Sour Cream Jelly with Raspberries
by Editorial Staff
Jelly made from fresh raspberries and sour cream will pleasantly surprise you. Delicate consistency, rich pleasant taste, and benefits incommensurate with purchased counterparts – that’s all about him! Making such a jelly is easy, be sure to try it!
Cook: 2 hour
Servings: 6
Ingredients
- Sour cream – 400 g + for decoration
- Raspberries – 300 g
- Instant gelatin – 1.5 tbsp (15 g)
- Sugar – 3 tbsp (60 g)
- Fresh mint for decoration – a few leaves
Directions
- Pour instant gelatin into 70 ml of water and mix. Leave it on for 15 minutes to swell.
- Wash raspberries, sort them out, and cover them with sugar. If you like sweets, you can increase the amount of sugar.
- Stir the raspberries with the sugar and let sit for 15 minutes to let the juices flow.
- Grind the berries with sugar through a fine sieve so that the juice and raspberry puree is free of grains.
- Raspberry seeds (1-2 tablespoons of them are obtained), if desired, can be used to prepare raspberry compote.
- Heat the water with the swollen gelatin to a warm state and completely dissolve the gelatin granules. Pour warm gelatin into sweet berry puree, stir.
- Add sour cream to a bowl of raspberries and gelatin, mix with a whisk.
- The consistency of the mass is similar to the dough for thin pancakes.
- Pour the berry sour cream into the jelly tins. I used food-grade silicone muffin cups. Place the mold on a flat surface, such as a cutting board, so that it can be conveniently placed in the refrigerator. Send the mold to the refrigerator for 3-4 hours, until the jelly hardens.
- To remove the jelly from the mold, place the jelly mold in a bowl of warm water for 20 seconds and then turn it over on a saucer.
Enjoy your meal!
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