Sweets are loved not only by children, but also by adults. However, after a hearty meal, I do not want to overload the stomach with a heavy cake as a dessert. But airy and light sour cream jelly, in which pieces of fruit are added, will be very appropriate. Here's how to cook it. First you need to make a gelatin base. To do this, soak 30 g of this component in 150 milliliters of cold milk or water, stir and wait about half an hour until it swells. So that these half an hour is not wasted, we prepare fruits: one each of a banana and kiwi, two peaches, 10-15 berries of grapes. All is well washed, peeled and pitted and cut.
Cook the sour cream jelly further and return to the swollen gelatin. It should be put in a water bath to dissolve. The light should be small. Remember that gelatin should not boil. Stir it constantly. Once the component has completely dissolved, remove the dishes with it from the heat and let cool. The next step, how to make sour cream jelly, will be whipping sour cream (500 g) and sugar (1.5 cups). The latter can be replaced with powdered sugar to dissolve faster. After that, slowly we begin to pour gelatin, but we continue to interfere with sour cream.
And now we will need a form. It can be either one big, or
about a few small ones. Suitable for baking muffins. In order to prevent sour cream jelly, it is advisable to carefully cover the container with cling film. First, lay one layer of fruit on the bottom. Cover it with jelly. Put the next one on top, and alternate until the ingredients run out. True, you can make it easier: first mix all the fruits with jelly, and then put the whole mass into a mold.
We put all the beauty in the refrigerator for three hours, so that the jelly freezes well, then we take out and carefully turn the form, removing the resulting “yummy”, from which we remove the film. To decorate the food, you can sprinkle it with shabby chocolate or coconut.
And you can also make a very tender
gooseberry jelly
. We make mashed potatoes
from a kilogram of berries (you can use a blender), add a pound of sugar to it and start cooking. The cooking process will take no more than 20 minutes. If you want to add a dessert of brightness, you will also need red currants. Jelly, in which 2-3 tablespoons of juice from it is poured, will acquire a beautiful, rich red hue. In the same way, pour the resulting mass into molds or transparent glass cups and put it in the refrigerator for solidification.
By the way, you can also make tasty jelly from the currant itself, and you don’t even have to cook anything. Of course, it will take a lot of berries, especially if you prepare a similar dessert for the winter. But you can completely do with a couple of kilograms. First, you need to separate the berries from the twigs and petioles, after which the nibbler for mashed potatoes is good to knead them. From the resulting slurry, using gauze, carefully squeeze the juice into a separate container. Next, you need to determine how many glasses of currant juice you squeezed, because exactly the same amount of sugar will be required (1: 1). We dissolve it in juice without any boiling. Then we pour it all into cups or forms and put in the refrigerator, where the “substance” will take on a jelly look.