Gelatine dessert

Today we are preparing a delicious and beautiful gelatine dessert. A jelly cake with sour cream on the table. A great solution for a hot summer day. You don't even need to turn on the oven.

5 from 1 vote

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Cook Time 1

Setting Time 12

Total Time 13

Course Dessert

Cuisine French

Servings people

Calories 290 kcal

Equipment

2 pot
3 bowl
1 freezing mold
1 mixer

Ingredients

500 g sour cream 25%
300 g raspberries
300 g blackberries
25 g gelatin
100 ml water
250 g sugar

Instructions

Prepare everything you need. Wash the berries, remove the spoiled ones. You can use fresh berries, as well as frozen ones, jam or juice will also work.
Put in a pot. Separately for raspberries and blackberries.
300 g raspberries, 300 g blackberries
Bring both pots to a boil and cook for 3 minutes. Make sure the contents do not spill onto the stove. If the berries start to burn at the beginning, add a couple of tablespoons of water, but they usually release enough juice.
Strain through a sieve, rub through. Discard the remaining seeds in the sieve. Add sugar to the resulting liquid, 50 g. in each bowl. The volume of juice turned out as follows: 250 ml of raspberry and 300 ml of blackberry. Soak the gelatin in water and leave to swell. Follow the instructions on the package for timing.
25 g gelatin, 250 g sugar, 100 ml water
Let the berry juice cool, its temperature should not exceed 60 degrees Celsius. Place a third of the swollen gelatin in each bowl.
Whip the sour cream with sugar until the granules dissolve. Heat the remaining third of the gelatin in the microwave and introduce it into the sour cream. Mix immediately with a mixer.
500 g sour cream, 250 g sugar
It is convenient to pour the jelly into a silicone mold. Do this in layers, alternating berry and sour cream. After pouring each, put it in the refrigerator for a short time. Do not add a new one until the previous one has set. If the sour cream or berry mass in the bowls sets during this time, it is enough to heat it in the microwave for a few seconds.
Pour the entire cake this way. Here is a mold with a volume of 1 liter and two portioned desserts in glasses.
Leave for 10-12 hours for final setting and stabilization. To extract the dessert, just hold the mold in hot water for a few seconds and turn it onto a plate. The jelly cake with sour cream is ready. Decorate as desired.

Nutrition

Calories: 290kcalCarbohydrates: 42gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 27mgPotassium: 197mgFiber: 4gSugar: 37gVitamin A: 482IUVitamin C: 18mgCalcium: 86mgIron: 1mg

Keyword no bake, summer, sweet