Cocoa and sour cream jelly is a dish that is perfect for any festive table. The dessert is beautiful, delicate, and incredibly flavorful. It's also low in calories, which is a plus. For this recipe, we recommend using low-fat sour cream—no more than 15 percent.

Cooking Features

To prepare a dessert, it is not enough to follow the recommendations of the recipe; it is important to know the nuances that will be discussed.

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  • It is advisable to choose sour cream with a minimum percentage of fat, since it whips better.
  • To ensure proper dissolution of ingredients, including granulated sugar, you need to use warm ingredients. Therefore, if you plan to make a dessert with sour cream, remove everything you need from the refrigerator in advance.
  • To ensure maximum fluff, whisk the sour cream. A fork or spoon won't produce the desired result.
  • Be sure to prepare the gelatin. This recipe doesn't call for simply pouring the powder into the mixture. Instead, soak it in cold water and let it swell for a while. Once the gelatin clumps have formed, place the mixture in a double boiler, stirring until they completely dissolve.

Recipe sour cream and cocoa jelly

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You will need 400-500 ml of not too fat sour cream, 2-3 tablespoons of cocoa powder, incomplete glass of granulated sugar, 40 grams of gelatin, 200-250 ml of water, vanillin.

So, let's get started cooking:

  • After opening the package of gelatin, pour the contents into a small enamel container and fill it with water, leaving it to swell for approximately sixty minutes.
  • Next, combine the gelatin with the granulated sugar and stir well. Then add the vanilla. Place the mixture on the stove and bring to a boil over low heat. However, do not allow it to boil completely! Stir while heating to ensure the ingredients dissolve.
  • Strain the prepared syrup through cheesecloth to remove any undissolved gelatin clumps. Then pour the prepared syrup into two molds, add cocoa to one, and mix thoroughly. Then add equal amounts of sour cream to both containers, mixing thoroughly.
  • Pour the resulting mixtures layer by layer. So, if one layer is sour cream, the second is cocoa, and so on, regardless of the type of first layer. The recipe recommends garnishing the finished jelly with strawberries, currants, chocolate shavings, or fruit pieces.

To prevent the layers from becoming blurry, place the sour cream jelly in the freezer immediately after cooking. Most jelly is eaten straight from the molds it was made in, so pour it into attractive bowls immediately.

Serve this sour cream and cocoa jelly for dessert, although kids always love this treat! We're sure you'll master this delicious jelly recipe.

Video recipe for making cocoa and sour cream jelly