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How to make sour cream jelly at home. Sour cream jelly - recipe. How to make sour cream jelly with cottage cheese

Jelly made from sour cream and cocoa is a delicate and tasty dessert that is easy to prepare. You can endlessly experiment with this dessert, for example adding fruit, cocoa or cottage cheese.

If you are organizing a family dinner or having a bachelorette party, you can make jelly with sour cream for dessert instead of cake. This delicate dessert will be a wonderful end to the evening in a warm, friendly atmosphere.

Today we will prepare layers of jelly with sour cream. First, in 3 bowls (one for each layer), soak the gelatin in cold boiled water for the time indicated on the package.

Prepare the first layer of jelly. Pour cocoa powder and sugar into sour cream and mix well.

Heat the gelatin (do not boil) until completely dissolved and pour it into the mixture of sour cream and cocoa, stir. Pour into bowls and put in the refrigerator until hardened.

Prepare the 2nd layer of jelly. Add sugar to the yolk, beat until fluffy white mass.

Then pour in lemon juice and add vanillin, mix.

Add sour cream and dissolved gelatin, mix and pour into bowls onto the frozen chocolate jelly, put back in the refrigerator.

Prepare the 3rd layer of jelly. Add sour cream to the raspberry syrup and mix.

Then pour in the dissolved gelatin, mix, pour into bowls onto the frozen sour cream layer of jelly. We put it in the refrigerator.

Jelly is a wonderful dessert, tasty and bright. Preparing jelly is not at all difficult, and what scope for creativity... There are ready-made dry mixes for jelly on sale, but making such a dessert yourself is much more interesting. For jelly, use gelatin or good quality agar-agar.

Today we will prepare a sour cream dessert with gelatin. You can take sour cream of any fat content, it’s even better if the % is lower, then the sour cream turns out fluffy and airy when whipped. You can use berries or pieces of fruit at your discretion, but I don’t recommend taking too juicy ones, such as pineapple, because the juice may prevent the jelly from hardening. Today I have my own frozen raspberries. For the "chocolate" layer, use cocoa. Or you can add nothing at all; a sour cream dessert with gelatin will still be very tasty.

First, soak the gelatin in cold water according to the instructions on the package.

Pour 100 ml of water over the berries and add 75 g of sugar (adjust the sweetness to your taste). Put on fire and boil for 5-7 minutes.

Beat the sour cream with the remaining sugar in 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. Heat the swollen gelatin, stirring, until completely dissolved, but do not boil under any circumstances. Cool slightly and add in a thin stream to the sour cream, stirring well, about 1/4 of it. If you don't 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 and cool slightly. Add some more gelatin to the raspberry syrup and mix well.

Let's prepare bowls, cups, glasses or any other forms for dessert. Let's pour the first layer into them - sour cream or raspberry. Let the jelly harden in the refrigerator for 15-20 minutes.

If by the time the first layer hardens, your mixtures have thickened, it’s okay, you can quickly warm them up a little in the microwave. Fill the second layer in the same way and put the jelly back in the refrigerator. While the second layer hardens, warm the gelatin a little and add it to the “chocolate” mixture and the remaining sour cream. In this way we will fill all the shapes with layers. The sour cream dessert with gelatin is ready, please serve it!

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.

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.

Containers for jelly

If there is a need to remove the jelly from the mold, you need to perform the following steps:

Place the mold in a bowl of hot water, wait 5-7 seconds, carefully remove, cover with a plate or saucer and turn over.

If it does not lag behind the walls of the mold, the procedure can be repeated.

The main thing is not to overexpose the mold in water so that the jelly does not begin to melt.

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 to the sour cream. , vanilla powder, 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!

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.

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.

Jelly cake made from sour cream and strawberries

Ingredients

2.5 cups sour cream
1.5 cups sugar
40 gr. gelatin
1 glass of water
1 packet strawberry jelly
fresh strawberries
150 grams of cookies

Cooking time: 30 minutes (2 hours 30 minutes with hardening).

Exit: 1 serving

Calorie content: 150 kcal per 100 g.

Originally designed sour cream jelly with strawberry flavor will not leave anyone indifferent! To prepare, you will need a large mold - a deep plate or a large cake pan.

The dish consists of four layers.

The first layer is white. 25 gr. Dilute gelatin in 150 ml of warm water, strain. Mix cooled gelatin with 1.5 cups of sour cream, add cookies, mix, put in the refrigerator.
The second layer is completely transparent. Dilute 2/3 of a pack of strawberry jelly in half the volume of water recommended on the package, pour a second layer onto the sour cream layer and set aside in the cold.
For the third layer 15 gr. Dilute gelatin in 100 ml of warm water, mix with the rest of the sour cream, pour into the mold and put in the refrigerator again.
The last, fourth layer. Cut the strawberries into neat slices, arrange them in an intricate manner, pour in the diluted remainder of the strawberry jelly and leave in the cold.

Carefully remove the finished jelly, turn it over and cut into portions. Both in appearance and in cross-section, this cake looks very beautiful due to its bright layers and juicy strawberries!

To make jelly, it is better to choose low-fat sour cream. The ideal choice is sour cream with a fat content of no more than 15%.
If you prefer a dense texture, you can use more gelatin than indicated in the recipe. Don't be afraid to overdo it: it doesn't have a pronounced taste.
With plant-based gelatin substitutes such as pectin and agar-agar, the jelly will also hold its shape and taste good. These thickeners should be prepared according to the instructions given on the package.
All jelly products should be warm: then they will mix better and the sugar will dissolve much faster.
For whipping, it is preferable to use a blender or mixer; The jelly will turn out fluffy and tender, like a soufflé.
Universal silicone muffin tins work great for jelly. With them you can make interesting jelly in the form of flowers, animals or toys. The forms are easy to use and it is very easy to remove the finished product and wash it.

Sour cream jelly is a very easy-to-prepare dessert that even children can trust. It always turns out tender, creamy and very tasty! You can experiment with the filling by adding candied fruits, nuts and chocolate to the sour cream. Sometimes housewives dip pieces of biscuit or soaked cookies into sour cream - this is how they get a real cake without baking.

To make sour cream jelly you will need high quality sour cream, preferably homemade. If you are going to use store-bought sour cream, it must have a fat content of at least 21%. The dessert is prepared with the addition of gelatin, but it can be replaced with agar-agar.

Ingredients

Recipe for sour cream jelly with fruits

Pour gelatin into a third of a glass of warm boiled water and leave to swell for about one hour. Pour cooled sour cream into a deep bowl, add sugar, vanilla extract and beat with a mixer until the sugar is completely dissolved. To make the mass more airy, you must first beat the sour cream at low speed, and then increase it to maximum.
You can add any berries and even cookies to sour cream jelly! Rinse the fruits thoroughly, remove the skin from banana, orange and kiwi, and cut the pulp into small pieces. Remove the stem from the strawberries and cut each berry into two or four pieces. Place the swollen gelatin on the fire and bring to a boil, but do not boil. Pour the hot gelatin mass into the sour cream and stir.

You can use a mixer for more thorough mixing. Add fruit to sour cream and gently stir from bottom to top. There is no need to shake the mixture too much, otherwise the fruit will lose its shape. Place the sour cream mixture in bowls or portion molds, cover with cling film and place in the refrigerator to set for two hours.

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. 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 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.