Strawberry-sour cream jelly
Description
The jelly turns out not only delicious but also very beautiful when sliced. When setting, avoid letting it freeze completely, otherwise it will become watery after thawing. Be sure to thoroughly dry the berries, including the cut surfaces, so that the berries and sour cream mixture bind together properly. For this reason, this dessert cannot be made using frozen berries. You can use any sour cream, but the lower the fat content, the lighter the jelly will be.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making strawberry-sour cream jelly.
- 2
Step 2
Soak the gelatin in cold boiled milk and leave for 30-40 minutes to swell.
- 3
Step 3
Sort the berries and rinse them. Remove the stems and let them dry.
- 4
Step 4
Mix the sour cream with sugar and stir. Let it stand for 10 minutes to allow the sugar to dissolve, then stir again.
- 5
Step 5
Melt the gelatin in a water bath and cool. Mix sour cream and gelatin until smooth.
- 6
Step 6
Pour 1/3 of the sour cream mixture into a mold and press half of the strawberries into it. If the berries are large like mine, cut them in half. Place in the freezer for 7-10 minutes until the layer hardens.
- 7
Step 7
Place the remaining strawberries and pour another 1/3 of the sour cream mixture over them. Put back in the freezer for another 7 minutes to set the layer.
- 8
Step 8
Pour the remaining mixture over everything and refrigerate for 3-4 hours until completely set. Cut the strawberry-sour cream jelly into portions and serve.
- 9
Step 9
Can be served.