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.

You can prepare the desired dessert not only from sour cream. Even a novice housewife can handle the usual production of panna cotta.

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 children adore chocolate desserts, and adults will not 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!

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 dispersed one hundred percent. If the liquid is cooling down and the gelatin is not yet one hundred percent 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 do not dissolve one hundred percent, it’s okay, because there won’t be enough 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 must be transformed into a one hundred percent 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!

5 regular recipes for sour cream jelly

Who's talking about what, and I'm talking about jelly dessert again. And all because, in case of diabetes, this is the best option for those who do not want to bother too much, and at the same time want to prepare a harmless dessert. Well, if you add something else to your 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 would like to offer you the most popular versions of the delicious sour cream jelly .

I wrote very briefly that in just a couple of minutes of reading you can learn 5 recipes at once.

It is worth slightly slowing down on the carbohydrate content of this dessert . Like all other jellies, the bulk of the carbohydrates are contained in the sweetener. If you have mild diabetes, you can add honey or fructose. In similar recipes, I constantly suggest stevia as the most suitable sugar substitute for diabetes. And all because, unlike fructose, stevia does not contain carbohydrates, which means it can be consumed even with the most severe forms of diabetes. Here you can get to know stevia and its qualities better.

Traditional snow-white jelly made from sour cream

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, pour the jelly into molds and leave to harden. Snow-white sour cream jelly is ready.

The calorie content of this jelly is 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 the article about chocolate 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 traditional snow-white jelly. Cocoa powder (20 g) must be heated in water until completely dissolved. We will need 400 ml of such cocoa water. When it has cooled slightly, dissolve gelatin in it, and then mix it with sour cream. Add a sugar substitute to taste, but I can say that sweetness is no longer irresistible in such chocolate jelly, especially for those who like bitter chocolate.

The value of jelly with sour cream and cocoa is 2 grams of carbohydrates and 85 kcal per 100 grams.

Sour cream jelly in layers

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

Naturally, you will have to bother and cook the jelly a couple of times longer, allowing any layer to harden and laying a new one on it. But what can you do for a wonderful and light dessert?

You figured out how to prepare the layers for this jelly from the previous recipes. All I can do is show you the layer mixing options.

Use a toothpick to draw stripes to create a web

tilt the mold as it hardens for a unique shape

mix different layers to form colors

Let's free our imagination and move forward.

Sour cream jelly with fruits

To prepare delicious sour cream jelly with fruits, you need to understand the basic rule - you can combine any fruit, not counting kiwi and pineapple . They are very picky about gelatin, and your dessert may simply not harden.

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 banana as a fruit filling.

Plus jelly with fruits, you don’t have to add sweeteners. The downside is that the carbohydrate content of the dessert increases significantly and is proportional to the amount of fruit. If you have a severe form of diabetes, you should give up jelly with sour cream and fruit in favor of pure sour cream jelly.

Jelly from cottage cheese and sour cream

Our extreme version of the dessert made from jelly and sour cream differs in protein content, thanks to the cottage cheese in the composition. Cottage cheese must be taken in the form of low-fat curd mass and combined with sour cream. At the same time, reduce the amount of sour cream 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 be processed and will not thicken.

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

Sour cream jelly dessert

Description

Hello, dear readers, website of homemade and savory dishes Delicious Recipes!

The recipe for puff sour cream jelly with cocoa is known to almost all housewives. I also like to make sour cream jelly for my own family, but I also add fruit jelly. It is better to take jelly with sourness, for example, grape, cherry or lemon. The combination of sour and sweet gives an extraordinary taste.

Sour cream jelly is a tender and light dessert, especially in the summer, based on sour cream and gelatin. You can prepare this delicacy very quickly; the usual recipe I offer for making jelly with sour cream with the addition of fruit jelly will help you with this.

Ingredients:

How to cook:

1) To prepare the jelly, pour sour cream into a bowl and cover it with sugar. Stir and leave for 10 minutes until the sugar is completely dissolved.

2) Now we will need gelatin and a bag of fruit jelly. It can be of different tastes, at your discretion. For example, at one point I made it from cherry compote, only I needed to add another bag of gelatin to the compote. Try and improvise. Jelly is such a dessert that it always turns out great.

3) If gelatin is rapidly soluble, it should be diluted in half a glass of hot water and mixed thoroughly. And if in granules, it must first be soaked in cool water for some time, and only later dissolved in boiling water. Fruit jelly is diluted using the same method. Take a half-liter jar or bowl and fill it with boiling water. Stir until the outer gelatin granules dissolve. And leave until completely cool.

4) The next step that needs to be created is to pour the cooled gelatin into the sour cream and sugar in a narrow stream. Mix and fill half of the acquired snow-white mass into 1/3 of the volume of the dishes, in my case cups. Place in the refrigerator until completely frozen. If the quality of gelatin is good, 15 minutes is enough for it.

5) Add 1 tablespoon of cocoa to the remaining sour cream mixture and try to mix so that there are no lumps. We look into the refrigerator, has the snow-white layer frozen? This means filling the 2nd layer, brown, already 2/3 full, so that there is space left for the fruit jelly. And we also put it in the refrigerator.

6) And the last step, pour in the fruit jelly and put it in the cold. Our sour cream jelly is ready. Eat healthy.