Recipe for puff jelly with sour cream. Recipe for sour cream jelly at home with a berry layer. The subtleties of cooking a French dessert

As a lover of various types of jelly, I could not help but try one of the simplest, fastest and at the same time delicious options for its preparation - sour cream jelly. You can also find the name - "sour cream jelly."

It took me only half an hour to prepare it. And it froze in my refrigerator in just 40 minutes - a great time if you suddenly need to quickly hurry up for the arrival of guests.

Ingredients:

- sour cream (15%) - 400 g

- 150-170 g of sugar;

- some raisins;

- instant gelatin - 35-40 g;

- 2 cups of hot water (70º-80º);

- black chocolate.

Cooking:

In order for the sugar and sour cream to beat well, it is better to get the sour cream out of the refrigerator in advance.

I first mix them with a spoon, and only then use a blender. It is quite possible to beat manually, but it is necessary to use a whisk, and not a spoon or a fork - only then will the mass turn out to be really airy.

We do not leave sour cream for a long time.

We put the water to heat up (without bringing it to a boil !!) and at the same time we are engaged in raisins.

It must be washed well and doused with hot water, dried slightly and sent to sour cream.

Mix well and move on to gelatin. I made my jelly in the following proportion: I diluted 35 g of gelatin in 400 g of hot water. Thoroughly mix the gelatin until dissolved, then also use 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 it thoroughly with whipped sour cream.

The consistency is slightly thicker than milk. Pour the jelly into portioned containers. From the above products, I got 6 small bowls.

Here I want to make a point: jelly in such a 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, it must be borne in mind that the yield will be less.

As I said above, the jelly froze literally after 40 forty minutes. It remains only to rub the dark chocolate on a fine grater, sprinkle it with dessert and you can start the midday pampering of the stomach in the form of a cup of fragrant freshly brewed coffee and light jelly with a surprise in the form of raisins.

Multi-colored and tasty jelly is loved not only by children, but also by many adults. This delicacy stands out from a number of others in that it has a wide abundance of color palette and is expressed in a pleasant and delicate texture. Regular jelly will help in creating extraordinarily beautiful decorations for cakes. Jelly is served in transparent bowls with whipped cream and berries, this is a wonderful dessert for kids.

Origin story

Some scholars believe that the appearance of jelly can be attributed to the 16th and 17th century. According to ancient records, there was a certain white substance, which, in terms of viscosity, resembled glue. This substance was extracted from the air bubbles of sturgeon. Jelly, as we see it now, appeared in 1845.

According to the existing technology, jelly was made from the waste of meat plants: cartilage, skin, bones, and much more were sent for processing. Already in 1985, a Perp Way from the USA decided to improve the dry mix by adding flavoring and coloring. This innovation made it possible to prepare jelly with a pleasant berry smell and color. Way eventually decides to sell the patent for $450. The next owner could not make a profit from this business and puzzled over how to sell this business for a long time.

However, at the beginning of the twentieth century, everything changed dramatically. Gelatin became more or less in demand, it even began to be advertised by local media. A hotline was developed to which one could call in case there were 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 muffins appeared on sale. Also among men, jelly, to which a certain amount of alcohol was added, gained great popularity. And even Bill Clinton himself was not indifferent to the cherry dessert.

A little about jelly

France, which is known for its culinary delights, can be safely called the birthplace of jelly. Translated from the French "gelée" means "gel" or "jelly". Interestingly, the French use this word only for sweet desserts. Aspic or aspic, which is currently very popular in Russia, is called l'aspic in France.

Making jelly according to the classic recipe

Usually, jelly is made from fresh or frozen fruits, which are poured with berry juice or syrup, then a certain amount of gelatin is added. The main thing in the preparation of jelly is not to overdo it with gelling agents, because because of them, the jelly may have a specific aftertaste. 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 aftertaste, but solidify even better.

The subtleties of cooking a French dessert

It should be borne in mind that when using a large amount of pectin gelling agent, the transparency of the jelly decreases, it becomes cloudy in color. Agar-agar has different gelling properties, you need to read the features on the package or ask the manufacturer. As mentioned above, there are many recipes for preparing this gourmet dish. To obtain a unique taste and aroma, some professionals add quite a bit of alcohol. It also perfectly emphasizes the taste of jelly and lemon juice. Before serving dessert on the table, it is cooled, decorated with various fruits and berries, 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 gelatin with boiling water, 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 of sour cream;
- 20 g of gelatin;
- strawberry syrup;
- citric acid;
- two types of jelly.

Before cooking, pour all the ingredients into separate bowls. Pour boiling water over the jelly and mix thoroughly with a spoon. Use the previous tips to avoid lumps. Pour the indicated amount of gelatin with one glass of water, put 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, make sure that the gelatin does not boil. Then sour cream is sent to the pan. Beat thoroughly with a mixer so that 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 mass into glasses or bowls, fill the glass less than half. When the white layer has hardened, add the berry jelly. But the last layer we will consist of sour cream and syrup. We fill the bowls and put the dessert in the refrigerator until completely solidified. Now you yourself have seen how easy it is to make this dessert. And the question of how to cook 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 have prepared should be thicker than the one you cook just to eat.

sponge cake

We will need:

2 eggs;
- 300 ml of sour cream;
- 100 g currants;
- 100 g flour;
- 40 g of gelatin;
- 1 teaspoon of vanilla sugar;
- 1/2 cup powdered sugar;
- 100 g of sugar;
- raspberries and strawberries - 50 g each;
- 1 teaspoon of baking powder;
- 100 g butter.

First we need to prepare a biscuit. To do this, sift the flour with baking powder, add soft butter and eggs. Then add vanilla and regular sugar. Thoroughly mix with a mixer or blender until a homogeneous mass is obtained and spread the mixture into a baking dish, previously greased with butter. Bake for 30 minutes at 170 degrees. After we have prepared a biscuit, we begin to collect a jelly cake (sour cream). Cut the biscuit lengthwise into two equal parts. We place one part of the cake in a saucepan comparable to the size of the cake, pour sour cream jelly (the recipe was given above) and cover with the second biscuit cake. Put 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. Such a cake with sour cream jelly is perfect for home gatherings with girlfriends or relatives. But you can also serve it as a festive one, with its taste and elegant appearance it is worthy to decorate any celebration.

Sour cream jelly with cocoa: recipe

This is a dessert that all sweet tooths adore. There are very few people on earth who do not like chocolate. The basis is the usual 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 the skin, hair and nails, and also improves mental activity.

To treat your family to a sweet dessert, you can make a delicious treat - sour cream jelly. This light and beautiful dish is prepared quite quickly from ordinary and affordable products that are always on sale. Unlike store-bought counterparts, homemade sour cream jelly contains natural ingredients, so it turns out not only tasty, but also very healthy.

Sour cream dessert, prepared according to the classic recipe, has a pleasant, creamy taste and exudes an appetizing vanilla aroma.

It can be enjoyed during a tea party or used as a filling for cakes, buns, cakes.

Required Ingredients:

• sour cream - 0.4 kg;
• granulated sugar - 0.1 kg;
• water (boiled) - 80 ml;
• vanillin - 5 grams;
• gelatin - 28 grams.

Cooking:

1. Place the gelatin in a bowl, pour cool water over it and wait for it to swell (40-50 minutes). After that, put the mixture on a small fire and warm until the thickener dissolves.
2. Combine sugar with sour cream, then pour in vanilla and carefully grind all the ingredients with a mixer.
3. Now you need to pour the gelatin mass into the sour cream. This must be done carefully, constantly stirring the composition.
4. Pour the resulting mixture into a mold and send to harden in a cold room for four hours.

With cottage cheese

An airy treat of cottage cheese and sour cream is a great option for a healthy breakfast before a work or school day. Here it is better to use a curd mass of a soft consistency, so a large product should be passed through a sieve.

Required Ingredients:

• milk - 0.2 liters;
• sour cream - 0.25 kg;
• powdered sugar - 125 grams;
• cottage cheese - 0.3 kg;
• one sachet of vanilla;
• gelatin - 12 grams.

Cooking:

1. Combine milk with a thickener and leave for forty minutes.
2. Mix sour cream and cottage cheese, then add vanillin, and pour sugar.
3. Now, to give the dessert splendor, it is necessary to intensively beat the resulting mass.
4. Heat the milk gelatin solution, then stir until it becomes homogeneous.
5. After that, evenly distributing, pour the gelatin mixture into the cream of sour cream and cottage cheese.
6. Pour the jelly into small molds and place in a cold room.

Remove the finished delicacy from the molds and put on plates. It is desirable to decorate each serving with mint leaves and pineapple slices.

How to make with cocoa

Sour cream and cocoa jelly looks very attractive and has a rich taste with a hint of dark chocolate. An amazing dessert is suitable for an evening tea party with friends and will look spectacular on the table during a family celebration.

Required Ingredients:

• sour cream (15%) - 0.8 kg;
• cocoa - 45 grams;
• crushed sugar - 0.2 kg;
• a piece of butter;
• gelatin (instant) - 30 grams;
• water - 80 ml.

Cooking:

1. Mix sugar with cocoa, then add warm water and stir.
2. Next, pour the solution into a heat-resistant container, put on the stove, boil and cook over low heat for about two minutes.
3. After that, pour the oil into the hot mixture and leave to cool.
4. Pour gelatin for ten minutes in water to soften. Then heat it up a little on the stove and stir constantly to achieve final dissolution.
5. Combine boiled cocoa with sour cream and shake vigorously with a mixer. Then pour in the thickener and stir.
6. Fill beautiful wine glasses or vases with the blank. Then send them to the refrigerator for several hours.

Sour cream jelly with fruit

An unusually tasty and spectacular dessert that can be made in beautiful glasses and offered to guests during a banquet. For its preparation, hard fruits, low-fat sour cream and elastic berries that can retain their shape for a long time are suitable.

Required Ingredients:

• sugar (small) - 0.25 kg;
• gelatin (powder) - 23 grams;
• sour cream (15%) - 0.6 kg;
• berries - 0.3 kg;
• milk - 110 ml;
• fruits (any) - 0.45 kg.

Cooking:

1. Combine the thickener with warm milk and wait a quarter of an hour until it swells.
2. Rub sugar thoroughly with sour cream. If very sweet fruits are used in the future, then the amount of sugar should be slightly reduced.
3. Pour the melted gelatin into the whipped cream and stir. Then send the mixture to the refrigerator for eight to ten minutes.
4. Wash fruits and berries with running water, blot with a napkin and cut into desired slices.
5. Remove sour cream jelly with gelatin from the refrigerator and mix with chopped fruits.
6. Put the treat in molds, send it to the cold and wait until it hardens.

Before use, it is advisable to decorate the delicacy with multi-colored confectionery crumbs and small sweets. If desired, you can create an excellent cake from sour cream and fruits by pouring the sweet mass into a voluminous, silicone mold.

banana recipe

Sour cream jelly with the addition of bananas is tender, fluffy and very appetizing. Such a dish will surely appeal to children and will definitely appeal to older sweet tooth.

Required Ingredients:

• gelatin - 3 sachets;
• bank of condensed milk;
• two bananas;
• sour cream - 0.4 kg;
• milk chocolate - 5 pieces.

Cooking:

1. Pour the thickener into water for fifteen minutes and let it soften. Then heat the solution in the microwave and stir until it becomes homogeneous.
2. Pour the condensed milk into the sour cream and beat well with a whisk or mixer.
3. Bananas are peeled, cut into pieces and mashed. Then put it in the sour cream mass and mix.
4. Now you need to combine a mixture of bananas and sour cream with gelatin and pour into molds or glasses.

When the treat is ready, you should sprinkle it with chopped chocolate and offer to try it. Banana jelly is in perfect harmony with any confectionery.

Nutty dessert

Any housewife can make a nutritious delicacy of sour cream, dried fruits and nuts, and the result will surely delight you with its wonderful aroma and seductive look. The dish will be especially tasty when using dried apricots, homemade sour cream and walnuts.

Required Ingredients:

• sour cream - 0.43 kg;
• gelatin powder - 28 grams;
• dried apricots - 0.3 kg;
• granulated sugar - 120 grams;
• walnuts - 12 pcs.

Cooking:

1. Rinse dried fruits with warm water, then cut each slice in half.
2. Chop the nuts, take out the kernels and break them a little.
3. Pour gelatin into a cup and pour boiling water, then wait 3-4 minutes, stir until completely dissolved, then cool.
4. Beat sour cream with sugar until light foam forms and add gelatin solution to it.
5. Arrange dried apricots in figured molds, sprinkle with nuts on top. Then pour sour cream pounded with sugar and put in a cold place.

Sour cream jelly in layers - "Zebra"

This dessert looks quite original, as it consists of chocolate and cream layers. It is not at all difficult to prepare and, if you follow the recipe, you can get a chic dish suitable for everyday life and holidays.

Required Ingredients:

• cocoa powder - 75 grams;
• water - 220 ml;
• sour cream (25%) - 0.55 kg;
• gelatin - 22 grams;
• one sachet of vanilla;
• sugar - 180 grams.

Cooking:

1. Dip the thickener in ice water and leave to swell.
2. Pour vanilla, sugar into sour cream and stir vigorously so that the sweet grains of sand dissolve completely.
3. Then add thickener and mix again.
4. Divide the mass of sour cream and gelatin into two parts, and then pour cocoa into one of them.
5. Take a glass goblet and pour into it alternately white, then brown jelly. Use the fill of both colors in equal quantities - 40 grams each.
6. In the same way, all prepared molds should be filled, then the dessert should be cooled.

If everything is done correctly, the result should be a striped pattern, which, after the product hardens, will look quite interesting. Zebra jelly can be served in combination with other delicacies and fruit juice. Enjoy your meal!

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

Features of the preparation of sour cream jelly

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

• The less fat the sour cream is, the better it will beat. This means that store-bought sour cream is much better for the dish than homemade.
• In order for the products to mix well and the sugar to completely dissolve, it is necessary to 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 lush mass that resembles a soufflé. It is 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 prepare the gelatin for jelly with sour cream. The recipe excludes the possibility of simply pouring the powder into the mass, otherwise it will not harden. The correct technique for working with gelatin is to soak the powder in cold water until it swells (the required volume of liquid is always indicated by the manufacturer on the package). 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, just by setting the minimum time, for example, starting at 15 seconds, and stirring the gelatin well each time. It must not be allowed to boil and left undissolved, since in each case it will not thicken the mass.
• If you are preparing sour cream jelly with fruits, peel the latter from crusts and seeds. Almost all fruits and berries are suitable for this purpose, except for exotic kiwis and pineapples. They actively give juice, and the mass will turn out to be watery. By the way, for a fruit dessert, you can use not only fresh, but also frozen ingredients.

Secrets of making jelly in layers

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

1. Laying 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, put a layer of a different color. Each next layer of multi-colored jelly with sour cream makes the previous one spread 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 make jelly from sour cream and cocoa.
2. Laying on a thickened layer. In this case, each layer is kept in the refrigerator until solidified, and only then the next one is laid. The method is preferred for layered strawberry sour cream jelly and for any fruit dessert, as it allows you to save the location of pieces of fruit or berries.

Sour Cream Jelly Recipes Gourmand

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

Sweet milk jelly made 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

1. Soak gelatin in milk (water) for 1 hour, dissolve.
2. Add regular and vanilla sugar to the hot gelatinous mass, stir until smooth.
3. Mix sour cream with gelatin mass.
4. Grind cottage cheese (wipe through a sieve or chop with a blender), mix with sour cream-gelatin mass.
5. Transfer to a mold or bowls, 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

1. Soak gelatin in water, leave to swell, and then dissolve.
2. Pour sugar into sour cream, beat until it is completely dissolved.
3. Mix sour cream with gelatin, mix.
4. Divide the mixture into 2 parts, mix one of them with cocoa powder.
5. In portioned bowls, spread the layers with a spoon, allowing them to spread in a circle. This will give you a zebra effect. You can also lay out first a layer of one color, for example, white, let it harden in the refrigerator, and then lay brown. Then you get a two-layer jelly. You can also make a three-layer jelly, it will turn out very tasty and beautiful.

Sour cream jelly with strawberries

The beauty of this sour cream jelly recipe with layers of strawberries is that the berry can be replaced with absolutely any fruit. And every time you get a new taste!

You will need:

• sour cream - 400 ml;
• sugar - 120 g (or 4 tablespoons);
• gelatin - 45 g;
• strawberries - 200 g

Cooking

1. Pour gelatin with water, let it swell and dissolve.
2. Beat sour cream with sugar, add gelatin.
3. Wash strawberries, peel, dry, cut into large pieces.
4. Lay in layers in bowls: strawberries, sour cream, strawberries, sour cream.
5. Leave to harden in the refrigerator, decorate with berries.

As you can see, each recipe is very simple, and the taste of desserts will be a real discovery for you!

Video: making sour cream jelly

Every parent wants to feed their child not only satisfying and tasty, but also healthy. To a greater extent, this applies to all kinds of desserts, which children strive to enjoy once again. That is why you need to do your own cooking. It's not that hard.

For example, the most delicious sour cream jelly will require only 5 minutes of active participation, and a few more hours to solidify, but the kids will not be pulled by the ears from this delicacy.

They are very tasty, and parents are calm, since the composition of the dish is precisely known and safe.

Ingredients

For 2-3 servings:

• sour cream - 400 grams
• instant gelatin - 15 grams
• powdered sugar - 40 grams
• coconut flakes - 15 grams
• cold water - 75 ml.

Note: when making jelly, you can do without coconut flakes.

Cooking

1. Pour gelatin with cold water, mix well, and then slightly warm on the stove or in the microwave. Heat the mixture until the gelatin is completely dissolved. To do this, it should be stirred, but in no case should the water be brought to a boil with it.

2. Combine sour cream with powdered sugar and coconut flakes, then beat vigorously.

3. Pour the gelatin mass into the resulting sour cream mixture.

4. Mix well the mixture of sour cream and gelatin.

5. Pour into portion molds and refrigerate for 3-4 hours.

6. When serving, garnish with coconut flakes, chocolate chips or berries.

Note to the owner

1. Peasants and farmers often sell a wonderful product on the market - sour cream, but they call it sour cream - probably because of the thick consistency. Still, this is a misnomer. You can take the product, it is excellent, but you should not make such jelly out of it as the recipe recommends: the fat content is too high - 35-45%. An adult's liver will be dealt a tangible blow, but what about the little sweet tooth ...

2. Housewives who previously made fruit and berry desserts with gelatin remember how the hard frozen mass stuck to the walls of the dish. I had to put a cold container in warm water to carefully remove the contents. This will not happen with sour cream delicacy, since it contains fat. You can safely pour the semi-finished product into any kind of molds - ceramic, glass, plastic, stainless steel. A thickened white layer will easily move away from any of them.

3. Solid jelly looks nice, but multi-colored jelly looks wonderful. This is how it will become if the coconut is replaced with chocolate. In one family, they prefer candied fruits or orange zest, in another - pieces of marshmallow or bright marmalade. In summer, there is generally scope for choosing decorative components - halves of strawberries, mulberries, raspberries, strawberries.