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 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

Unfortunately, we still have not appreciated all the advantages of such a wonderful dessert as jelly. But among other delicacies, jelly is distinguished not only by its exquisite taste, but also by its low calorie content. And it’s much easier to prepare than the same pastries or cakes. For jelly you only need the starting product and gelatin. For example, let's try to make sour cream jelly. Yes, not just one, but in different versions. So, let's choose a recipe...

Simple sour cream jelly

Sour cream with sugar is delicious on its own. However, you can’t just serve it as a dessert. But the recipe for sour cream jelly rightfully claims to be a real light, tender and tasty dessert.

Ingredients:

• 2 cups of low-fat sour cream;
• 6 tablespoons sugar;
• A packet of vanilla sugar or a pinch of vanillin;
• A tablespoon of gelatin (instant);
• 3 tablespoons water (approx.)

Preparation:

Pour the gelatin into a bowl and fill it with cold boiled water (see the amount of water on the package). While the gelatin swells, mix the sour cream with sugar and vanilla and beat using a mixer or blender. Beat long enough until the sugar is completely dissolved. The result should be a kind of sour cream mousse: airy and delicate. Dissolve the gelatin in a water bath or put it in the microwave for one minute (oven power - 300 W). When the gelatin dissolves, gradually pour it into the sour cream, stirring constantly.

Pour the jelly into a suitable container and put it in the refrigerator. Place the container with the frozen jelly in boiling water for two to three seconds, cover it with a plate (bottom up) and tip it onto the plate. Carefully remove the form. Drizzle the jelly with caramel or fruit syrup and decorate with pieces of fresh fruit or chocolate chips.

Jelly "Zebra"

An original recipe for making not only tasty, but also very beautiful sour cream jelly.

Ingredients:

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

Preparation:

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.

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.

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 jelly 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.

Now take a toothpick and draw rays: from the center to the edge, after which we put the jelly in the refrigerator. After an hour and a half or two, our jelly can be served.

Sour cream and banana jelly

An excellent recipe that is suitable for a children's holiday table and will successfully replace the ice cream so beloved by children.

Ingredients:

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

Preparation:

Prepare the jelly mold in advance. We dilute the 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 lightly beat with a mixer or whisk. Peel the bananas, cut them into small pieces, grind them into puree 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 the mold. Place the jelly in the refrigerator until the dessert has completely hardened.

Sour cream jelly with fruits

Sour cream jelly combined with fresh fruit... This recipe will appeal to both lovers of light treats and fans of fruit desserts.

Ingredients:

• 2 cups sour cream;
• 4 tablespoons sugar;
• 3 bags of gelatin;
• Any fresh fruit or berries.

Preparation:

Prepare the sour cream in advance by placing it in a colander lined with gauze and leaving it overnight. The colander needs to be placed so that there is somewhere for the whey to drain from the sour cream. Beat the finished sour cream with sugar until it is completely dissolved. The result should be a very fluffy mass - sour cream. We prepare gelatin according to the instructions (look at the packaging): fill it with water, let it swell and dissolve it in a water bath. Mix the slightly cooled gelatin with whipped sour cream, wash the fruit and cut into small pieces. Place in prepared pans or portioned molds in layers: fruit, sour cream, again fruit and sour cream. We put the form in the refrigerator. Decorate the finished jelly with fresh fruit and grated chocolate.

Note:

Do not use kiwis and pineapples for jelly: they prevent the jelly from hardening.

In general, the recipe for making sour cream jelly is universal. The recipes differ only in the various additives or lack thereof. And the additives can be anything. Here you will find fresh fruit, prunes with dried apricots, chocolate, any syrup, and even marmalade or pieces of colored jelly.

By the way, sour cream jelly can be perfectly combined with fruit jelly. Then pour different jelly into the mold in layers, allowing each previous layer to harden. Sour cream can be whipped with sugar or powdered sugar, mixed with condensed milk or yogurt. And, by the way, sour cream jelly can be prepared not only as a dessert, but also used for fish aspic. Naturally, in this case, sugar needs to be replaced with more suitable seasonings, herbs and salt.

These different jelly can be prepared using the usual sour cream. Choose a recipe, cook with pleasure, and bon appetit!

Jelly made from sour cream and cocoa is a delicate and tasty dessert that is easy to prepare. You can endlessly experiment with this dessert, for example adding fruit, cocoa or cottage cheese.

If you are organizing a family dinner or having a bachelorette party, you can make jelly with sour cream for dessert instead of cake. This delicate dessert will be a wonderful end to the evening in a warm, friendly atmosphere.

Today we will prepare layers of jelly with sour cream. First, in 3 bowls (one for each layer), soak the gelatin in cold boiled water for the time indicated on the package.

Prepare the first layer of jelly. Pour cocoa powder and sugar into sour cream and mix well.

Heat the gelatin (do not boil) until completely dissolved and pour it into the mixture of sour cream and cocoa, stir. Pour into bowls and put in the refrigerator until hardened.

Prepare the 2nd layer of jelly. Add sugar to the yolk, beat until fluffy white mass.

Then pour in lemon juice and add vanillin, mix.

Add sour cream and dissolved gelatin, mix and pour into bowls onto the frozen chocolate jelly, put back in the refrigerator.

Prepare the 3rd layer of jelly. Add sour cream to the raspberry syrup and mix.

Then pour in the dissolved gelatin, mix, pour into bowls onto the frozen sour cream layer of jelly. We put it in the refrigerator.

Sour cream jelly in the form of figures or served in beautiful glasses will become the highlight of a children's holiday program and will delight little guests.

Recipes for sour cream jelly are very simple, you can experiment with it endlessly - it all depends only on the taste preferences of a particular family.

Dilution of gelatin

There are several ways to dilute gelatin. the main objective– achieve a homogeneous solution, without lumps. You can follow the instructions indicated by the manufacturer on the package, but there is one universal method for all types of instant gelatin.

A couple of hours before cooking, it is soaked in a glass of cool water, then placed in a small bowl or pan, and in a water bath in hot (not boiling) water, with continuous stirring, it is brought to the state of a transparent viscous liquid. This is the only way to achieve maximum homogeneity and the absence of even the slightest grains.

Hot gelatin cannot be added to sour cream; it is better to wait 7-10 minutes until it cools slightly.

Containers for jelly

If there is a need to remove the jelly from the mold, you need to perform the following steps:

Place the mold in a bowl of hot water, wait 5-7 seconds, carefully remove, cover with a plate or saucer and turn over.

If it does not lag behind the walls of the mold, the procedure can be repeated.

The main thing is not to overexpose the mold in water so that the jelly does not begin to melt.

Basic recipe

Ingredients

• 2 cups sour cream
• 6 tbsp. Sahara
• 40 g gelatin
• 200 ml water
• 0.5 tsp vanilla powder

• Dilute the pre-prepared gelatin, make sure that there are no undissolved lumps left in it. If there are any, strain the solution through a sieve or cheesecloth. Set aside for 10 minutes to cool.
• While the gelatin is cooling, add sugar to the sour cream. , vanilla powder, beat with a spoon, whisk or mixer.
• Pour gelatin into the resulting sweet mass in a thin continuous stream and stir, manually or using a mixer.
• Pour the finished sour cream jelly into molds, bowls or dessert glasses and set aside in the cold. Important: after adding gelatin, the mixture must immediately begin to be poured into cups or molds to avoid its premature hardening.
• After 30 minutes the jelly is completely ready for use!

How to make colorful jelly?

This sour cream jelly can be made in two ways.

Layering liquid jelly

Takes no more than 3 minutes. Pour a few tablespoons of the first layer into the bottom center of the mold. Then add a second layer, pouring it strictly in the center. When adding a new layer, the previous layer is smoothly distributed across the shape, forming a fancy zebra pattern. Boundaries between layers may be unclear or blurred.

Video recipe for making multi-colored jelly

Layering frozen jelly in layers

This method may take an hour or two, but it is what is used when you need to make a beautiful jelly with additives in the form of berries or fruits, chocolate cubes or colorful dragees. Pour the first layer onto the bottom of the mold, keep it in the cold for 20-30 minutes, take it out, add a layer of a different color and put it in the cold again. Repeat the action until the required number of layers have been laid out.

Ingredients

• 2 cups sour cream
• 6 tbsp. Sahara
• 40 grams of gelatin
• 1 glass of water
• 1 tsp cocoa powder

Cooking time: 20 minutes (50 with hardening)

Exit: 6 servings

Calorie content: 95 kcal per 100 g.

One of the most common varieties of jelly, which adults, but especially children, will admire!

• Prepare a gelatin solution, strain if necessary and let cool.
• Combine sour cream and sugar, mix, then add gelatin and beat until the mixture becomes homogeneous.
• Divide the sour cream-gelatin mixture into two parts. Add cocoa powder to one part of the mixture and mix thoroughly. To avoid churning the cocoa powder into lumps, you can first grind it with butter; you will need a little of it for this purpose. Fill the mold, alternating layers in the desired sequence, and place in the refrigerator for 30 minutes.
• Supplement the dessert with decorative elements: chocolate chips or mint leaves, coconut flakes, nuts.

Fruit lemon-banana jelly

Ingredients

• 2 cups sour cream
• 1 cup of sugar
• 40 gr. gelatin
• 1 glass of water
• half a lemon
• 1 banana

Cooking time: 20 minutes (50 with hardening)

Exit: 6 servings

Calorie content: 180 kcal per 100 g.

Fruits are what will bring original taste and variety to our dessert!

• Dissolve the gelatin, strain if necessary and let cool.
• Prepare the fruit: peel the lemon, squeeze out the juice, grind the zest and banana on a grater or in a blender; Peel and chop the banana.
• Add sugar, gelatin to the banana and beat until smooth. Add lemon zest and juice, sour cream, mix everything together. Pour the resulting jelly into molds, you can add pieces of berries or fruits, colored jelly cut into cubes - such a dessert will look fresh and impressive. Place in the refrigerator for 30 minutes.

Jelly cake made from sour cream and strawberries

Ingredients

• 2.5 cups sour cream
• 1.5 cups sugar
• 40 gr. gelatin
• 1 glass of water
• 1 packet strawberry jelly
• fresh strawberries
• 150 grams of cookies

Cooking time: 30 minutes (2 hours 30 minutes with hardening).

Exit: 1 serving

Calorie content: 150 kcal per 100 g.

Originally designed sour cream jelly with strawberry flavor will not leave anyone indifferent! To prepare, you will need a large mold - a deep plate or a large cake pan.

The dish consists of four layers.

1. The first layer is white. 25 gr. Dilute gelatin in 150 ml of warm water, strain. Mix cooled gelatin with 1.5 cups of sour cream, add cookies, mix, put in the refrigerator.
2. The second layer is completely transparent. Dilute 2/3 of a pack of strawberry jelly in half the volume of water recommended on the package, pour a second layer onto the sour cream layer and set aside in the cold.
3. For the third layer 15 gr. Dilute gelatin in 100 ml of warm water, mix with the rest of the sour cream, pour into the mold and put in the refrigerator again.
4. The last, fourth layer. Cut the strawberries into neat slices, arrange them in an intricate manner, pour in the diluted remainder of the strawberry jelly and leave in the cold.

Carefully remove the finished jelly, turn it over and cut into portions. Both in appearance and in cut, this cake looks very beautiful due to its bright layers and juicy strawberries!

• To make jelly, it is better to choose low-fat sour cream. The ideal choice is sour cream with a fat content of no more than 15%.
• If you prefer a dense texture, you can use more gelatin than indicated in the recipe. Don't be afraid to overdo it: it doesn't have a pronounced taste.
• With plant-based gelatin substitutes such as pectin and agar-agar, the jelly will also hold its shape and taste good. These thickeners should be prepared according to the instructions given on the package.
• All jelly products should be warm: then they will mix better and the sugar will dissolve much faster.
• For whipping, it is preferable to use a blender or mixer; The jelly will turn out fluffy and tender, like a soufflé.
• Universal silicone muffin tins work great for jelly. With them you can make interesting jelly in the form of flowers, animals or toys. The forms are easy to use and it is very easy to remove the finished product and wash it.