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 completely dispersed. If the liquid is cooling down 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 do not completely dissolve, 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 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.

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.

Recipe for sour cream and fruit jelly. Useful tips from chefs

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

Recipes for sour cream jelly are very ordinary, you can experiment with it endlessly - it all depends only on the taste preferences of a particular family.

Dilution of gelatin

There are several methods for diluting gelatin. The main goal is to achieve a homogeneous solution, without lumps. You can follow the manufacturer's instructions on the package, but there is one universal method for all types of instant gelatin.

A couple of hours before production, it is soaked in a glass of cold water, then placed in a small bowl or pan, and in a water bath in hot (not bubbling) water, with continuous stirring, it is brought to the state of clear viscous water. This is the only way to achieve the greatest homogeneity and the absence of even the smallest grains.

It is not allowed to add hot gelatin to sour cream; it is better to wait 7-10 minutes until it cools slightly.

Containers for jelly

If there is a need to remove the jelly from the mold, you must perform the following steps:

Place the mold in 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 walls of the form, the function can be repeated.

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

Basic recipe

Ingredients

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

Dilute the gelatin prepared in advance, making sure that there are no undissolved lumps left in it. If there are any, strain the solution through a sieve or cheesecloth. Set aside for 10 minutes to cool.
While the gelatin is cooling, add sugar and vanilla powder to the sour cream, beat with a spoon, whisk or mixer.
Pour gelatin into the resulting sweet mass in a narrow continuous stream and stir, manually or using a mixer.
Pour the finished sour cream jelly into molds, bowls or dessert glasses and set aside in the cold. It is important: after adding gelatin, the mixture must immediately begin to be poured into cups or molds to avoid its early hardening.
After 30 minutes the jelly is 100% ready to eat!

How to create colorful jelly?

This sour cream jelly can be made using 2 methods.

Layering watery jelly

Takes no more than 3 minutes. Pour a few tablespoons of the first layer into the bottom center of the mold. Then add a 2nd layer, pouring it strictly in the center. When adding a new layer, the previous layer is smoothly distributed over the shape, forming an unusual “zebra” pattern. The boundaries between layers may be unclear or blurred.

Video recipe for making multi-colored jelly

Layering frozen jelly in layers

This method may take an hour or two, but it is used specifically when it is necessary to create a wonderful jelly with additives in the form of berries or fruits, chocolate cubes or multi-colored dragees. Pour the first layer onto the bottom of the mold, keep it in the cold for 20-30 minutes, take it out, add a layer of a different color and put it in the cold again. Repeat the action until the required number of layers have been laid out.

Sour cream and cocoa jelly

Ingredients

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

Making time : 20 minutes (50 with hardening)

Yield : 6 servings

Calorie content : 95 kcal per 100 g.

One of the most common varieties of jelly, which adults, but especially children, will admire!

Prepare a gelatin solution, strain as needed and let cool.
Combine sour cream and 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 the cocoa powder into lumps, you can grind it with butter in advance; it will be of little use for this purpose. Fill the mold, alternating layers in a suitable sequence, and place 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

Making time : 20 minutes (50 with hardening)

Yield: 6 servings

Calorie content : 180 kcal per 100 g.

Fruits are what will bring unique taste and abundance to our dessert!

Dissolve the gelatin, strain as needed and let cool.
Prepare the fruit: peel the lemon, squeeze out the juice, grind the zest and banana on a grater or in a blender; Peel and chop the banana.
Add sugar, gelatin to the banana and beat until smooth. Add lemon zest and juice, sour cream, mix everything together. Pour the purchased jelly into molds, you can add pieces of berries or fruits, colored jelly cut into cubes - this dessert will look fresh and beautiful. Place in the refrigerator for 30 minutes.

Jelly cake made from sour cream and strawberries

Ingredients

2.5 cups sour cream
1.5 cups sugar
40 gr. gelatin
1 glass of water
1 packet strawberry jelly
freshest strawberries
150 g cookies

Production time : 30 minutes (2 hours 30 minutes with hardening).

Yield: 1 serving

Calorie content : 150 kcal per 100 g.

Originally designed sour cream jelly with the scent of strawberries will not leave anyone indifferent! For production, a large mold is useful - a deep plate or a large cake mold.

The dish consists of 4 layers.

1st layer – snow-white. 25 gr. Dilute gelatin in 150 ml of warm water, strain. Mix cooled gelatin with 1.5 cups of sour cream, add cookies, mix, put in the refrigerator.
The 2nd layer is 100% transparent. Dilute 2/3 of a pack of strawberry jelly in half the amount of water recommended on the package, pour a second layer onto the sour cream layer and set aside in the cold.
For the third layer 15 gr. Dilute gelatin in 100 ml of warm water, mix with the rest of the sour cream, pour into the mold and put into the refrigerator again.
The outermost, 4th layer. Carefully cut the strawberries into slices, arrange them in a fancy way, pour in the diluted remainder of the strawberry jelly and leave in the cold.

Carefully remove the finished jelly, turn it over and cut into portions. Both from the outside and in the cut, this cake looks very beautiful due to its bright layers and juicy strawberries!