Sour Cream Tangerine Jelly
by Editorial Staff
A light jelly dessert based on sour cream and fresh tangerine juice is a delicacy that will captivate both children and adults with its taste. Creamy, sweet, with hints of vanilla – such a multifaceted taste of sour cream jelly harmoniously sets off the light citrus sourness of tangerine jelly. It turns out to be moderately sweet and refreshing. Decorating the dessert with tangerine slices adds extra juiciness and a bright fruity taste. Try it!
Cook: 4 hours 30 minutes
Servings: 2
Ingredients
For the tangerine jelly:
- Tangerines – 440 g (cleaned weight – 300 g)
- Sugar – 1 tbsp or to taste
- Instant gelatin – 1 teaspoon (5 g)
- Coldwater – 50 ml
For the sour cream jelly:
- Sour cream 15-20% fat – 250 g
- Sugar – 1-1.5 tbsp or to taste
- Vanilla sugar – 1 teaspoon (5 g)
- Instant gelatin – 1 teaspoon (5 g)
- Coldwater – 50 ml
For decoration:
- Mandarin – 1-2 pcs. (100-120 g)
Directions
- Divide the instant gelatin into 2 portions, 5 grams each. Send each serving of gelatin to a separate container, pour 50 ml of cold water, and leave for a few minutes to swell the gelatin while you prepare the rest of the ingredients.
- Thoroughly peel the tangerines from the peel and white films (they give bitterness). Disassemble the tangerines into wedges, place in a saucepan and add 30 g of sugar.
- Grind the tangerine wedges lightly with a hand blender. It is necessary to make sure that the tangerine slices only let the juice out, and not crush the seeds and turn the mass into mashed potatoes. Bring the mixture to a boil over medium heat. As soon as the juice boils, immediately turn off the heat.
- Strain the mixture, separating the tangerine shells and seeds from the juice. Stir the juice until the sugar is completely dissolved. Taste the juice and, if necessary, add some more sugar to your liking (if the tangerines are sour).
- Melt the first serving of gelatin in a water bath or microwave in pulses of several seconds. Add melted gelatin to hot tangerine juice with sugar.
- Cool the tangerine mixture slightly and distribute to serving tins or glasses, filling to about half the volume. Cool the jelly in glasses to room temperature and then refrigerate for about 1.5 hours until the jelly hardens.
- When the tangerine jelly has solidified, prepare the sour cream jelly. Combine sour cream at room temperature, sugar, and vanilla sugar. Mix everything well to dissolve the sugar granules.
- Melt the second serving of gelatin in a water bath or microwave. Constantly stirring the sour cream mixture, gradually pour in the melted gelatin in a thin stream. Mix everything well. Make sure the gelatin is evenly distributed.
- Pour the sour cream mixture into single serving tins over the frozen tangerine jelly. Place the dessert in the refrigerator for another 1.5-2 hours to set.
- As soon as the sour cream layer also hardens, the dessert can be served. Garnish with tangerine wedges if desired. It is most convenient to cut the unpeeled tangerine into slices, making sure that the knife cuts through the flesh between the shells of the slices. And only then peel each individual slice. So tender slices retain their shape better and lose less juice.
Enjoy your meal!
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