I propose a great dessert - prunes stuffed with walnuts in sour cream. This is a delicious delicacy that will not leave anyone indifferent.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Prunes are the most consumed dried fruit. It can be served either separately or used to prepare all kinds of dishes. I offer many a favorite step-by-step recipe - prunes stuffed with nuts in sour cream. In culinary recipes, this combination is quite common. At the same time, a good bonus, the products used for the dessert are classified as healthy food. Since all ingredients contain a huge amount of nutrients. This dessert is especially recommended for women, because prunes have a rejuvenating effect, improve metabolism and have a positive effect on weight. And the walnut protects the body from increased radiation.
This delicacy is prepared quickly, and the taste will not leave anyone indifferent. The recipe is so elementary that everyone, even a novice cook, can handle it. The product turns out to be tasty and elegant, exquisite and delicate. But for this you need to choose the right prunes. Get matte, bright black fruits. Quality prunes are fleshy, firm and slightly soft. If you press on it with your finger, then it will not lose its shape. Don't buy blue or brown colored dried fruit. The blue tint indicates that the berries are not without glycerin (it gives a marketable appearance), and the brown ones are treated with boiling water (to increase the shelf life). Meanwhile, it should be said that glycerin is difficult to wash off and is unhealthy. When buying, taste the product. Bitterness indicates an expired shelf life or improper processing. And the guarantee of good taste and goodness of an ingredient is high quality.
- Caloric content per 100 g - 356 kcal.
- Servings Per Container - 4-5
- Cooking time - 20 minutes for cooking, plus time for setting
Ingredients:
- Prunes - 300 g
- Sour cream - 400 g
- Gelatin - 1 tsp
- Sugar - 10 g
- Walnuts - 100 g
Cooking prunes stuffed with walnuts in sour cream:
1. Peel the walnuts and prick in a clean, dry skillet over medium heat. Stir occasionally and make sure they don't burn.
2. Wash prunes and pat dry with a paper towel. Place walnut kernels inside each fruit. They can be pledged whole or nuts can be detailed more finely.
3. Select a dish with a small indentation and place the prunes in it. The container should have small sides, because the berries will be filled with cream.
4. In a small container, dilute the gelatin with 30-50 ml of drinking water. Usually gelatin is brewed with warm water and left to swell. But detailed instructions for use must be read on the manufacturer's packaging.
5. Pour sour cream into a deep container and add sugar. Beat the sour cream with a mixer at high speed until it doubles in volume. The mass will become airy and bubbles will form on the surface.
6. Pour the gelatin into the sour cream and turn the food with a mixer again to distribute it evenly. I recommend adding gelatin through a fine sieve in case the crystals dissolve poorly.
7. Pour sour cream over the prunes and refrigerate the dessert.
8. Serve the treat after 2-3 hours, when the cream hardens a little. Its consistency will not be very jelly. The small amount of gelatin simply allows the cream to hold better.
See also a video recipe on how to cook prunes with nuts in sour cream sauce.
