Jelly with sour cream and berries step by step recipe. Video recipe for making sour cream jelly. The subtleties of cooking a French dessert

Sour cream jelly in the form of figures or served in beautiful glasses will be the highlight of the children's holiday program and will delight the little guests.

Sour cream jelly recipes are very simple, you can experiment with it endlessly - it all depends on the taste preferences of a particular family.

Dilution of gelatin

There are several ways to dilute gelatin. the main objective- to achieve a homogeneous solution, without lumps. You can follow the manufacturer's instructions on the pack, but there is one universal way for all types of instant gelatin.

A couple of hours before cooking, it is soaked in a glass of cool water, then placed in a small bowl or saucepan, and in a water bath in hot (not boiling) water, with continuous stirring, it is brought to a state of a transparent viscous liquid. This is the only way to achieve maximum uniformity and the absence of even the smallest grains.

Hot gelatin cannot be added to sour cream; it is better to wait 7-10 minutes until it cools slightly.

Containers for jelly

If there is a need to get the jelly out of the mold, you need to do the following:

lower the mold into a bowl of hot water, wait 5-7 seconds, carefully remove, cover with a plate or saucer and turn over.

If it does not lag behind the mold walls, the procedure can be repeated.

The main thing is not to overexpose the form in water so that the jelly does not begin to thaw.

Basic Recipe

Ingredients

• 2 cups sour cream
• 6 tbsp Sahara
• 40 gr gelatin
• 200 ml water
• 0.5 tsp vanilla powder

• Dilute pre-prepared gelatin, make sure that there are no undissolved lumps left in it. If they are, strain the solution through a sieve or gauze. Set aside for 10 minutes to cool.
• While the gelatin is cooling, add sugar to the sour cream , vanilla powder, beat with a spoon, whisk or mixer.
• Pour gelatin into the resulting sweet mass in a thin continuous stream and stir, manually or with a mixer.
• Pour the finished sour cream jelly into molds, bowls or dessert glasses and put in the cold. Important: after adding gelatin, the mixture should immediately begin to pour into cups or molds to avoid premature solidification.
• After 30 minutes, the jelly is completely ready for use!

How to make colorful jelly?

Such sour cream jelly can be made in two ways.

Laying liquid jelly in layers

Takes no more than 3 minutes. Pour a few tablespoons of the first layer into the bottom in the center of the mold. Then add the second layer, pouring it strictly in the center. When adding a new layer, the previous layer is smoothly distributed over the shape, forming a fancy zebra pattern. The boundaries between layers may be fuzzy or blurry.

Video recipe for making colorful jelly

Laying frozen jelly in layers

This method may take an hour or two, but it is used when you need to make beautiful jelly with additives in the form of berries or fruits, chocolate cubes or multi-colored dragees. Pour the first layer on the bottom of the mold, hold it in the cold for 20-30 minutes, take it out, add a layer of a different color and put it back in the cold. Repeat the action until the desired number of layers is laid out.

Ingredients

• 2 cups sour cream
• 6 tbsp Sahara
• 40 grams of gelatin
• 1 glass of water
• 1 tsp cocoa powder

Time for preparing: 20 minutes (50 with curing)

Exit: 6 servings

calories: 95 kcal per 100 gr.

One of the most common jelly options that adults will admire, but especially children!

• Prepare gelatin solution, strain if necessary and allow to cool.
• Combine sour cream with sugar, mix, then add gelatin and beat until the mass becomes homogeneous.
• Divide the sour cream-gelatin mixture into two parts. Add cocoa powder to one part of the mixture and mix thoroughly. To avoid churning cocoa powder into lumps, you can first grind it with butter, it will need a little for this purpose. Fill the form, alternating layers in the desired sequence, and put in the refrigerator for 30 minutes.
• Supplement the dessert with decorative elements: chocolate chips or mint leaves, coconut flakes, nuts.

Fruit Lemon Banana Jelly

Ingredients

• 2 cups sour cream
• 1 cup of sugar
• 40 gr. gelatin
• 1 glass of water
• half a lemon
• 1 banana

Time for preparing: 20 minutes (50 with curing)

Exit: 6 servings

calories: 180 kcal per 100 gr.

Fruit is what will bring original taste and variety to our dessert!

• Dilute gelatin, strain if necessary and let cool.
• Prepare fruits: peel the lemon, squeeze out the juice, zest and banana, grind on a grater or in a blender; Peel and chop banana.
• Add sugar, gelatin to the banana and beat until smooth. Add lemon zest and juice, sour cream, mix everything together. Pour the resulting jelly into molds, you can add pieces of berries or fruits, diced colored jelly - such a dessert will look fresh and spectacular. Remove for 30 minutes in the refrigerator.

Sour cream jelly cake with strawberries

Ingredients

• 2.5 cups sour cream
• 1.5 cups sugar
• 40 gr. gelatin
• 1 glass of water
• 1 bag of strawberry jelly
• fresh strawberries
• 150 grams of cookies

Time for preparing: 30 minutes (2 hours 30 minutes with setting).

Exit: 1 portion

calories: 150 kcal per 100 gr.

Originally decorated sour cream jelly with strawberry flavor will not leave anyone indifferent! For cooking, you will need a large form - a deep plate or a large cake pan.

The dish consists of four layers.

1. The first layer is white. 25 gr. dilute gelatin in 150 ml of warm water, strain. Mix chilled gelatin with 1.5 cups of sour cream, add cookies, mix, refrigerate.
2. The second layer is completely transparent. Dilute 2/3 packs of strawberry jelly in half the volume of water recommended on the package, pour the second layer onto the sour cream layer and put in the cold.
3. For the third layer 15 gr. dilute gelatin in 100 ml of warm water, mix with the rest of the sour cream, pour into a mold and send it to the refrigerator again.
4. The last, fourth layer. Cut strawberries into neat slices, lay out intricately, pour over the diluted strawberry jelly residue and put in the cold.

Carefully remove the finished jelly, turn over and cut into portions. Both externally and in the cut, this cake looks very beautiful because of the bright layers and juicy strawberries!

• For the preparation of jelly, it is better to choose low-fat sour cream. The ideal choice is sour cream with a fat content of no more than 15%.
• If you prefer a dense texture, you can use more gelatin than indicated in the recipe. Do not be afraid to overdo it: it does not have a pronounced taste.
• With vegetable substitutes for gelatin like pectin and agar agar, the jelly will also hold its shape and taste good. These thickeners should be prepared according to the instructions on the packaging.
• All products for jelly should be warm: then they will mix better, and the sugar will dissolve much faster.
• For whipping, it is preferable to use a blender or mixer; jelly will turn out lush and tender, like a soufflé.
• Universal silicone molds for cupcakes are great for jelly. With them you can make interesting jelly in the form of flowers, animals or toys. The forms are easy to use, it is very easy to remove the finished product and wash it.

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.

The history of jelly dates back several centuries, although it was only in the early 20th century that it began to be used in food in large quantities. Previously, gelatin was obtained from the digested remains of meat products. Only by the end of the 19th century, its production was put on a "big foot": 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 our favorite ice cream since childhood is a delicacy made with sour cream. Let's talk about how it can be prepared.

This recipe can be made based on simple and inexpensive ingredients. For jelly with sour cream, you need to take:

• sour cream of any fat content,
• gelatin (preferably quickly soluble),
• sugar.

The quantity and ratio is not so important: each person who implements the recipe himself 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.

To make sour cream jelly, gelatin should be poured with a glass of warm water. Put sugar in sour cream and mix thoroughly so that no grains remain. Then we combine both prepared mixtures and mix thoroughly. All ingredients of the dish should be at room temperature. Pour the mass into molds and put in the refrigerator to harden.

If desired, a little cocoa can be added to the recipe to make chocolate jelly with sour cream.

In a simple recipe for making sour cream jelly, you can add berries or fruits. Strawberries are the best 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, and sour cream mixed with sugar, then combine both mixtures. Strawberries clean, wash and cut into pieces. Arrange strawberries and sour cream in alternating layers in a bowl.

This recipe is not difficult to prepare, but it can easily replace store-bought ice cream in the summer heat. Its biggest advantage is exclusively natural ingredients.

Let's add cottage cheese

To prepare this recipe, you will need to take:

• 0.25 kg of cottage cheese and sour cream;
• 0.1 kg of 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 up and add vanilla. Mix sour cream thoroughly with the milk mixture.

Now let's get to the curd. It must be rubbed through a sieve to get rid of lumps. After that, a homogeneous curd mass is mixed with sour cream. Divide contents into molds and refrigerate. Top with nuts or chocolate chips.

Features of the preparation of sour cream jelly

The recipe for this sour cream jelly is simple and accessible to any hostess. This dish in any situation looks festive and elegant, as seen in the photo. However, to prepare a really delicious dessert, follow these rules:

• take low-fat sour cream, store-bought is best;
• take food only at room temperature;
• mix sour cream only with a whisk or blender (mixer): they will make the mass fluffy and airy;
• be sure to soak gelatin in water before adding it to sour cream;
• do not use kiwi and pineapple for sour cream jelly with fruits: the juice from them quickly comes out and makes the jelly watery;
• if you need to cook a layered dish, then wait until the bottom layer has completely hardened, and only then lay the top one;
• sour cream treat with cocoa can be laid in liquid layers that will not have clear contours and will give a beautiful fancy pattern.

The dessert recipe is good because it allows you to experiment a lot with taste and color. As a result, we can get a completely unexpected combination. Berries and fruits as an additive to the dish can be combined at your discretion. Both sweet and sour fruits are successfully combined with sour-milk products. They will give the delicacy a special zest and add variety to the festive table.

Video recipe for making sour cream jelly

Five easy sour cream jelly recipes

3.3 (66.67%) voted 3

Who about what, and I again about the jelly dessert. And all because with diabetes this is the best option for those who do not want to bother much, and at the same time want to cook a harmless dessert. Well, if you add something else to taste, for example, cocoa or cottage cheese, then even a spoiled gourmet will want to try our diabetic sour cream jelly.

In this article, I want to offer you the most popular options for a delicious recipe " sour cream jelly » .

I wrote as briefly as possible, which will allow you to learn five recipes at once in just a few minutes of reading.

It is worth dwelling a bit on the carbohydrate content of this dessert. . Like all other jellies, the bulk of the carbohydrates are found in the sweetener. If you have mild diabetes, you can add honey or fructose. I always suggest stevia in such recipes as the most suitable sugar substitute for diabetes. And all due to the fact that, unlike the same fructose, stevia does not contain carbohydrates, which means that it can be consumed even in the most severe forms of diabetes. you can get to know more about stevia and its properties.

Classic white sour cream jelly

Sour cream jelly is very easy to make. Mixing 350 grams of sour cream 15% fat with prepared dissolved gelatin . Choose the amount of thickener yourself, depending on the desired degree of solidification. For complete solidification of such an amount of sour cream, 10 grams of instant gelatin is enough. How to prepare gelatin is always written on the package, or read about it in the article.

Add a sugar substitute to the mixture, or you can add nothing at all, but then be prepared that the dessert will be tasteless.

Well, after mixing all the ingredients, spread the jelly into molds and leave to harden. White jelly from sour cream is ready.

Calorie content of this jelly 77 kcal per 100 grams, but only 0,1 grams of carbohydrates .

Sour cream and cocoa jelly

This dessert is perfect for chocolate lovers. Plus, we all know from that cocoa contains flavonoids, which reduce the resistance of body tissues to insulin.

Sour cream jelly with cocoa is prepared according to the same principle as classic white jelly. Cocoa powder (20 grams) must be heated in water until completely dissolved. We need 400 ml of this cocoa water. When it cools down a bit, dissolve the gelatin in it, and then mix it with sour cream. Put a sugar substitute to taste, but I can say that sweetness is no longer necessary in such chocolate jelly, especially for those who love dark chocolate.

A wealth of jelly with sour cream and cocoa - 2 grams of carbohydrates and 85 kcal per 100 grams.

Layers of sour cream jelly

Now imagine that we mixed the two previous recipes. In this case, a very beautiful layered jelly is obtained, which can be safely served to guests for any holiday.

Of course, you will have to get confused and cook the jelly several times longer, letting each layer harden and laying a new one on it. But what can you do for a beautiful and light dessert.

You understood how to prepare layers for such jelly from previous recipes. All I have to do is show you the layer blending options.

draw lines with a toothpick to get a cobweb

sour cream jelly cake

easter jelly eggs

tilt the mold while curing for the original shape

successive layers

mix different layers, forming shades

Free your imagination and move on.

Sour cream jelly with fruit

To cook delicious sour cream jelly with fruits, you need to remember the main rule - you can mix any fruit except kiwi and pineapple . They are very picky about gelatin, and your dessert may simply not set.

I have already told you how to prepare a sour cream jelly base for dessert. By the way, a very tasty option is sour cream jelly with cocoa and a banana as a fruit filler.

Plus jelly with fruit, that you can not add sweeteners. Minus - the carbohydrate content of the dessert increases much and is proportional to the amount of fruit. If you have severe diabetes, sour cream and fruit jelly should be ditched in favor of pure sour cream jelly.

Jelly from cottage cheese and sour cream

Our latest version of the jelly and sour cream dessert is protein-rich, thanks to the cottage cheese in the composition. Cottage cheese should be taken in the form of fat-free curd mass, and mixed with sour cream. At the same time, the amount of sour cream is reduced in proportion to the amount of cottage cheese. My favorite option is 200 grams of sour cream and 150 grams of cottage cheese. Do not forget that according to the recipe there should not be more than 350 grams of milk filler, otherwise the portion of gelatin indicated in the recipe will not cope and will not thicken.

Calorie content per 100 grams of this dessert option - 62 kcal , 1.4 grams of carbohydrates and 7 grams of protein.

Sour cream jelly is an amazing dessert, for the preparation of which you need a minimum set of products.

In terms of taste, the delicacy is in no way inferior to purchased cakes and pastries, but wins in many ways.

Sour cream jelly is quick to prepare, contains natural products, inexpensive and very healthy. And there are many options for dessert, so it will never get bored!

Sour cream jelly - general principles of preparation

Used to make jelly sour cream of any fat content. It is important that it is not too acidic. The fresher the product, the better the dessert will be. For sweetness, sugar or powder is added. Substitutes can be put in dietary desserts: natural or artificial. If granulated sugar is used, then the mixture must be allowed to stand to dissolve the grains. Sour cream with powder can be used immediately after combining the ingredients.

Gelatin for dessert, you can use powdered or sheet. Most often, the first option, since it is more accessible, it is easier to dose, it is he who is indicated in most recipes and there is no need to recalculate the amount per sheet. Gelatin is pre-soaked in a liquid, the amount of which is also taken into account in the recipe. If an instant product is used, then 10 minutes is enough for swelling. For ordinary gelatin, you need at least half an hour. The swollen product is heated to dissolve the grains, but in no case is it boiled.

What else can be added to sour cream jelly: fruits and berries, chocolate and cocoa, milk, cottage cheese, nuts, coconut. For flavor put vanillin, cinnamon, syrups, essences, zest.

Recipe 1: Vanilla Sour Cream Jelly

The classic recipe for sour cream jelly with vanilla. It can be used as a dessert or for filling pastries, cakes, including fruit ones. The recipe uses vanilla sugar, which can be replaced with essence or pure extract.

Ingredients

2 spoons of gelatin;

400 grams of sour cream;

100 grams of powdered sugar;

1 sachet of vanilla sugar;

50 grams of water.

Cooking

1. We combine clean water and gelatin. Leave to swell for half an hour.

2. Put powder, vanillin in sour cream and whisk together with a whisk until small grains dissolve. The consistency of the mass will become thinner.

3. We send the swollen gelatin to the water bath, melt the grains. Strong heating is not necessary.

4. Pour the gelatin into the sour cream in a thin stream, do not stop stirring with a whisk.

5. Pour the prepared mixture into the prepared dishes and send to cool for 4 hours in the refrigerator. You can’t put it in the freezer, your wife shouldn’t turn into ice.

6. Decorate the finished dessert with whipped cream, pieces of fruit, berries or coconut flakes.

Recipe 2: Striped Sour Cream Jelly with Chocolate

Striped jelly with sour cream looks great in transparent glasses or stemmed wine glasses. Dessert will consist of creamy and chocolate layers.

Ingredients

20 grams of gelatin;

80 grams of water;

600 grams of sour cream;

100 grams of dark chocolate;

150 grams of powder;

1 sachet of vanilla.

Cooking

1. Pour gelatin, let it swell.

2. Mix sour cream with powder.

3. Melt the gelatin, send it to the sour cream, stir and divide the mass into 2 unequal parts.

4. We take white jelly from the larger part and put 3 tablespoons into glasses, put them in the freezer for 10 minutes.

5. While the first layers harden, you need to melt the chocolate crumbled into pieces. This can be done in the microwave or in a bath after gelatin.

6. We send chocolate to a smaller part of sour cream.

7. We take out the glasses from the freezer, apply a chocolate layer and remove to cool again.

8. Repeat the procedure until the jelly runs out. If time is short, then you can make a two-color dessert. If suddenly the total mass begins to solidify before being laid out in wine glasses, it can be slightly warmed up.

Recipe 3: Jelly with Sour Cream and Bananas

An exquisite dessert with an amazing aroma. Sour cream jelly with bananas is best served in stemmed glasses. This quantity will make 5 medium servings.

Ingredients

600 grams of sour cream;

15 grams of gelatin;

30 grams of chocolate;

2-3 bananas;

120 grams of powdered sugar;

Vanilla optional.

Cooking

1. Pour gelatin with 100 grams of water, leave for 15 minutes. Then melt in the bath, you can in the microwave. The main thing is not to let the solution heat up in style.

2. While the gelatin is being prepared, mix sour cream with powdered sugar, you can add a pinch of vanilla, the aroma will be brighter.

3. We clean the bananas, cut each one lengthwise into two parts, then cut into slices across. You should get half circles.

4. Put banana slices in glasses.

5. Combine sour cream with gelatin mass, mix and pour dessert.

6. Rub the chocolate, sprinkle on top and send the glasses to the cold. After 3 hours, we take out and enjoy the most delicate dessert!

Recipe 4: Sour Cream and Cocoa Jelly

Airy and light sour cream jelly with chocolate flavor. You can take any cocoa, but it is better to use powder without adding sugar. If you want to get a richer taste of chocolate, then the amount of powder can be added. You can also use a mixture of cocoa and coffee.

Ingredients

800 grams of sour cream;

1 glass of powder;

40 grams of cocoa;

20 grams of gelatin;

40 grams of chocolate;

70 grams of water.

Cooking

1. Dissolve gelatin in cold water, let it brew.

2. Mix powder with cocoa powder.

3. Combine sour cream and dry mixture, take a mixer and beat for 5-8 minutes. We follow the weight. If small grains suddenly appear, immediately stop whipping, otherwise there will be butter.

4. Dissolve the gelatin solution in a water bath or simply send it to the microwave for 20-30 seconds.

5. Pour into whipped sour cream, stir.

6. Lay out in wine glasses or molds and send to the cold to solidify.

7. As soon as the top layer begins to set, three chocolate, sprinkle the dessert with the resulting chips, send it to the refrigerator for complete solidification. For sprinkling, you can use both white chocolate and dark chocolate.

Recipe 5: Sour Cream Jelly with Cottage Cheese

Another version of sour cream-based jelly, this time with cottage cheese. Any fat content. Cottage cheese is better to use soft, with a creamy consistency. If there are a lot of lumps in the product, then it must be rubbed through a sieve or interrupted in a food processor.

Ingredients

250 grams of cottage cheese;

250 grams of sour cream;

200 grams of milk;

130 grams of sugar (you can take powder);

15 grams of gelatin;

1 gram vanillin.

Cooking

1. Combine milk with gelatin and leave for 30 minutes. If instant gelatin is used, then 10 minutes is enough.

2. Combine cottage cheese with sour cream and sugar. Beat the mass well to give splendor, it is better to dissolve the sugar. At the end we put vanilla in the cream.

3. Melt the mixture of milk and gelatin.

4. We introduce into the cream of cottage cheese with sour cream, mix thoroughly.

5. We lay out the future dessert in molds, send it to harden. You can decorate such jelly with any berries, fruits, sprinkle with chocolate shavings.

Recipe 6: Sour Cream Jelly with Proteins and Butter

The peculiarity of this dessert is airiness and lightness. Jelly with sour cream and proteins tastes like bird's milk, but it is much simpler and easier to prepare. You will also need a little butter for it, which is preferably placed in heat in advance to soften.

Ingredients

400 grams of sour cream;

20 grams of gelatin;

150 grams of sugar;

100 grams of water;

100 grams of butter.

If desired, add vanilla, lemon juice, cinnamon, any essence for flavoring.

Cooking

1. Pour gelatin into a bowl, add water, let the grains swell. Instead of water, you can add any juice or milk.

2. We combine sour cream with sugar, put vanilla or any other source of flavor. Mix well.

3. Put the squirrels in a bowl, add a pinch of salt and beat until stable peaks.

4. Melt the gelatin solution, combine with sour cream, add the butter softened in heat and mix intensively.

5. Gently introduce protein foam, mix with a spoon from the bottom up, trying not to precipitate the mass.

6. We lay out the dessert in pre-prepared containers and send it to harden. The same mass can be laid out between two biscuit cakes.

Recipe 7: Sour cream jelly with fruits and / or berries

An amazing dessert that can be simply poured into glasses, made in molds, and then put on plates or made into an excellent jelly cake. For sour cream jelly, you can use any fruits and berries, but it is advisable to use dense products that do not let juice in and keep their shape well.

Ingredients

600 grams of sour cream;

250 grams of powder;

20 grams of gelatin;

100 grams of milk;

400 grams of fruits and berries.

Cooking

1. As usual, we start by soaking the gelatin. Just combine the powder with milk, let stand for swelling for at least 15 minutes.

2. Beat sour cream with powder. There is a lot of it, as a large amount of fruit is added. But if sweet fruits are used, for example, bananas, cherries, strawberries, then the amount of sugar can be reduced.

3. Melt the gelatin and send it to the sour cream, mix. Now the mass needs to be put in the refrigerator for 10 minutes so that it cools down, but does not seize.

4. Berries and fruits should be washed and dried, cut into beautiful pieces.

5. We take out the cooled sour cream mass, add prepared berries with fruits to it, mix.

6. Put in molds. You can use small, large, simple or curly containers. It is convenient to use silicone molds for cakes.

Gelatin is never melted or heated in an aluminum dish. Also do not prepare cream in it. Otherwise, the dessert acquires an unpleasant aftertaste and may even darken.

It is very important not to let the gelatin boil, otherwise the mass will not thicken and remain liquid. In order for the grains to dissolve well even with slight heating, you need to soak the powder in advance and let it swell well.

If the dessert is intended for adults, then a little liquor, wine or cognac can be added to sour cream. The taste of jelly will become more saturated, deep, and the color will also change from red wine.

Can't get the jelly out of the mold? Dip the container for a few seconds in hot water and the dessert will easily part with it. But you need to be careful with glass forms, which can burst due to temperature changes.

Striped jelly will look spectacular if you make a thin layer of chocolate between color transitions. And in order not to constantly melt it, just put the container with the product in a saucepan with hot water. As it cools, you can add boiling water or turn on the stove.

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