How to prepare sour cream jelly and desserts from gooseberries and currants

Sweet love is loved not only by children, but also by adults. However, after a hearty meal, you do not want to overload the stomach with a heavy cake as a dessert. But the airy and light sour cream jelly, in which pieces of fruit are added, will be very appropriate. That's how to cook it. First you need to make a gelatin base. To do this, soak 30 g of this component in 150 milliliters of cold milk or water, stir and wait about half an hour until it swells. That these half an hour are not in vain, prepare fruit: one piece of banana and kiwi, two peaches, 10-15 berries of grapes. All is well mine, we clean from skins and bones and cut.

We prepare sour cream jelly further and return to the swollen gelatin. It should be put on a water bath to dissolve. The fire should be small. Remember that gelatin should not boil. Constantly stir it. Once the component has dissolved completely, remove the cookware from it from the heat and allow to cool. The next step, how to make sour cream jelly, is beating the sour cream (500 g) and sugar (1.5 cups). The latter can be replaced with powdered sugar to dissolve more quickly. After that, slowly begin to add gelatin, but continue to interfere with sour cream.

And now we will need a form. It can be either one large, or About a few small ones. Suitable are those used for baking cupcakes. To sour jelly is not stuck, it is desirable to carefully pack the food container with a food film. First lay on the bottom of one layer of fruit. Cover it with jelly. From above put the next one, and alternate so until the ingredients run out. True, you can make it simpler: first mix all the fruits with jelly, and then put the whole mass in a mold.

Put all the beauty in the refrigerator for about three hours, so that the jelly freezes well, after which we take out and carefully turn the shape, extracting the resulting "yummy" with which we remove the film. To decorate the dish, you can sprinkle it with a shabby chocolate or coconut shavings.

And you can make a very delicate jelly from gooseberry. We make a mash of mashed potatoes (you can blender), add a pound of sugar and start to cook. The cooking process will take no more than 20 minutes. If you want to add a dessert of brightness, you will also need red currants. The jelly, which is filled with 2-3 tablespoons of juice from it, will acquire a beautiful, rich red shade. Similarly, we pour the resulting mass into molds or transparent glass cups and set it for freezing into the refrigerator.

By the way, from the currant itself, you can also make a delicious jelly, and at the same time you will not have to cook anything. Berries, of course, will take a lot, especially if you prepare a similar dessert for the winter. But you can quite manage a couple of kilograms. To begin with, the berries must be separated from the twigs and petioles, after which it is good to stretch them with mashed toast. From the resulting gruel, gauze carefully squeeze the juice into a separate container. Next, you need to determine how many glasses of currant juice you squeezed out, because exactly the same amount of sugar you need (1: 1). We dissolve it in juice without any cooking. Further we pour all this on glasses or forms and we put in a refrigerator where "substance" also will find a jelly shape.