Short description
Preparation description:
Jelly turns out not only tasty, but also very beautiful in the context. When solidifying, do not allow it to completely freeze, otherwise it will float after it thaws. Be sure to dry the berries, even slices, so that the berries and sour cream grab hold of each other. It is for this reason that such a dessert cannot be prepared from frozen berries. You can take any sour cream, but the lower the fat content, the easier the jelly will be.
Prepare all the necessary ingredients for making strawberry sour cream jelly.
Soak gelatin in cold, boiled milk and leave for 30-40 minutes to swell.
Sort the berries and rinse. Remove stems and let dry.
Mix sour cream with sugar and stir. Let stand for 10 minutes to melt the sugar and stir again.
Melt gelatin in a water bath and cool. Mix sour cream and gelatin until smooth.
Pour 1/3 of the sour cream into the mold and drown half the strawberries in it. If the berries are large like mine, cut them in half. Put in the freezer for 7-10 minutes until the layer hardens.
Lay out the remaining strawberries and fill it with another 1/3 of the sour cream. Put in the freezer for another 7 minutes to set the layer.
Pour everything with the remaining mixture and put in the refrigerator for 3-4 hours until completely solidified. Cut strawberry sour cream jelly into portions and serve.
Bon appetit!
Strawberry sour cream jelly
Preparation description:
Jelly turns out not only tasty, but also very beautiful in the context. When solidifying, do not allow it to completely freeze, otherwise it will float after it thaws. Be sure to dry the berries, even slices, so that the berries and sour cream grab hold of each other. It is for this reason that such a dessert cannot be prepared from frozen berries. You can take any sour cream, but the lower the fat content, the easier the jelly will be.
Prepare all the necessary ingredients for making strawberry sour cream jelly.
Soak gelatin in cold, boiled milk and leave for 30-40 minutes to swell.
Sort the berries and rinse. Remove stems and let dry.
Mix sour cream with sugar and stir. Let stand for 10 minutes to melt the sugar and stir again.
Melt gelatin in a water bath and cool. Mix sour cream and gelatin until smooth.
Pour 1/3 of the sour cream into the mold and drown half the strawberries in it. If the berries are large like mine, cut them in half. Put in the freezer for 7-10 minutes until the layer hardens.
Lay out the remaining strawberries and fill it with another 1/3 of the sour cream. Put in the freezer for another 7 minutes to set the layer.
Pour everything with the remaining mixture and put in the refrigerator for 3-4 hours until completely solidified. Cut strawberry sour cream jelly into portions and serve.
Bon appetit!