EntranceDessert of sour cream rainbow appearance. Recipe Dessert from sour cream "Rainbow"
Desserts Jelly, soufflé, mousse
To all - to all hostesses Have a good mood!
Surely everyone knows that " Eachhunterwishesknow,wheresitspheasant"? Although I am not a hunter, I also wanted to know what kind of bird it is and where it lives. Therefore, I decided to prepare such a “rainbow” variation on the theme of “Jelly dessert”.
| 100 ml |
| 4 g |
| 20 ml |
| 85 ml |
| 4 g |
| 25 ml |
| 100 ml |
| 4 g |
| 20 ml |
| 85 ml |
| 4 g |
| 25 ml |
| 100 ml |
| 4 g |
| 20 ml |
| 85 ml |
| 4 g |
| 25 ml |
| 4 g |
| 20 ml |
| 200 ml |
| 8 g |
| 30 ml |
| 200 ml |
| 8 g |
| 30 ml |
| 200 ml |
| 8 g |
| 30 ml |
For this I needed (layer by layer):
Red layer - 100 ml of cherry juice + sugar (to taste) bring to a boil. 4 g gelatin + 20 ml water - dissolve in the microwave. Mix juice and gelatin and pour into a mold. Leave in the refrigerator to set (about half an hour).
White (separating) layer - 85 ml of milk + sugar - bring to a boil. Dissolve 4 g of gelatin + 25 ml of water in the microwave. Mix. Pour over the hardened red layer.
Orange layer - 100 ml of orange juice (from 1 piece) + sugar + a few drops of cherry juice (to enhance the color) bring to a boil.
Dissolve 4 g of gelatin + 20 ml of water in the microwave, mix. White (separating) layer - 85 ml of milk + sugar - bring to a boil. Dissolve 4 g of gelatin + 25 ml of water in the microwave. Mix. Pour over the frozen orange layer.
Yellow layer - 100 ml of lemon juice (from 1 piece) + sugar + a little saffron (to enhance the color) - bring to a boil.
Dissolve 4 g of gelatin + 20 ml of water in the microwave. Mix. White (separating) layer - 85 ml of milk + sugar - bring to a boil. Dissolve 4 g of gelatin + 25 ml of water in the microwave. Mix. Pour over the frozen yellow layer.
Green layer - 100 ml of kiwi juice (from 2 pieces) + sugar + green food coloring (just a little to enhance the color). Bring to a boil.
4 g of gelatin + 20 ml of water - dissolve in the microwave. Mix.
Blue layer - 200 ml sour cream + sugar + blue food coloring (just a little) - heat over low heat until the sugar dissolves.
8 g of gelatin + 30 ml of water - dissolve in the microwave. Mix.
Blue(so-called) layer - 200 ml of milk + sugar + vanilla sugar + blue food coloring - bring to a boil.
8 g gelatin + 30 ml water - dissolve in the microwave. Mix.
Violet layer - 200 ml of milk + a little red cabbage juice + sugar + vanillin + brandy flavor (to muffle the smell of cabbage juice) - bring to a boil.
Dissolve 8 g of gelatin + 30 ml of water in the microwave. Mix.
Fill each new layer only after freezing the previous one.
I left all this creation in the refrigerator overnight. The weight of the jelly was 1550 grams.
Here is such a multi-colored fruit and milk picture turned out ...
Light 21 83 200 whal Medium 44 205 407 Shkoda Medium 37 184 146 Buchy Light 36 138 74 Skarlet Light 30 96 81 oldeg Light 11 44 103 lanita69 Medium 17 100 134 VikaSN Light 2 153 173 Olesya Vladimirovka Morovna volna 52 82
Source: https://gotovim-doma.ru/recipe/5179-zhele-raduga
Jelly dessert with sour cream. Recipe with photo. Assorted
Today we are again holding our master class on beautiful and delicious cooking, and we will cook a jelly dessert with sour cream, according to my recipe with step by step photos, because children and adults in my family are big lovers of sweets. For holidays and celebrations, I try to cook several desserts, so that it would be impossible to eat them in one day.
And believe us in this business we are professionals. But sweets, as you know, are not easy to digest and then affect the heaviness in the stomach and, of course, extra centimeters at the waist.
Especially in summer, when it's hot, you want the dessert to be refreshing, light, beautiful and, of course, delicious. A real find in this regard is the Assorted sour cream jelly dessert.
This sweet dish is prepared quickly, easily and eaten with pleasure.
Ingredients and what you need
To prepare seven medium bowls with jelly dessert with sour cream according to my recipe, we need:
Jelly with strawberry flavor
Jelly with orange flavor
Jelly with kiwi flavor
Jelly with currant flavor
Sour cream 0.5 kg.
Sugar 1 cup
Instant gelatin 1 pack (25g.)
Usually cooking this dish I break it down into several steps. So gelatin solidifies better, and it seems that very little time is spent.
Step #1. How to make and properly cool jelly
To begin with, we prepare blanks from ordinary purchased jelly, if you don’t want to bother with cooking it at home.
Actually, it doesn’t matter what kind of jelly with what flavors you take for making desserts, choose your favorites.
The main thing is that they be of different colors - this will make the dessert bright and colorful.
Prepare four containers for solidifying jelly. I use enameled rectangular trays for this. You can take any form convenient for you. Just proceed from the fact that you will need to cut the jelly into cubes in this container. Therefore, it is not worth taking too deep.
Pour two cups of boiled water into prepared jelly containers. hot water. Pour a pack of jelly into each and stir well until completely dissolved.
If you are in a hurry, you can do both at the same time.
And if there is enough time, then it’s better not to rush, because if the gelatin does not dissolve completely, it will settle in grains at the bottom and spoil the delicate consistency of jelly with dense lumps.
Let cool prepared liquid product before room temperature. Then place the containers in the refrigerator to set. Do not expect that the hardening process will pass quickly, in order to become tight and elastic, it takes several hours. Better make it overnight.
Step #2. How to make sour cream jelly?
Next, to prepare sour cream filling for Assorted, you need to prepare the most unusual white sour cream jelly, for this, a saucepan with a capacity of at least one liter, pour in two glasses of hot boiled water. Pour in a pack instant gelatin and stir until completely dissolved. Add half a liter of sour cream, one glass of sugar and a little vanilla.
Place over medium heat and stir until almost boiling, but do not let it boil. During this time, the mass will become homogeneous and thick like jelly. Remove from heat and let cool to room temperature.
Step #3. Jelly dessert of different colors in one form
Cut the finished multi-colored jelly into cubes and carefully distribute into prepared forms.
In order for the finished dessert to look beautiful, take, if possible, glass or crystal dishes for this.
Glasses made of thick glass, and Irish glasses, and any glass, transparent bowls will do.
Multi-colored pieces will shine through the glass, creating a festive mood. Fill with cubes about half of the form. Top with the vanilla-sour cream mixture. It must be cold.
If the filling is warm, ready-made multi-colored jelly will dissolve in it and instead of multi-colored pieces, a suspension of an indefinite color will be obtained.
Carefully not splashing (because all the droplets on the glass will leave traces) put in the refrigerator to solidify. In order for the dish to be elastic and elastic, it will take several hours.
When the jelly has hardened enough, it is ready to use.
Our jelly dessert with sour cream in my opinion step by step recipe with photo, ready, and it can be stored in the refrigerator for quite a long time. It is cool and sweet and sour.
Its delicate texture and light taste are very refreshing in the heat, and its attractive appearance will decorate any festive table.
Naturally, if you wish, you can also make the basis of this sour cream jelly different colors also on your own, how to prepare natural homemade jelly, we will tell you more, and also read how to cook Strawberry jam for the winter, and even how to cook real homemade jelly or pancakes in milk.
Prelude.
In a cafe in Zhytomyr, this is Ukraine, we often bought and loved a delicate dessert very much. It was called "Sour cream-rainbow".
We have not lived in this wonderful and native city for a long time, and I had to “compose” my own “Rainbow Sour Cream”. Don't deprive yourself of goodies.
Of course, my recipe is different from the original, because in the cafe the layers-colors were bright, contrasting, and I think there were 4 of them, and the portions were small. Probably, this beauty was achieved with the help of food coloring and fragrances.
Everything is simpler for me, no dyes. I tint the layers with cocoa powder, jam syrup, fruit juice. Therefore, my layers are pale, pastel. We like it, but you, make your own choice.
That was a long time ago, before the days of the internet. Now you can look on the Internet and find a bunch of other recipes. They, of course, are very similar to what I thought of myself, and, perhaps, even more interesting and tastier than what I offer. But I still do what I did.
Products:
Sour cream 20%, gelatin, sugar, cocoa powder, jam syrup, berry or fruit juice.
Now for the quantities. It's all a matter of taste. And the desired output, i.e. how much you want to get sweets in the end.
I will write the proportions that I use myself. For a family of 6 people. Everyone in our family loves this dessert.
Sour cream 20% 750 gr. for 1 layer. So we buy for 3 layers 3 x 750 = 2250 gr.
I buy 3 jars of 500 gr and 3 jars of 250 gr.
Sugar at the rate of 25 gr. per 100 gr sour cream
I’ll write about gelatin that you need to read the instructions on the package. So many now different options gelatin. And in plates, and instant, and ordinary. And each city has its own suppliers, which means its own assortment. Therefore, you read what is written, and then halve the amount of water in which it is proposed to dissolve dry gelatin.
My package says 1 table. spoon in a glass of hot water. I take 1 table. a spoonful of gelatin and half a glass of hot water. This amount is enough for 1 layer of 500 g of sour cream. For a different amount of sour cream in proportion.
Now about the natural additions to the layers.
1 layer white: Vanilla sugar can be added to sour cream, sugar, gelatin if desired.
2 chocolate layer: To sour cream, sugar, gelatin, add cocoa powder 3-4 teaspoons. lies. 500 gr sour cream (change to taste).
3rd fruit layer: To sour cream, sugar, gelatin, add syrup from any red or yellow jam 3-4 st. spoons (or in other quantities to taste, to color this layer and give it the taste of berries). As an option, orange juice (colors pale, but tasty)
So, we take the products:
In a bowl, preferably with a spout (so it will be convenient to pour in portions), spread the sour cream 
Add sugar 
Mix everything well, leave on the table at room temperature. The sugar needs to be completely dissolved. 
We prepare dishes suitable for one serving. For yourself, you can have more, for guests, make portions small, because dessert is served after a plentiful table and guests who overeat will not cope with a large portion. I know from experience.
Prepare more dishes, it is better to let it remain empty than to fuss when pouring. You have to spill quickly.
I have prepared 4 large bowls and 5 small glasses
Once again, stir the contents in a bowl, make sure that the sugar has melted.
Prepared in accordance with the instructions on the bag, pour the gelatin in a WARM form through a strainer into a bowl with sour cream and sugar.
From hot gelatin, sour cream can exfoliate, from cold sour cream it will immediately begin to solidify, the mass will be heterogeneous, lumps and clots will turn out.
Quickly and thoroughly stir and pour into prepared wine glasses, glasses, bowls, etc., filling them by about one third.
Now that 1 layer is in place, you can take your time. We cover them either with lids, if any, or with bags so that the layer does not ventilate, and if there are strong-smelling foods (cutlets, sausage, fish, etc.) in the refrigerator, then close or tie tightly so that the smell is not absorbed. We do not want our the most delicate dessert smelled like Krakow sausage.
We send our friendly company to the refrigerator. All these manipulations must be done slowly and carefully so that the layer does not splash in the glasses. Otherwise, there will be no clear boundary between the layers.
Let's move on to layer 2.
Put some sour cream in a bowl, add cocoa powder, mix thoroughly, it is more convenient to achieve uniformity, add the rest of the portion (prepared for the 2nd layer), sugar. We mix everything.
Leave on the table until the sugar is completely dissolved.
And now you can be distracted for a while, drink tea, go for mail, call a friend. Gelatin is not yet dissolved. We must wait for the first layer to dry completely. It depends on the refrigerator, and on sour cream, and on gelatin. When you can turn a glass with 1 layer upside down and nothing comes out,
This means that you can dissolve the gelatin for the 2nd layer, pour it in, filtering through a strainer, stir quickly until smooth, quickly pour into molds, close with bags, lids and refrigerate.
Layer 3 is done similarly to the second, only instead of cocoa, I added orange juice.
Grated orange zest. I squeezed the juice from half an orange into a plate, stirred it with a fork and squeezed it all through a strainer into prepared sour cream with sugar.
I waited for the 2nd layer to harden enough. And added prepared gelatin. In the 3rd fruit layer, gelatin should be added 1.5 times more than in the 2 other layers. This means that you either add 1.5 tablespoons of dry gelatin to half a glass of water when dissolving gelatin, or dissolve 1 tablespoon of dry gelatin in 1/4 cup of water. Otherwise, it will either not solidify at all, or it will be liquid. For the same reason, the fruit layer should be the topmost. Otherwise, denser layers with cocoa and just sour cream will crush it.
The orange layer turned out to be slightly creamy, but the aroma and taste are pronounced, and in combination with chocolate layer just amazing
Delicate, beautiful and hearty dessert can be a wonderful breakfast. It can be served with tea. Especially it can be of interest to children who do not like dairy. When else it will be possible not only to touch, but also to eat a rainbow!
Ingredients
Servings:
As well as food or natural home dyes (examples are given below) to color the layers.
If the sour cream is too thick (such that "a spoon is worth it"), dilute it to medium density with boiled water, while reducing the amount of sour cream by the volume of water added.
The number of layers can be any, you can add layers with fruit jelly.
If the dessert is taken out of the mold, then it is worth increasing the amount of gelatin by 1.5 times.
Milk can be replaced with water, then the dessert will be less high-calorie.
Technique: stove, refrigerator.
Dissolve gelatin in half a glass of cold milk.
Bring the second part of the milk to a boil and turn off the stove. Add the swollen gelatin and stir until completely dissolved.
Dyes can be used food purchased, or you can use natural homemade.
For brown color - add cocoa (2 tbsp per 1 tbsp liquid).
For yellow - turmeric or saffron is suitable (4 tsp per 1 tbsp of liquid).
For blue - red cabbage juice. Grind the cabbage in a blender or chop finely. Pour boiling water over (0.5 tablespoons of chopped cabbage 0.5 tablespoons of water). You can skip the cabbage through a juicer.
For light green - spinach. Put a glass of spinach leaves in a saucepan, pour 0.5 tbsp. boiling water. Bring to a boil, then reduce heat and simmer for 5-10 minutes. Strain the decoction.
Divide the liquid into equal parts, measuring with a measuring cup or other container, according to the number of colors you want.
Add colorants and mix well.
Pour the first layer into the molds and refrigerate (it will be faster in the freezer) to solidify. Check readiness tactilely, lightly touching the surface with your finger. If the jelly is not taken on the finger, you can pour the next layer.
Each layer is poured with chilled jelly after the previous layer has solidified. The hardening time depends on the thickness of the layer and where it is cooled in the refrigerator or freezer (from 10 to 30 minutes).
On the surface of the jelly, before it hardens, you can draw patterns in a different color.
Ready dessert can be decorated with berries or fruits.
Step by step photo instruction
Preparation of ingredients
Chill the molds in the freezer to speed up the hardening process. Cool the sour cream in the refrigerator.
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Dissolve gelatin in half a glass of cold milk. |
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Bring the second part of the milk to a boil and turn off the stove. Add the swollen gelatin and stir until completely dissolved. Pour in sugar and vanilla. Stir until completely dissolved. Cool the mixture (you can place the container with the mixture in cold water and for even cooling, stir the jelly occasionally). |
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To color the layers, you can use food purchased dyes, or you can use natural homemade ones. For pink color - beet juice. You can skip the beets through a juicer or grate half of raw beets, add 0.5 tbsp. vinegar, 2 tbsp. water and simmer until soft on the stove or microwave (about 15-20 minutes). |
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Allow to cool to room temperature, strain through a strainer. |
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For brown color - add cocoa (2 tbsp to 1 tbsp of liquid). |
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For yellow, turmeric (4 tsp per 1 cup of liquid) or saffron is suitable. |
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For blue - red cabbage juice. Grind the cabbage in a blender or chop finely. Pour boiling water over (0.5 tablespoons of chopped cabbage 0.5 tablespoons of water). Allow to cool to room temperature, strain through a strainer. You can skip the cabbage through a juicer. |
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For light green - spinach. Put a glass of spinach leaves in a saucepan, pour 0.5 tbsp. boiling water. Bring to a boil, then reduce heat and simmer for 5-10 minutes. Cool the broth and strain. |
Dessert cooking
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Pour in milk jelly into sour cream. Mix well. |
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Divide the liquid into equal parts, measuring with a measuring cup or other container, according to the number of colors you want. |
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Add colorants and mix well. |
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Pour the first layer into the molds and refrigerate (it will be faster in the freezer) to solidify. |
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Check readiness tactilely, lightly touching the surface with your finger. If the jelly is not taken on the finger, you can pour the next layer. |
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Each layer is poured with chilled jelly after the previous layer has solidified. The hardening time depends on the thickness of the layer and where it is cooled in the refrigerator or freezer (from 10 to 30 minutes). |
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On the surface of the jelly, before it hardens, you can draw patterns in a different color. |
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You can add layers with fruit jelly. |
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Ready dessert can be decorated with berries or fruits. |
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TM "Rud"
Rainbow sour cream is the taste of childhood. Read the recipe for jelly dessert with sour cream and enjoy the taste of childhood.
Sour Cream Rainbow DessertsCooking
To make the dessert delicious and rich, take dairy products from TM "Rud" and natural dyes. Soak gelatin in 100 g of cold milk and let it swell. Bring the remaining milk to a boil, dissolve the sugar in it and add the milk with swollen gelatin, stir thoroughly until the gelatin is completely dissolved. If desired, you can add a little vanilla. The resulting milk-jelly mixture should be cooled slightly and combined with sour cream, mixed thoroughly and divided into several parts for coloring.
To get multi-colored rainbow sour cream, you can use food coloring or natural juices. A light brown shade of sour cream gives cocoa at the rate of 2 tbsp. for 1 st. jelly mixture, and the yellow color is obtained by adding a small amount of saffron. To get a pink tint, berry or beetroot juice, the blue color of the sour cream will give the juice of red cabbage, and the green color - the juice from the spinach leaves. Freshly squeezed vegetable juices are diluted with water in a 1:1 ratio and brought to a boil before use.
60 minutes Easy Breakfast
Cooking
Add sugar to sour cream, put on a slow fire, heat and stir until sugar is completely dissolved. Remove from heat and divide into 3 parts. Pour juices into separate containers, heat a little and add 1 tsp each. gelatin in each, stir thoroughly until the gelatin is completely dissolved. Add the resulting fruit-jelly mixtures to the prepared sour cream mixtures and stir until smooth. Pour into molds one by one, allowing each layer to harden in the refrigerator.
In everyday life, a serving of rainbow sour cream dessert can replace your child with a full breakfast. Manifesting creativity, you can prepare a dessert with the addition of fruits or based on yogurt.