Jelly from sour cream - indulge in healthy sweets! Sour cream jelly recipes with vanilla, cocoa, fruit, curd, chocolate

Jelly from sour cream - indulge in healthy sweets! Sour cream jelly recipes with vanilla, cocoa, fruit, curd, chocolate

Sour cream jelly is a terrific dessert, for the preparation of which you will need a minimum set of products.

The taste of the delicacy is in no way inferior to the purchased cakes and pastries, but it wins in many ways.

Sour cream jelly quickly prepared, contains natural products, inexpensive and very useful. And there are plenty of options for dessert, so he never get bored!

Sour cream jelly - general principles of preparation

For making jelly, use sour cream of any fat content. It is important that it is not too sour. The fresher the product, the better the dessert. For sweets added sugar or powder. In dietary desserts, you can put substitutes: natural or artificial. If sugar is used, the mixture should be allowed to stand to dissolve the grains. Sour cream with powder can be used immediately after combining the ingredients.

Gelatin for dessert, you can use powder or sheet. Most often, the first option, since it is more accessible, is easier to dose, it is indicated in most recipes and there is no need to recalculate the quantity on sheets. Gelatin is pre-soaked in liquid, the amount of which is also taken into account in the recipe. If an instant product is used, 10 minutes is sufficient for swelling. For regular gelatin you need at least half an hour. The swollen product is heated to dissolve the grains, but in no way boil.

What else can be added to sour cream jelly: fruits and berries, chocolate and cocoa, milk, cottage cheese, nuts, coconut chips. For aroma put vanilla, cinnamon, syrups, essences, zest.

Recipe 1: Vanilla cream jelly

The classic recipe sour cream jelly with vanilla. It can be used as a dessert or for filling cakes, cakes, including fruit. The recipe uses vanilla sugar, which can be replaced by essence or pure extract. Ingredients

• 2 tablespoons of gelatin;

• 400 grams of sour cream;

• 100 grams of powdered sugar;

• 1 bag of vanilla sugar;

• 50 grams of water.


1. Combine pure water and gelatin. Reserve for swelling for half an hour.

2. Put sour cream, vanillin in sour cream and whisk it all together with a whisk to dissolve small grains. The consistency of the mass will become thinner.

3. Sent to the water bath swollen gelatin, melt the grains. Strongly heated is not necessary.

4. Pour gelatin into sour cream with a thin stream, do not stop stirring with a whisk.

5. Pour the prepared mixture into prepared dishes and send to cool for 4 hours in the refrigerator. You can not put in the freezer, my wife should not turn into ice.

6. Decorate the finished dessert with whipped cream, fruit pieces, berries or coconut chips.

Recipe 2: Striped jelly with chocolate

Striped jelly with sour cream looks great in transparent glasses or wine glasses on the leg. The dessert will consist of cream and chocolate layers.


• 20 grams of gelatin;

• 80 grams of water;

• 600 grams of sour cream;

• 100 grams of dark chocolate;

• 150 grams of powder;

• 1 bag of vanilla.


1. Fill gelatin, give swell.

2. Mix sour cream with powder.

3. Melt the gelatin, send in sour cream, stir and divide the mass into 2 unequal parts.

4. We take white jelly from the most part and put 3 spoons in glasses, put them in the freezer for 10 minutes.

5. While the first layers are frozen, you need to melt the chopped chocolate pieces. This can be done in a microwave or in a bath after gelatin.

6. We send chocolate to a smaller part of sour cream.

7. Get the glasses out of the freezer, put a chocolate layer on it and remove it again to cool.

8. Repeat the procedure until the jelly is over. If time is short, you can make a two-color dessert. If suddenly the total mass begins to solidify before folding it into wine glasses, it can be slightly heated.

Recipe 3: Jelly with sour cream and bananas

Exquisite dessert with amazing aroma. Jelly of sour cream with bananas is best spread in glasses with legs. From this amount of products 5 average portions will turn out.


• 600 grams of sour cream;

• 15 grams of gelatin;

• 30 grams of chocolate;

• 2-3 bananas;

• 120 grams of powdered sugar;

• vanilla if desired.


1. Fill gelatin with 100 grams of water, leave for 15 minutes. Then melt in the bath, you can in the microwave. The main thing is not to give the solution a stylish warm.

2. While the gelatin is prepared, mix the sour cream with powdered sugar, you can add a pinch of vanilla, the aroma will be brighter.

3. Peel the bananas, cut each in length, then cut it in slices across. Should make half circles.

4. Put the slices of bananas in glasses.

5. Combine sour cream with gelatinous mass, mix and pour dessert.

6. We rub chocolate, we sprinkle from above and we send glasses on a cold. After 3 hours, get and enjoy the most delicate dessert!

Recipe 4: Jelly from sour cream and cocoa

Airy and light creamy jelly with chocolate flavor. Cocoa can take any, but it is better to use powder without added sugar. If you want to get a richer taste of chocolate, then you can add the amount of powder. You can also use a mixture of cocoa and coffee.


• 800 grams of sour cream;

• 1 cup of powder;

• 40 grams of cocoa;

• 20 grams of gelatin;

• 40 grams of chocolate;

• 70 grams of water.


1. Dissolve gelatin in cold water, let it brew.

2. Mix powder with cocoa powder.

3. Combine sour cream and dry mix, take a mixer and beat for 5-8 minutes. Watching the mass. If suddenly there are small grains, immediately stop beating, otherwise there will be oil.

4. Dissolve the gelatin solution in a water bath or simply send to the microwave for 20-30 seconds. 5. Pour into whipped sour cream, stir.

6. We put on wine glasses or molds and send it in the cold for solidification.

7. As soon as the top layer starts to set, three chocolate, sprinkle the dessert with the resulting chips, send it in the fridge for full curing. For sprinkling, you can use both a white chocolate and a dark one.

Recipe 5: Cream jelly with curd

Another option is jelly based on sour cream, this time with cottage cheese. Any fat content. Cottage cheese is better to use soft, with a creamy consistency. If there are a lot of lumps in the product, then it should be rubbed through a sieve or killed in a food processor.


• 250 grams of cottage cheese;

• 250 grams of sour cream;

• 200 grams of milk;

• 130 grams of sugar (you can take powder);

• 15 grams of gelatin;

• 1 gram of vanillin.


1. Combine milk with gelatin and leave for 30 minutes. If instant gelatin is used, then 10 minutes is enough.

2. Combine cottage cheese with sour cream and sugar. We beat the mass well, in order to impart a pomp, it is better to dissolve the sugar. At the end put vanilla in the cream.

3. Melt the mixture of milk and gelatin.

4. We enter in cream from cottage cheese with sour cream, carefully we stir.

5. We spread out the future dessert in molds, we send to freeze. You can decorate such jelly with any berries, fruits, sprinkle with chocololad shavings.

Recipe 6: Sour cream jelly with proteins and butter

Feature of this dessert is lightness and lightness. Jelly with sour cream and protein taste like bird's milk, but it is much easier and easier to prepare. Also, it will need a little butter, which is desirable to put in advance in the heat for softening.


• 3 proteins;

• 400 grams of sour cream;

• 20 grams of gelatin;

• 150 grams of sugar;

• 100 grams of water;

• 100 grams of butter.

Optionally, for flavoring, add vanilla, lemon juice, cinnamon, any essence. Cooking

1. In a bowl pour the gelatin, add water, give the pellets to swell. Instead of water, you can add any juice or milk.

2. Combine sour cream with sugar, put vanilla or any other source of flavor. Mix well.

3. Put in a bowl of proteins, add a pinch of salt and beat until stable peaks.

4. Melt the gelatin solution, combine with sour cream, add the softened butter in the heat and mix it vigorously.

5. Carefully introduce the protein foam, mix with a spoon from the bottom up, trying not to precipitate the mass.

6. We put dessert into prepared containers and ship to freeze. The same mass can be laid out between two biscuit cakes.

Recipe 7: Sour cream jelly with fruit and / or berries

A terrific dessert, which you can simply arrange in glasses, make into molds, and then put on a plate or make an excellent jelly cake. For sour cream jelly, you can use any fruits and berries, but it is advisable to use dense products that do not let the juice in and keep their shape well.


• 600 grams of sour cream;

• 250 grams of powder;

• 20 grams of gelatin;

• 100 grams of milk;

• 400 grams of fruit and berries.


1. As usual, we start with soaking gelatin. Just combine the powder with milk, let stand for swelling for at least 15 minutes.

2. Sour cream whipped with powder. It is quite a lot, as a large amount of fruit is added. But if sweet fruits are used, for example, bananas, cherries, and strawberries, then the amount of sugar can be reduced.

3. Melt the gelatin and send in sour cream, mix. Now you need to put a lot of minutes for 10 minutes in the fridge so that it cools down, but does not clutch.

4. Berries and fruits need to be washed and dried, cut into beautiful pieces.

5. We take out the cooled smetannaya mass, add the prepared berries with fruit, mix. 6. We spread in molds. You can use small, large, simple or curly containers. For cakes, it is convenient to use silicone molds.

Sour cream jelly - useful tips and tricks

• Gelatin is never melted or heated in an aluminum pot. Also do not cook in her cream. Otherwise, the dessert gets an unpleasant taste and may even darken.

• It is very important not to make the gelatin boil, otherwise the mass will not thicken and will remain liquid. In order for the grains to dissolve well even with a slight heat, it is necessary to soak the powder in advance and allow it to swell well.

• If the dessert is intended for adults, then you can add a little liquor, wine or brandy to the sour cream. The taste of jelly will become more intense, deep, and the red wine will also change color.

• Can't get the jelly out of the mold? Dip the container for a few seconds in hot water and the dessert will easily part with it. But you need to be careful with the glass forms, which from the temperature drop can burst.

• Striped jelly will look impressive if you make a thin layer of chocolate between the color transitions. And in order not to heat it all the time, just put the container with the product in a saucepan with hot water. As you cool, you can add boiling water or turn on the stove.

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