Jelly, prepared from sour cream with cocoa, will definitely decorate and festive children's table, and will be a bright addition to any receptacle.
Jelly with sour cream and cocoa
Ingredients:
- sour cream - 2 items;
- cocoa - 2 pinch;
- sugar - 1 item;
- gelatin - 40 g;
- water - 1 tbsp.
Preparation
Let's figure out how to make jelly from cocoa. Gelatin is diluted in water and left to swell at room temperature. Then put it on a water bath and dissolve until completely dissolved, not allowing the mass to boil. Then remove and leave the gelatin to cool. Do not waste time in vain, combine sour cream with sugar and mix well. After that, we spread gelatin to sweet sour cream and again whisk each bit a little.
The resulting mass is divided into 2 parts, into one we pour out the cocoa and mix. We prepare the portion glass jelly and pour the mass one by one: first pour out the white mixture, and then the chocolate mixture. Now remove the jelly from sour cream and cocoa in the fridge for full hardening. After 2 hours we serve a treat to the table, decorating with nuts, grated chocolate or coconut chips, if desired.
Recipe for sour cream jelly with cocoa
Ingredients:
- coffee - 1 teaspoon;
- gelatine - 20 g;
- sour cream - 500 ml;
- cocoa - 2 pinch;
- sugar - 1,5 items;
- water;
- Vanillin - to taste.
Preparation
To make milk jelly with cocoa, gelatin is dissolved in a glass of warm water and leave for about 30 minutes. Separately we make coffee , boil the drink, let it brew and strain through a fine strainer. The present gelatin is filtered and divided into 2 identical portions. One part of the jelly is mixed with vanillin, and the second is poured into coffee, adding cocoa, a little sugar and vanillin to taste. We mix everything thoroughly, set it on a weak fire and, without making it to the boil, heat it up to
Stir in sour cream with the remaining sugar and divide into 2 equal parts. In one part pour out the coffee mixture, stir. In the other part, add the dissolved gelatin with vanilla sugar. Now take a glass small shape, and spread evenly layers of alternately creamy jelly of two colors. Then we remove the treat for 1 hour in the refrigerator, then for a few seconds we lower the form into hot water and, turning it over with a quick movement, lay out on a flat dish. Ready jelly with cocoa and sour cream is decorated with fresh berries and mint leaves.