Sour cream and chocolate jelly

Thursday, March 15, 2018

Sour cream jelly is very tasty, and chocolate jelly is doubly delicious! Now I propose to try the dessert of my youth - striped sour cream and chocolate jelly with gelatin. Tender, airy, moderately sweet: be sure to prepare this dessert for your own children.

The fat content of sour cream does not play a special role in this recipe (except for the calorie content). Any kind of gelatin will do: I used instant gelatin - it must be immediately dissolved in hot water. If you have gelatin that needs to be soaked, fill it with cool water in advance and leave for 30 minutes. When the gelatin swells, heat until completely dissolved, without bringing to a boil.

Ingredients:

Sour cream jelly:

Chocolate jelly:

Making a dish step by step:

To make sour cream and chocolate jelly, we need the following ingredients: sour cream, water, sugar, gelatin, cocoa powder and vanillin. I advise you to choose not very fatty sour cream - 20% is ideal (in this recipe, this particular fat content is used). Adjust the amount of sweet sand to your own taste, and you can replace the vanillin with vanilla sugar or not add it at all.

I wrote above about the choice of gelatin, so carefully read the instructions on the packaging. So, take one teaspoon of instant gelatin, put it in two separate bowls and pour 50 ml of very hot (80-90 degrees) water into each.

Mix thoroughly so that all the grains are completely dispersed. If the liquid is cooling and the gelatin has not yet completely dissolved, you can slightly warm everything up in the microwave. Fundamentally: it is not allowed to boil gelatin, otherwise it will lose its gelling characteristics! If the crystals still don’t completely dissolve, it’s okay, because there won’t be many of them at all.

Next, let's make the base for the upcoming jelly. Place 300 grams of sour cream at room temperature in separate containers (this is important!). Add 2 tablespoons of sugar to each.

Next, pour a pinch of vanillin into one bowl (for scent), and unsweetened cocoa powder (2 tablespoons) into another.

All ingredients need to be transformed into a completely homogeneous mass, for which it is most convenient to use a submersible blender (this will dissolve the sugar faster). If you wish, you can replace the sweet sand with sweet powder - then it will be enough to simply mix everything. You can prepare sour cream bases in this way before dissolving the gelatin - it’s not at all important.

Pour one part of the hot gelatin into the sour cream mixture (I decided to work on the chocolate base first, and you can start with the snow-white one). To ensure that there are literally no undissolved gelatin crystals left, it is best to use a strainer.

Stir until the gelatin disperses moderately throughout the mixture.

The future jelly can be formed either in one common bowl or in portions. In my case, I use small ice cream bowls. Pour half of the entire chocolate mixture into them. We leave the remaining mass on the table for now, and put the bowls in the freezer for 5-7 minutes so that the layer sets, in other words, hardens.

We move on to the snow-white preparation: we also pour the hot gelatin into it through a sieve. Stir until smooth.

Check the chocolate layer - it should harden. After this, pour the sour cream mixture on top - exactly half. Again, put the bowls in the freezer for a couple of minutes.

In this way, fill the bowl with the remaining sour cream mixture, alternating layers (each layer must harden so that the jelly does not mix). Place the dessert in the refrigerator and wait until the top layer hardens - about 1 hour to be sure.

Sour cream and chocolate jelly hardens quite quickly and holds its shape unsurpassedly. With all this, it does not come out rubbery, but very gentle and airy. For those who like to count calories: if you use sour cream with 10% fat content (instead of 20%), the calorie content of 100 grams of jelly will noticeably decrease and will be only 133 kcal.

Before serving, you can decorate the dessert with chopped chocolate, berries, and mint. Elenochka, thank you very much for this delicious and wonderful order, also for the pleasant memoirs of youth. Cook for your health and bon appetit, friends!

Sour cream jelly - 8 easy recipes

Svetlana Yakovleva • 03/02/2019

You can make sour cream from ordinary goods on a day off to amuse your family. Well, for children who do not like milk products in their pure form, such a dish will help them get useful substances and vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) . Sour cream jelly can be decorated with the freshest fruits and berries, made into chocolate or topped with jam.

Traditional sour cream jelly recipe

The creamy taste and light smell of vanilla will delight all your sweet tooth.

Products:

sour cream – 400 gr.;
water – 80 ml;
sugar – 110 gr.;
gelatin – 30 gr.;
vanillin – 1/2 tsp;
fruits.

Manufacturing:

Pour gelatin into a saucepan, cover with cool water and leave to swell for half an hour.
In a deep bowl, mix sour cream, sweet sand and vanillin.
Beat with a mixer until the sugar dissolves.
Bring the swollen gelatin to a boil, but do not boil. The mass should become homogeneous.
Pour the cooled gelatin into the sour cream and stir.
Pour into a suitable mold and leave to harden for several hours.
The finished jelly must be placed on a plate and decorated with the freshest berries, pieces of fruit or jam.

Serve dessert as an afternoon snack or give your kids a tasty and satisfying Sunday breakfast.

Sour cream jelly with gelatin and fruits

This dessert can be frozen in bowls or glasses and served at the end of the festive feast.

Products:

sour cream – 600 gr.;
milk – 110 ml;
sugar – 250 gr.;
gelatin – 30 gr.;
berries – 300 gr.;
fruits – 400 gr.

Manufacturing:

Dissolve gelatin in milk and leave to swell.
In a bowl, beat sour cream with sugar. If fruits and berries are very sweet, then the amount of sugar must be reduced.
Heat the milk and gelatin over low heat until completely dissolved.
Let cool and mix with sour cream.
Take suitable glasses and pour a little sour cream base into the bottom.
Place in the refrigerator for a quarter of an hour.
Wash fruits and berries, pat dry with a towel to remove excess water.
Cut into usable pieces.
Place a layer of fruit in any glass and fill with sour cream.
Place a layer of berries and pour sour cream again.
Let it freeze for several hours and remove just before serving to guests.

Decorate the dessert with chocolate chips and a sprig of mint.

Jelly from sour cream and cottage cheese

This delicious dessert has double the benefits. A beautiful breakfast for children and adults.

Products:

sour cream – 250 gr.;
milk – 200 ml;
sugar – 150 gr.;
gelatin – 20 g;
cottage cheese – 300 gr.;
vanillin – 1 tsp.

Manufacturing:

Pour milk over gelatin and leave for half an hour.
Rub the cottage cheese through a sieve, mix it with sour cream, sugar and vanilla.
Dissolve the gelatin by heating it over low heat, without bringing it to a boil, and cool the solution.
Beat all ingredients with a mixer.
Pour into molds and leave to harden overnight (that is, in the dark) .
Sprinkle with crushed nuts or grated chocolate and serve with coffee or tea.

Before serving, the dessert can be decorated with berries or pieces of new fruit.

Sour cream and cocoa jelly

All kids love chocolate desserts, and adults won’t refuse such a treat.

Products:

sour cream – 700 gr.;
water – 80 ml;
cocoa – 45 gr.;
sugar – 200 gr.;
gelatin – 30 gr.;
vanillin – 1/2 tsp;
nuts.

Manufacturing:

Mix cocoa powder with sugar, add water and boil for a few minutes.
Fill the gelatin with water and leave to swell.
Add a piece of butter to the prepared cocoa and leave to cool.
Heat the gelatin until completely dissolved and cool.
Using a mixer, mix all ingredients.
Pour into prepared molds and let the dessert harden.
For decoration, you can sprinkle with nuts, snow-white chocolate or coconut flakes.

Serve dessert with coffee after lunch or for breakfast.

Sour cream jelly in layers

With a little more time, you can prepare a striped dessert.

Products:

sour cream – 800 gr.;
water – 80 ml;
cocoa – 65 gr.;
sugar – 180 gr.;
gelatin – 30 gr.;
vanillin – 1/2 tsp;
nuts.

Manufacturing:

Dissolve the gelatin and leave for some time to swell.
Mix sour cream, vanilla and sugar in a bowl.
Heat the gelatin and let the solution cool.
Combine sour cream with thickener and divide the finished cream into two parts.
Add cocoa powder to one of them and beat with a mixer.
You can pour a spoonful of snow-white and brown consistency into prepared glasses, alternating layers according to the zebra pie principle.
Or you can lay it out in layers, letting the first layer harden, then the process will take longer.
Sprinkle the finished dessert with chopped nuts or come up with your own decoration.

Sour cream jelly with dried fruits

This dessert can be prepared with the addition of dried apricots, raisins, prunes and walnuts.

Products:

sour cream – 350 gr.;
water – 80 ml;
sugar – 120 gr.;
gelatin – 30 gr.;
vanillin – 1/2 tsp;
dried fruits.

Manufacturing:

Wash dried fruits and soak in warm water.
Fill the gelatin with water and let it swell.
Heat over low heat until the gelatin is completely dissolved and let the solution cool.
Mix sour cream and sugar using a food processor.
Add gelatin to sour cream and stir.
Chop the dried fruits with a knife and sprinkle a little onto the bottom of each glass.
Pour in sour cream and repeat layers.
You can sprinkle crushed walnuts on top of the dessert.

This healthy and tasty delicacy should be served cool, and sprinkled with nuts or coconut flakes for added beauty.

Sour cream jelly with fruit puree

You can also add pureed fruits or berries to the dessert. This will add color and flavor to your dish.

Products:

sour cream – 400 gr.;
water – 80 ml;
condensed milk – 100 gr.;
gelatin – 30 gr.;
bananas – 2 pcs.;
chocolate.

Manufacturing:

Dissolve gelatin in water, and after swelling, heat it until smooth water is obtained.
Peel the bananas and puree them with a blender.
Add sour cream and condensed milk to the banana puree, beat with a mixer until smooth.
Add cooled gelatin, mix and pour into molds.
After hardening, sprinkle with grated chocolate and serve.

This dessert is perfect for a children's party.

Sour cream jelly with tangerines

A beautiful and fragrant two-layer dessert will look beautiful on a festive table.

Products:

sour cream – 350 gr.;
water – 80 ml;
sugar – 100 gr.;
gelatin – 40 g;
tangerines – 6-8 pcs.;
chocolate.

Manufacturing:

Soak the gelatin in cool water.
Tangerines must be peeled and the film removed from each segment.
Place in a saucepan, add a tablespoon of sugar and puree with a blender.
Bring the tangerines to a boil and rub the mixture through a sieve.
Dissolve the gelatin and add half the total size to the tangerine puree.
Pour into molds so that the orange mixture fills half the size.
Let it harden in the refrigerator and prepare the sour cream.
Add the remaining gelatin to the mixture of sour cream, sugar and vanilla.
Carefully pour sour cream into the molds and let them harden.

The dessert can be decorated with peeled slices of new tangerines, grated chocolate and a sprig of mint.

The base of the dessert is simple to prepare, and there are many compositions and additives for sour cream jelly. Try to prepare such a necessary and delicious dessert according to one of the recipes proposed in the article, or take it as a base and add ingredients to taste. Bon appetit!

Three-layer sour cream jelly

Sour cream jelly - very tasty and tender - will become a beautiful decoration for any festive table. It has a low calorie content (if you use low-fat sour cream or natural yogurt), so you can enjoy it on a diet. When making a dessert according to this recipe, you will get a multi-colored three-layer jelly. If desired, the number of layers and their thickness can be varied.

Products you need

To make a dessert from sour cream you will need:

sour cream – 700 g;
sugar – 100 – 200 g (depending on how sweet you want the dessert);
gelatin – 1 pack (20 g);
cocoa – 2 tbsp;
juice of all berries – 3 tbsp.

You can use sour cream of any fat content or use natural yogurt. You can add vanillin or vanilla sugar to taste.

Manufacturing process

Step 1. Pour gelatin with chilled boiled water (4 glasses will be needed for 20 g), leave to swell for 40-60 minutes.

Step 2. After a while, put the pan with the swollen gelatin on a slow fire. Stirring occasionally, heat to 85-90 °C. Don't boil! Cool to 40-60 °C.

Step 3. In order for the sweet sand to dissolve perfectly in the jelly (no grains can be felt), it should be poured with half a glass of boiling water and wait for complete or almost complete dissolution. You can add sugar to the hot gelatin mixture.

Step 4. Mix sour cream with gelatin and sugar. Mix quite thoroughly with a spoon, but it is better to use a mixer - then the jelly will be the most airy.

Step 5. Pour 1/3 of the sour cream-gelatin mass into a separate container, pour cocoa into it, and mix thoroughly. If the cocoa lumps do not dissolve, beat the mixture until smooth with a whisk or mixer.

Step 6. Pour the 1st layer (chocolate) into a round bowl and put it in the refrigerator for 3-4 hours until hardened. It may take a little more time - the mass must completely harden so that the layers do not mix.

Step 7. Pour the 2nd layer – snow-white (half of the remaining sour cream-gelatin mass) onto the chocolate layer in a narrow stream. You can add a little vanilla sugar to it (optional). Also put it in the refrigerator to harden. The 2nd and 3rd layers usually harden faster than the first, since the mixture in the pan has time to cool to room temperature.

Step 8. Squeeze the juice from berries (you can use fresh or frozen raspberries, reddish or black currants, strawberries) and add sour cream and jelly to the remaining consistency. The pulp or seeds from the berries should not get into the jelly, otherwise the structure will be heterogeneous. If the berries are sour, it is recommended to add 1-2 tbsp to the mixture. sugar (remembering to dissolve it in boiling water beforehand). You can use jam, but then, on the contrary, you need to make sure that the berry layer does not turn out too sweet.

Step 9. Pour the berry-sour cream-jelly mixture onto the frozen 2nd (snow-white) layer and put it in the cold again.

Step 10. After 2-3 hours the jelly is ready. You can throw it in the same container in which it froze, cutting off portioned pieces directly from there. You can try turning the jelly onto another dish. To do this, use a sharp knife or spatula to walk along the edge of the pan with jelly and, pressing it tightly to the plate, quickly turn it over.

It is not always possible to do this trick perfectly the first time (it happens that the layers fall apart or the edges turn out uneven) - you need experience and a certain dexterity.

You can decorate the dessert with berries, whipped cream or chopped nuts on top.

Sour cream jelly will appeal to adults and children; it can be prepared for holidays or on weekdays. Preparing the dessert is very simple (despite the fact that the entire manufacturing process takes 7-8 hours). It is even lower in calories than a regular New Year's Napoleon cake.

Sour cream jelly

Ingredients

Boiled water – 100 ml.

Frozen or fresh berries – 100 g

222 kcal
2 hours 40 minutes
2 hours 40 minutes

Photo of the finished dish

Step-by-step recipe with photos

Sour cream jelly turned out to be even tastier than cocoa jelly. For lovers of this type of dessert, I offer another option for making sour cream jelly. The dessert turns out tender and light, and calories can be reduced due to the fat content of sour cream. Berries can be fresh or frozen. They are added for the most striking taste and color.

In order to prepare jelly from sour cream with gelatin and berries, we need only a few ingredients (see photo).

Pour gelatin with cool water. For 12 grams of gelatin you need 100 ml of water.

Leave the gelatin to swell for 30 minutes, if instant gelatin will take 15 minutes.

Boil syrup from sugar and 2 tablespoons of water. It is better to do this in a saucepan or frying pan with a thick bottom; heating will occur slowly and the sugar will not burn.

When the sugar dissolves, the syrup must be cooled.

Heat gelatin in a water bath or in a microwave until watery and hot. Sour cream must be at room temperature. Pour warm syrup and gelatin into the sour cream, stir everything quickly.

Pour sour cream jelly into molds and add berries.

For jelly, you can use not only silicone molds, but also any deep containers, having previously covered them with cling film or a bag.

After 1-2 hours the jelly will harden and be ready for use. Carefully remove from the molds and serve garnished with berries.