Sour cream jelly with gelatin and fruits. Sour cream dessert with gelatin and fruits: different and tasty delicacies

Jelly - lovely 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!

Step 1: Prepare the jelly base.

The basis for our jelly is gelatin. Therefore, we soak it with milk or cold water in a mug or small bowl. Stir to break up lumps and gelatin swells. It will take half an hour for the gelatin to swell completely, during which time we will have time to prepare the fruit. Ready gelatin will need to be dissolved in a water bath. Don't let boiling gelatin! The fire should be small, and the gelatin needs constant stirring. When it is completely dissolved, you need to give the gelatin time to cool.

Step 2: Prepare fruit.

We clean the kiwi from the skin, the banana from the skin, the peach from the stone, and the grapes from the stones. Of course, the fruit must first be washed. And then we cut them in any way pleasing to the soul - rings, a semicircle, straws, slices, plates. Show your imagination and be satisfied with the result.

Step 3: Cooking sour cream jelly.

In the bowl of a blender, mix sour cream and sugar, and then beat them until the sugar is completely dissolved. Some of the sugar will absorb the gelatin, so if you like sweeter desserts, add more sugar. We begin to slowly pour in the gelatin, continuing to stir the sour cream. Jelly is ready!

Step 4: Combine fruit and jelly.

To create a beautiful dessert, we need a form. Either one large or many portioned. Depends on the quantity we need. We cover the form with a film so that nothing sticks to it. We lay out the first layer of fruit in the form - it can be a layer of some bananas, for example, or a mixed layer of all fruits at once. Then add a layer of jelly. Lay the fruits again, pressing them lightly into the jelly so that they do not fall out. And so we alternate fruits with jelly, until the form is filled, and the components run out. If the fruits remain, they can be left for decoration or simply eaten.

Step 5: Prepare and serve sour cream jelly with fruits.

Actually, the jelly is already ready, it remains only to send it to the refrigerator until it solidifies completely. This may take up to 3 hours. When the jelly hardens, turn the mold over onto the dish on which we will serve the dessert, and remove the film from it.
And ready sour cream jelly with fruit we refer to festive table. You can decorate it with grated chocolate or coconut flakes. Enjoy your meal!

Another way to make jelly is that you don't have to layer fruits and jelly, you can just mix everything together and put it in a mold.

Instead of cling film, you can use damp baking paper.

Berries can be added to fruits. Or replace them completely.

To quickly prepare sour cream jelly, use powdered sugar instead of sugar.

To change the color of the jelly or make it multi-colored, add cocoa to the jelly. You can divide the sour cream jelly into 2 parts, mix one with cocoa and pour them into the mold in turn.

Fruit or sour cream jelly is one of my family's favorite desserts. But the most favorite option is when these two types of jelly are cooked together. It is prepared very simply and quite quickly. Fruit is suitable for any, seasonal. Especially delicious with cherries, strawberries, apricots or peaches, grapes, etc. In winter, kiwi and orange go well together.

To prepare 4 portions of sour cream jelly with fruits, we need 2 bags of fruit jelly powder 90 g each, sour cream 20% fat, kiwi and orange.

First you need to dissolve the jelly powder according to the instructions. As a rule, the contents of the bag should be poured into 400 ml of hot boiled water, stir well with a whisk or fork so that there are no lumps.

I decided to color the sour cream jelly pink. For this, it is best to take cherry jelly, it has the most beautiful color in the end.

Pour a bag of cherry jelly with 200 ml of hot water, stir, add sour cream. Lumps may form in sour cream jelly (as in the photo), but while you cook everything, they will dissolve completely. Taste it, you may need to add some sugar.

Prepare creams. Peel and cut the kiwi and orange. Put on the bottom of the cream.

Fill with transparent jelly, it will look more beautiful. Put to freeze in the refrigerator.

When the bottom layer with fruit hardens, pour a layer of sour cream jelly and also refrigerate until completely solidified.

Serve sour cream jelly with fruit is better with a mint or lemongrass leaf.

Any mother is always ready to please her child with something tasty, made with her own hands, in order to be sure that there is no chemistry. Unfortunately, most women work, and they rarely have time for complex cakes and pastries. In any case, less often than children want to feast on. And here fruit can come to the rescue. It is done quickly, except that you have to wait until it hardens. The taste can be greatly diversified, so that children will not soon get tired of such sweets. Plus they look pretty!

tricks and secrets

Like any dish, and gelatin, has its own subtleties in cooking. If you know them, you will absolutely succeed in delicacy.

1. Sour cream should be as low-fat as possible - so it will whip more magnificently. Make a conclusion: home product it is left for other dishes, and for dessert you need to buy a store-bought one.
2. All components must be warm. So before cooking, you need to get them out of the refrigerator in advance.
3. Beating sour cream with a fork will not work - not the same speed. Whisk work will take quite a long time. It is best if the household has a blender or mixer.
4. Gelatin must be completely dissolved, but in no case should it be boiled.
5. When you prepare a dessert of sour cream with gelatin and fruits, you can take any fruit, except for pineapples and kiwi. With them, jelly will not harden, because juice is plentifully released from them. But other fruits can be used even frozen.

Armed with the necessary knowledge, let's start cooking!

Quick and easy

As always, we are moving from elementary recipes to the heights of culinary art. To cook the most simple dessert from sour cream with gelatin and fruits, a glass of sour cream is taken and beaten well with an incomplete glass of sugar and a pinch citric acid. 20 grams of gelatin are placed in half a glass of cold water and left to swell. It will take 20-30 minutes. The container is then placed on water bath and warms up, after which its contents are poured into whipped sour cream, and the mass is carefully kneaded. Any fruit is laid out in bowls; if they are large, then they are beautifully cut in advance. Vases are filled with mass and placed in the refrigerator. When the dessert of sour cream with gelatin and fruits hardens, you can sprinkle it with candied fruit or grated chocolate.

Striped dessert

The recipe is not much more difficult than the previous one, it just requires a lot of trouble. But it will turn out to be a very beautiful, chocolate-flavored dessert: sour cream, gelatin, fruits are complemented with cocoa in it. First, 25 grams of gelatin are dissolved in a glass of water along with a pinch of vanilla and a glass of sugar. Then the liquid is heated until the gelatin swells and is poured equally into two containers. Cocoa is poured into one of them (two spoons without a slide) and mixed. Half a liter of sour cream is fluffily whipped and divided between bowls. Both masses are mixed. Pieces of fruit are placed at the bottom of the mold (or portioned bowls), a layer of the same color is poured on top, and the future dessert is put in the refrigerator until it thickens. Then the second color is carefully poured onto it, and again - in the refrigerator. This is done until both masses run out. When the last layer hardens, the delicacy is sprinkled with pieces of fruit or berries.

Curd-sour cream jelly

A dessert made of sour cream with gelatin and fruits comes out very airy if you add cottage cheese to it. Only it is necessary to take grainy, and not “wet” - excess water will prevent the jelly from seizing. The gelatin base is prepared as standard: a spoonful of powder is soaked in a glass of water with a half glass of sugar and vanilla, brought to swelling without boiling. Separately with a blender it is broken up to fluffy puree a quarter kilogram of cottage cheese. When the desired airiness is reached, the same amount of sour cream is added, and the process is repeated. The mass is mixed with gelatinous, pieces of fruits and berries are added to it (small ones can be put whole), gently mixed for even distribution and laid out in molds.

"Broken glass"

A very beautiful and delicious treat! Many of the older generation have known it since childhood. And for those who are not in the know, we will give Sour cream with gelatin prepared, in principle, as standard. Half a liter of sour cream is put in the base; if you want to make a whole cake in a large bowl, count the ingredients. In addition to sour cream, you will need to buy three bags of jelly in different colors. They dissolve according to the instructions on the package, only in a little less water to make the mass more solid. When the jelly hardens, it is cut into arbitrary, quite large pieces and laid out in vases. Each must contain all colors. Then the bowls are filled with sour cream and sent to the refrigerator. Such a dessert looks especially tempting in transparent glass bowls.

Any mother is always ready to please her child with something tasty, made with her own hands, in order to be sure that there is no chemistry. Unfortunately, most women work, and they rarely have time for complex cakes and pastries. In any case, less often than children want to feast on. And here a dessert of sour cream with gelatin and fruits can come to the rescue. It is done quickly, except that you have to wait until it hardens. The taste can be greatly diversified, so that children will not soon get tired of such sweets. Plus they look pretty!

Like any dish, dessert with sour cream and gelatin has its own subtleties in cooking. If you know them, you will absolutely succeed in delicacy.

1. Sour cream should be as low-fat as possible - so it will whip more magnificently. Make a conclusion: the home product is left for other dishes, and for dessert you need to buy a store-bought one.
2. All components must be warm. So before cooking, you need to get them out of the refrigerator in advance.
3. Beating sour cream with a fork will not work - not the same speed. Whisk work will take quite a long time. It is best if the household has a blender or mixer.
4. Gelatin must be completely dissolved, but in no case should it be boiled.
5. When you prepare a dessert of sour cream with gelatin and fruits, you can take any fruit, except for pineapples and kiwi. With them, jelly will not harden, because juice is plentifully released from them. But other fruits can be used even frozen.

Armed with the necessary knowledge, let's start cooking!

Quick and easy

As always, we are moving from elementary recipes to the heights of culinary art. To prepare the most uncomplicated dessert of sour cream with gelatin and fruits, a glass of sour cream is taken and beaten well with an incomplete glass of sugar and a pinch of citric acid. 20 grams of gelatin are placed in half a glass of cold water and left to swell. It will take 20-30 minutes. Then the container is placed in a water bath and warmed up, after which its contents are poured into whipped sour cream, and the mass is carefully kneaded. Any fruit is laid out in bowls; if they are large, then they are beautifully cut in advance. Vases are filled with mass and placed in the refrigerator. When the dessert of sour cream with gelatin and fruits hardens, you can sprinkle it with candied fruit or grated chocolate.

Striped dessert

The recipe is not much more difficult than the previous one, it just requires a lot of trouble. But it will turn out to be a very beautiful, chocolate-flavored dessert: sour cream, gelatin, fruits are complemented with cocoa in it. First, 25 grams of gelatin are dissolved in a glass of water along with a pinch of vanilla and a glass of sugar. Then the liquid is heated until the gelatin swells and is poured equally into two containers. Cocoa is poured into one of them (two spoons without a slide) and mixed. Half a liter of sour cream is fluffily whipped and divided between bowls. Both masses are mixed. Pieces of fruit are placed at the bottom of the mold (or portioned bowls), a layer of the same color is poured on top, and the future dessert is put in the refrigerator until it thickens. Then the second color is carefully poured onto it, and again - in the refrigerator. This is done until both masses run out. When the last layer hardens, the delicacy is sprinkled with pieces of fruit or berries.

Curd-sour cream jelly

A dessert made of sour cream with gelatin and fruits comes out very airy if you add cottage cheese to it. Only it is necessary to take grainy, and not “wet” - excess water will prevent the jelly from seizing. The gelatin base is prepared as standard: a spoonful of powder is soaked in a glass of water with a half glass of sugar and vanilla, brought to swelling without boiling. Separately, a quarter kilogram of cottage cheese is broken up with a blender to a lush puree. When the desired airiness is reached, the same amount of sour cream is added, and the process is repeated. The mass is mixed with gelatinous, pieces of fruits and berries are added to it (small ones can be put whole), gently mixed for even distribution and laid out in molds.

"Broken glass"

A very beautiful and delicious treat! Many of the older generation have known it since childhood. And for those who are not in the know, we will give a dessert recipe. Sour cream with gelatin is prepared, in principle, as standard. Half a liter of sour cream is put in the base; if you want to make a whole cake in a large bowl, count the ingredients. In addition to sour cream, you will need to buy three bags of jelly in different colors. They dissolve according to the instructions on the package, only in a little less water to make the mass more solid. When the jelly hardens, it is cut into arbitrary, rather large pieces and laid out in vases. Each must contain all colors. Then the bowls are filled with sour cream and sent to the refrigerator. Such a dessert looks especially tempting in transparent glass bowls.