If you want to prepare a spectacular and low-calorie dessert, then sour cream With fruit - exactly what you need. On our site you will find delicious recipes from sour cream, which is very easy to cook.

Ingredients:

• Sour cream - 500 ml;
• Gelatin - 20 gr.;
• Water - 100 ml;
• Sugar - 1 cup;
• Vanillin;
• Fruits and berries optionally - perfectly suitable cherry, raspberries, strawberries, peach, banana, etc.

Recipe:

1. Pour the gelatin with water and let it swell within an hour.
2. Good to sweat sour cream with a mixer with sugar. Add vanillin there at the knife tip.
3. Heat gelatin with water on fire so that it completely went away.
4. Cool the gelatin in water to room temperature and pour into sour cream with sugar. All mix.
5. Wash fruit and berries and cut them with arbitrary pieces. Small berries can remain integer. Read more :.
6. Pour the fruit-sour cream mixture into a few or one form and place the three hours in the fridge. Dessert should be served on a large dish, decorated with mint leaves.

Bon Appetit!

Ingredients:

• sour cream - 450-500 g
• sugar - 80-100 g
• gelatin - 15 g instant
• cocoa - 2 tbsp.
• chocolate - pair of squares

Step-by-step preparation recipe:

1. Package gelatin Pour into a cup and pour 100 ml of hot but not boiling water. Mix the gelatin very carefully until it is completely dissolved.
2. Sour cream should be room temperature. Beat the sour cream with sugar before dissolving sugar grains.
3. Gelatin add to sour cream with sugar, beat again.
4. Half the mixture of the mixture in the creams, and in the remaining optionally, you can add 1-2 cocoa spoons - then we will get a chocolate jelly. Put the cream in the refrigerator until it is frozen (from 3-4 hours).
5. Already frozen delicacy Sprinkle with grated chocolate, decorate at the request of nuts. Exit 5-6 standard creaman.

Ingredients:

• Low-fat sour cream - 200 g;
• vanillin - 2 chips;
• small sugar - about 2/3 faceted glan;
• natural cocoa powder without sugar - 3 tbsp. l;
• water - 125 ml (0.5 glasses);
• the instant gelatin in the powder is 1.5 tbsp. l;
• warm water - 60 ml (3 tbsp. l);
• creamy butter - 10 g.

Cooking:

1. We take cocoa powder and a third of a cup of sugar. Mix. This is in order not to get lumps - to knead their business for a long and tedious, and with them the jelly uniform will not work. Full-table of water boil, pour into a mixture of parts, gradually, stirring immediately. We put on the slab on a small fire and cook, stirring, while the thick drink does not boil. After a couple of minutes, we turn off the fire, add butter, with it a chocolate layer will be shiny. In order to cool faster, I am transfers to a wide bowl.
2. As soon as they welded cocoa, we prepare gelatin. We fall asleep powder in a pinner or porcelain, metal bowl, add water. Stir. We leave for 10 minutes to sphuming. Then we put on a water bath. Heat, as the mass is heated, it will begin to soften, it will become liquid. Without bringing to a boil, we remove the bowl with gelatin. About a third pour in hot cocoa and immediately whipped with a wedge. The remaining retissure aside. Well, for the first layer everything is ready.
3. We take the molds silicone or small volume cups, cups of coffee - which is found. We distribute cocoa, pouring into each mold first on a spoon, then another one and so it will not end. We put in the refrigerator for half an hour.
4. After 30 minutes, mix the sour cream, vanillin and sugar, whipping the wedge. Do not strive to achieve airiness and turn everything into cream - we do not need it. Sugar was stirred, dissolved it, filled the entire volume by air bubbles - all.
5. Gelatin, which remained after a chocolate layer, again heal to a liquid state in a water bath. We pour into sour cream with sugar, intensely whipping a mass of a whisk.
6. Give the mold with our dessert. Fill the sour cream mass on the dark layer, filling almost to the edges. Remove back to the cold. Let it pour three at least three hours, and it is better to leave for the whole day or tomorrow.
7. From silicone molds, the jelly goes without problems, you only need to bend the edges and put pressure on the bottom. If suddenly it did not want to go out, lower the warm water for a couple of seconds and immediately turn over to the plate.
8. As you can see, a very pretty dessert is obtained, besides delicious and preparing simply. The recipe will come in handy when you need to print any different treats, and there is no particular time, and when you just don't want to cook something complicated.

You will need:

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

Cooking:

1. Gelatin soak in milk (water) for 1 hour, dissolve.
2. In the hot gelatin mass introduce ordinary and vanilla sugar, stir up to homogeneity.
3. Sour cream mix with gelatin mass.
4. Cottage cheese to grind (wipe through a sieve or chop the blender), mix with the sour cream-gelatin mass.
5. Shoot in shape or cream, leave in the refrigerator to frozen.

You will need:

• sour cream - 400 ml;
• sugar - 120 g (or 4 tbsp. spoons);
• gelatin - 45 g;
• strawberry - 200 g

Cooking:

1. Gelatin pour water, give to swell and dissolve.
2. Beat the sour cream with sugar, enter gelatin.
3. To wash the strawberry, clean, dry, large cut into pieces.
4. To lay the layers in the creamy: strawberries, sour cream, strawberry, sour cream.
5. Leave to stick in the refrigerator, decorate berries.

Ingredients:

• 2 cups sour cream;
• 2 tablespoons of cocoa powder;
• Incomplete glass of sugar;
• 40 g gelatin;
• Glass of water.

Cooking:

1. According to the instructions on the package with gelatin poured it with cold boiled water and leave swell. Usually it takes from ten to forty minutes. However, you will see when he will swell: will become translucent and will increase in the amount of times in three or four. Now we put the gelatin on a water bath and dissolve it until complete dissolution. The main thing is in no case to give the gelatin to boil! We leave gelatin cool.
2. In the meantime, we connect sour cream with sugar sand and stir so that sugar is completely dissolved: it will definitely dissolve, only this will need a little time. After that, add to the sweet sour cream cooled gelatin and everything is well mixed again. We divide the mixture into two equal parts, in one of them put the cocoa powder and how we should mix the sour cream from cocoa.
3. We are preparing a portion of utensils for jelly (crews, foods) or use for this baking form with detachable sides. In the second case, we will simply have to shift the dessert to the plate and cut into pieces like a cake. So, in the prepared dishes begin to pour jelly: alternately, two tablespoons with white and chocolate jelly. Pour exactly in the center, the contrast jelly, too, in the center, directly to the bottom layer. Under the weight of the upper layers, the jelly will begin to spread in shape, forming a characteristic striped pattern, and the strips will go in a circle.
4. Now take the toothpick and draw rays: from the center to the edge, after which we remove the sweetness in the refrigerator. An hour later in one and a half or two can be served to the table. Read more :.

Ingredients:

• 2 cups sour cream;
• Half banks of condensed milk;
• 2 very ripe banana;
• 3 packages gelatin.

Cooking:

1. We prepare in advance shape for jelly. Gelatin wept cold boiled water and let him swell.
2. Then we dissolve the gelatin in the water bath so that it is completely dissolved. Important! Do not allow boiling gelatin!
3. Sour cream mixed with condensed milk and slightly whipped with a mixer or a wedge.
4. Bananas We clean, cut into small pieces, crushed in a puree and mix with sour cream.
5. We do everything quickly so that the bananas do not have to darken.
6. Gelatin (cooled) pour into sour cream, mix and pour this mixture into the form.
7. We remove jelly in the fridge until the dessert is completely frozen.

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

When I prepared this delicious dessert, then my relatives did not even understand what he was from. All ingredients are very harmonious together together and form an adorable symphony of taste. It is very difficult to describe in words, much easier - try to cook. As a consistency, sour cream dessert is a souffle with many small bubbles. And how not to beat separately sour cream - you will not achieve such a consistency. It is bananas, oddly enough, make souffle so air. And how they are perfectly combined with oranges - it's just a fairy tale! Sour cream with vaniline enriched and dilute this taste combination with a light source-creamy taste and a delicate vanilla fragrance. And gelatin only gives dessert form. Prepare this simple, and at the same time a delicious dessert - and you will understand me.

Ingredients:

• 350 ml. sour cream;
• 2 sweet oranges;
• 3 banana;
• 2 climbing vanillin;
• 0.5 Art. Sahara;
• 20 g gelatin.

Recipe of sour cream dessert with gelatin

Souring jelly - very simple in cooking dessert, which can be trusted even to children. It always turns out gentle, creamy and very tasty! You can experiment with a stuffing, adding the tunic, nuts and chocolate to sour cream. Sometimes the hostess is lowered in sour cream pieces of biscuits or worked cookies - this is the real cake without baking.

For the preparation of sour cream jelly, you will need high quality sour cream, preferably homely. If you are going to use a shop sour cream, then it must be fat to at least 21%. Dessert is prepared with the addition of gelatin, but it can be replaced by agar-agar.

Fruit Safety Zhele Recipe

Gelatin will pour the third glass of warm boiled water and leave to one hour. In a deep bowl, pour the cooled sour cream, add sugar, vanilla extract and sweep the mixer to completely dissolved sugar. So that the mass becomes more air, you must first beat the sour cream at low speed, and then increase it to the maximum.
In sour cream jelly, you can add any berries and even cookies! Fruits thoroughly rinse, with a banana, orange and kiwi remove the skin, and cut the pulp in small pieces. Strawberries remove the fruit and cut each berry into two or four parts. Nobuch gelatin put on fire and bring to a boil, but do not boil. The hot gelatin mass is pouring to sour cream and mix.

You can use a mixer for more thorough mixing. Add fruits to sour cream and gently mix the movement from the bottom up. You do not need to get a lot of mixture, otherwise the fruit will lose the form. Put the sour cream mixture in the cream or portion of the molds, cover the food film and send to stick in the refrigerator for two hours.

Any mom is always ready to please their child with something delicious, made personally, to be confident in the absence of chemistry. Unfortunately, most women work, and they are rare on complex cakes and pastries. In any case, less often than children want. And here it can come to the rescue and fruit. He is done quickly, except for it will have to wait until it freezes. The taste can be very diversified, so that children will not be twenty for children. Yes, they look beautiful!

Tricks and secrets

Like any dish and gelatin, has its own subtleties in cooking. If you know them, the delicacy will be able to you 100%.

1. Sour cream should be as low as possible - so it will be lighter. Make a conclusion: the home product is left for other dishes, and for the dessert it is necessary to buy the store.
2. All components must be warm. So before cooking to get them from the refrigerator you need in advance.
3. Beat the sour cream for a fork will not work - not those circulation. The wedge will have to work for quite a long time. It is best if there is a blender or a mixer in the farm.
4. Gelatin must completely dissolve, but in no case it is impossible to boil it.
5. When you cook dessert from sour cream with gelatin and fruit, you can take any fruits other than pineapple and kiwi. With them, jelly will not freeze, because of them, juice is highlighted. But other fruits in the case can be allowed even frozen.

Armed with the necessary knowledge, start cooking!

Quickly and simple

As always, moving from elementary recipes to the tops of culinary art. To prepare the most simple dessert from sour cream with gelatin and fruit, a glass of sour cream is taken and is thickened with an incomplete cup of sugar and a pinch of citric acid. 20 grams of gelatin are placed half a cup of cold water and remain swell. It will take 20-30 minutes. Then the container is placed on a water bath and warms up, after which its contents poured into the whipped sour cream, and the mass is diligently squeezed. In the creams there are all fruits; If they are large, they are beautifully cut in advance. Vases are flooded with mass and put in the refrigerator. When the dessert from sour cream with gelatin and fruit will freeze, it can be sprinkled with candied with candied chocolate.

Striped dessert

The recipe is not much more difficult than the previous one, simply requires big trouble. But it turns out very beautiful, the taste of chocolate dessert: sour cream, gelatin, fruits are complemented in it cocoa. At first, 25 grams of gelatin dissolve in a glass of water along with a pinch of vanillin and a glass of sugar. Then the liquid is heated to swelling gelatin and is porovina in two containers. A cocoa is suited in one of them (two spoons without a slide) and mixed. The half-liter sour cream is puffed and shared between the bowls. Both masses are smeared. On the bottom of the form (or portion of cream), pieces of fruit are put, the layer of one color is poured on top, and the future dessert is placed in the refrigerator until it thickens. Then the second color is neatly poured on it, and again in the refrigerator. This is done until both masses are completed. When the last layer is frozen, the delicacy sprinkles with pieces of fruit or berries.

Cottage cheese

Very air, dessert from sour cream with gelatin and fruit, if you add cottage cheese to it. Just take a grainy, and not "wet" - excess water will prevent the jelly to grab. The gelatin base is preparing standard: a spoon of powder is soaked in a glass of water and a half cup of sugar and vanilla, is brought without boiling to swelling. Separately, the blender is broken up to a lush puree quarter kilogram of cottage cheese. When the necessary airiness is achieved, the as much sour cream is added, and the process is repeated. The mass is mixed with the gelatin, pieces of fruits and berries are added to it (small can be carried out entirely), gently mixed for uniform distribution and declined according to the molds.

"Broken glass"

Very beautiful and delicious delicacy! Many of the older generation it is familiar since childhood. And for those who do not know, we will give sour cream with gelatin prepared, in principle, standard. The floor is based on the floor-liter sour cream; Want to make a whole cake in a big ass - recalculate the number of ingredients. In addition to sour cream, it will be necessary to buy three bags of jelly of different colors. They dissolve according to the instructions on the package, only in a slightly smaller amount of water so that the mass becomes more solid. When the jelly freeze, rolls up arbitrary, rather large pieces and declined through the vases. In each should be all colors. Then the creamy is flooded with sour cream and depart in the refrigerator. Especially seductive such dessert looks in transparent glass bowls.

Ingredients:

Package jelly (need 50 g)
150 g sour cream
Berries / Fruit
honey / syrup / sah.pad (optional)

Cooking:

Let's start cooking jelly according to the instructions, however, we take 2 times less than required.

We give the mixture to cool, meanwhile we put on the bottom of the container, in which the dessert, berries or fruits will be served.
In the sour cream, add a slightly cooled liquid, honey / syrup / sac.

We pour into the container with fruits / berries and put in the refrigerator for an hour of the other until full of frozen!

Bon Appetit!

Chocolate Mousse based on cocoa

yogurt - 100g.

Degreased cottage cheese - 300g.
Saharo substitute or Stevia to taste
Cocoa - 1.5st.
gelatin-15g.

1. Yoghurt, cottage cheese, sugar substitute, frozen powder, and cocoa beat in a blender until a homogeneous state.
2. Hyditis soak in cold water by 10-15min.
3. Put a saucepan with gelatin on fire, bring to a boil.
4. Add gelatin to chocolate cream, mix thoroughly.
5. Mixer whipping cream 1-2m.
6. Pour mousse in the creams, put in the refrigerator for 2-3 hours.

Optionally, you can add nuts

By such a recipe you can do the fruit mousse, replacing cocoa with your favorite fruits or berries.

Lemon Mussia

Ingredients:
Water - 2 tablespoons
Gelatin - 1 teaspoon
Creamy oil - 110 g

Sugar - Glakana
Lemon zest - 3 tablespoons
Lemon juice - ½ cup
A pinch of salt
6 large yolks
Fat cream - 1.5 glasses
Sugar - 2 tablespoons

Cooking:
In a small bowl, soak gelatin in water, leaving about 10 minutes.
At this time, melt the creamy oil in a saucepan. Remove from the fire, add sugar, salt, juice and lemon zest. Mix and drive yolks, take up and put on a small fire, stirring periodically. Prepare before thickening (about 8-10 minutes). In no case do not bring to a boil, otherwise the mixture will come. If steam starts to go, as before boiling, then remove from the fire for 20 seconds, slightly cool down and return to the fire.
As soon as the mixture thickened, interfere with the gelatin. Cool ines to room temperature, stirring. Cream While sustainable peaks with sugar, half of which, enter into mousse, gently mixing so that the cream is not downtown. Distribute mousse between 4-6 cremen, lay out the remaining cream on top.

Milk jelly and mousses
Recipes and photos

Jelly dairy

Ingredients : 3/4 Art. Spoons gelatin, 1/2 of a glass of water, 2.5 glasses of milk, 3 tbsp. Spoons of sugar sand, vanillin.

Cooking

Gelatin powder pour boiled water, soak it until soft for 30 minutes and squeeze. Boil milk, put sugar into it, give it to boil, then, removing from the fire and stirring, dissolve in it pressed gelatin. When the mass is slightly cool, add vanillin to taste, stir, strain through a napkin or frequent sieve into molds (or in glasses) and put it in a cold place. Before serving on the table, lowered for 2-3 seconds in hot water and put jelly on the cooled plates.

Milk jelly with cranberry kissel.

Jelly dairy with yolks

Ingredients : 4 egg yolk, 10 g gelatin, 1 cup of milk or cream, 4 tbsp. Spoons of sugar, vanillin.

Cooking

Ringing yolks with sugar and vaniline, pour hot milk or cream. Then mix with diluted gelatin and wash until the mass thickens. Put in a cold place for frozen.

Dairy jelly decorated with chocolate.

Jelly of whipped milk

Ingredients : 0.5 l of milk, 2 tbsp. Spoon of sugar sand, 25 g gelatin, pinch of vanillin.

Cooking

Gelatin pour water, let you swell. Milk with sugar boil, add vanillin. In hot milk to dissolve the swollen gelatin, cool and beat the foam into a thick foam. Fill the weight of the portion of the dishes, let it be frozen in a cold place. Serve jelly with berry syrup, fruit or chocolate sauce.

Jelly milk-berry.

Jelly milk-berry

Ingredients : 1 tbsp. Spoon gelatin, 1/2 cup of water, 1.5 glasses of milk, 4 tbsp. spoons of sugar sand, 2-3 tbsp. Spoons of cranberries or other berries.

Cooking

Powder gelatin pour cold boiled water and soak up to softening 30 minutes. Then make milk jelly, for which boil milk, add sugar sand (1.5 tablespoons) to it, give it to boil and, stirring, dissolve half of the extinct and pressed gelatin. In chilled metal molds or glasses pour the cooked dairy jelly with a layer of about 5 cm, cool and, when it freezes, pour a semi-liquid jelly layer on it, then again milk, etc. Berry jelly prepare as follows. From cranberries (or other berries) to press juice, strain through a napkin or frequent sieve. Mass obtained after pressing juice, boil, add sugar sand (2.5 tablespoons), boil, remove the foam. Then the decoction to strain, add half of the clouded and pressed gelatin, stir, give a little cool and pour berry juice.

Vanilla dairy jelly

Ingredients : 3 Glasses of milk, 4-6 teaspoons of sugar, 4 eggs, 1/2 bag of vanilla sugar.

Cooking

Add sugar and eggs to milk, pour vanilla sugar, beat. The whipped mass is pouring into the cups put in a flat saucepan. In the pan, pour hot water, cover the foil cup, a saucepan - cover and warm up about 40 minutes, maintaining the temperature of water 80 ° C. When jelly thickens, cool in a closed dish. Stay out of cups (ribbing knife) on plates. Serve with small waffles, with sandy cakes or decorating jam. You can pour fruit syrup.

Vanilla cream

Ingredients : 0.5 l of milk, 4 eggs, 1 tbsp. A spoon of flour, 150 g of sugar, 30 g gelatin, almonds or forest nuts, Cuccats.

Cooking

Milk, yolks, flour and sugar make vanilla cream. Remove from fire, add gelatin, pre-closed in cold water, and interfere with cooling. Then introduce whipped proteins, toasted and widespread almonds or forest nuts and finely chopped candied nuts. Stay cream and give it to frozen.

Jelly dairy with almonds

Ingredients : 1/2 Art. Spoons of bitter almonds, 1.5 tbsp. Spoons of sweet almonds, 2.5 glasses of milk, 3 tbsp. spoons of sugar sand, 1 tbsp. Spoon gelatin.

Cooking

Bitter and sweet almonds pour hot water to boil 3-4 minutes, throw back onto a sieve and clean the skin. Purified almonds to crush into a mortar to a homogeneous state, to add boiled milk to small portions before obtaining a puree mass. Then pour the rest of the milk and stirring, insist 10-15 minutes. After that, the mixture is strain through the napkin or frequent sieve and add sugar. Heat without giving boiling, dissolve gelatin, pre-closed in cold water, and mix. Ready mixture to strain, pour into molds, cool before the formation of jelly.

Dairy jelly, poured into glasses with a layer of coffee jelly.

Jelly milk-coffee

Ingredients : 2 Tea spoons of natural coffee, 1.5 glasses of water, 2/3 cup of milk, 3-4 teaspoons of sugar, 3 teaspoons gelatin.

Cooking

Cook coffee and strain it. Boil milk with sugar, add the gelatin clummed in cold water and stirring, bring to a boil. Mix with coffee and put in the refrigerator. Serve with whipped cream or with cookies.

Dairy jelly with caramel

Ingredients : 3 Glasses of milk, 4 teaspoons of sugar, 4 eggs, 2 tbsp. Sugar spoons on caramel, 2-3 tbsp. Water spoons.

Cooking

Prepare according to the "Jelly Dairy Vanilla" recipe (see above). For caramel, fry sugar in a frying pan until golden color, pour boiling water, boil, combine with milk.

Jelly dairy with raspberry syrup

Ingredients : 1 tbsp. Spoon gelatin, 1 glass of water, 1 cup of milk, 2 tbsp. Spoons of raspberry syrup.

Cooking

Powder is gelatin soak for 30 minutes in cold boiled water (4 tablespoons), then throw back to gauze or sieve and squeeze. Boil milk with water (2/3 cups) and raspberry syrup, add prepared gelatin and, stirring, give a liquid boil, then cool it to room temperature, pour into vases and put it in the refrigerator.

Chocolate jelly with "roses" of whipped cream.

Chocolate jelly

Ingredients : 8 eggs, 200 g of sugar powder, 1 l of milk, 50 g cocoa powder, 25 g gelatin, 2 vanillin bag.

Cooking

Yolks to confuse with sugar powder. Add milk and cocoa, pre-diluted with a small amount of cold milk. Mix to put on a weak fire and interfere until it boils and does not thicken. Remove from fire and without stopping stirring, add gelatin, pre-closed in cold water. When the mixture is cooled, introduce whipped proteins and vanillin, stir, pour into the shape and put it in a cold place to frozen.

Jelly of sour milk

Ingredients : 0.5 l of sour milk, 65 g of sugar, 1 bag of vanilla sugar, 1/2 teaspoon grated lemon zest, 50 g of nuts or almonds, 20 g gelatin, 1/2 cup of water, salt.

Cooking

Milk, sugar, vanilla sugar, pinch of salt, grated lemon zest and crushed nuts mix. In a small amount of cold water, soak gelatin, connect with hot water and pour, stirring, into the prepared mass. Cool Fit with fruit juice.

Jelly from Prostokvashi, garnished by fruit from jam.

Jelly from Prostokvashi

Ingredients : 200 ml of Prostokvashi, 2 tbsp. Spoons sour cream, 2 tbsp. Spoons of sugar powder, 2 teaspoons gelatin, 1 cup of water, lemon zest, vanillin.

Cooking

To add sour cream, sugar powder, lemon zest and carefully wash. Pre-clumsy gelatin to dissolve in hot water and pour into a prepared mixture. Put the mass in the vase and cool. You can put any fruits and berries in the semi-pressed jelly.

Jelly from Prostokvashi with Cinnamon

Ingredients : 3 glasses of Prostokvashi, 1/2 cup of sugar sand, 1 teaspoon of cinnamon with ground, 1 tbsp. Spoon gelatin.

Cooking

Prostokow mix with sugar sand and cinnamon. Prepare gelatin. For this, the powder is gelatin to tweet in cold water (1/2 cup) for half an hour, leak into a sieve, dissolve in hot water (1/2 cup); By coiling up to 35 ° C, enter into prostrochu, mix, pour into the form and give to frozen.

Jelly from kefir

Ingredients : 2 cup of kefir, 3 tbsp. Spoons of sugar, grated grade 1/2 lemon or vanillin, 1 tbsp. Spoon gelatin.

Cooking

Give swelling in cold water, then heat in the water bath until it dissolves. Kefir add sugar, grated lemon zest and warm dissolved gelatin. Pour fluid into molds or wide wine glasses, let it circulate in the refrigerator. Serve with a mixture of strawberry syrup and rum. Rum can be replaced with dessert wine.

Jelly from yogurt with the addition of fresh fruit pieces.
Fruits are added to the cooled jelly when it starts to thicken a little.

Jelly from yogurt
(Bulgarian recipe)

Ingredients : 30-40 g gelatin, about 125 ml of water, 2 tbsp. Spoons of boiling water, 2 liters of yogurt, 100 g of sugar, 1/2 lemon ze, 1-2 art. Spoons of Roma or Cognac (to taste).

Cooking

Gelatin Soak in cold water, pour boiling water, stir well and pour into yogurt, whipped with sugar on a steam bath. Season with lemon zest and rum. Pour into vases solid cold water. You can lay out on the plates and decorate with liquid chocolate.

Jelly serum

Ingredients : 1 liter serum, 120 g of sugar, 30 g gelatin, 80-100 g of berries from any jam.

Cooking

Add sugar, then, after half an hour, after half an hour, is about half an hour, the gelatin wake-up in cold water and heat the mixture almost to a boil. After that, combine with berries passed through a meat grinder, pour hot jelly via molds and let's frozen in the refrigerator.

Jelly cream with a layer of coffee jelly.
Frozen jelly decorate from above after removing it from the form.
NOTE.
To extract jelly from the shape, the form briefly (for 2-3 seconds) is dipped into hot water or wipe with a napkin moistened with hot water. Then the shape with jelly is covered with a plate and quickly overturn.

Jelly creamy

Ingredients : 1.5 glasses of cream, 1/2 cup of sugar sand, 3/4 tbsp. Spoons gelatin, lemon zest, lemon juice 1, 1/2 cup of water.

Cooking

Cream, sugar sand, lemon zest boil, strain and cool. The gelatin powder is soaked in cold water about 1/2 h, squeeze, dissolve in hot water, strain, pour into cream, add lemon juice, mix, pour over molds and cool.

Jelly sour cream with a layer of berry jelly.

Jelly sour cream

Ingredients : 500 g thick sour cream, 100 g of powdered sugar, grated zest 1 lemon vanillin, 15 g gelatin.

Cooking

Sour cream in a foam, adding a sugar powder on a spoon. To wash the grated zest with wet in cold water and diluted in hot tea gelatin and put in the refrigerator. After 15-20 minutes, mix both masses, pour into the molds and put it in the refrigerator again.

Puff joy from sour cream "Tigrenok"

Ingredients : 250 g sour cream, 50 g of sugar, 30 g gelatin, vanilla sugar, 200 ml of fruit syrup, 1 cup of water.

Cooking

Sour cream in a water bath to creek thickness, add prepared gelatin (third part), vanilla sugar and sugar, mix well. Fruit syrup Diliate with boiled water and introduce the remaining gelatin. In a deep tray, pour a part of the sour cream mass, cool in the refrigerator to the studdow-like consistency. On the frozen jelly layer (it is impossible to completely frost the layer of jelly poured into a form, since when shifting it can be detached; pour a part of the mass prepared with syrup, to refrigerate again, give it to frozen. So repeat several times (there must be 7 layers). When applying ready-made jelly cut into cubes. Sit in a wine gland with jam.

Mousse raspberry.

Ingredients : 1/2 Art. Spoons gelatin, 2 glasses of fresh raspberries, 1/2 cup sugar, 2 squirrel, 1 cup of cream.

Cooking

Soak gelatin in water. Squeeze 1/2 cup juice from raspberry, add sugar to it and cook on low heat syrup. Put all raspberries in the syrup and cook for another 10 minutes. Add gelatin and stir until the gelatin is dissolving, and then wipe through the sieve and cool. Beat the proteins before the formation of foam and enter them into the rubbing raspberry. To beat the cream slightly on the ice, mix them with Malina and beat again. Cool cooled.

Chocolate mousse with the addition of brandy.

Mousse chocolate

Ingredients : 50 g of milk chocolate, 1.5 tbsp. Spoons of cooked strong black coffee, 2 eggs, 2 tbsp. Spoons of sugar powder, 1/2 teaspoon vanillina, 1 cup of cream.

Cooking

Chocolate put in coffee, put on a water bath and stir until the chocolate is mounted, and then cool. Yolks to rub with powdered sugar, add melted chocolate and vanillin. Bess proteins before the formation of air foam and pour into chocolate, thoroughly stirring. Cream pour into aluminum dishes, put on ice and beat the wedge to the formation of thick lush foam. Enter whipped cream into chocolate and stir. Mousse put in the refrigerator for 4-6 hours.

Mousse from sour cream.

Ingredients : 300 g sour cream, 2 tbsp. Spoons of sugar powder, 10 g orange zest, 2 teaspoons gelatin, vanillin.

Cooking

Sour cream to beat the wedge, add sugar powder, a grated orange zest and vanillin. Then pour, whipping, dissolved gelatin, lay out in vases and cool.