant freshly squeezed juice. No commercial orange juice can replace it in dessert!

6. Peel the remaining orange, chop finely and beautifully.

7. Pour the juice into a bowl with sour cream and bananas.

8.Using a blender, turn everything into liquid homogeneous mass with many small bubbles. The consistency of the mass is very similar milkshake, but a little thicker than it.

9. A glass with swollen gelatin is placed in the microwave and heated until the grains of gelatin are completely dissolved. In no case should you overheat and boil gelatin, otherwise it will lose the gelling properties we need and the dessert will not solidify. If you don't have a microwave, you can use a water bath in the old fashioned way.
So, add a part of the chopped orange to the bowl with the dessert liquid mass and pour in the gelatin.

10. Mix everything with a spoon and pour into portioned molds. The dessert will look beautiful in bowls or ordinary glass glasses. We put it in the refrigerator until it hardens completely (about 2-3 hours, depending on the volume of the forms and the quality of the gelatin). When the dessert is completely frozen, put the remaining orange slices on top.

Due to the banana, the soufflé darkens slightly, but it turns out to be very delicate and airy.

Bon Appetit!

Sour cream jelly is an amazing dessert, for the preparation of which you will need minimal set products.

The delicacy is in no way inferior to taste purchased cakes and cakes, but wins in many ways.

Sour cream jelly is quick to prepare, contains natural products, is inexpensive and very healthy. And there are many options for dessert, so it will never get bored!

Sour cream jelly - general principles of preparation

For the preparation of jelly is used sour cream of any fat content... It is important that it is not too sour. How fresh product, the better the dessert will be. Sugar or powder is added for sweetness. V diet desserts you can put substitutes: natural or artificial. If granulated sugar is used, then the mixture must be allowed to stand to dissolve the grains. Sour cream with powder can be used immediately after combining the ingredients.

Gelatin for dessert, you can use powder or sheet. Most often, the first option, since it is more affordable, it is easier to dose it, it is he who is indicated in most recipes and there is no need to recount the quantity on sheets. Gelatin is soaked in advance in a liquid, the amount of which is also taken into account in the recipe. If an instant product is used, then 10 minutes is sufficient for swelling. For regular gelatin, you need at least half an hour. The swollen product is heated to dissolve the grains, but in no case is it boiled.

What else can you add to sour cream jelly: fruits and berries, chocolate and cocoa, milk, cottage cheese, nuts, coconut. For aroma, put vanillin, cinnamon, syrups, essences, zest.

Recipe 1: Vanilla Sour Cream Jelly

Classic recipe sour cream jelly with vanilla. It can be used as a dessert or for filling pastries, cakes, including fruit ones. According to the recipe, vanilla sugar is used, which can be replaced with essence or pure extract.

Ingredients

2 tablespoons of gelatin;

400 grams of sour cream;

100 grams of powdered sugar;

1 bag of vanilla sugar;

50 grams of water.

Preparation

1. Combine pure water and gelatin. Leave to swell for half an hour.

2. Put powder, vanillin in sour cream and whisk everything together until small grains dissolve. The consistency of the mass will become thinner.

3. We send the swollen gelatin to a water bath, melt the grains. You do not need to heat up much.

4. Pour gelatin into sour cream in a thin stream, do not stop stirring with a whisk.

5. Pour the prepared mixture into prepared dishes and send to cool for 4 hours in the refrigerator. You can't put it in the freezer, your wife shouldn't turn into ice.

6. Decorate the finished dessert with whipped cream, pieces of fruit, berries or coconut flakes.

Recipe 2: Sour cream jelly "Striped" with chocolate

Striped jelly with sour cream looks great in transparent glasses or stemmed glasses. Dessert will be creamy and chocolate layers.

Ingredients

20 grams of gelatin;

80 grams of water;

600 grams of sour cream;

100 grams of dark chocolate;

150 grams of powder;

1 bag of vanillin.

Preparation

1. Pour gelatin, let it swell.

2. Mix sour cream with powder.

3. Melt the gelatin, send it to the sour cream, stir and divide the mass into 2 unequal parts.

4. Take white jelly from the bulk and put 3 tablespoons in glasses, put them in the freezer for 10 minutes.

5. While the first layers are solidifying, you need to melt the chopped chocolate. This can be done in the microwave or in a gelatin bath.

6. We send the chocolate into a smaller part of the sour cream.

7. Take the glasses out of the freezer, put on a chocolate layer and put them back out to cool.

8. Repeat the procedure until the jelly ends. If time is short, then you can make a two-color dessert. If suddenly the total mass begins to solidify before being laid out in wine glasses, it can be slightly warmed up.

Recipe 3: Jelly with sour cream and bananas

An exquisite dessert with an amazing aroma. Sour cream jelly with bananas is best placed in stemmed glasses. This amount of food will make 5 medium servings.

Ingredients

600 grams of sour cream;

15 grams of gelatin;

30 grams of chocolate;

2-3 bananas;

120 grams of powdered sugar;

Vanilla optional.

Preparation

1. Fill the gelatin with 100 grams of water, leave for 15 minutes. Then we melt it in a bath, or in a microwave oven. The main thing is not to let the solution heat up stylishly.

2. While preparing gelatin, mix sour cream with powdered sugar, you can add a pinch of vanilla, the aroma will be brighter.

3. Peel the bananas, cut each one lengthwise into two, then cut it into slices across. You should end up with halves of circles.

4. Put slices of bananas in glasses.

5. Combine sour cream with gelatinous mass, mix and pour in the dessert.

6. Rub the chocolate, sprinkle on top and send the glasses to the cold. After 3 hours we get it out and enjoy the most delicate dessert!

Recipe 4: Sour cream and cocoa jelly

Airy and light sour cream jelly with chocolate flavor. You can take any cocoa, but it is better to use the powder without added sugar. If you want to get a richer taste of chocolate, then the amount of powder can be added. You can also use a mixture of cocoa and coffee.

Ingredients

800 grams of sour cream;

1 glass of powder

40 grams of cocoa;

20 grams of gelatin;

40 grams of chocolate;

70 grams of water.

Preparation

1. Dissolve gelatin in cold water, let it brew.

2. Mix the powder with cocoa powder.

3. Combine sour cream and dry mixture, take a mixer and beat for 5-8 minutes. We monitor the mass. If small grains suddenly appear, we immediately stop beating, otherwise there will be butter.

4. Dissolve the gelatinous solution in a water bath or simply send it to the microwave for 20-30 seconds.

5. Pour into whipped sour cream, stir.

6. Lay out in glasses or molds and send to the cold for solidification.

7. As soon as the top layer begins to set, three chocolate, sprinkle the dessert with the resulting shavings, send it to the refrigerator for complete solidification. For sprinkling, you can use both white and dark chocolate.

Recipe 5: Sour cream jelly with cottage cheese

Another option for jelly based on sour cream, this time with cottage cheese. Any fat content of products. It is better to use cottage cheese soft, with a creamy consistency. If there are a lot of lumps in the product, then rub it through a sieve or interrupt it in a food processor.

Ingredients

250 grams of cottage cheese;

250 grams of sour cream;

200 grams of milk;

130 grams of sugar (you can take powder);

15 grams of gelatin;

1 gram vanillin.

Preparation

1. Combine milk with gelatin and leave for 30 minutes. If instant gelatin is used, then 10 minutes is sufficient.

2. Combine cottage cheese with sour cream and sugar. Beat the mass well to add fluffiness, it is better to dissolve the sugar. At the end, put vanillin in the cream.

3. Melt the milk and gelatin mixture.

4. Add cottage cheese cream with sour cream, stir thoroughly.

5. We lay out the future dessert in tins, send to freeze. You can decorate such jelly with any berries, fruits, sprinkle with chocolate chips.

Recipe 6: Sour cream jelly with proteins and butter

The peculiarity of this dessert is airiness and lightness. Jelly with sour cream and proteins tastes like bird's milk, but the preparation is much simpler and easier. It also needs a little butter, which it is desirable to place in heat in advance for softening.

Ingredients

400 grams of sour cream;

20 grams of gelatin;

150 grams of sugar;

100 grams of water;

100 grams of butter.

If desired, add vanilla, lemon juice, cinnamon, any essence for aromatization.

Preparation

1. Pour gelatin into a bowl, add water, let the grains swell. Any juice or milk can be added instead of water.

2. Combine sour cream with sugar, add vanilla or any other source of flavor. Mix well.

3. Put the egg whites in a bowl, add a pinch of salt and beat until firm peaks.

4. Melt the gelatin solution, combine with sour cream, add butter softened in the heat and stir vigorously.

5. Gently introduce the protein foam, stir with a spoon from bottom to top, trying not to sediment the mass.

6. We lay out the dessert in pre-prepared containers and send to solidify. The same mass can be laid out between two biscuit cakes.

Recipe 7: Sour cream jelly with fruits and / or berries

A terrific dessert that can be simply laid out in glasses, made in tins and then laid out on plates, or you can make an excellent jelly cake... For sour cream jelly, you can use any fruits and berries, but it is advisable to use dense products that do not let the juice flow and keep their shape well.

Ingredients

600 grams of sour cream;

250 grams of powder;

20 grams of gelatin;

100 grams of milk;

400 grams of fruits and berries.

Preparation

1. As usual, start by soaking the gelatin. Just combine the powder with milk, let it stand for at least 15 minutes to swell.

2. Whip sour cream with powder. There is quite a lot of it, since it is added a large number of fruit. But if sweet fruits are used, for example, bananas, cherries, strawberries, then the amount of sugar can be reduced.

3. Melt the gelatin and send it to the sour cream, stir. Now the mass needs to be put in the refrigerator for 10 minutes so that it cools down, but does not grab.

4. Berries and fruits must be washed and dried, cut into beautiful pieces.

5. Take out the cooled sour cream mass, add prepared berries and fruits to it, mix.

6. Put it in molds. Small, large, simple or shaped containers can be used. It is convenient to use silicone molds for cakes.

Gelatin is never melted or heated in an aluminum dish. Also, the cream is not prepared in it. Otherwise, the dessert takes on an unpleasant aftertaste and may even darken.

It is very important not to let the gelatin boil, otherwise the mass will not thicken and remain liquid. In order for the grains to dissolve well even with slight heating, you need to soak the powder in advance and let it swell well.

If the dessert is intended for adults, then a little liquor, wine or brandy can be added to the sour cream. The taste of the jelly will become more intense, deep, and the color will also change from red wine.

Having trouble removing the jelly from the mold? Immerse the container in hot water for a few seconds and the dessert will easily part with it. But you need to be careful with glass molds, which can burst due to temperature changes.

Striped jelly will look spectacular if you make a thin layer of chocolate between color transitions. And in order not to constantly melt it, just place the container with the product in a saucepan with hot water. As it cools, you can add boiling water or turn on the stove.