I like the prepared sour cream jelly for its original delicate taste. Thanks to its original appearance, the dessert will decorate any holiday table. For girls who are watching their weight, it will be useful to know that this delicacy is not high in calories. You can use not only homemade, but also store-bought, low-fat versions in cooking. Let's look at a few simple recipes for this dessert.
Features of making sour cream jelly at home
To make the dessert not only tasty, but also attractive in appearance, you need to know some culinary secrets:
How to make sour cream jelly with cocoa at home?
The combination of dark and white layers makes the dessert very attractive in appearance. The taste of cocoa makes the dessert very tasty. Many catering establishments offer similar treats.
Ingredients:
- 0.5 liters of sour cream;
- 1 p. a spoonful of coffee;
- 25 g gelatin;
- 2 pinches of cocoa;
- 1.5 tbsp. granulated sugar;
- vanillin to taste;
- water.
Cooking method:
- Pour gelatin over 1 tbsp. warm water and leave it for half an hour.
- Brew coffee separately, leave it to brew for a while, and then strain.
- Divide the swollen gelatin into equal parts. Put vanillin in one part, and pour coffee in the second.
- Add cocoa and a little sugar to the coffee part.
- Mix everything, put it on the stove and stir constantly to combine the ingredients. It is important not to bring to a boil, as the gelling properties will be lost.
- Beat the sour cream with the rest of the sugar and divide the resulting mass into equal parts.
- Add coffee to one and mix well. Place gelatin with vanillin in another part of the product.
- Take a small glass mold and place the dark mass there first, and then the light one, or vice versa.
- Place everything in the cold for an hour, and then lower the container into boiling water for a few seconds and turn the mold over onto a flat dish, removing the dessert.
- Decorate it with mint leaves, berries and fruits.
Homemade sour cream jelly recipe with berry layer
The process of preparing sour cream dessert is very easy and anyone can handle it. An ideal dessert for children, since it does not contain any harmful substances. Be sure to prepare this delicious dish for your children.
Ingredients:
- 25 g gelatin;
- 800 g sour cream;
- 1 tbsp. granulated sugar;
- cherry and strawberry jelly;
- strawberry syrup;
- citric acid.
Cooking method:
How to make sour cream jelly with cottage cheese?
The dessert prepared according to this recipe turns out dense, and the dessert itself is satisfying. It is important to have a blender or you will have to manually grind everything through a sieve to remove lumps and achieve homogeneity.
Ingredients:
- 255 g. cottage cheese;
- 255 g. sour cream;
- 100 g granulated sugar;
- 30 g vanilla sugar;
- 200 ml water;
- 20 g gelatin.
Cooking method:
- Again, start cooking by soaking the gelatin in milk. Leave for an hour, and then put on low heat, and, stirring constantly, dissolve everything;
- Add vanilla and regular sugar there, and then stir until smooth;
- It's time to add sour cream and use a blender to beat everything until smooth. Chop the cottage cheese or rub it through a sieve, and then add it to the sour cream mixture. Place in molds and refrigerate until completely set.
How to make sour cream cake “Broken Glass”?
Using this recipe, you can prepare a delicious dessert that will decorate any holiday table and will appeal to both children and adults. It attracts everyone not only with its taste, but also with its original appearance.
Ingredients:
- 3 packs of jelly of different colors;
- a bag of vanilla sugar;
- 0.5 kg sour cream 15%;
- a packet of gelatin;
- 4 tbsp. spoons of granulated sugar;
- 150 ml milk.
Cooking method:
How to make sour cream jelly with fruits?
Using this recipe, you can make a really healthy dessert, which is loved by adherents of proper nutrition and, of course, children. You can use both fatty and low-calorie fermented milk products.
Ingredients:
- 0.5 kg sour cream;
- 0.5 tbsp. Sahara;
- banana;
- apple;
- pear;
- 90 g prunes
- 90 g walnuts;
- 2 tbsp. spoons of gelatin;
- berries.
Cooking method:
- Pour gelatin over 0.5 tbsp. cold water and leave for 25 minutes.
- Remove seeds from apples and pears and cut into small cubes.
- Grind the banana in the same way.
- Rinse the prunes and chop into strips.
- Beat the sour cream in a blender, adding sour cream in portions.
- Peel the nuts and grind them in a mortar or coffee grinder.
- Place the swollen gelatin on low heat and dissolve it. It is important not to bring to a boil.
- Pour gelatin into sour cream and mix everything well.
- Add fruit one at a time, stirring. Add nuts at the end.
- Place the prepared mixture into molds, decorate with berries on top and place in the refrigerator until completely hardened.
Now you know several different recipes on how to prepare a delicious and healthy dessert at home. You can use these dishes as a base to experiment with your favorite ingredients.
Sour cream jelly is a universal dessert; it can be offered to those with an ardent sweet tooth, to lovers of healthy eating, and to small children. I make jelly from sour cream on gelatin, it’s very tasty! In appearance and structure, sour cream jelly on gelatin is more reminiscent of a soufflé, as it turns out airy and porous.
Calorie content can be adjusted by using sour cream with more or less fat content. Similarly with the amount of sugar: fans of a healthy lifestyle will use a sweetener; for a moderately sweet taste in the recipe it is better to use 2 tablespoons of sugar, and for a sweet treat it is better to take 4 tablespoons.
In our family, I often prepare sour cream jelly in the evening so that I can enjoy a delicious breakfast in the morning. And I definitely use some kind of berry or fruit filling for jelly. It seems that we have already tried all the options for additives, and of all of them, desserts with bananas, fresh strawberries or apricots (without peel) have taken root most of all, and in winter I simply add 2/3 cup of any seedless jam.
Ingredients
- sour cream 500 g
- gelatin 1 tbsp. l. (15 g)
- vanilla sugar 1 tsp.
- water 100 ml
- granulated sugar 2-4 tbsp. l.
- banana (or other fruits/berries without seeds or peel)
How to make jelly from sour cream and gelatin
The recipe can also be used for a holiday table, but in this case, for beauty, it is advisable to make a layer of transparent berry or fruit jelly on top.
I also use a recipe for such sour cream jelly, for example, for layering homemade cakes, but for the specified amount of ingredients I take a little less gelatin - 7-10 grams.
The history of jelly goes back several centuries, although it was only used in food in large quantities at the beginning of the 20th century. Previously, gelatin was obtained from boiled leftover meat products. Only by the end of the 19th century was its production put on a “big scale”: they began to make delicious desserts from it, one of which was sour cream jelly. The popularity of the dish was facilitated by bright advertising with photos of famous actresses. Today, various types of this sweet are present on the most exquisite holiday tables.
Unusual and very similar to the ice cream we loved since childhood is a delicacy made with sour cream. Let's talk about how you can prepare it.
This recipe can be made using simple and inexpensive ingredients. For jelly with sour cream you need to take:
- sour cream of any fat content,
- gelatin (preferably quickly dissolving),
- sugar.
The quantity and ratio are not so important: each person implementing the recipe can choose the taste of the future sweetness by tasting it before putting it in the refrigerator. Gelatin should be taken at the rate of 20 grams per 400 grams of sour cream product.
To prepare sour cream jelly, add gelatin to a glass of warm water. Place sugar in sour cream and stir thoroughly so that no grains remain. Then combine both prepared mixtures and mix thoroughly. All components of the dish should be at room temperature. Pour the mixture into molds and place in the refrigerator to harden.
If desired, you can add a little cocoa to the recipe to make chocolate jelly with sour cream.
You can add berries or fruits to a simple recipe for making sour cream jelly. Strawberries are best suited for this.
For half a liter of low-fat sour cream you should take:
- 0.2 kg fresh strawberries,
- half a glass of sugar;
- 45 grams of gelatin.
Gelatin should be poured with water, sour cream should be mixed with sugar, then both mixtures should be combined. Peel, wash and cut the strawberries into pieces. Place strawberries and sour cream in a cup in alternating layers.
This recipe is not difficult to prepare, but it can easily replace store-bought ice cream in the summer heat. Its big advantage is its exclusively natural ingredients.
Add cottage cheese
To prepare this recipe, you will need to take:
- 0.25 kg each of cottage cheese and sour cream;
- 0.1 kg sugar;
- a glass of milk;
- 15 grams of gelatin;
- vanillin or vanilla sugar.
Gelatin should be poured with milk and left to swell for an hour. Then heat and add vanillin. Mix the sour cream thoroughly with the milk mixture.
Now let's get to the cottage cheese. It must be rubbed through a sieve to get rid of lumps. After this, mix the homogeneous curd mass with sour cream. Divide the contents into molds and refrigerate. You can decorate the top with nuts or pieces of chocolate.
Features of preparing sour cream jelly
The recipe for this sour cream jelly is simple and accessible to any housewife. This dish looks festive and elegant in any situation, as seen in the photo. However, to prepare a truly delicious dessert, follow these rules:
- take low-fat sour cream, preferably store-bought;
- take food only at room temperature;
- mix the sour cream only with a whisk or blender (mixer): they will make the mass fluffy and airy;
- be sure to soak the gelatin in water before adding it to the sour cream;
- do not use kiwis and pineapples for sour cream jelly with fruits: their juice comes out quickly and makes the jelly watery;
- if you need to prepare a layered dish, then wait until the bottom layer has completely hardened, and only then place the top one;
- the sour cream delicacy with cocoa can be laid in liquid layers that will not have clear contours and will give a beautiful, fancy pattern.
The good thing about this dessert recipe is that it allows you to experiment a lot with taste and color. As a result, we can get a completely unexpected combination. Berries and fruits can be combined as an addition to the dish at your discretion. Both sweet and sour fruits go well with fermented milk products. They will add a special twist to the delicacy and add variety to the holiday table.
Video recipe for making sour cream jelly
As a lover of various types of jelly, I couldn’t help but try one of the simplest, fastest and at the same time delicious options for preparing it - sour cream jelly. You can also find the name “sour cream jelly”.
It only took me half an hour to prepare it. And it froze in my refrigerator in just 40 minutes - an excellent time if you suddenly need to quickly rush in time for the arrival of guests.
Ingredients:
- sour cream (15%) - 400 g (it is better to take not too fatty, because it will be easier to beat it with sugar, and the dessert will be more tender and dietary);
- 150-170 g sugar;
- some raisins;
— instant gelatin — 35-40 g;
— 2 glasses of hot water (70º-80º);
- black chocolate.
Preparation:
In order for the sugar and sour cream to beat well, it is better to remove the sour cream from the refrigerator in advance.
I mix them with a spoon first and then use a blender. It is quite possible to beat by hand, but you must use a whisk, and not a spoon or fork - only then the mass will turn out to be truly airy.
Do not set aside the sour cream for long.
Let the water heat up (without bringing it to a boil!!) and at the same time make the raisins.
It needs to be washed well and doused with hot water, slightly dried and added to sour cream.
Mix well and move on to gelatin. I made my jelly in the following proportion: diluted 35 g of gelatin in 400 g of hot water. I thoroughly mixed the gelatin until it was completely dissolved, then I also used a blender.
In order to avoid small lumps of gelatin, which still remain despite the fact that the gelatin is instant, I strained the liquid and mixed thoroughly with whipped sour cream.
The consistency is a little thicker than milk. Pour the jelly into serving containers. From the above products I got 6 small bowls.
Here I want to make a reservation: The jelly in this proportion of gelatin, sour cream and water turned out to be very tender and light. Those who prefer a richer sour cream taste can increase the amount of sour cream to 500 g, mix it with more sugar, add vanilla or lemon juice. Or reduce the amount of water to 200 g and, accordingly, gelatin to 20 g. But in the latter option, you need to take into account that the yield will be less.
As I said above, the jelly froze literally after 40 and forty minutes. All that remains is to grate the dark chocolate on a fine grater, sprinkle it on the dessert, and you can begin your midday pampering of the stomach in the form of a cup of aromatic freshly brewed coffee and light jelly with a surprise in the form of raisins.
Not only children, but also many adults love colorful and tasty jelly. This delicacy stands out from others in that it has a wide variety of colors and a pleasant and delicate texture. Regular jelly will help you create unusually beautiful decorations for cakes. Jelly is served in transparent bowls with whipped cream and berries; this is a wonderful dessert for little ones.
Origin story
Some scientists believe that the appearance of jelly can be dated back to the 16th and 17th centuries. According to ancient records, there was a certain white substance whose viscosity resembled glue. This substance was extracted from the air bladders of sturgeon. Jelly, as we see it now, appeared in 1845.
According to the available technology, jelly was made from waste from meat plants: cartilage, skin, bones and much more were sent for processing. Already in 1985, a certain Perp Way from the USA decided to improve the dry mixture by adding flavoring and dye. This innovation made it possible to prepare jelly with a pleasant berry smell and corresponding color. Eventually, Way decides to sell the patent for $450. The next owner was unable to make a profit from this business and spent a long time racking his brains on how to sell this business.
However, at the beginning of the twentieth century, everything changed dramatically. Gelatin has become more or less in demand; local media even began to advertise it. A hotline was developed that people could call if they had any questions about the jelly.
By the mid-sixties, the popularity of jelly began to decline sharply, but in 1987 the situation stabilized as soon as berry blancmange cupcakes appeared on sale. Also, jelly to which a certain amount of alcohol was added became very popular among men. And even Bill Clinton himself was partial to cherry dessert.
A little about jelly
France, which is famous for its culinary delights, can safely be called the birthplace of jelly. Translated from French, “gelée” means “gel” or “jelly”. Interestingly, the French use this word only for sweet desserts. Jellied meat or aspic, which are currently very popular in Russia, are called l’aspic in France.
Making jelly according to the classic recipe
Typically, jelly is made from fresh or frozen fruits, which are filled with berry juice or syrup, then a certain amount of gelatin is added. The main thing in preparing jelly is not to overdo it with gelling substances, as they can give the jelly a specific taste. There are many recipes for making jelly. Some recipes use natural gelling agents, such as agar-agar and pectin. Unlike the gelatin we are used to, these substances do not give a specific taste, but harden even better.
Subtleties of preparing French dessert
It should be taken into account that when using a large amount of the gelling agent pectin, the transparency of the jelly decreases and it becomes cloudy in color. Agar-agar has different gelling properties; you need to read the specifics on the packaging or ask the manufacturer. As mentioned above, there are many recipes for preparing this delicious dish. To obtain a unique taste and aroma, some professionals add very little alcohol. Lemon juice also perfectly accentuates the taste of jelly. Before serving the dessert, it is cooled, decorated with various fruits and berries, and sometimes ice cream is added. Never use a metal or aluminum bowl, only plastic ones, otherwise the gelatin will stick to the bowl. Before pouring boiling water over the gelatin, it should be slightly heated, then you will get a clean jelly without lumps.
Sour cream jelly. Recipe
We will need:
1 cup of sugar;
- 800 g sour cream;
- 20 g gelatin;
- strawberry syrup;
- citric acid;
- two types of jelly.
Before cooking, pour all ingredients into separate bowls. Pour boiling water over the jelly and stir thoroughly with a spoon. Use the previous tips to avoid lumps. Pour the specified amount of gelatin into one glass of water, put it on fire and stir constantly. Then add sugar to the melted gelatin. Add a little (at the tip of a teaspoon) citric acid and turn off the heat. During cooking, be careful not to let the gelatin boil. Then sour cream is added to the pan. Beat thoroughly with a mixer until the sour cream becomes a homogeneous mass with gelatin. Divide the resulting mixture in half and add strawberry syrup to one of them. Now pour the mixture into glasses or bowls, filling the glass less than halfway. When the white layer has hardened, add berry jelly. But our last layer will consist of sour cream and syrup. Fill the bowls and put the dessert in the refrigerator until completely frozen. Now you have seen for yourself how easy it is to make this dessert. And the question of how to make sour cream jelly will no longer bother you.
There are many recipes using gelatin, as this product is very easy to prepare. Sour cream jelly can be used as a layer for many cakes. The only caveat is that the delicacy you prepare should be thicker than the one you prepare just to eat.
Sponge cake
We will need:
2 eggs;
- 300 ml sour cream;
- 100 g currants;
- 100 g flour;
- 40 g gelatin;
- 1 teaspoon vanilla sugar;
- 1/2 cup powdered sugar;
- 100 g sugar;
- raspberries and strawberries - 50 g each;
- 1 teaspoon baking powder;
- 100 g butter.
First we need to prepare a biscuit. To do this, sift the flour together with baking powder, add soft butter and eggs. Then add vanilla and regular sugar. Mix thoroughly with a mixer or blender until a homogeneous mass is obtained and place the mixture in a baking dish, previously greased with butter. Bake for 30 minutes at 170 degrees. After we have prepared the sponge cake, we begin to assemble the jelly cake (sour cream). Cut the biscuit lengthwise into two equal parts. Place one part of the cake in a pan comparable to the size of the cake, pour in sour cream jelly (the recipe was given above) and cover with a second sponge cake. Place in the refrigerator to thicken completely. The dessert is ready, we can decorate it with fruits or berries, ice cream or whipped cream - according to our own taste. This cake with sour cream jelly is perfect for home gatherings with friends or family. But you can also serve it as a festive dish; with its taste and elegant appearance it is worthy of decorating any celebration.
Sour cream jelly with cocoa: recipe
This is a dessert that everyone with a sweet tooth loves. There are very few people on earth who don't love chocolate. The basis is ordinary sour cream jelly. Mix it with cocoa powder according to your taste. The only advice: divide the sour cream jelly into two servings, then you will have the opportunity to make a two-color dessert.
Instead of a conclusion
Jelly is not only tasty, but also a healthy treat. Gelatin contains a large amount of collagen, a protein that slows down aging and strengthens the musculoskeletal system. In addition, gelatin improves the condition of skin, hair and nails, and also helps improve mental performance.
