Sour cream jelly - simple recipes and proportions

If you want to make a spectacular and low-calorie dessert, then sour cream jelly with fruit - exactly what you need. On our website you will find delicious sour cream recipes that are very easy to prepare.

Ingredients:

Sour cream – 500 ml;
Gelatin – 20 gr.;
Water – 100 ml;
Sugar – 1 glass;
Vanillin;
Fruits and berries as desired - cherries, raspberries, strawberries, peach, banana, etc. are perfect.

Recipe:

Pour gelatin with water and let it swell for an hour.
Beat the sour cream and sugar well with a mixer. Add vanillin there at the tip of a knife.
Heat the gelatin with water over the fire until it completely dissolves.
Cool the gelatin in water to room temperature and pour into the sour cream and sugar. Mix everything.
Wash fruits and berries and cut them into arbitrary pieces. Small berries may remain intact. Read also: Milk jelly - recipe.
Pour the fruit-sour cream mixture into several or one mold and place in the refrigerator for three hours. The dessert should be served on a large platter garnished with mint leaves.

Bon appetit!

How to make sour cream jelly at home

The recipe for sour cream jelly is simple and is based on sour cream with gelatin; the structure of the jelly dessert is homogeneous, tasty, reminiscent of an ice cream. Making jelly at home immediately evokes associations of freshness and naturalness, and that’s how it is – there are no bright colors or thickeners in the recipe.

Advice from the Wonder Chef. The gelatinous quality of the jelly comes from food gelatin, which housewives are familiar with from recipes for jellied meats, jelly-like saltisons, and homemade winter jam, and the color comes from fruits, fresh or canned.

The basic recipe for sour cream jelly can be used to make a dessert with pineapples, a mixture of fruits. The fruit mixture gives the sour cream dessert not only bright visual beauty, but also the taste of the jelly with various fruits and berries can vary from sweet and sour to sweet and spicy.

To properly prepare sour cream jelly at home, follow these rules:

The sour cream dessert will turn out tender if you first peel the fruit and remove the seeds;
Frozen fruits and berries need to be thawed and excess juice drained from them in order to maintain the proportions presented in the recipe;
If you prepare sour cream jelly in layers with fruit, then each layer with pieces of fruit must be kept in the refrigerator until it hardens. Then pour the next layer of liquid jelly from sour cream with berries and fruits onto the frozen fruit mosaic;
Jelly made from sour cream and cocoa, as a rule, is laid in liquid multi-colored layers starting from the center, alternating white and chocolate layers, as in the Zebra recipe. This method allows you to make multi-colored sour cream jelly with sour cream and cocoa, dessert with coffee;
Use sour cream at room temperature. To prepare a tender and tasty dessert, store-bought sour cream with a fat content of at least 15% is suitable. It is better to dilute country homemade sour cream with milk so that the sugar has time to dissolve in it;
Traditional jelly, as you know, is made with gelatin. The proportions of gelatin and sour cream in the recipe must be strictly observed, otherwise the gelatin will not thicken the jelly-like mass enough and the jelly will not harden well;
Gelatin must be soaked in water, give the powder time to completely dissolve. Properly prepared gelatin is the key to successful preparation of sour cream jelly with instant gelatin. The proportions of instant gelatin and liquid for dissolving it are indicated on the packaging;
Gelatin jelly recipes are considered the most accessible for preparing cold desserts at home. Agar-agar is a substitute for instant gelatin.

Many people have probably already prepared similar fruit jellies using gelatin from packages; try the basic recipe for fruit jelly with sour cream and recipes for sour cream jelly desserts that are delicious, simple and festive to prepare at home. The desserts taste pretty close to a cross between panna cotta and blancmange. If you love dairy desserts, then you will definitely like the recipes.

How to make with cocoa

Jelly made from sour cream and cocoa looks very attractive and has a rich taste with a hint of dark chocolate. This amazing dessert is suitable for an evening tea party with friends and will look spectacular on the table during a family celebration.

Ingredients:

sour cream (15%) – 0.8 kg;
cocoa – 45 grams;
crushed sugar – 0.2 kg;
a piece of butter;
gelatin (instant) – 30 grams;
water – 80 ml.

Cooking:

Mix sugar with cocoa, then add warm water and stir.
Next, pour the solution into a heat-resistant container, put it on the stove, boil and cook over low heat for about two minutes.
After this, add oil to the hot mixture and let it cool.
Pour gelatin into water for ten minutes to soften. Then heat it a little on the stove and stirring constantly until it dissolves completely.
Combine the brewed cocoa with sour cream and shake vigorously using a mixer. Then pour in the thickener and stir.
Fill beautiful wine glasses or vases with the preparation. Then put them in the refrigerator for several hours.

When the dessert has hardened slightly, it is recommended to sprinkle it with chopped white chocolate. Ready-made jelly from sour cream and cocoa should be served cold with fragrant tea or black coffee.

Sour cream jelly with fruits

To prepare a dessert of sour cream with fruit in jelly, we will need canned fruit.

Serving: 4

60 min

230 kcal per 100 g

Ingredients for making fruit jelly from sour cream: proportions

fruits from canned compote without seeds (pears, pineapples, peaches) - 1 cup;
sour cream – 500 ml;
food gelatin – 20 g;
granulated sugar – 5 tbsp. (the amount depends on the acidity of sour cream);
vanillin – 0.5 tsp;
black porous chocolate - 50 g or any jam for decoration.

Sour cream jelly: recipe with fruit

Pour gelatin into half a glass of cold boiled water. Leave the gelatin for 40 minutes to dissolve and swell.
Mix sour cream with granulated sugar and beat with a mixer.
Next, pour in the dissolved gelatin, add vanillin, pieces of fruit without syrup. Mix everything.
After this, pour the jelly mixture into molds or bowls and put it in the refrigerator for the jelly to harden.
We take out the finished dessert, sprinkle the jelly with grated chocolate on top or pour it with cherry jam syrup and enjoy its amazing taste.

For a more original serving, say, on a holiday table, sour cream jelly can be carefully turned over with the mold, remove the dessert from it and pour cream, caramel, or melted chocolate threads over it.

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)

Yield: 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, grind 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.

Sour cream jelly with coffee

You can quickly and easily prepare a delicate jelly dessert with the aroma of coffee using instant gelatin, pre-brewed black coffee, condensed milk, sugar, sour cream and whole milk. To complete the taste, the latter can be replaced with cream, then the jelly will have a creamier taste.

Ingredients for making sweet jelly with coffee:

black coffee with sugar – 400 ml;
regular milk – 100 ml;
sour cream – 300 ml;
condensed milk – 200 ml;
sugar – 5 tbsp;
gelatin – 2-3 sachets (per 1 liter of liquid ingredients).

Coffee jelly recipe:

We brew coffee. Pour 1 sachet of gelatin into the coffee, according to the instructions - into a hot or cold coffee drink. Stir the mixture and put the coffee jelly in the refrigerator to cool.
To prepare sour cream jelly, beat sour cream with condensed milk, regular milk and sugar. We dilute the remaining gelatin in 100 ml of water. After swelling, pour into the sour cream mixture, stirring.
Cut the frozen coffee jelly into cubes and place the pieces on the bottom of the bowl. Pour in sour cream jelly and leave to cool.

The frozen dessert - coffee jelly with sour cream - is decorated with ground coffee or sprinkled with cocoa.

Sour cream with strawberries

You will need:

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

Preparation:

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

Sour cream jelly with cottage cheese and milk

Ingredients for making curd and sour cream jelly:

cottage cheese – 250 g;
sour cream – 250 g;
milk (or water) – 1 glass;
gelatin – 15 g;
sugar - half a glass;
vanilla sugar – 2 tbsp.

How to make a dessert from cottage cheese and sour cream:

Soak the gelatin in cold milk and leave the mixture for the time specified in the instructions to swell.
Heat the swollen lumps of gelatin until they are completely dissolved, but do not boil.
Add white granulated sugar and vanilla sugar to the hot gelatin solution. Stir until the sugar crystals are completely dissolved.
Grind the cottage cheese using a blender or pass it through a meat grinder. Bring the curd grains to a homogeneous state.
Mix sour cream with dissolved gelatin and add cottage cheese to the sour cream-gelatin mixture. Mix well.
Pour the homogeneous mass into molds and put the curd dessert in a cold place to thicken and harden.

We decorate portioned frozen curd dessert with candied fruits, cocoa or chocolate fudge.

Recipe for vanilla jelly with sour cream and cottage cheese

Vanilla jelly with sour cream is sweet and has an appetizing smell, and cottage cheese makes it also healthy. This recipe is simple, quick and satisfying.

Ingredients:

250 g sour cream;
200 ml milk;
250 g cottage cheese;
130 g sugar;
15 g vanillin;
15 g gelatin.

Cooking time: 40 min.

Calorie content per 100 g: 236 kcal.

Cooking method:

We dilute gelatin in milk and give it time to swell;
Mix sour cream, cottage cheese and sugar. The sugar should dissolve perfectly. When the mass becomes fluffy, add vanillin;
Heat the milk with gelatin, dissolving the lumps. Let the mixture cool to room temperature;
After this, pour the gelatin and milk into the curd and sour cream and mix thoroughly;
We put the future dessert into bowls and let it harden.

Vanilla jelly can be decorated with raspberries or dark chocolate slices.

Sour cream jelly on agar with berries

We will need:

sour cream 15% fat – 400 g;
agar-agar – 1.5 tsp;
pureed berries with sugar (or berry jam);
sugar – 5 tbsp;
water – 250 ml;
cocoa – 2 tbsp;
vanillin - to taste.

How to make sour cream jelly with cocoa at home:

Fill the agar with water in the proportions according to the recipe. Bring to a boil while constantly stirring over low heat.
Add sugar and stir until all the granulated sugar dissolves.
Add the mixture in a thin stream to the sour cream, add cocoa, vanillin and heat again to a boil.
Pour the pureed berries or jam into a deep bowl (it’s better to take a glass one). Pour the sour cream mixture with agar-agar and cocoa in a stream.
Let it cool. Cover the dishes with cling film and place the jelly in the refrigerator to harden for 1-2 hours.

Children and adults adore milk dessert with cocoa; the berry delicacy can be prepared in portions and served as a dessert on a holiday table or made at home when you want something tasty.

Sour cream and cocoa recipe

Ingredients:

Low-fat sour cream – 200 g;
vanillin – 2 pinches;
fine sugar - approximately 2/3 of a faceted glass;
natural cocoa powder without sugar - 3 tbsp. l;
water – 125 ml (0.5 cups);
instant gelatin powder - 1.5 tbsp. l;
warm water – 60 ml (3 tbsp);
butter – 10 g.

Preparation:

Take cocoa powder and a third of a glass of sugar. Mix. This is to prevent lumps from forming - kneading them is a long and tedious task, and with them the jelly will not turn out homogeneous. Boil half a glass of water, pour into the mixture in parts, little by little, stirring at once. Place on the stove over low heat and cook, stirring, until the thick drink boils. After a couple of minutes, turn off the heat, add butter, it will make the chocolate layer shiny. To cool faster, pour into a wide bowl.
As soon as the cocoa is cooked, prepare the gelatin. Pour the powder into a bowl or porcelain or metal bowl and add water. Stir. Leave for 10 minutes to soften. Then we put it in a water bath. We heat, as it heats up the mass will begin to soften and become liquid. Without bringing to a boil, remove the bowl of gelatin. Pour about a third into the hot cocoa and whisk immediately. We set the remaining one aside. Well, everything is ready for the first layer.
We take silicone molds or small cups, coffee cups - whatever you can find. Distribute the cocoa by pouring first a spoonful into each mold, then another one, and so on until it’s gone. Place in the refrigerator for half an hour.
After 30 minutes, mix sour cream, vanillin and sugar, whisking. Don't try to achieve airiness and turn everything into cream - we don't need that. We stirred the sugar, dissolved it, filled the entire volume with air bubbles - that’s all.
We heat the gelatin that remains after the chocolate layer again to a liquid state in a water bath. Pour into sour cream and sugar, whisking vigorously.
We take out the molds with our dessert. Pour the sour cream mixture onto the dark layer, filling almost to the brim. We put it back in the cold. Let it harden for at least three hours, but it’s better to leave it for the whole day or until tomorrow.
You can get jelly out of silicone molds without any problems, you just need to bend the edges and press on the bottom. If suddenly it doesn’t want to come out, put it in warm water for a couple of seconds and immediately turn it over onto a plate.
As you can see, it turns out to be a very cute dessert, also delicious and easy to prepare. The recipe will come in handy when you need to prepare all sorts of different treats, but don’t have much time, and when you just don’t want to cook something complicated.

Jelly with strawberries and sour cream

Sour cream jelly with strawberries in summer is made from fresh strawberries. A summer dessert after the end of the strawberry season is easy to make with frozen strawberries, berries from compote, using jam syrup from strawberries, victoria and wild strawberries.

Ingredients for making sour cream jelly with strawberries:

strawberries – 300 g;
sour cream – 300 ml;
sugar – 5 tbsp;
gelatin – 30 g.

Recipe for sour cream jelly with strawberries:

Soak gelatin in cold water. Let it swell. Pour into a saucepan and place the gelatin and water on low heat. Dissolve gelatin in water without bringing to a boil.
Wash the strawberries and dry the berries with a paper towel. Grind the strawberries in a blender with half a glass of sugar.
Mix sour cream with the remaining sugar. Divide the sweet sour cream mixture into two parts.
Add one part to the strawberry puree.
Add half of the dissolved gelatin to the sour cream, and the rest to the strawberries. We get pink strawberry jelly and white.
Pour the white jelly into molds and let the mixture harden in a cold place.
Pour pink jelly onto the frozen white jelly and cool the dessert until completely frozen.

Before serving, remove the molds and decorate the dessert with strawberries, mint sprigs, and chocolate slices. Two-layer jelly is beautiful and festive; feel free to offer it to your guests as the main dessert.

Cooking step by step:

To prepare sour cream and chocolate jelly, we need the following ingredients: sour cream, water, sugar, gelatin, cocoa powder and vanillin. I advise you to choose not very fatty sour cream - 20% is best (this is the fat content used in this recipe). Adjust the amount of granulated sugar to your taste, and you can replace vanillin with vanilla sugar or not add it at all.

I wrote above about choosing gelatin, so carefully read the instructions on the package. So, take one teaspoon of instant gelatin, put it in two separate bowls and pour 50 milliliters of very hot (80-90 degrees) water into each.

Mix thoroughly until all the grains are completely dispersed. If the liquid is cooling and the gelatin has not yet completely dissolved, you can warm everything up a little in the microwave. Important: gelatin cannot be boiled, otherwise it will lose its gelling properties! If the crystals still do not completely dissolve, it’s okay, because there will be very few of them.

Next, let's work on the base for the future jelly. Place 300 grams of sour cream at room temperature in separate containers (this is important!). Add 2 tablespoons of sugar to each.

Next, pour a pinch of vanillin into one bowl (for aroma), and unsweetened cocoa powder (2 tablespoons) into another.

All ingredients need to be turned into a completely homogeneous mass, for which it is most convenient to use a submersible blender (this way the sugar will dissolve faster). If you want, you can replace the granulated sugar with powdered sugar - then it will be enough to just mix everything. You can prepare sour cream bases in this way before dissolving the gelatin - it’s not at all important.

Delicious recipe! Seraphim the Beautiful similar movies

Pour one part of the hot gelatin into the sour cream mixture (I decided to start with the chocolate base first, and you can start with the white one). To make sure there are no undissolved gelatin crystals left, it is best to use a strainer.

Stir until the gelatin is distributed evenly throughout the mixture.

The future jelly can be formed either in one common bowl or in portions. In my case, I use small ice cream bowls. Pour half of the entire chocolate mixture into them. We leave the remaining mass on the table for now, and put the bowls in the freezer for 5-7 minutes so that the layer sets, that is, freezes.

We move on to the white workpiece: we also pour hot gelatin into it through a sieve. Stir until smooth.

Check the chocolate layer - it should harden. After this, pour the sour cream mixture on top - exactly half. Place the bowls in the freezer again for a few minutes.

In this way, fill the bowl with the remaining sour cream mixture, alternating layers (each one must harden so that the jelly does not mix). We move the dessert into the refrigerator and wait until the top layer hardens - about 1 hour to be sure.

Sour cream and chocolate jelly hardens quite quickly and holds its shape perfectly. At the same time, it turns out not rubbery, but very tender and airy. For those who like to count calories: if you use 10% fat sour cream (instead of 20%), the calorie content of 100 grams of jelly will noticeably decrease and will be only 133 kcal.

Before serving, you can decorate the dessert with chopped chocolate, berries, and mint. Elenochka, thank you very much for this delicious and beautiful order, as well as for the pleasant childhood memories. Cook for your health and bon appetit, friends!

If you want to make a spectacular and low-calorie dessert, then sour cream jelly with fruit is exactly what you need. On our website you will find delicious sour cream recipes that are very easy to prepare.

Ingredients:

Sour cream – 500 ml;
Gelatin – 20 gr.;
Water – 100 ml;
Sugar – 1 glass;
Vanillin;
Fruits and berries as desired - cherries, raspberries, strawberries, peach, banana, etc. are perfect.

Recipe:

Pour gelatin with water and let it swell for an hour.
Beat the sour cream and sugar well with a mixer. Add vanillin there at the tip of a knife.
Heat the gelatin with water over the fire until it completely dissolves.
Cool the gelatin in water to room temperature and pour into the sour cream and sugar. Mix everything.
Wash fruits and berries and cut them into arbitrary pieces. Small berries may remain intact.

Jelly with cherries and sour cream

Sour cream-based jelly goes well with sweet, sour, and sweet varieties of cherries. A very tasty cherry dessert is made with whole berries and pieces of cherry berries.

Ingredients for making cherry dessert:

fresh cherries - 1 cup;
sour cream – 500 ml;
water – 300 ml;
granulated sugar - half a glass;
gelatin – 1 tbsp.

How to make cherry jelly:

First of all, dilute the gelatin with water, as indicated on the manufacturer’s packaging.
Pour sour cream into a saucepan and add half the sugar.
Add half a portion of dissolved gelatin to the mixture and heat the sour cream with gelatin while stirring constantly. We don't boil! Pour into the mold and place in the cold to harden.
Making jelly with cherries. To prepare, pour water into a saucepan and add the remaining sugar. We wash the pitted cherries and place them in a saucepan with sugar.
Spread the rest of the gelatin over the cherries and bring the syrup to a boil.
During cooking, the syrup will turn red due to the cherries releasing their juice. Cool the syrup together with the berries.
Pour over the sour cream frozen jelly with a layer of cherry, evenly distributing the cherries in the gelling liquid. Cool the layered dessert in the refrigerator.

We turn over the mold with the frozen two-layer dessert - the first layer is sour cream jelly, the second layer is cherry jelly.

Sour cream jelly recipe Broken glass

Dessert Broken Glass is familiar to those with a sweet tooth under other names - Mosaic, Aquarium. But more often the dessert recipe is found as jelly cake Broken glass or sour cream jelly. To make Broken Glass, you will need dry powder known as jelly in packs. You can easily buy this jelly in different flavors - cherry, strawberry, orange - and make a multi-colored dessert in the form of a cake.

Ingredients for making jelly Broken glass

multi-colored jelly – 3 packs with cherry, peach and kiwi flavors;
sour cream 15% fat – 500 ml;
gelatin – 20 g;
milk – 150 ml;
granulated sugar – 4 tbsp;
vanilla sugar – 1 sachet.

How to make the Broken Glass dessert:

We dilute the jelly according to the instructions on the pack. As a rule, 1 package of jelly will require 400 ml of hot boiled water. It is more convenient to dissolve the jelly in a jar or in a tall ladle, stirring the mass until the powder dissolves.
Pour the jelly into molds and let it harden.
Cut the frozen jelly into small cubes.
We dilute the gelatin in 100 ml of water and leave the gelatin lumps to swell.
Mix sour cream with sugar and vanilla sugar. Put on fire, pour in gelatin and milk. Stirring, dissolve gelatin and sugar, warming the mass over low heat.
Place the multi-colored jelly cut into pieces into a square, rectangular or round cake pan.
Fill the pieces of jelly with sour cream jelly, so that the multi-colored cubes float in the jelly filling.
Place the jelly cake in the cold so that it hardens well. The dessert hardens quickly; if you put the jelly cake in the refrigerator to harden, it will take no more than 2 hours.

No decoration is required when serving the finished dessert. The multi-colored jelly is beautiful, bright and very tender, tasty, like a soufflé.