More than one sweet tooth and a child will not refuse such a delicious treat as sour cream jelly. With a little creativity, you can turn a simple jelly into a real culinary masterpiece. Multi-layer jelly desserts made from multi-colored layers of fruit and cream jelly look very nice. Jelly cakes look really festive and pretentious, in the context of which you can see fresh fruits or berries. Think also about the jelly in the form of a mosaic, known to everyone under the name "Broken Glass".
And what can we say about rainbow jelly in tall glasses. Today I want to bring to your attention a jelly recipe inspired by the Zebra recipe. Actually, for me, as, probably, for many of you, this dessert evokes nostalgia for childhood. I constantly remember how my mother cooked it on the eve of the holidays, and how much it was tempting to “halve it”, without really letting it thicken. This delicious dessert is sure to please both adults and children.
Cooking Ingredients:
- Cocoa - 2 tbsp. spoons,
- Hot water - 50 ml.,
- Vanillin or vanilla sugar - 1 sachet,
- Gelatin (it is best to use instant) - 1 sachet or 20 gr.,
- Sour cream 20% - 500 ml.,
- Sugar or powder - 150 gr.,
- Grated chocolate - 10-20 gr.,
- mint for decoration
Sour cream jelly with cocoa - recipe
Pour gelatin with hot water.
Stir it with a teaspoon and let it swell. It takes about 10 minutes for instant gelatin to swell, while large-caliber gelatin (and this is what I have seen these days) should stand for more than 30 minutes. Put sour cream in another bowl.
Pour in sugar and vanilla.
Mix everything well with a whisk.
After that, divide the sour cream into two equal portions.
Add half of the gelatin to one of them.
Stir.
Pour the sour cream jelly into silicone molds and put them in the freezer for 10 minutes.
After the sour cream layer has frozen, remove the molds from the freezer. Now let's prepare the chocolate layer. Pour cocoa into the second portion of sour cream.
Stir so that there are no lumps.
Pour in the gelatin.
Stir the chocolate mixture well again.
Pour it into moulds.
Place back in the freezer for about 10 minutes. In the photo you can see that I overexposed it a little, and it has already begun to turn into ice cream. But it's okay.
So, it remains only to turn it on a plate. Surprisingly, it fell out of silicone molds without any problems. If you cook this sour cream jelly in cupcake tins, to make it easy to remove, simply dip the cups in hot water for 2-3 seconds.
Multi-colored and tasty jelly is loved not only by children, but also by many adults. This delicacy stands out from a number of others in that it has a wide abundance of color palette and is expressed in a pleasant and delicate texture. Regular jelly will help in creating extraordinarily beautiful decorations for cakes. Jelly is served in transparent bowls with whipped cream and berries, this is a wonderful dessert for kids.
Origin story
Some scholars believe that the appearance of jelly can be attributed to the 16th and 17th century. According to ancient records, there was a certain white substance, which, in terms of viscosity, resembled glue. This substance was extracted from the air bubbles of sturgeon. Jelly, as we see it now, appeared in 1845.
According to the existing technology, jelly was made from the waste of meat plants: cartilage, skin, bones, and much more were sent for processing. Already in 1985, a Perp Way from the USA decided to improve the dry mix by adding flavoring and coloring. This innovation made it possible to prepare jelly with a pleasant berry smell and color. Way eventually decides to sell the patent for $450. The next owner could not make a profit from this business and puzzled over how to sell this business for a long time.
However, at the beginning of the twentieth century, everything changed dramatically. Gelatin became more or less in demand, it even began to be advertised by local media. A hotline was developed to which one could call in case there were questions about the jelly.
By the mid-sixties, the popularity of jelly began to decline sharply, but in 1987 the situation stabilized as soon as berry blancmange muffins appeared on sale. Also among men, jelly, to which a certain amount of alcohol was added, gained great popularity. And even Bill Clinton himself was not indifferent to the cherry dessert.
A little about jelly
France, which is known for its culinary delights, can be safely called the birthplace of jelly. Translated from the French "gelée" means "gel" or "jelly". Interestingly, the French use this word only for sweet desserts. Aspic or aspic, which is currently very popular in Russia, is called l'aspic in France.
Making jelly according to the classic recipe
Usually, jelly is made from fresh or frozen fruits, which are poured with berry juice or syrup, then a certain amount of gelatin is added. The main thing in the preparation of jelly is not to overdo it with gelling agents, because because of them, the jelly may have a specific aftertaste. There are many recipes for making jelly. Some recipes use natural gelling agents such as agar-agar and pectin. Unlike the gelatin we are used to, these substances do not give a specific aftertaste, but solidify even better.
The subtleties of cooking a French dessert
It should be borne in mind that when using a large amount of pectin gelling agent, the transparency of the jelly decreases, it becomes cloudy in color. Agar-agar has different gelling properties, you need to read the features on the package or ask the manufacturer. As mentioned above, there are many recipes for preparing this gourmet dish. To obtain a unique taste and aroma, some professionals add quite a bit of alcohol. It also perfectly emphasizes the taste of jelly and lemon juice. Before serving dessert on the table, it is cooled, decorated with various fruits and berries, sometimes ice cream is added. Never use a metal or aluminum bowl, only plastic ones, otherwise the gelatin will stick to the bowl. Before pouring gelatin with boiling water, it should be slightly heated, then you will get a clean jelly without lumps.
Sour cream jelly. Recipe
We will need:
1 cup of sugar;
- 800 g of sour cream;
- 20 g of gelatin;
- strawberry syrup;
- citric acid;
- two types of jelly.
Before cooking, pour all the ingredients into separate bowls. Pour boiling water over the jelly and mix thoroughly with a spoon. Use the previous tips to avoid lumps. Pour the indicated amount of gelatin with one glass of water, put on fire and stir constantly. Then add sugar to the melted gelatin. Add a little (at the tip of a teaspoon) citric acid and turn off the heat. During cooking, make sure that the gelatin does not boil. Then sour cream is sent to the pan. Beat thoroughly with a mixer so that the sour cream becomes a homogeneous mass with gelatin. Divide the resulting mixture in half and add strawberry syrup to one of them. Now pour the mass into glasses or bowls, fill the glass less than half. When the white layer has hardened, add the berry jelly. But the last layer we will consist of sour cream and syrup. We fill the bowls and put the dessert in the refrigerator until completely solidified. Now you yourself have seen how easy it is to make this dessert. And the question of how to cook sour cream jelly will no longer bother you.
There are many recipes using gelatin, as this product is very easy to prepare. Sour cream jelly can be used as a layer for many cakes. The only caveat is that the delicacy you have prepared should be thicker than the one you cook just to eat.
sponge cake
We will need:
2 eggs;
- 300 ml of sour cream;
- 100 g currants;
- 100 g flour;
- 40 g of gelatin;
- 1 teaspoon of vanilla sugar;
- 1/2 cup powdered sugar;
- 100 g of sugar;
- raspberries and strawberries - 50 g each;
- 1 teaspoon of baking powder;
- 100 g butter.
First we need to prepare a biscuit. To do this, sift the flour with baking powder, add soft butter and eggs. Then add vanilla and regular sugar. Thoroughly mix with a mixer or blender until a homogeneous mass is obtained and spread the mixture into a baking dish, previously greased with butter. Bake for 30 minutes at 170 degrees. After we have prepared a biscuit, we begin to collect a jelly cake (sour cream). Cut the biscuit lengthwise into two equal parts. We place one part of the cake in a saucepan comparable to the size of the cake, pour sour cream jelly (the recipe was given above) and cover with the second biscuit cake. Put in the refrigerator to thicken completely. The dessert is ready, we can decorate it with fruits or berries, ice cream or whipped cream - according to our own taste. Such a cake with sour cream jelly is perfect for home gatherings with girlfriends or relatives. But you can also serve it as a festive one, with its taste and elegant appearance it is worthy to decorate any celebration.
Sour cream jelly with cocoa: recipe
This is a dessert that all sweet tooths adore. There are very few people on earth who do not like chocolate. The basis is the usual sour cream jelly. Mix it with cocoa powder according to your taste. The only advice: divide the sour cream jelly into two servings, then you will have the opportunity to make a two-color dessert.
Instead of a conclusion
Jelly is not only tasty, but also a healthy treat. Gelatin contains a large amount of collagen - a protein that slows down aging and strengthens the musculoskeletal system. In addition, gelatin improves the condition of the skin, hair and nails, and also improves mental activity.
Sour cream jelly can be confidently called a festive dish. The dessert is attractive in appearance, tender and very tasty. It is boldly served to 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 fat sour cream for its preparation, we recommend: use store-bought low fat. To get a delicious dish, a product with a fat content of up to 15% is suitable.
Features of the preparation of sour cream jelly
To prepare a good dessert, it’s not enough just to follow the sour cream jelly recipe. You should know a few subtleties of the dish, which we will now tell you about.
- The less fat the sour cream is, the better it will beat. This means that store-bought sour cream is much better for the dish than homemade.
- In order for the products to mix well and the sugar to completely dissolve, it is necessary to use room temperature components. Therefore, if you plan to prepare a dessert of jelly and sour cream, get everything you need from the refrigerator in advance.
- Beat sour cream with a whisk, then you will get a lush mass that resembles 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 the 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 package). When the lumps increase in size by about 3-4 times, it is necessary to warm the gelatin in a water bath until completely dissolved. You can do this in the microwave, just by setting the minimum time, for example, starting at 15 seconds, and stirring the gelatin well each time. It must not be allowed to boil and left undissolved, since in each case it will not thicken the mass.
- If you are preparing sour cream jelly with fruits, peel the latter from crusts and seeds. Almost all fruits and berries are suitable for this purpose, except for exotic kiwis and pineapples. They actively give juice, and the mass will turn out to be watery. By the way, for a 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.
- Laying liquid mass. A couple of spoons of the first layer are laid out in the form, focusing on the center. Then, on top, also exactly in the center, put a layer of a different color. Each next layer of multi-colored jelly with sour cream makes the previous one spread in shape. 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 make jelly from sour cream and cocoa.
- Laying on a thickened layer. In this case, each layer is kept in the refrigerator until solidified, and only then the next one is laid. The method is preferred for layered strawberry sour cream jelly and for any fruit dessert, as it allows you to save the location of pieces of fruit or berries.
Sour cream jelly recipes
We suggest you try to cook sour cream jelly with cocoa, berries or cottage cheese. With our recipes it will be easy!
Jelly 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
- Soak gelatin in milk (water) for 1 hour, dissolve.
- Add regular and vanilla sugar to the hot gelatinous mass, stir until smooth.
- Mix sour cream with gelatin mass.
- Grind cottage cheese (wipe through a sieve or chop with a blender), mix with sour cream-gelatin mass.
- Transfer to a mold or bowls, leave in the refrigerator until solidified.
Sour cream and cocoa jelly recipe
You will need:
- sour cream - 400 ml;
- cocoa powder - 2 tbsp. spoons;
- sugar - 150 g (incomplete glass);
- gelatin - 40 g;
- water - 200 ml.
Cooking
- Soak gelatin in water, leave to swell, and then dissolve.
- Pour sugar into sour cream, beat until it is completely dissolved.
- Mix sour cream with gelatin, mix.
- Divide the mixture into 2 parts, mix one of them with cocoa powder.
- In portioned bowls, spread the layers with a spoon, allowing them to spread in a circle. This will give you a zebra effect. You can also lay out first a layer of one color, for example, white, let it harden in the refrigerator, and then lay brown. Then you get a two-layer jelly.
Sour cream jelly with strawberries
The beauty of this sour cream jelly recipe with layers of strawberries is that the berry can be replaced with absolutely any fruit. And every time you get a new taste!
You will need:
- sour cream - 400 ml;
- sugar - 120 g (or 4 tablespoons);
- gelatin - 45 g;
- strawberries - 200 g
Cooking
- Pour gelatin with water, let it swell and dissolve.
- Beat sour cream with sugar, add gelatin.
- Wash strawberries, peel, dry, cut into large pieces.
- Lay in layers in bowls: strawberries, sour cream, strawberries, sour cream.
- Leave to harden in the refrigerator, decorate with berries.
As you can see, each recipe is very simple, and the taste of desserts will be a real discovery for you!
Video: making sour cream jelly
Cocoa and sour cream jelly is a dish that is perfect for any holiday table. The dessert is beautiful, delicate and has an incredible taste. The calorie content is not too high, which is also an advantage. To prepare the recipe, we advise you to make a choice in the direction of sour cream with a minimum fat content - no more than 15 percent.
To prepare a dessert, it is not enough to follow the recommendations that the recipe offers, it is important to know the nuances that will be discussed.
- It is advisable to choose sour cream with a minimum percentage of fat, as it whips better.
- For high-quality dissolution of components, including granulated sugar, you need to use warm ingredients. Therefore, if you intend to prepare a dessert with sour cream, take everything you need from the refrigerator in advance.
- To make the mass as lush as possible, beat the sour cream with a whisk. A fork or spoon will not give the expected result.
- Be sure to take care of the preparation of gelatin. The recipe does not provide for the usual rash of powder. It is important to soak it in cold water and leave for a while to swell. As soon as the lumps of gelatin become larger, you need to put the mixture in a water bath, stirring until the lumps disappear completely.
Recipesour cream and cocoa jelly
You will need 400-500 ml of not too fatty sour cream, 2-3 tablespoons of cocoa powder, an incomplete glass of granulated sugar, 40 grams of gelatin, 200-250 ml of water, vanillin.
So let's get started:
- After opening the package with gelatin, pour the contents into a small enameled container and fill with water, leave to swell for about sixty minutes.
- After that, combine gelatin with granulated sugar and mix well. Then add vanilla. Put the container with the resulting mixture on the stove and bring to a boil over low heat. However, the mass should not boil completely! When heated, stirring is necessary, while the ingredients should dissolve.
- Strain the prepared syrup with gauze to separate from undissolved gelatin lumps. Then pour the finished syrup into two molds, add cocoa to one, stirring everything well. Then add equal amounts of sour cream to both containers, also mixing thoroughly.
- Pour the resulting masses in layers. So, if one layer is sour cream, then the second is cocoa, and further, it doesn’t matter what exactly the first layer will be. The recipe recommends decorating the finished jelly with strawberries, currants, chocolate chips or fruit pieces.
To prevent blurring of the layers, immediately after cooking, put the sour cream jelly in the freezer. Basically, jelly is eaten from the molds in which it was prepared. Therefore, immediately pour it into beautiful bowls.
Serve sour cream and cocoa jelly for dessert, although kids love this treat all the time! We are sure that you will successfully master the recipe for this delicious jelly.
Video recipe for making jelly from cocoa and sour cream
A simple and delicious dessert is the perfect end to a lunch meal. In order not to burden the body with flour products once again, we suggest preparing a small portion of sour cream and cocoa jelly as a sweet dish. This cute dessert has a very delicate texture and a pleasant taste, a bit reminiscent of the popular Italian.
For the recipe, we recommend giving preference to sour cream with a low percentage of fat, so that the dessert does not turn out to be heavy and high in calories. You can form sour cream jelly with cocoa according to the “zebra” principle (as in our example), or you can simply lay out the mass in ordinary layers without any decor.
Ingredients per 1 serving: 
- sour cream (10-15%) - 250 g;
- powdered gelatin - 6 g (1 teaspoon);
- boiled water - 4 tbsp. spoons;
- cocoa powder - 1 tbsp. a spoon;
- powdered sugar - 4-5 tbsp. tablespoons (or to taste)
How to make sour cream jelly with cocoa
- Pour gelatin into a convenient bowl, pour cold boiled water. Mix and leave to swell. This may take from 5 to 60 minutes (the exact time should be indicated in the instructions on the package).
- We immediately combine the entire norm of sour cream with powdered sugar, the dosage of which can be increased / decreased depending on taste preferences. Mix vigorously.
- We heat the swollen gelatin in any convenient way for its complete dissolution. You can place a container with a gelatinous mass in a bowl of hot water, in a "water bath" or send it to the microwave. The main thing is not to boil gelatin, otherwise it will lose its properties, and our jelly will not harden! Pour the liquid gelatin mass into the sour cream and mix.
- Put about half of the serving of sour cream in another container and mix with cocoa powder. We achieve a uniform coloring of the mass in a light chocolate shade.
- We take transparent bowls or other containers. At the bottom pour 1-2 tbsp. spoons of chocolate mass, and on top we apply the same portion of light cream.
- Thus, alternating layers of contrasting shades, we fill the container. In this recipe, the ingredients are designed for 1 large or 2 small creamers. If necessary, you can increase the proportions of the products, depending on how many servings you want to receive.
- To make sour cream and cocoa jelly look the prettiest, we will make a simple pattern. We take an ordinary toothpick and draw straight lines with its tip from the middle of the dessert to the edge. As a result, we get a kind of "spider web".
- We put the bowls on the shelf of the refrigerator so that the sour cream and cocoa jelly is completely frozen. The time can vary from 1 hour to 3-4 hours (depending on the quality of the gelatin and the size of the container used). To speed up the process, you can remove the dessert for 15-20 minutes in the freezer. Only in this case, do not forget to periodically look into the freezer, otherwise the jelly may simply freeze!
As soon as the mass hardens, we remove the dessert from the refrigerator / freezer and proceed to the tasting. Sour cream jelly with cocoa will delight you with a delicate texture and moderately sweet, refreshing taste. Bon Appetit!
