Light and refreshing jelly, easy to prepare, will appeal to all family members. Prepare the most delicate dessert with pieces of fruit, and in hot weather this will be the best choice!
Recipe content:
- Cooking features
- Ingredients
- Step by step cooking
- Video recipe
Sour cream jelly can confidently be called a festive dish. The culinary creation is attractive in appearance and has a delicate taste. It can be served with a dessert table along with exquisite cakes. The calorie content of sweetness is low, which is another advantage. Contrary to popular belief, they say that only homemade and fatty sour cream should be used for its preparation, but I advise you to use the opposite - low fat store, 15% of fat will be enough.
Features of making sour cream jelly with fruits
- Less fatty sour cream whips better.
- Room temperature components mix and dissolve better.
- Stir the sour cream with a mixer or blender until a fluffy mass similar to a soufflé. A spoon or fork won't do that.
- Pre-prepare gelatin - dilute according to the instructions. The recipe excludes adding it to sour cream, otherwise the mass will not solidify.
- Peel the fruit for jelly last so that it doesn't run out.
- Dessert can be made in portions or in the form of a cake.
Fruits can be used absolutely any, everything will do, except those that quickly give juice, for example, pineapple.
- Caloric content per 100 g - 237 kcal.
- Servings - 3
- Cooking time - 10 minutes - cooking, 2 hours - hardening
Ingredients:
- Sour cream - 500 ml
- Sugar - 5 tablespoons or to taste
- Gelatin - 25 g
- Kiwi - 3 pcs.
Making sour cream jelly with fruit
1. Pour the gelatin crystals into a container and soak in cold water. Leave until swelling, and when the lumps increase in size by 3-4 times, heat the mass in a water bath or in a microwave oven until it is completely dissolved. But it cannot be brought to a boil or left undissolved, because each case will not thicken the mass. In the microwave, do this process by setting the minimum time, for example, you can start with 15 seconds, then mix the powder and, if necessary, add another 15 seconds. Please note that the most correct technique for working with gelatin and the required volume of liquid is always indicated on the manufacturer's packaging.
2. Pour the sour cream into a container and add sugar (you can use powdered sugar). Beat the mass with a mixer or blender until it increases in volume, viscous consistency and thickness.
3. Peel the kiwi, rinse and cut into cubes. Leave a few pieces for decoration, which you can cut in any shape, I preferred - a heart.
4. Pour the dissolved gelatin into the sour cream mass and mix again with a mixer so that it completely dissolves.
5. Put pieces of berries in glasses, glasses or any other container.
6. Pour half of the sour cream over them and top with more fruit. If the sour cream is beaten well, then the berries will not drown in it, but will remain on the surface.
7. Pour the remaining sour cream over the kiwi and top with the berry for garnish. Send the treat to the refrigerator to cool for 1-2 hours, after which you can serve it with a dessert meal.
See also the video recipe on how to make Kaleidoscope sour cream jelly.
