How to make jelly video sour cream jelly with gelatin recipes

Sour cream jelly can surely be called a festive dish. The dessert is attractive in appearance, delicate and very tasty. It is boldly served at the table along with delicious dishes. The calorie content of the dessert is small, which is also its advantage. Contrary to popular belief that it is necessary to use homemade sour cream for its preparation, we recommend: use a low-fat store fat. To get a delicious dish, a product with a fat fraction of up to 15% is suitable.

Features of the preparation of sour cream jelly

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

The less fat the sour cream will be, the better it will beat. This means that store sour cream is much better for a dish than homemade.
In order for the products to mix well and the sugar to completely dissolve, you must use room temperature components. Therefore, if you plan to cook a classic jelly dessert of jelly and sour cream, get everything you need from the refrigerator in advance.
Beat sour cream with a whisk, then you will get a magnificent mass resembling a souffle. 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 make gelatin for jelly with sour cream. The recipe eliminates the possibility of simply pouring the powder into the mass, otherwise it will not freeze. The correct technique for working with gelatin is to soak the powder in cold water until it swells (the manufacturer always indicates the required volume of liquid on the packaging). When the lumps increase in size by about 3-4 times, it is necessary to warm the gelatin in a water bath until completely dissolved. You can do this in the microwave only by setting the minimum time, for example, starting at 15 seconds, and each time mixing the gelatin well. You can not let it boil and leave undissolved, since in each case it will not thicken the mass.
If you are making sour cream jelly with fruits, peel the last of crusts and stones. Almost all fruits and berries are suitable for this purpose, except for exotic kiwi and pineapple. They actively give juice, and the mass turns out watery. By the way, for a fruit dessert, you can use not only fresh, but also frozen components.

Secrets of making jelly layers

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

Laying the liquid mass. A couple of spoons of the first layer are laid out in the form, focusing on the center. Then on top, also exactly in the center, lay a layer of a different color. Each next layer of multi-colored jelly with sour cream makes the previous one spread out in shape. 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 cook 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 for puff sour cream and strawberry jelly and for any fruit dessert, as it allows you to save the location of the pieces of fruit or berries.

Sour cream jelly gourmet recipes

We suggest you try cooking jellied sour cream jelly with cocoa, berries or cottage cheese (as in the photo). With our recipes it will be easy!

Sweet milk jelly 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, dissolve.
Introduce regular and vanilla sugar into the hot gelatin mass, stir until smooth.
Mix sour cream with gelatin mass.
Grind cottage cheese (wipe through a sieve or chop with a blender), mix with sour cream and gelatin.
Transfer to a mold or bowl, leave in the refrigerator until solidified.

Sour cream and cocoa jelly recipe

You will need:

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

Cooking

Soak gelatin in water, leave to swell, and then dissolve.
Pour sugar into sour cream, beat until completely dissolved.
Mix sour cream with gelatin, mix.
Divide the mixture into 2 parts, mix one of them with cocoa powder.
Lay out the layers in a serving bowl with a spoon, allowing them to spread in a circle. So you get the effect of "zebra". You can also lay out a layer of the same color, for example, white, let it freeze in the refrigerator, and then lay it brown. Then 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 sour cream jelly in layers with strawberries is that the berry can be replaced with absolutely any fruit. And every time you get a new taste!

You will need: