Sour cream jelly can confidently be called a festive dish. The dessert is attractive in appearance, tender and very tasty. It is boldly served at the table along with gourmet dishes. The calorie content of the dessert is low, which is also its advantage. Contrary to popular belief that it is necessary to use homemade full-fat sour cream for its preparation, we recommend: use store-bought low-fat sour cream. To get a delicious dish, a product with a fat content of up to 15% is suitable.

Features of preparing sour cream jelly

To prepare a good dessert (sour cream), it’s not enough just to follow the recipe for sour cream jelly. You should know several subtleties of the dish, which we will now tell you about.

• The less fatty the sour cream, the better it will whip. This means that store-bought sour cream is much better suited for the dish than homemade.
• To ensure that the products are well mixed and the sugar is completely dissolved, it is necessary to use components at room temperature. Therefore, if you plan to prepare a classic jelly dessert from jelly and sour cream, remove everything you need from the refrigerator in advance.
• Whip the sour cream with a whisk, then you will get a fluffy mass reminiscent of a soufflé. It is ideal to use a mixer or blender. Unfortunately, working with a fork or stirring with a spoon will not provide a decent result.
• Be sure to prepare gelatin for jelly with sour cream. The recipe excludes the possibility of simply pouring the powder into the mass, otherwise it will not harden. The correct technique for working with gelatin is to soak the powder in cold water until it swells (the required volume of liquid is always indicated by the manufacturer on the packaging). When the lumps increase in size by about 3-4 times, it is necessary to heat the gelatin in a water bath until completely dissolved. You can do this in the microwave, only setting the minimum time, for example, starting with 15 seconds, and stirring the gelatin well each time. You cannot let it boil and leave it undissolved, since in each case it will not thicken the mass.
• If you are preparing sour cream jelly with fruit, remove the crusts and seeds from the latter. Almost all fruits and berries are suitable for this purpose, except for exotic kiwis and pineapples. They actively produce juice, and the mass will turn out watery. By the way, for fruit dessert you can use not only fresh, but also frozen ingredients.

Secrets of making jelly in layers

How to make sour cream jelly in layers? There are 2 techniques.

1. Laying the liquid mass. Place a couple of spoonfuls of the first layer into the mold, focusing in the center. Then a layer of a different color is placed on top, also exactly in the center. Each subsequent layer of multi-colored jelly with sour cream makes the previous one spread over the form. In this case, a characteristic pattern is formed without clear lines - the layers are smooth and seem to flow into each other. In this way you can prepare jelly from sour cream and cocoa.
2. Laying on a thickened layer. In this case, each layer is kept in the refrigerator until it hardens, and only then the next one is laid. The preferred method is for puff sour cream and strawberry jelly and for any fruit dessert, as it allows you to preserve the location of pieces of fruit or berries.

Recipes for sour cream jelly lakomka

We invite you to try making jellied sour cream jelly with cocoa, berries or cottage cheese (as in the photo). With our recipes it won't be difficult!

Sweet milk jelly made from sour cream and cottage cheese

You will need:

• cottage cheese and sour cream - 250 g each;
• sugar - 100 g;
• vanilla sugar - 30 g;
• milk (can be replaced with water) - 200 ml;
• gelatin - 15 g.

Cooking step by step

1. Soak gelatin in milk (water) for 1 hour and dissolve.
2. Add regular and vanilla sugar to the hot gelatin mass and stir until smooth.
3. Mix sour cream with gelatin mass.
4. Grind the cottage cheese (wipe through a sieve or chop with a blender), mix with sour cream and gelatin mass.
5. Transfer to a mold or bowl and leave in the refrigerator until hardened.

Sour cream and cocoa jelly recipe

You will need:

• sour cream - 400 ml;
• cocoa powder - 2 tbsp. spoons;
• sugar - 150 g (partial glass);
• gelatin - 40 g;
• water - 200 ml.

Preparation

1. Soak gelatin in water, leave to swell, and then dissolve.
2. Add sugar to sour cream and beat until completely dissolved.
3. Mix sour cream with gelatin, stir.
4. Divide the mixture into 2 parts, mix one of them with cocoa powder.
5. Place layers into portioned bowls with a spoon, allowing them to spread in a circle. This will give you a zebra effect. You can also lay out a layer of one color first, for example white, let it harden in the refrigerator, and then lay down the brown one. Then you will get a two-layer jelly. You can also make three-layer jelly, it will turn out very tasty and beautiful.

Sour cream jelly with strawberries

The beauty of this recipe for layered sour cream jelly with strawberries is that the berries can be replaced with absolutely any fruit. And get a new taste every time!

You will need:

• sour cream - 400 ml;
• sugar - 120 g (or 4 tablespoons);
• gelatin - 45 g;
• strawberries - 200 g.

Preparation

1. Pour gelatin with water, let it swell and dissolve.
2. Beat sour cream with sugar, add gelatin.
3. Wash, peel, dry, and cut large strawberries into pieces.
4. Place in layers in bowls: strawberries, sour cream, strawberries, sour cream.
5. Leave to harden in the refrigerator, garnish with berries.

As you can see, each recipe is very simple, and the taste of desserts will be a real discovery for you!

Video: preparing sour cream jelly

There is no such person who does not like sweets. There are an incredible variety of delicacy options: cookies, cakes, candies, marshmallows, Turkish delight and, of course, jelly dessert. Historians claim that people loved to pamper themselves with this sweetness

Children especially love jelly for its unusual and varied flavors. It can be different - green, red, yellow, multi-layered. In addition, they are very useful, because its base - gelatin or agar-agar - has a beneficial effect on the body as a whole. It’s also convenient that you don’t have to run to a supermarket or restaurant to get it - after all, the delicacy can be prepared at home. How to do this is described in this article.

Tablets of History

The history of such a culinary work as a jelly dessert goes back to the relatively distant past. Medieval manuscripts claim that an analogue of gelatin appeared about 500 years ago and was a kind of whitish glue that was made from air bubbles

The familiar gelatin in powder form was invented by Peter Cooper, who discovered that crushed bones, cartilage and animal skins turn into a transparent substance, thanks to which any liquids solidify. It had virtually no color and no smell.

Innovation from the pharmacy

After some time, pharmacist Pearl Waite prepared jelly with the addition of flavors and dyes. His wife came up with the name, and the jelly dessert received its own name - “Jell-O”. Unfortunately, people did not appreciate the new culinary product, and Waite sold the patent for $450 to his neighbor, inventor Orator Woodworth. The new owner of Jell-O was not immediately lucky - it took some time before this product gained popularity, which reached its peak in 1950.

A treat for everyone

The Jelly with Fruit dessert was a wild success among opera singers, famous actresses and other famous people. This was the signature dish of all housewives. Children adored the very thick jelly, which they could pick up with their hands and eat, biting off one piece at a time. Young people added vodka to it, and the intelligentsia served this delicacy in beautiful crystal vases. In a word, everyone ate it with pleasure, regardless of age, race or the thickness of their wallet. Thanks to the various variations in taste and ease of preparation, jelly dessert remains a favorite sweet today. By the way, the gelatin we are used to can be replaced with a more useful agar-agar. In this article we will be happy to share several of the simplest and most interesting recipes for preparing this dish.

Classics of the genre

The Fruit Jelly dessert is very easy to prepare and is kind of basic. It can be eaten either alone or in combination with biscuits, ice cream and cakes. Preparing this delicacy is not at all difficult. You will need ingredients such as compote or juice, gelatin and your favorite fruits (you can add berries to the dessert if you wish).

• Step 1. Carefully read the instructions printed on the gelatin packet. Dilute it in the specified amount of hot water. The main thing is to stir the mixture thoroughly so that it is homogeneous and free of lumps.
• Step 2. Heat the flavoring liquid (compote or juice) and boil it for 4-5 minutes.
• Step 3. If the gelatin has cooled down, it should be warmed up a little. Then you need to carefully pour it in a thin stream into the juice or compote, stirring carefully so that these two components combine well with each other. Wait until the mixture cools down.
• Step 4. Wash and cut the selected fruits into cubes, strips or circles and place them in equal portions in vases, glasses or silicone baking molds.
• Step 5. Carefully add the gelatin mixture to the fruit and refrigerate until completely set. Please note: the freezer is not suitable for this purpose!

You can serve the finished jelly with fruits with whipped cream. If it was prepared in vases or glasses, it can be eaten directly from them. If the dessert has frozen in silicone baking molds, you need to carefully remove it, first lowering the molds (not to the edges!) into warm water. The jelly will melt and easily pop out onto the saucer.

Smetnye rivers

If you want to experiment, you can prepare a dessert with “Jelly and sour cream”, adding marmalade to it. It is extremely tasty, tender and healthy. This dish is a little more difficult to prepare than the fruit dish, but the effort is worth it! Dessert with jelly and sour cream consists of ingredients such as gelatin, store-bought sour cream 10-15% fat, sugar and marmalade.

• Step 1. Dissolve gelatin and sugar. In this case, you should add a little less water than indicated in the instructions.
• Step 2. Cut the marmalade into large cubes and place in a container in which the jelly will subsequently harden.
• Step 3. Pour sour cream into a saucepan and heat, stirring gently. Under no circumstances should you bring it to a boil, otherwise it will curdle and all your work will be in vain.
• Step 4. Combine the dissolved gelatin with warm sour cream and mix well. Let cool.
• Step 5. Pour the cooled sour cream-gelatin mixture into the container with marmalade, mix carefully and refrigerate until completely set. You cannot pour the warm mixture, as the marmalade may “float”.

When serving, the dessert with jelly and sour cream must be removed from the mold, as indicated above. In cross-section, this delicacy is unusually beautiful, and because of the multi-colored marmalade, it looks like precious stones in the snow. Dessert “Jelly with sour cream” can be topped with chocolate or cherry syrup or garnished with mint leaves.

Curd shores

Another unusual, delicate delicacy is a curd dessert with jelly that both children and adults will enjoy. To prepare you need milk or sour cream (400 ml), (200 g), gelatin, sugar, vanilla and fresh fruit - for example, currants or strawberries.

• Step 1. Pour milk or sour cream into a saucepan, add sugar, mix thoroughly and place on low heat. Heat, stirring constantly, until the surface of the milk begins to bubble. Turn off the heat.
• Step 2. Pour instant gelatin into a bowl or cup and fill it with a small amount of warm milk. Stir until completely dissolved.
• Step 3. In a thin stream, add the dissolved gelatin into the milk and mix thoroughly and put it in the refrigerator for a short time until the mixture begins to harden.
• Step 4. Add the curd mass and fruit to the milk-gelatin mixture and beat thoroughly with a mixer or blender.
• Step 5. Place in bowls or vases and place in the refrigerator until completely set.

When serving, this dessert can be sprinkled with ground nuts or grated chocolate, as well as melted honey or berry jam.

Variations on the theme of jelly

Having mastered the basic skills in working with gelatin, you can use your imagination and prepare stunning desserts that will be the perfect addition to the most luxurious holiday table. The jelly can be multi-layered, multi-colored, with the addition of cocoa or coffee; instead of sour cream, it is permissible to take yogurt, and replace milk with cream. Cookies, nuts, dried apricots or prunes are added to this dessert. In a word, thanks to gelatin, any of us has the opportunity to become the inventor of our own signature treat.

Sour cream jelly is a very easy-to-prepare dessert that even children can trust. It always turns out tender, creamy and very tasty! You can experiment with the filling by adding candied fruits, nuts and chocolate to the sour cream. Sometimes housewives dip pieces of biscuit or soaked cookies into sour cream - this is how they get a real cake without baking.

To make sour cream jelly you will need high quality sour cream, preferably homemade. If you are going to use store-bought sour cream, it must have a fat content of at least 21%. The dessert is prepared with the addition of gelatin, but it can be replaced with agar-agar.

Recipe for sour cream jelly with fruits

Pour gelatin into a third of a glass of warm boiled water and leave to swell for about one hour. Pour cooled sour cream into a deep bowl, add sugar, vanilla extract and beat with a mixer until the sugar is completely dissolved. To make the mass more airy, you must first beat the sour cream at low speed, and then increase it to maximum.
You can add any berries and even cookies to sour cream jelly! Rinse the fruits thoroughly, remove the skin from banana, orange and kiwi, and cut the pulp into small pieces. Remove the stem from the strawberries and cut each berry into two or four pieces. Place the swollen gelatin on the fire and bring to a boil, but do not boil. Pour the hot gelatin mass into the sour cream and stir.

You can use a mixer for more thorough mixing. Add fruit to sour cream and gently stir from bottom to top. There is no need to shake the mixture too much, otherwise the fruit will lose its shape. Place the sour cream mixture in bowls or portion molds, cover with cling film and place in the refrigerator to set for two hours.

The history of jelly goes back several centuries, although it was only used in food in large quantities at the beginning of the 20th century. Previously, gelatin was obtained from boiled leftover meat products. Only by the end of the 19th century was its production put on a “big scale”: they began to make delicious desserts from it, one of which was sour cream jelly. The popularity of the dish was facilitated by bright advertising with photos of famous actresses. Today, various types of this sweet are present on the most exquisite holiday tables.

Unusual and very similar to the ice cream we loved since childhood is a delicacy made with sour cream. Let's talk about how you can prepare it.

This recipe can be made using simple and inexpensive ingredients. For jelly with sour cream you need to take:

• sour cream of any fat content,
• gelatin (preferably quickly dissolving),
• sugar.

The quantity and ratio are not so important: each person implementing the recipe can choose the taste of the future sweetness by tasting it before putting it in the refrigerator. Gelatin should be taken at the rate of 20 grams per 400 grams of sour cream product.

To prepare sour cream jelly, add gelatin to a glass of warm water. Place sugar in sour cream and stir thoroughly so that no grains remain. Then combine both prepared mixtures and mix thoroughly. All components of the dish should be at room temperature. Pour the mixture into molds and place in the refrigerator to harden.

If desired, you can add a little cocoa to the recipe to make chocolate jelly with sour cream.

You can add berries or fruits to a simple recipe for making sour cream jelly. Strawberries are best suited for this.

For half a liter of low-fat sour cream you should take:

• 0.2 kg fresh strawberries,
• half a glass of sugar;
• 45 grams of gelatin.

Gelatin should be poured with water, sour cream should be mixed with sugar, then both mixtures should be combined. Peel, wash and cut the strawberries into pieces. Place strawberries and sour cream in a cup in alternating layers.

This recipe is not difficult to prepare, but it can easily replace store-bought ice cream in the summer heat. Its big advantage is its exclusively natural ingredients.

Add cottage cheese

To prepare this recipe, you will need to take:

• 0.25 kg each of cottage cheese and sour cream;
• 0.1 kg sugar;
• a glass of milk;
• 15 grams of gelatin;
• vanillin or vanilla sugar.

Gelatin should be poured with milk and left to swell for an hour. Then heat and add vanillin. Mix the sour cream thoroughly with the milk mixture.

Now let's get to the cottage cheese. It must be rubbed through a sieve to get rid of lumps. After this, mix the homogeneous curd mass with sour cream. Divide the contents into molds and refrigerate. You can decorate the top with nuts or pieces of chocolate.

Features of preparing sour cream jelly

The recipe for this sour cream jelly is simple and accessible to any housewife. This dish looks festive and elegant in any situation, as seen in the photo. However, to prepare a truly delicious dessert, follow these rules:

• take low-fat sour cream, preferably store-bought;
• take food only at room temperature;
• mix the sour cream only with a whisk or blender (mixer): they will make the mass fluffy and airy;
• be sure to soak the gelatin in water before adding it to the sour cream;
• do not use kiwis and pineapples for sour cream jelly with fruits: their juice comes out quickly and makes the jelly watery;
• if you need to prepare a layered dish, then wait until the bottom layer has completely hardened, and only then place the top one;
• the sour cream delicacy with cocoa can be laid in liquid layers that will not have clear contours and will give a beautiful, fancy pattern.

The good thing about this dessert recipe is that it allows you to experiment a lot with taste and color. As a result, we can get a completely unexpected combination. Berries and fruits can be combined as an addition to the dish at your discretion. Both sweet and sour fruits go well with fermented milk products. They will add a special twist to the delicacy and add variety to the holiday table.

Video recipe for making sour cream jelly

If you are taking your first steps in cooking and want to master some very tasty and very simple dessert, then you can’t think of anything better than sour cream jelly. It was a complete surprise for me that the most ordinary liquid sour cream can be turned into a dessert with a slight movement of the hand, which I usually ordered in a very expensive cafe and was amazed at the skill of the cook every time. And this was the simplest jelly made from sour cream and gelatin, which tastes great on its own. And which can be endlessly diversified with the help of various additives. Berries, fruits (with the exception of kiwi and pineapple, which contain enzymes that destroy the collagen structure, thanks to which we get such a persistent jelly result), chocolate, biscuit crumbs, nuts, various fruit jelly layers - with their help you will create hundreds of different recipes. And every time you will get an excellent result, because you have the main thing - the base. Understanding how to make a great sour cream jelly base.

For 3 servings of sour cream jelly we will need the following ingredients:

• Sour cream with fat content from 10 to 20% - 350 g.
• Powdered sugar or regular sugar - 5 tbsp.
• Vanilla sugar – 1 sachet or a few drops of natural vanilla essence
• Gelatin - 2.5 tsp.
• Drinking water - 70 ml.

Also, if you want the jelly to be shaped, you will need small molds of 120 - 150 ml, I used metal molds for baking tartlets. If there are no molds, then it doesn’t matter - the jelly can be poured into bowls or dessert glasses.

How to make jelly from sour cream and gelatin

Pour water into a small ladle and pour gelatin into it (never pour gelatin with water, otherwise it may stick together and then you will have to strain it to avoid poorly dissolved grains getting into the jelly). Leave the gelatin to swell for 40 minutes.

Place the swollen gelatin, similar to a translucent porridge, to heat over low heat. Stirring with a spoon or spatula, heat the mixture until the gelatin is completely dissolved. Try not to heat the mixture above a temperature of 50 degrees, remembering that it is undesirable to boil gelatin. Yes, gelatin has been on sale for a long time now, and boiling does nothing to it, but if you accidentally come across gelatin made using old technologies, then after boiling it will lose its gelling properties. Remove the prepared solution from the heat and let it cool slightly.

Now let's make sour cream. If you have powdered sugar, then the process of mixing it with sour cream will take a minute or two. But regular sugar can also be mixed with sour cream so that it completely dissolves. You just have to stir for about five to seven minutes. Stir with a spoon, because with a broom you can accidentally beat the sour cream so that it separates into fractions. Our plans do not include such options.

Add vanilla essence or vanillin to taste. I usually add 2-3 drops of essence. Vanilla sugar will give the dessert a “sealing” taste.

Mix well again.

Take a whisk in your hands. Pour gelatin dissolved in water in a thin stream and constantly mix sour cream with sugar and vanilla.

You will end up with a fairly liquid, homogeneous mixture. Try to mix quickly so that there are no gelatin lumps left in the jelly. If, however, lumps appear, just pass the mixture through a fine strainer and everything will be fine.

If you have difficulty removing the jelly from the molds, the jelly molds can be lightly greased with odorless vegetable oil - then the jelly will slip out of them very easily.

Pour the sour cream and gelatin mixture into the molds, carefully filling them almost to the brim. It is more convenient to pour the jelly with a ladle - nothing will spill or drip.

Place the molds with the future jelly in the refrigerator for 5 hours until completely hardened (in some refrigerators the jelly can harden in half an hour, so check the readiness).

Now you need to remove the finished jelly from the mold and place it on a plate without damaging the topography of the dessert. There is a simple and effective way: lower the jelly mold into a plate of very hot water for 30 seconds, then remove the mold and quickly turn the jelly onto a plate.

Decorate the finished sour cream jelly as desired, for example, with berries, biscuit crumbs or chocolate. Bon appetit!