Sour Cream Jelly with Honey and Prunes
by Editorial Staff
Delicious, easy to prepare sour cream jelly with honey and aromatic prunes soaked in cognac! The use of cognac in the jelly recipe is exclusively for adults, for kids use any juice or skip the step with soaking the prunes.
Ingredients
- Sour cream 10% – 2 cups
- Liquid honey – to taste
- Prunes – 200 g
- Cognac (rum or liqueur) – 50 ml
- Milk – 50 ml
- Gelatin – 15 g
- Nuts (mint, chocolate) for decoration (optional)
Directions
- Prepare products for sour cream jelly, with honey and prunes.
- The prunes should already be steamed in advance or be initially soft (dried) since it will need to be chopped into small pieces so that the pulp is more easily saturated with the aroma of cognac.
- Fill the prune pieces with a small portion of cognac so that it only covers the prunes, leave for 20 minutes – this time is just enough to make sour cream jelly with honey. (You can use rum or liquor instead of brandy.)
- Soak the gelatin in room temperature milk.
- While the gelatin granules are swelling, beat the sour cream with liquid honey.
- Gelatin has absorbed all the milk, so we put it in a water bath and dissolve it without bringing the milk mixture to a boil or too hot a state in which gelatin loses its gelling properties. If you see that the granules are almost invisible, immediately remove the bowl from the water bath.
- We do not remove the water bath itself from the fire. We put sour cream-honey mass on it. We heat it a little, because if you introduce the gelling mass into cold sour cream, the gelatin will immediately take up in lumps, and the dessert will not solidify, since the gelatin has not dispersed as it should. Gelatin can be added to warm sour cream without fear.
- Cool the sour cream with gelatin in the room and take up the hand blender. It will create a wonderful jelly structure for us – airy, with bubbles, as sour cream slowly begins to succumb to the action of gelatin and solidify, it becomes thicker, it is more and more difficult for air bubbles to rise and emerge to the surface – they remain in the thickness of the jelly.
- You can spread sour cream jelly on bowls – put the same amount of jelly on the bottom of each.
- Put a thick layer of prunes in cognac on the jelly.
- Pour the remaining sour cream over. Place sour cream jelly with prunes in the refrigerator for 3-4 hours. We are preparing “goodies” for decorating sour cream jelly, in our case – peanuts chopped and dried in a pan.
Enjoy your meal!
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