Jelly made from sour cream and cocoa. Sour cream jelly with cocoa

Not one sweet tooth or child will refuse such a tasty delicacy as sour cream jelly. With a little creativity you can turn simple jelly into a real culinary masterpiece. Multi-layer jelly desserts made from multi-colored layers of fruit and cream jelly look very beautiful. Jelly cakes look truly festive and pretentious, in the cut of which you can see fresh fruits or berries. Remember 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 recipe for jelly based on 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 temptation there was to “half it” without really allowing it to thicken. I am sure that both adults and children will enjoy this delicious dessert.

Ingredients for cooking:

• 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 g.,
• Sour cream 20% – 500 ml.,
• Granulated sugar or powdered sugar – 150 gr.,
• Grated chocolate – 10-20 g.,
• Mint for decoration

Sour cream jelly with cocoa - recipe

Pour hot water over gelatin.

Stir it with a teaspoon and let it swell. It will take about 10 minutes for instant gelatin to swell, while large-caliber gelatin (and this is what I have seen these days) must stand for more than 30 minutes. Place sour cream in another bowl.

Add sugar and vanilla.

Mix everything well with a whisk.

After this, 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 place them in the freezer for 10 minutes.

After the sour cream layer has hardened, remove the molds from the freezer. Now let's prepare the chocolate layer. Add cocoa to 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 molds.

Place back in the freezer for about 10 minutes. In the photo you can see that I overcooked it a little, and it had already begun to turn into ice cream. But it's okay.

So, all that remains is to turn it over onto a plate. Surprisingly, it fell out of the silicone molds without any problems. If you cook this sour cream jelly in tin muffin tins, to make it easy to remove, simply dip the tins in hot water for 2-3 seconds.

Sour cream jelly can confidently be called a festive dish. The dessert is attractive in appearance, tender and very tasty. It is boldly served at 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 full-fat sour cream for its preparation, we recommend: use store-bought low-fat sour cream. To get a delicious dish, a product with a fat content of up to 15% is suitable.

Features of preparing sour cream jelly

To prepare a good dessert (sour cream), it’s not enough just to follow the recipe for sour cream jelly. You should know several subtleties of the dish, which we will now tell you about.

• The less fatty the sour cream, the better it will whip. This means that store-bought sour cream is much better suited for the dish than homemade.
• To ensure that the products are well mixed and the sugar is completely dissolved, it is necessary to use components at room temperature. Therefore, if you plan to prepare a classic jelly dessert from jelly and sour cream, remove everything you need from the refrigerator in advance.
• Whip the sour cream with a whisk, then you will get a fluffy mass reminiscent of 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 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 packaging). When the lumps increase in size by about 3-4 times, it is necessary to heat the gelatin in a water bath until completely dissolved. You can do this in the microwave, only setting the minimum time, for example, starting with 15 seconds, and stirring the gelatin well each time. You cannot let it boil and leave it undissolved, since in each case it will not thicken the mass.
• If you are preparing sour cream jelly with fruit, remove the crusts and seeds from the latter. Almost all fruits and berries are suitable for this purpose, except for exotic kiwis and pineapples. They actively produce juice, and the mass will turn out watery. By the way, for 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.

1. Laying the liquid mass. Place a couple of spoonfuls of the first layer into the mold, focusing in the center. Then a layer of a different color is placed on top, also exactly in the center. Each subsequent layer of multi-colored jelly with sour cream makes the previous one spread over the form. 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 prepare jelly from sour cream and cocoa.
2. Laying on a thickened layer. In this case, each layer is kept in the refrigerator until it hardens, and only then the next one is laid. The preferred method is for puff sour cream and strawberry jelly and for any fruit dessert, as it allows you to preserve the location of pieces of fruit or berries.

Recipes for sour cream jelly lakomka

We invite you to try making jellied sour cream jelly with cocoa, berries or cottage cheese (as in the photo). With our recipes it won't be difficult!

Sweet milk jelly made 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 step by step

1. Soak gelatin in milk (water) for 1 hour and dissolve.
2. Add regular and vanilla sugar to the hot gelatin mass and stir until smooth.
3. Mix sour cream with gelatin mass.
4. Grind the cottage cheese (wipe through a sieve or chop with a blender), mix with sour cream and gelatin mass.
5. Transfer to a mold or bowl and leave in the refrigerator until hardened.

Sour cream and cocoa jelly recipe

You will need:

• sour cream - 400 ml;
• cocoa powder - 2 tbsp. spoons;
• sugar - 150 g (partial glass);
• gelatin - 40 g;
• water - 200 ml.

Preparation

1. Soak gelatin in water, leave to swell, and then dissolve.
2. Add sugar to sour cream and beat until completely dissolved.
3. Mix sour cream with gelatin, stir.
4. Divide the mixture into 2 parts, mix one of them with cocoa powder.
5. Place layers into portioned bowls with a spoon, allowing them to spread in a circle. This will give you a zebra effect. You can also lay out a layer of one color first, for example white, let it harden in the refrigerator, and then lay down the brown one. Then you will get a two-layer jelly. You can also make three-layer jelly, it will turn out very tasty and beautiful.

Sour cream jelly with strawberries

The beauty of this recipe for layered sour cream jelly with strawberries is that the berries can be replaced with absolutely any fruit. And get a new taste every time!

You will need:

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

Preparation

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

As you can see, each recipe is very simple, and the taste of desserts will be a real discovery for you!

Video: preparing sour cream jelly

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:

1. Pour gelatin with water and let it swell for an hour.
2. Beat the sour cream and sugar well with a mixer. Add vanillin there at the tip of a knife.
3. Heat the gelatin with water over the fire until it completely dissolves.
4. Cool the gelatin in water to room temperature and pour into the sour cream and sugar. Mix everything.
5. Wash fruits and berries and cut them into arbitrary pieces. Small berries may remain intact. Read more: .
6. 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!

Ingredients:

• sour cream - 450-500 g
• sugar - 80-100 g
• gelatin - 15 g instant
• cocoa - 2 tbsp.
• chocolate - a couple of squares

Step-by-step cooking recipe:

1. Pour the gelatin packet into a cup and pour 100 ml of hot, but not boiling, water. Stir the gelatin very thoroughly until it is completely dissolved.
2. Sour cream should be at room temperature. Beat sour cream with sugar until sugar grains dissolve.
3. Add gelatin to sour cream and sugar, beat again.
4. Pour half of the mixture into bowls, and if desired, you can add 1-2 tablespoons of cocoa to the rest - then we will get chocolate jelly. Place the bowls in the refrigerator until completely frozen (3-4 hours).
5. Sprinkle the already frozen delicacy with grated chocolate and decorate with nuts if desired. Yield: 5-6 standard bowls.

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

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.

Preparation:

1. Soak gelatin in milk (water) for 1 hour and dissolve.
2. Add regular and vanilla sugar to the hot gelatin mass and stir until smooth.
3. Mix sour cream with gelatin mass.
4. Grind the cottage cheese (wipe through a sieve or chop with a blender), mix with sour cream and gelatin mass.
5. Transfer to a mold or bowl and leave in the refrigerator until hardened.

You will need:

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

Preparation:

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

Ingredients:

• 2 cups sour cream;
• 2 tablespoons cocoa powder;
• Partial glass of sugar;
• 40 g gelatin;
• Glass of water.

Preparation:

1. According to the instructions on the package of gelatin, fill it with cold boiled water and leave to swell. This usually takes from ten to forty minutes. However, you will see when it swells: it will become translucent and increase in volume three to four times. Now we put the gelatin in a water bath and dissolve it until it is completely dissolved. The main thing is to never let the gelatin boil! Let the gelatin cool.
2. Meanwhile, combine the sour cream with granulated sugar and stir until the sugar is completely dissolved: it will definitely dissolve, it will just take a little time. After this, add the cooled gelatin to the sweet sour cream and mix everything well again. Divide the mixture into two equal parts, put cocoa powder in one of them and mix the sour cream and cocoa thoroughly.
3. We prepare portioned dishes for jelly (cremankas, bowls) or use a baking dish with split sides for this. In the second case, we will simply have to transfer the dessert to a plate and cut into pieces, like a cake. So, we begin to pour the jelly into the prepared dishes: alternately pour in two tablespoons of white and chocolate jelly. Pour it exactly in the center, pour contrasting jelly also in the center, directly on the bottom layer. Under the weight of the upper layers, the jelly will begin to spread across the mold, forming a characteristic striped pattern, and the stripes will go in a circle.
4. Now take a toothpick and draw rays: from the center to the edge, after which we put the sweetness in the refrigerator. After an hour and a half or two, you can serve it to the table. Read more: .

Ingredients:

• 2 cups sour cream;
• Half a can of condensed milk;
• 2 very ripe bananas;
• 3 sachets of gelatin.

Preparation:

1. Prepare the jelly mold in advance. We dilute the gelatin with cold boiled water and let it swell.
2. Then dissolve the gelatin in a water bath so that it completely dissolves. Important! Do not allow gelatin to boil!
3. Mix sour cream with condensed milk and lightly beat with a mixer or whisk.
4. Peel the bananas, cut them into small pieces, grind them into puree and mix with sour cream.
5. We do everything quickly so that the bananas do not have time to darken.
6. Pour gelatin (cooled) into sour cream, mix and pour this mixture into the mold.
7. Place the jelly in the refrigerator until the dessert has completely hardened.

As you can see, each recipe is very simple, and the taste of desserts will be a real discovery for you!

Sour cream jelly is very tasty, and chocolate jelly is doubly delicious! Today I propose to try the dessert of my childhood - striped sour cream and chocolate jelly with gelatin. Tender, airy, moderately sweet: be sure to prepare this dessert for your children.

The fat content of sour cream does not play a special role in this recipe (except for the calorie content). Any gelatin will do: I used instant gelatin - it needs to be immediately dissolved in hot water. If you have gelatin that needs to be soaked, fill it with cold water in advance and leave for 30 minutes. When the gelatin swells, heat until completely dissolved, without bringing to a boil.

Ingredients:

Sour cream jelly:

Chocolate jelly:

Cooking the dish step by step with photos:

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.

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.

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.

You can form the future jelly 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.

To pamper your family with a sweet dessert, you can make a delicious treat - sour cream jelly. This easy and beautiful dish is prepared quite quickly from ordinary and affordable products that are always on sale. Unlike store-bought analogues, homemade sour cream jelly contains natural ingredients, so it turns out not only tasty, but also very healthy.

The sour cream dessert, prepared according to the classic recipe, has a pleasant, creamy taste and exudes an appetizing vanilla aroma.

It can be enjoyed while drinking tea or used as a filling for pastries, buns, and cakes.

Required ingredients:

• sour cream – 0.4 kg;
• granulated sugar – 0.1 kg;
• water (boiled) – 80 ml;
• vanillin – 5 grams;
• gelatin – 28 grams.

Cooking:

1. Place the gelatin in a bowl, add cool water and wait for it to swell (40-50 minutes). After this, put the mixture on low heat and heat until the thickener dissolves.
2. Combine sugar with sour cream, then add vanilla and thoroughly grind all components with a mixer.
3. Now you need to pour the gelatin mass into the sour cream. This must be done carefully, constantly stirring the composition.
4. Pour the resulting mixture into a mold and send it to harden in a cold room for four hours.

With added cottage cheese

An airy treat made from cottage cheese and sour cream is an excellent option for a healthy breakfast before a day of work or school. Here it is better to use a curd mass of soft consistency, so the large product should be passed through a sieve.

Required ingredients:

• milk – 0.2 liters;
• sour cream – 0.25 kg;
• powdered sugar – 125 grams;
• cottage cheese – 0.3 kg;
• one bag of vanilla;
• gelatin – 12 grams.

Cooking:

1. Combine milk with thickener and leave for forty minutes.
2. Mix sour cream and cottage cheese, then add vanillin and add sugar.
3. Now, to make the dessert fluffy, you need to vigorously beat the resulting mass.
4. Heat the milk-gelatin solution, then stir until it becomes homogeneous.
5. Then, distributing evenly, pour the gelatin mixture into the cream of sour cream and cottage cheese.
6. Pour the jelly into small molds and place in a cold room.

Remove the finished delicacy from the molds and place on plates. It is advisable to decorate each serving with mint leaves and pineapple pieces.

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.

Required 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:

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

Sour cream jelly with fruits

An incredibly tasty and impressive dessert that can be made in beautiful glasses and offered to guests during a banquet. For its preparation, hard fruits, low-fat sour cream and elastic berries that can retain their shape for a long time are suitable.

Required ingredients:

• sugar (fine) – 0.25 kg;
• gelatin (powder) – 23 grams;
• sour cream (15%) – 0.6 kg;
• berries – 0.3 kg;
• milk – 110 ml;
• fruits (any) – 0.45 kg.

Cooking:

1. Combine the thickener with warm milk and wait a quarter of an hour until it swells.
2. Grind the sugar thoroughly with sour cream. If very sweet fruits will be used in the future, the amount of sugar should be reduced slightly.
3. Pour the melted gelatin into the whipped sour cream and stir. Then place the mixture in the refrigerator for eight to ten minutes.
4. Wash fruits and berries under running water, pat dry with a napkin and cut into desired slices.
5. Remove sour cream and gelatin jelly from the refrigerator and mix with chopped fruits.
6. Place the treat in molds, refrigerate and wait for it to harden.

Before eating, it is advisable to decorate the treat with multi-colored confectionery crumbs and small sweets. If desired, you can create an excellent cake from sour cream and fruit by pouring the sweet mass into a voluminous silicone mold.

Recipe with bananas

Sour cream jelly with the addition of bananas turns out tender, fluffy and very appetizing. This dish will surely appeal to children and will definitely appeal to older ones with a sweet tooth.

Required ingredients:

• gelatin – 3 sachets;
• can of condensed milk;
• two bananas;
• sour cream – 0.4 kg;
• milk chocolate – 5 pieces.

Cooking:

1. Pour the thickener into the water for fifteen minutes and let it soften. Then heat the solution in the microwave and stir until it becomes homogeneous.
2. Pour condensed milk into sour cream and beat thoroughly with a whisk or mixer.
3. Peel the bananas, cut into pieces and puree. Then put it in the sour cream mixture and mix.
4. Now you need to combine the mixture of bananas and sour cream with gelatin and pour into molds or glasses.

When the treat is ready, sprinkle it with chopped chocolate and offer to try it. Banana jelly goes well with any confectionery product.

Nut dessert option

Any housewife can make a nutritious delicacy from sour cream, dried fruits and nuts, and the result will certainly please you with its wonderful aroma and seductive appearance. The dish will be especially tasty if you use dried apricots, homemade sour cream and walnuts.

Required ingredients:

• sour cream – 0.43 kg;
• gelatin powder – 28 grams;
• dried apricots – 0.3 kg;
• granulated sugar – 120 grams;
• walnuts – 12 pcs.

Cooking:

1. Rinse dried fruits with warm water, then cut each slice in half.
2. Chop the nuts, remove the kernels and break them a little.
3. Pour gelatin into a cup and pour boiling water over it, then wait 3-4 minutes, stir until completely dissolved, then cool.
4. Beat the sour cream together with sugar until a light foam forms and add the gelatin solution to it.
5. Place dried apricots in shaped molds and sprinkle with nuts on top. Then pour in the sour cream mashed with sugar and place in a cool place.

Sour cream jelly in layers – “Zebra”

This dessert looks quite original, as it consists of layers of chocolate and cream. It is not at all difficult to prepare and, if you follow the recipe, you can get a chic dish suitable for everyday life and holidays.

Required ingredients:

• cocoa powder – 75 grams;
• water – 220 ml;
• sour cream (25%) – 0.55 kg;
• gelatin – 22 grams;
• one bag of vanilla;
• sugar – 180 grams.

Cooking:

1. Place the thickener in ice water and leave to swell.
2. Add vanilla and sugar to the sour cream and stir vigorously until the sweet grains of sand dissolve completely.
3. Then add thickener and mix again.
4. Divide the sour cream and gelatin mixture into two parts, and then pour cocoa into one of them.
5. Take a glass goblet and pour white and then brown jelly into it. Both colors should be used in equal quantities – 40 grams each.
6. In the same way, fill all the prepared molds, then cool the dessert.

If everything is done correctly, the end result should be a striped pattern, which will look quite interesting after the product hardens. Zebra jelly can be served in combination with other delicacies and fruit juice. Bon appetit!