How to make sour cream jelly and gooseberry and currant desserts

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sweets are loved not only by children, but also by adults. However, after a hearty meal, you don’t want to overload your 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 base of gelatin. To do this, soak 30 g of this component in 150 milliliters of cold milk or water, stir and wait for about half an hour until it swells. So that this half an hour is not in vain, we prepare fruits: one banana and kiwi, two peaches, 10-15 grapes. Wash everything well, remove skins and bones and cut.

Cooking sour cream jelly further and back to the swollen gelatin. It should be put in a water bath to dissolve. The flame must be small. Remember that gelatin should not boil. Stir it constantly. As soon as the component is completely dissolved, remove the dishes with it from the heat and let it 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 make it faster.dissolved. After that, we slowly begin to add gelatin, but continue to stir the sour cream.

Now we need a form. It can be either one big one, or

about a few small ones. Suitable for those used for baking cupcakes. To prevent sour cream jelly from sticking, it is advisable to carefully cover the container with cling film. First, lay out one layer of fruit on the bottom. We 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, after which we take it out and carefully turn the form over, removing the resulting “yummy”, from which we remove the film. To decorate the dish, you can sprinkle it with shabby chocolate or coconut.

And you can also make a very tender gooseberry jelly. We make puree 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 brightness to the dessert, 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 to solidify.

By the way, you can also make delicious jelly from the currant itself, and at the same time you don’t even need to cook anythinghave to. Of course, you will need a lot of berries, especially if you prepare such a dessert for the winter. But you can get by with a couple of pounds. To begin with, the berries must be separated from the twigs and petioles, after which they should be well mashed with a mashed potatoes. 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, since exactly the same amount of sugar will be required (1: 1). We dissolve it in juice without any cooking. Next, pour it all into cups or molds and put it in the refrigerator, where the “substance” will take on a jelly appearance.