How to make a cream of sour cream with gelatin. Sour cream dessert with gelatin

20.04.2020

For a hostess who often bakes cakes, it is important to know several recipes for creams for the layer of cakes. Whether this layer will be thick or not, depends on what kind of dough you kneaded.

Suitable for biscuit cakes sour cream with gelatin. He will make the dessert tender and tasty, tie all the layers of the cake together and give the delicacy a festive festive look.

Step-by-step recipe for sour cream for a biscuit cake

You need to take:

sour cream 20% fat - 200 g; 100 g icing sugar; 10 g of gelatin powder; 50 ml of cool water; vanilla sugar- 1 sachet.

Cooking step by step:

First, fill the gelatin with water. Before you send it to water bath, let it swell for a few minutes.
Place a saucepan on the stove half full of water. When the liquid boils, place a bowl of gelatin on top and keep it until you get a homogeneous mass.
Strain the gelatinous solution and let cool.
In the meantime, beat the sour cream with powdered sugar. The bowl and whisk should be cold, the same condition applies to the sour cream itself.
At the end of the whisk you need to add the vanilla.
The turn of the gelatin has come, pour it into the sour cream mass in a thin stream. Do not stop whipping the cake cream with a mixer.

As a result, you need to make a homogeneous layer of delicate structure, which, after cooling and lightly hardening, can be applied to the biscuit cakes.

Sour cream recipe with gelatin and fruits

Ingredient List:

sour cream - 0.5 l (fat content 20%); 100 g of icing sugar and whole milk; 15 g of gelatinous granules; mix of fresh fruits and berries.

Preparation:

The gelatin granules should be poured cold water 10 minutes before you start preparing the sour cream. This product must swell before heating in a water bath.
Cool the sour cream well, pour into a bowl and beat on high speed with the powdered sugar.
Melt the gelatin in a water bath, let cool. Pour in a trickle into the sour cream and work again with a mixer.
Prepare berries and fruits. They need to be washed thoroughly and dried on a paper towel. If you need to prepare a dessert in winter, you can use thawed fruit. To prevent them from affecting the consistency of the cream and making it too runny, use a colander or sieve. Excess moisture should not get into the total mass.
Cut the fruit into cubes and place in the sour cream. Stir gently and cool slightly, apply to the cakes in a medium layer.

This method is used by housewives to prepare an original and beautiful dessert with sour cream. You only need one biscuit cake, which plays the role of the base.

So, cover the semicircular bowl with plastic wrap, then pour the sour cream with fruit. Put a biscuit on top and lightly press it down, as if sinking (see photo).

Send the treat to the refrigerator to solidify. After a few hours, turn the dessert onto a platter, carefully remove the foil and serve.

Sour cream with cottage cheese and gelatin for a biscuit cake

For the recipe you need cherries, they will color the sour cream cake in a pleasant, deep pink hue. Berries can be replaced with strawberries or raspberries, the result will be no worse.

You will need:

200 g sugar; sour cream - 0.4 kg; 30 g of gelatinous granules; 0.4 kg of cottage cheese; 50 ml of water; vanilla sugar - 1 sachet; 300 g cherries (raspberries, strawberries).

Cooking steps:

Pour the gelatin into a bowl and cover with water for 5-6 minutes.
In a water bath or microwave, heat the solution to dissolve the ingredient.
Peel the cherries and grind with sugar. Using a blender, beat the mixture until smooth and mix with the curd.
Next, you need to add sour cream and beat everything with a mixer. Pour warm gelatinous solution in a trickle throughout the entire process.

When you have a lush pink mass, apply it to the cakes, stacking them. Ready cake put in the refrigerator, the sour cream-gelatin cream should harden.

Sour cream (main)

To treat friends delicious dessert, you don't have to bake the cake. It is enough to make a cream of sour cream, thicken it with gelatin and pour it into the bowls.

After cooling, garnish the treat with grated chocolate and mint leaves.

Take:

300 g sour cream (15-20%); h. a spoonful of gelatinous granules; 50 ml milk or water; 4 tbsp. tablespoons of powdered sugar; vanilla or other essence to taste.

Progress:

Put the sour cream in the refrigerator for a few minutes, and fill the gelatin with water or milk. In the latter case, the mass will have a richer taste.
While it swells, beat the sour cream until airy, adding powdered sugar and flavoring.
Dissolve the gelatin in a water bath or very low heat. Do not overexpose the mixture on the stove, otherwise it will boil and you will have to start all over again. When boiling, a gelatinous solution loses its gelling properties and is unsuitable for further use.
Whisking constantly, pour the warm gelatin solution into the sour cream. The mass is intended for a layer of biscuit or for making a sour cream dessert with berries.

My video recipe

We look with particular lust at the showcases with sweets in shops and cafes, mentally licking our lips at the airy appeal of dairy desserts and other delicious confectionery... With this contemplation, we catch ourselves thinking that we would eat everything, but the mind and calculation says - it is expensive, harmful to the waist and in general it is not known what this beautiful yummy is made of. Do not despair, you can easily cook delicious and healthy dessert from sour cream with gelatin and other delicious additives at home. Let's start sweet confectionery art... Read the article that describes.
See our photo recipe for sour cream dessert with gelatin, sour cream jelly with different variations of its preparation.

We need:
A glass of sour cream (250 grams) of fat content of at least 20%, and preferably 25-30.
Gelatin or agar agar
Powdered sugar 50-100 grams (the amount depends on how sweet you are)
Water 200 ml or milk 170-200 ml
Coffee 1-2 teaspoons + cocoa teaspoon.
Vanilla sugar (vanillin) - a pinch.

First option making dessert from sour cream with gelatin
We dilute gelatin in water room temperature(look at the package, the proportions are written there) Take as many gelatin or agar-agar leaves as you need for our amount of liquid.
Follow the instructions on the package, just now we cannot know what type of gelatin you will buy. But consider the total amount of liquid with sour cream sweat.
Approximately we advise you to do this: 1 with a slide or just dilute 2 tablespoons in 200 ml of water, let it brew, stir and heat.
Note: if you make more gelatinous jelly, then it's okay, let it go for another dessert. For example, dilute with juice or broth.
In the meantime, we are not distracted, we are preparing a milk yummy.
While brought to the desired consistency, the gelatin cools down after heating, we are engaged in the dairy part.
Transfer the sour cream to a comfortable bowl with high edges and beat it with a mixer or a spoon with powdered sugar and vanilla. Until the latter is completely dissolved.

Add strained gelatin. Beat everything well again.

We take the molds and pour the milk yummy. Then we send it to the refrigerator to freeze.

Turn on your imagination. You can sprinkle with chocolate chips on top.

It is not necessary to use standard jelly molds.
For example, I had tartlets from shortcrust pastry, just right for sweet snacks.

I took a chance and poured sour cream dessert with gelatin into it. She put it on a substrate and quickly sent it to the top shelf of the refrigerator. Voila - the treat froze and didn't leak. It turned out delicious and very original. Serving sour cream dessert in tartlets looks very festive and romantic.

2nd recipe for coffee lovers, gourmets and originals.

Pour milk into a ladle, add agar-agar to it, bring to a boil. Turn off, add coffee and cocoa as desired.

Let cool until warm and pour this mixture into sour cream, whipped with powdered sugar.

Pour into molds. Top can be sprinkled with cocoa powder, beautiful lung layer.

Now we have a second dessert made from sour cream with coffee (like mochacino). It is better to pour it into different molds, cups, tartlets. The taste depends on the presentation.

When it hardens, serve to a romantic table. But first try it yourself, as the taste is new, unusual for the coffee version.

As you can see, the recipe for sour cream jelly is simple, but at the end you will get original delicacy... The glory of the pastry chef and kisses are waiting for you. Make another delicious jelly dessert -

If you are taking your first steps in cooking and want to master some very tasty and very simple dessert, then better jelly you can't think of anything from sour cream. It was a complete surprise for me that the most ordinary liquid sour cream can be turned into a dessert with a slight movement of the hand, which I usually ordered in a very expensive cafe and was amazed every time by the art of the chef. And this was the simplest sour cream jelly with gelatin, which tastes great in itself. And which can be infinitely varied with the help of various additives. Berries, fruits (with the exception of kiwi and pineapple, which contain enzymes that destroy the structure of collagen, thanks to which we get such a persistent jelly result), chocolate, biscuit crumbs, nuts, various fruit jelly layers - with their help you will create hundreds of a variety of recipes... And every time you will get an excellent result, because you have the main thing - the base. Understanding how to make a great sour cream jelly base.

For 3 servings of sour cream jelly, we need the following ingredients:

Sour cream with fat content from 10 to 20% - 350 gr.
Powdered sugar or regular sugar - 5 tablespoons
Vanilla sugar - 1 sachet or a few drops of natural vanilla essence
Gelatin - 2.5 tsp
Drinking water - 70 ml.

Also, if you want the jelly to turn out to be curly, you will need small molds for 120 - 150 ml., I used metal molds for baking tartlets. If there are no molds, then it doesn't matter - the jelly can be poured into bowls or dessert glasses.

How to make sour cream jelly with gelatin

Pour water into a small ladle and pour gelatin into it (never fill gelatin with water, otherwise it may stick together and then you will have to filter it to avoid getting poorly dissolved grains in the jelly). Leave the gelatin to swell for 40 minutes.

Swollen gelatin, similar to translucent porridge, heat over low heat. Stir with a spoon or spatula and heat the mixture until the gelatin is completely dissolved. Try not to heat the mixture above a temperature of 50 degrees, remembering that it is undesirable to boil the gelatin. Yes, now gelatin has been on sale for a long time, to which nothing is done by boiling, but if you accidentally come across gelatin made according to old technologies, then after boiling it will lose its gelling properties. Remove the prepared solution from heat and let it cool slightly.

Now let's get down to sour cream. If you have powdered sugar, then the process of mixing it with sour cream will take a minute or two. But ordinary sugar can also be mixed with sour cream so that it completely dissolves. It will only take five to seven minutes to interfere. Stir with a spoon, because with a broom, you can accidentally beat the sour cream so that it is divided into fractions. These options are not included in our plans.

Add to taste vanilla essence or vanillin. I usually add 2-3 drops of essence. Vanilla sugar will give the dessert a “filling” taste.

Stir well again.

Take the whisk in your hands. Pouring gelatin dissolved in water in a thin stream, constantly stir sour cream with sugar and vanilla with it.

You should have a fairly fluid, homogeneous mixture. Try to stir quickly so that no gelatinous lumps remain in the jelly. If, nevertheless, lumps appear, just pass the mixture through a fine strainer and everything will be in order.

If you are having difficulty removing the jelly from the molds, the jelly molds can be lightly greased. vegetable oil odorless - then the jelly will slip out of them very easily.

Pour the sour cream mixture with gelatin into the molds, filling them gently almost to the brim. It is more convenient to pour the jelly with a scoop - nothing will spill or drip.

Remove the molds with the future jelly for 5 hours in the refrigerator until it solidifies completely (in some refrigerators, jelly can freeze in half an hour, so check the readiness).

Now the finished jelly needs to be taken out of the mold and put on a plate without damaging the relief of the dessert. There is a simple and effective method: Dip the jelly dish into a bowl of very hot water, then remove the mold and quickly turn the jelly onto a plate.

Garnish the finished sour cream jelly as desired, for example, with berries, biscuit crumbs or chocolate. Bon Appetit!

Any mother is always ready to please her child with something tasty, made with her own hand, to be sure that there is no chemistry. Unfortunately, most women work, and they rarely have time for complicated cakes and pastries. In any case, less often than children want to feast on. And here a dessert made from sour cream with gelatin and fruit can come to the rescue. It is done quickly, unless you have to wait until it hardens. The taste can be greatly varied, so that children will not soon get bored with such sweets. Moreover, they look beautiful!

Like any dish, a dessert with sour cream and gelatin has its own subtleties in preparation. If you know them, you will succeed in the delicacy one hundred percent.

Sour cream should be as low-fat as possible - so it will beat more magnificently. Draw a conclusion: a homemade product is left for other dishes, but you need to buy a store product for dessert.
All ingredients should be warm. So before cooking, you need to get them out of the refrigerator in advance.
Beat sour cream with a fork will not work - not those turns. It will take a long time to work with a whisk. It is best if the household has a blender or mixer.
Gelatin must be completely dissolved, but in no case should it be boiled.
When you make a dessert with sour cream with gelatin and fruits, you can take any fruit, except pineapple and kiwi. With them, the jelly will not solidify, since juice is abundantly released from them. But other fruits can even be used frozen.

Armed with the right knowledge, let's start cooking!

Fast and easy

As always, we are moving from elementary recipes to the heights of culinary art. To prepare the simplest dessert of sour cream with gelatin and fruit, take a glass of sour cream and beat it well with an incomplete glass of sugar and a pinch citric acid... 20 grams of gelatin is placed in half a glass of cold water and left to swell. It will take 20-30 minutes. Then the container is placed in a water bath and warmed up, after which its contents are poured into whipped sour cream, and the mass is carefully kneaded. Any fruits are laid out on the bowls; if they are large, then they are beautifully cut in advance. The vases are filled with mass and placed in the refrigerator. When the dessert of sour cream with gelatin and fruit hardens, it can be sprinkled with candied fruits or grated chocolate.

Striped dessert

The recipe is not much more difficult than the previous one, it just requires a lot of hassle. But you get a very beautiful, chocolate-flavored dessert: sour cream, gelatin, fruits are complemented by cocoa. First, 25 grams of gelatin are dissolved in a glass of water along with a pinch of vanillin and a glass of sugar. Then the liquid is heated until the gelatin swells and is poured equally into two containers. Cocoa is poured into one of them (two tablespoons without a slide) and mixed. Half a liter of sour cream is fluffed up and divided between bowls. Both masses are kneaded. Pieces of fruit are placed on the bottom of the mold (or portioned bowls), a layer of the same color is poured on top, and the future dessert is placed in the refrigerator until it thickens. Then the second color is gently poured onto it, and again into the refrigerator. This is done until both masses run out. When the last layer hardens, the treat is sprinkled with pieces of fruit or berries.

Curd sour cream jelly

A dessert made from sour cream with gelatin and fruit comes out very airy, if you add cottage cheese to it. Only you need to take grainy, and not "wet" - excess water will prevent the jelly from grabbing. The gelatin base is prepared in a standard way: a spoonful of powder is soaked in a glass of water with half a glass of sugar and vanilla, brought without boiling until it swells. Separately, with a blender, a quarter of a kilogram of cottage cheese is broken into a fluffy puree. When the desired airiness is reached, the same amount of sour cream is added, and the process is repeated. The mass is mixed with gelatinous, pieces of fruits and berries are added to it (small ones can be put whole), gently mixed for even distribution and laid out in tins.

"Broken glass"

Very beautiful and tasty treat! Many of the older generation have known it since childhood. And for those who are not in the know, we will give you a dessert recipe. Sour cream with gelatin is prepared, in principle, in a standard way. It is based on half a liter of sour cream; If you want to make a whole cake in a large bowl, count the number of ingredients. In addition to sour cream, you will need to buy three jelly bags of different colors. They dissolve according to the instructions on the package, only in a slightly less amount of water to make the mass more solid. When the jelly hardens, cut into arbitrary, pretty in large pieces and is laid out in vases. Each must have all the colors. Then the bowls are poured with sour cream and sent to the refrigerator. This dessert looks especially tempting in transparent glass bowls.

If you want to cook a spectacular and low calorie dessert, then sour cream jelly with fruit - exactly what you need. On our website you will find delicious recipes from sour cream, which is 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, peaches, bananas, etc. are perfect.

Recipe:

Cover the gelatin with water and let it swell for an hour.
Beat the sour cream well with a mixer with sugar. Add vanillin to it on the tip of a knife.
Heat the gelatin with water over a fire to completely dissolve.
Cool gelatin in water to room temperature and pour into sour cream with sugar. Mix everything.
Wash fruits and berries and cut them into random pieces. Small berries may remain intact. Read more:.
Pour the fruit and sour cream mixture into several or one dish and refrigerate for three hours. Dessert should be served at big platter decorated with mint leaves.

Bon Appetit!

Ingredients:

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

Step-by-step cooking recipe:

Pour a bag of gelatin into a cup and pour 100 ml of hot, but not boiling water. Stir the gelatin very thoroughly until it is completely dissolved.
Sour cream should be at room temperature. Whisk the sour cream with sugar until the sugar grains dissolve.
Add gelatin to sour cream with sugar, beat again.
Pour half of the mixture into bowls, and in the remaining one, if desired, you can add 1-2 tablespoons of cocoa - then we will succeed chocolate jelly... Put the bowls in the refrigerator until they solidify completely (3-4 hours).
Sprinkle the already frozen treat with grated chocolate, garnish with nuts if desired. Exit 5-6 standard bowls.

Ingredients:

Low-fat sour cream - 200 g;
vanillin - 2 pinches;
fine sugar - about 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. l);
butter - 10 g.

Preparation:

We take cocoa powder and a third of a glass of sugar. We mix. This is so that lumps do not turn out - kneading their business is long and tedious, and with them the jelly will not work. Boil half a glass of water, pour into the mixture in parts, little by little, stirring immediately. We put on the stove over low heat and cook, stirring occasionally, until the thick drink boils. After a couple of minutes, turn off the fire, add butter, with it the chocolate layer will turn out to be shiny. To cool faster, pour into a wide bowl.
Once the cocoa has been cooked, prepare the gelatin. Pour the powder into a bowl or porcelain, metal bowl, add water. Stir. Leave for 10 minutes to soften. Then we put it on a water bath. We heat it up, as it heats up, the mass will begin to soften, become liquid. Without boiling, remove the bowl of gelatin. Pour about a third into hot cocoa and whisk immediately. We set the rest aside. Well, everything is ready for the first layer.
We take silicone molds or small-volume cups, coffee cups - whatever we can find. We distribute the cocoa, pouring into each mold, first a spoonful, then one more, and so on until it ends. We put in the refrigerator for half an hour.
After 30 minutes, mix the sour cream, vanillin and sugar, whisking together. Do not strive to achieve airiness and turn everything into a cream - we do not need this. Stir the sugar, dissolve it, fill the entire volume with air bubbles - that's all.
The gelatin that remained after the chocolate layer is again heated to a liquid state in a water bath. Pour into sour cream with sugar, intensively whisking the mass with a whisk.
We take out the molds with our dessert. Fill the sour cream mass on a dark layer, filling it almost to the brim. We put it back into the cold. Let it freeze for at least three hours, but it is better to leave it for the whole day or until tomorrow.
From silicone molds jelly goes without problems, you just need to bend the edges and press on the bottom. If you suddenly didn’t want to go out, put it down for a couple of seconds. warm water and immediately flip onto a plate.
As you can see, it turns out a very cute dessert, moreover, delicious and easy to prepare. The recipe is useful when you need to cook all sorts of different treats, but there is not much time, and when you just do not 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:

Soak gelatin in milk (water) for 1 hour, dissolve.
Add regular and vanilla sugar to the hot gelatinous mass, stir until smooth.
Mix sour cream with gelatinous mass.
Grind cottage cheese (rub through a sieve or chop with a blender), mix with sour cream-gelatinous mass.
Transfer to a mold or bowls, leave in the refrigerator until it hardens.

You will need:

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

Preparation:

Pour gelatin with water, let it swell and dissolve.
Beat sour cream with sugar, add gelatin.
Wash the strawberries, peel, dry, cut into large pieces.
Lay in layers in bowls: strawberries, sour cream, strawberries, sour cream.
Leave to freeze in the refrigerator, garnish with berries.

Ingredients:

2 glasses of sour cream;
2 tablespoons of cocoa powder
Incomplete glass of sugar;
40 g gelatin;
Glass of water.

Preparation:

According to the instructions on the package with gelatin, fill it with cold boiled water and leave to swell. This usually takes ten to forty minutes. However, you will see when it swells: it becomes translucent and increases 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 not to let the gelatin boil! Leave the gelatin to cool.
In the meantime, we combine sour cream with granulated sugar and stir so that the sugar is completely dissolved: it will certainly dissolve, only it will take a little time. After that add to sweet sour cream cooled gelatin and mix everything well again. We divide the mixture into two equal parts, put cocoa powder in one of them and mix the sour cream with cocoa properly.
We prepare portioned utensils for jelly (bowls, bowls) or use a baking dish with split sides for this. In the second case, we just have to put the dessert on a plate and cut into pieces, like a cake. So, we begin to pour jelly into the prepared dishes: alternately, two tablespoons each, pour white and chocolate jelly. Pour exactly in the center, pour contrasting jelly also in the center, right on the bottom layer. Under the weight of the upper layers, the jelly will begin to spread in shape, forming a characteristic striped pattern, and the stripes will go in a circle.
Now we take a toothpick and draw rays: from the center to the edge, after which we put the sweetness in the refrigerator. An hour and a half or two can be served at the table. Read more:.

Ingredients:

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

Preparation:

Prepare a jelly mold in advance. Dilute gelatin with cold boiled water and let it swell.
Then dissolve the gelatin in a water bath so that it completely dissolves. Important! Do not allow gelatin to boil!
Mix sour cream with condensed milk and beat lightly with a mixer or whisk.
Peel the bananas, cut into small pieces, chop in mashed potatoes and mix with sour cream.
We do everything quickly so that the bananas do not have time to darken.
Pour gelatin (cooled) into sour cream, mix and pour this mixture into a mold.
We remove the jelly in the refrigerator until the dessert solidifies.

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