Smetannik jelly dessert with fruit. How to prepare "dessert with gelatin and sour cream." Puff jelly with sour cream, cocoa and bananas

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. Dessert it 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 a brighter 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 cold water. For 12 grams of gelatin you need 100 ml of water.

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

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 needs to be cooled.

Heat the gelatin in a water bath or in a microwave until hot and liquid. Sour cream should 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, after covering 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.

Calories: Not specified
Cooking time: Not indicated

I have been preparing this delicious dessert for a long time, and it is a constant success among my household. In terms of its composition, it is quite suitable for, as well as for those who strive for a balanced diet. The only fatty ingredient in it is sour cream, but it can also be taken with a reduced fat content.

Ingredients:

- sour cream – 500 g;
- granulated sugar – half a glass;
- bananas – 1 pc.;
- apples – 1 pc.;
- pears – 1 pc.;
- prunes – 80-100 g;
- walnuts – 80-100 g;
- gelatin - one or one and a half tablespoons, depending on the consistency of the jelly you want. Personally, I prefer jelly with a more delicate consistency and take one tablespoon of gelatin;
- blueberries and physalis for decoration.

How to cook with photos step by step

First, set aside the required amount of gelatin to prepare sour cream jelly with fruit.




Pour gelatin over half a glass of cold boiled water and let it swell for 20-25 minutes.




In the meantime, prepare all the ingredients for the jelly dessert with sour cream. Finely chop the apple, removing the seeds first.






Also finely chop the pear.




Sort the prunes, rinse and cut into strips.

By the way, if you like healthy and tasty prunes, then we suggest you prepare them.

Cut the bananas into small cubes too.










Beat the sour cream with a mixer, gradually adding sugar to it. Chop the walnuts.




By this time, the gelatin should swell and absorb all the water.




Place the swollen gelatin in the microwave for 30 seconds until it dissolves but does not boil. Pour the dissolved gelatin into the sour cream, stir it.






Add pears to sour cream and stir.




Add apples to sour cream and stir.




Add bananas to the future sour cream jelly, stir.




Add prunes, stir.






Finally, add the walnuts and mix everything together.




Place the dessert in bowls, garnish with blueberries and physalis or in any other way, at your discretion. Place the dessert in the refrigerator to harden.




After two to three hours, when the sour cream jelly with fruit has hardened, it can already be served.

We also suggest you prepare

1. Pour instant gelatin into a bowl, pour 100 ml of it. boiled chilled water. Stir until smooth and leave for 10 - 15 minutes to swell. After this time, transfer the swollen gelatin into a small saucepan or any other suitable container. Heat until the gelatin is completely dissolved. Strain the resulting mixture through a fine strainer into a bowl and leave to cool slightly.

2. To prepare sugar syrup, pour sugar into a saucepan and add 30 ml. boiled water (2 tablespoons), stirring, heat over medium heat until the sugar is completely dissolved. This process will take no more than 3 - 4 minutes.

3. Place sour cream in a deep bowl, add vanilla sugar and pour in hot sugar syrup, stirring constantly with a whisk, gradually add slightly cooled gelatin. Continue whisking until you obtain a homogeneous consistency.

4. Pour the finished mixture into bowls or any other molds. Cover them with cling film and refrigerate until the jelly is completely set, 3 to 4 hours (or overnight).

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

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

Dilution of gelatin

There are several ways to dilute gelatin. the main objective– achieve a homogeneous solution, without lumps. You can follow the instructions indicated by the manufacturer on the package, but there is one universal method 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 pan, and in a water bath in hot (not boiling) water, with continuous stirring, it is brought to the state of a transparent viscous liquid. This is the only way to achieve maximum homogeneity and the absence of even the slightest 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 remove the jelly from the mold, you need to 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 mold, the procedure 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 pre-prepared gelatin, make 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 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 using a mixer.
• Pour the finished sour cream jelly into molds, bowls or dessert glasses and set aside in the cold. Important: after adding gelatin, the mixture must immediately begin to be poured into cups or molds to avoid its premature hardening.
• After 30 minutes the jelly is completely ready for use!

How to make colorful jelly?

This sour cream jelly can be made in two ways.

Layering liquid 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 second layer, pouring it strictly in the center. When adding a new layer, the previous layer is smoothly distributed across the shape, forming a fancy zebra pattern. 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 what is used when you need to make a beautiful jelly with additives in the form of berries or fruits, chocolate cubes or colorful 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.

Ingredients

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

Cooking time: 20 minutes (50 with hardening)

Exit: 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 if necessary and let cool.
• Combine sour cream and sugar, mix, then add gelatin and beat until the mixture 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 first grind it with butter; you will need a little of it for this purpose. Fill the mold, alternating layers in the desired 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

Cooking time: 20 minutes (50 with hardening)

Exit: 6 servings

Calorie content: 180 kcal per 100 g.

Fruits are what will bring original taste and variety to our dessert!

• Dissolve the gelatin, strain if necessary and let cool.
• Prepare the fruit: peel the lemon, squeeze out the juice, grate 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 resulting jelly into molds, you can add pieces of berries or fruits, colored jelly cut into cubes - such a dessert will look fresh and impressive. 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
• fresh strawberries
• 150 grams of cookies

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

Exit: 1 serving

Calorie content: 150 kcal per 100 g.

Originally designed sour cream jelly with strawberry flavor will not leave anyone indifferent! To prepare, you will need a large mold - 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 cooled gelatin with 1.5 cups of sour cream, add cookies, mix, put in the refrigerator.
2. The second layer is completely transparent. Dilute 2/3 of a pack of strawberry jelly in half the volume of water recommended on the package, pour a second layer onto the sour cream layer and set aside 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 the mold and put in the refrigerator again.
4. The last, fourth layer. Cut the strawberries into neat slices, arrange them in an intricate manner, 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 in appearance and in cut, this cake looks very beautiful due to its bright layers and juicy strawberries!

• To make 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. Don't be afraid to overdo it: it doesn't have a pronounced taste.
• With plant-based gelatin substitutes such as pectin and agar-agar, the jelly will also hold its shape and taste good. These thickeners should be prepared according to the instructions given on the package.
• All jelly products 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; The jelly will turn out fluffy and tender, like a soufflé.
• Universal silicone muffin tins work great for jelly. With them you can make interesting jelly in the form of flowers, animals or toys. The forms are easy to use and it is very easy to remove the finished product and wash it.

Sour cream jelly is a universal dessert; it can be offered to those with an ardent sweet tooth, to lovers of healthy eating, and to small children. I make jelly from sour cream on gelatin, it’s very tasty! In appearance and structure, sour cream jelly on gelatin is more reminiscent of a soufflé, as it turns out airy and porous.

Calorie content can be adjusted by using sour cream with more or less fat content. Similarly with the amount of sugar: fans of a healthy lifestyle will use a sweetener; for a moderately sweet taste in the recipe it is better to use 2 tablespoons of sugar, and for a sweet treat it is better to take 4 tablespoons.

In our family, I often prepare sour cream jelly in the evening so that I can enjoy a delicious breakfast in the morning. And I definitely use some kind of berry or fruit filling for jelly. It seems that we have already tried all the options for additives, and of all of them, desserts with bananas, fresh strawberries or apricots (without peel) have taken root most of all, and in winter I simply add 2/3 cup of any seedless jam.

Ingredients

• sour cream 500 g
• gelatin 1 tbsp. l. (15 g)
• vanilla sugar 1 tsp.
• water 100 ml
• granulated sugar 2-4 tbsp. l.
• banana (or other fruits/berries without seeds or peel)

How to make jelly from sour cream and gelatin

The recipe can also be used for a holiday table, but in this case, for beauty, it is advisable to make a layer of transparent berry or fruit jelly on top.

I also use a recipe for such sour cream jelly, for example, for layering homemade cakes, but for the specified amount of ingredients I take a little less gelatin - 7-10 grams.