How to make jelly from sour cream. Sour cream jelly - a simple and delicious recipe with step by step photos at home

If you want to prepare a spectacular and low-calorie dessert, then sour cream jelly with fruits is exactly what you need. On our site you will find a delicious recipe for sour cream jelly, which is very easy to prepare.

Ingredients

Recipe

A simple and delicious dessert is the perfect end to a lunch meal. In order not to burden the body with flour products once again, we suggest preparing a small portion of sour cream and cocoa jelly as a sweet dish. This cute dessert has a very delicate texture and a pleasant taste, a bit reminiscent of the popular Italian.

For the recipe, we recommend giving preference to sour cream with a low percentage of fat, so that the dessert does not turn out to be heavy and high in calories. You can form sour cream jelly with cocoa according to the “zebra” principle (as in our example), or you can simply lay out the mass in ordinary layers without any decor.

Ingredients per 1 serving:

• sour cream (10-15%) - 250 g;
• powdered gelatin - 6 g (1 teaspoon);
• boiled water - 4 tbsp. spoons;
• cocoa powder - 1 tbsp. spoon;
• powdered sugar - 4-5 tbsp. tablespoons (or to taste)

How to make sour cream jelly with cocoa

1. Pour gelatin into a convenient bowl, pour cold boiled water. Mix and leave to swell. This may take from 5 to 60 minutes (the exact time should be indicated in the instructions on the package).
   
2. We immediately combine the entire norm of sour cream with powdered sugar, the dosage of which can be increased / decreased depending on taste preferences. Mix vigorously.
   
3. We heat the swollen gelatin in any convenient way for its complete dissolution. You can place a container with a gelatinous mass in a bowl of hot water, in a "water bath" or send it to the microwave. The main thing is not to boil gelatin, otherwise it will lose its properties, and our jelly will not harden! Pour the liquid gelatin mass into the sour cream and mix.
   
4. Put about half of the serving of sour cream in another container and mix with cocoa powder. We achieve a uniform coloring of the mass in a light chocolate shade.
   
5. We take transparent bowls or other containers. At the bottom pour 1-2 tbsp. spoons of chocolate mass, and on top we apply the same portion of light cream.
   
6. Thus, alternating layers of contrasting shades, we fill the container. In this recipe, the ingredients are designed for 1 large or 2 small creamers. If necessary, you can increase the proportions of the products, depending on how many servings you want to receive.
   
7. To make sour cream and cocoa jelly look the prettiest, we will make a simple pattern. We take an ordinary toothpick and draw straight lines with its tip from the middle of the dessert to the edge. As a result, we get a kind of "spider web".
   
8. We put the bowls on the shelf of the refrigerator so that the sour cream and cocoa jelly is completely frozen. The time can vary from 1 hour to 3-4 hours (depending on the quality of the gelatin and the size of the container used). To speed up the process, you can remove the dessert for 15-20 minutes in the freezer. Only in this case, do not forget to periodically look into the freezer, otherwise the jelly may simply freeze!
   

As soon as the mass hardens, we remove the dessert from the refrigerator / freezer and proceed to the tasting. Sour cream jelly with cocoa will delight you with a delicate texture and moderately sweet, refreshing taste. Bon appetit!

Five easy sour cream jelly recipes

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 fruits

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.

Since childhood, we all love light and tasty homemade desserts. Therefore, it is unlikely that any of you will refuse jelly with sour cream. You will learn the recipe with gelatin by reading today's article.

It should be noted that this inexpensive delicacy is prepared from simple and affordable products, most of which are almost always stored in every kitchen. To create a delicious and healthy dessert, it is desirable to use only high-quality and fresh ingredients. It is based on gelatin, sugar and sour cream. The latter should not be too acidic. As for its fat content, there are no special requirements here.

Instead of granulated sugar or powder, artificial or natural substitutes can be added to the diet with gelatin. To slightly diversify the taste of the finished dessert, you can additionally put coconut flakes, any chopped nuts, milk, cocoa, chocolate, berries or pieces of fruit into it. To give a delicious aroma, experienced chefs introduce zest, essences, syrups, cinnamon or vanillin into the composition of such a delicacy.

Classic variant

It should be noted that the traditional (gelatin recipe will be discussed later) is prepared with the addition of vanillin. It can be used as a separate delicacy, or can be used as a filler for various cakes and pastries. Before starting the process, be sure to make sure that your kitchen has all the necessary products. You should have at your disposal:

• Four hundred grams of fresh sour cream.
• Two tablespoons of gelatin
• One hundred grams of powdered sugar.

To make a delicious and light sour cream jelly with gelatin, the above list of ingredients should be slightly expanded. Additionally, fifty milliliters of water and a bag of vanilla sugar are added to it. By the way, the last component can be replaced with a pure extract or essence.

Cooking technology

In one bowl, water is combined with gelatin and set aside for thirty minutes. After this time, the container filled with the swollen mass is sent to a water bath and they try to melt all the small particles.

In a separate clean bowl, mix sour cream, vanilla and powdered sugar. All are well beaten with a conventional whisk until the smallest grains are completely dissolved. As a result, you should get a fairly liquid mass. At the next stage, gelatin is gradually poured into it, without ceasing to work with a whisk. The container with the resulting mixture is placed in the refrigerator. Four hours later, a well-frozen sour cream jelly with gelatin, the recipe of which we are considering in today's publication, is decorated with coconut flakes, fresh berries, pieces of fruit or whipped cream and served.

fruit variant

This recipe is slightly different from the traditional one. To prepare such a dessert, you will need a slightly different set of ingredients. Before you get started, make sure you have everything you need on hand. In this case, your kitchen should have:

• Half a kilo of fat sour cream.
• Twenty grams of gelatin.
• One banana and one kiwi.
• 250 grams of brown sugar.
• Half an orange.
• One hundred grams of strawberries.

Optionally, you can add a third of a teaspoon of vanilla extract.

Process description

First you need to do gelatin. It is poured with a third glass of warm water and left for about one hour. During this time, he will have time to swell well.

Sugar and vanillin extract are sent to a deep container filled with chilled sour cream. All thoroughly beat with a mixer until the grains are completely dissolved.

Pre-washed and peeled fruits are cut into small pieces. Strawberries, freed from stalks, are divided in half. Too large berries are cut into four parts.

Dishes with swollen gelatin are placed on the stove, brought to a boil and immediately removed from the heat. The heated mass is gradually poured into sour cream and mixed well. After that, slices of banana, kiwi and strawberries are sent to the same container. Almost ready jelly from sour cream with gelatin is laid out in bowls, covered with cling film and placed in the refrigerator. After two hours, dessert can be served at the table.

Nut variant

This recipe is interesting because it contains ground almonds. So that later you do not have to interrupt the cooking process and search for the missing components, be sure to check in advance whether your kitchen cabinets have everything you need. Your arsenal should include:

• Half a liter of sour cream.
• 150 grams of sugar.
• Half a cup of toasted almonds.
• Gelatin bag.
• Half a glass of milk.

First you need to deal with gelatin. It is poured with milk and briefly set aside. After the granules swell, the saucepan is sent to the stove and heated, not forgetting to stir constantly. You don't need to boil the gelatin. It is important that it is completely dissolved in milk.

Pour sugar into a bowl filled with sour cream and beat thoroughly with a mixer. At the end, gelatin is gradually poured into the resulting mass. After that, almonds, pre-crushed in a coffee grinder, are added to the dessert base and mixed well.

The resulting mixture is poured into bowls or molds and sent to the refrigerator. A few hours later, completely frozen sour cream jelly with gelatin and nuts is served at the table.

Jelly is a wonderful dessert, tasty and bright. Preparing jelly is not difficult at all, and what scope for creativity ... There are also ready-made dry mixes for jelly on sale, but making such a dessert yourself is much more interesting. For jelly, good quality gelatin or agar-agar is used.

Today we will prepare a sour cream dessert with gelatin. You can take sour cream of any fat content, it is even better if the percentage is less, then the sour cream turns out to be fluffy and airy when whipped. You can take berries or pieces of fruit at your discretion, but I don’t advise you to take too juicy ones, such as pineapple, because the juice can prevent the jelly from solidifying. Today I have my own frozen raspberries. For the "chocolate" layer, use cocoa. Or you can add nothing at all, sour cream dessert with gelatin will still be very tasty.

First, soak the gelatine in cold water according to package directions.

Pour the berries with 100 ml of water and add 75 g of sugar (adjust the sweetness to your taste). Put on fire and boil for 5-7 minutes.

Beat sour cream with the remaining sugar with a mixer or blender until the sugar is completely dissolved.

Divide the sour cream into three parts - leave two parts white, and add cocoa to one. We heat the swollen gelatin, stirring, until completely dissolved, but do not boil in any case. Cool a little and add in a thin stream to sour cream, stirring well, about 1/4 part. If you do not plan to add anything else to the sour cream dessert - just mix all the gelatin and all the sour cream with sugar.

Strain the raspberries through a sieve, cool slightly. Pour some more gelatin to the raspberry syrup, mix well.

Let's prepare bowls, glasses, glasses or any other forms for dessert. Pour the first layer into them - sour cream or raspberry. Send the jelly to harden in the refrigerator for 15-20 minutes.

If by the time the first layer sets, your mixtures have thickened - it's okay, they can be quickly slightly warmed up in the microwave. Pour the second layer in the same way, again send the jelly to the refrigerator. While the second layer hardens, warm the gelatin a little and add it to the "chocolate" mixture and to the remaining sour cream. Thus, we will fill all the forms with layers. Sour cream dessert with gelatin is ready, please to the table!