Jelly is a favorite by many light and delicious desserts. In the stores there are ready-made sachets of powder, which are simple enough to dilute with water and put to freeze. But, as you know, everything homemade is much tastier. So now we'll tell you how to make jelly from sour cream.
Recipe for jelly from sour cream layers
Ingredients:
- gelatin - 1 package;
- water - 2 cups;
- eggs of chicken - 2 pieces;
- sour cream 750 g;
- syrup from jam - 0,5 glasses;
- cocoa - 2 tsp.
- granulated sugar - 1.5 cups;
- citric acid - ½ tsp;
- Vanilla sugar - 3 tsp.
- Instant coffee - ½ tsp.
Preparation
Gelatin pour 2 glasses of water, let it brew for 1 hour, and then heat the mass to gelatin dissolved. Then the mixture is dispensed equally by 3 cups. Now take 1/3 of sour cream, 1/3 of sugar and add 1.5 teaspoons of cocoa and instant coffee. Then add 1/3 of vanilla sugar and citric acid to the resulting mass. Well, stir everything thoroughly and pour in the gelatin mixture and mix again. The resulting mass is poured on the kremankam. We put in the refrigerator to freeze for 40 minutes. And at this time we are preparing a 2 layer. To do this, mix 2/3 cup of sugar, 250 g of sour cream, beaten eggs, 1 teaspoon of vanilla sugar and a little citric acid. Stir, pour the second glass with gelatin, mix again and gently pour the mass onto the first frozen layer. Again put in the refrigerator - now no less than 1.5 hours, since the mass contains whipped eggs.
Now proceed to the preparation of 3 layers: the remaining sour cream is mixed with the syrup from the jam, add 2/3 cup sugar, a little citric acid and vanilla sugar, pour the gelatin solution, mix well and fill the croissants with the third layer of jelly. Again put the jelly in the refrigerator for 2 hours. Now a beautiful and incredibly delicious jelly from sour cream layers will be ready!
Jelly "Bird's Milk" from sour cream
Ingredients:
- sour cream - 1 liter;
- gelatin - 50 g;
- sugar - 2 cups;
- Vanilla sugar - 1 packet;
- milk - 60 ml;
- cocoa - 4 tbsp. spoons;
- butter of 72.5% fat content - 50 g.
Preparation
35 g of jelly is dissolved in water (200 ml), heat the mixture almost to a boil and mix well. Sour cream is mixed with sugar (1.5 cups), vanilla sugar and beat until the sugar dissolves. After that, we introduce dissolved gelatin into the mass. The remaining 15 g of gelatin is dissolved in 200 ml of water, add the remaining sugar, cocoa, butter and milk. We mix everything up to homogeneity. In the prepared cups or kremanki fill the sour cream jelly, set the mass to freeze. Once it has solidified, pour chocolate jelly and put in the refrigerator to freeze. The number of layers can be increased and alternated: white - brown - white - brown.
The recipe for making jelly from sour cream with a banana
Ingredients:
- sour cream - 2 cups;
- ripe bananas - 2 pieces;
- condensed milk - 100 g;
- gelatin - 3 sachets.
Preparation
Gelatin is bred in warm water and leave it to swell. After that, we heat it to dissolution. Do not allow the boiling of the gelatinous mass. Mix sour cream with condensed milk and beat it up a little with a mixer. We peel the cleaned bananas and turn them into mashed potatoes. Immediately, until the fruit is darkened, mixed with sour cream. Cool the gelatin mixture into sour cream, mix and pour the mixture into the mold. We put the dessert in the refrigerator to freeze.
Jelly from cottage cheese and sour cream
Ingredients:
- sour cream - 250 g;
- dietary curd - 400 g;
- sugar - 1 cup;
- boiled water - 1 glass;
- Instant gelatin - 1 sachet;
- canned peaches - 2 pcs.
Preparation
Gelatin is diluted in water, and then put on a slow fire and, stirring, heat to almost boil. Peaches cut into cubes. Mix sour cream with cottage cheese, add sugar and dissolved gelatin. At the bottom of the silicone mold we lay fruit and pour in sour cream and curd mass. We put the dishes with jelly from sour cream and fruit in the refrigerator for at least 2 hours, after which the form is turned over to a flat dish. If it is a silicone mold, the jelly will separate well from the stenocysts. If the usual form is used, then it is possible to lower it into the hot water for 10-15 seconds.
Note that pineapples and kiwi do not give the jelly a good frost. That's why these fruits are not recommended for making jelly from sour cream.