Jelly recipe for a festive table or children's menu

in fact, the recipe is not quite mine, I started a berry panna cotta on agar from Elenochka, but in the process of cooking I realized that my eaters had 2 servings of different kinds of berries ( raspberries and strawberries) will still not be large enough, so I made raspberries paired with sour cream. This option came out successful, so we decided to highlight it as a separate recipe)))
Do not blame me, try it, it's delicious!

For sour cream panna cotta we need:
Agar - 1 tsp without top, under the knife
Agar Water - 40ml
Sugar - 50g
Vanilla Sugar - 5-10g
Cream 10% or baked milk 3.2% - 100ml (I took regular milk)
Sour cream - 200g
Measure 50 g of sugar, 5 or 10 g of vanilla sugar, 200 g of sour cream on a scale (better than room temperature).
Pour 100ml of cream into a saucepan, add sugar and vanilla sugar, bring to a boil, set aside, cover.

Pour 40 ml of water into the ladle and add agar, stir well and bring to a boil. Boil, constantly stirring with a whisk, 1 minute.

Remove from heat. In a thin stream, with constant stirring, pour the cream into the agar and continuously stir with a whisk for one minute, so that the agar is well dissolved and the cream is cooled, because. after a minute we introduce a thin stream with constant stirring sour cream. For a minute we stir with a whisk. Pour into molds. Let it cool in a cool place.

cook for health!

Helen, thank you very much for such a wonderful recipe!

I undertake now to prepare a clean sour cream. and upload a photo)

today she cooked sour cream, only with an orange hint - in sour cream before all other manipulations she added the zest of one orange and the juice of half an orange.

and for the chocolate layer I just left a little sour cream with agar and added melted chocolate there (melted in advance, otherwise the mass quickly freezes).

How to make jelly?

Jelly is made by following the available recommendations and does not require special culinary skills and many years of experience.

  1. Depending on the recipe, sweet drinks, juices, fruit drinks, preserves, fruit purees, dairy products, or even alcohol, such as champagne, are used as a liquid base for jelly.
  2. Gelatin is often the gelling component, instead of which agar-agar can be used.
  3. The jelly recipe can be trivial or more original, allowing you to prepare a multi-layer dessert with a refined and unusual taste.
  4. Jelly is often prepared in a matter of minutes, but it requires additional waiting for solidification in the refrigerator. Start cooking dessert a few hours before the expected serving.

Sour Cream Jelly


  • 1 stack seedless fruit from canned compote
  • 500 ml sour cream
  • 20 g of gelatin
  • 150 ml of milk
  • 2 tbsp. l Sahara
  • 0.5 tsp vanillin
  • any jam for decoration


  1. Dissolve the gelatin in half a glass of cold water and leave for 40 minutes to swell. Beat sour cream with sugar using a mixer.
  2. Remove fruit from compote. Combine the dissolved gelatin with sour cream and add fruit. Pour the mixture into molds and refrigerate for solidification.
  3. Serve the finished dessert by pouring jam or sprinkled with grated chocolate

How to make gelatin jelly?

You can make homemade gelatin jelly from any available drink, juice, or even stewed fruit. Any sweet soda, homemade lemonade will do. You can add berries, fruit slices, dried fruits, nuts, slices of biscuit to the bowls, and before serving, decorate the dessert or add whipped cream.

  • sweet drink - 0.5 l
  • gelatin - 50 g.

  1. Gelatin is poured in a glass with a serving of drink or water, left for 20-30 minutes.
  2. Heat the mixture in a water bath until the granules dissolve, allow to cool slightly and stir while stirring into the remaining sweet drink.
  3. The resulting jelly mixture is poured into a bowl.
  4. Put the sweet jelly in the refrigerator, let the dessert completely harden.

Sour cream jelly with coffee


  • 400 ml brewed coffee
  • 100 ml of milk
  • 300 ml sour cream
  • 200 ml of condensed milk
  • 2 tbsp. l Sahara
  • 2 pack gelatin


  1. Dissolve 1 bag of gelatin in hot coffee and refrigerate to solidify.
  2. Beat sour cream with condensed milk, milk and sugar. Dissolve the remaining bag of gelatin in 100 ml of water, heat over a fire until completely dissolved and pour into the sour cream mixture, stirring.
  3. Frozen coffee jelly cut into cubes, fold to the bottom of a bowl and pour sour cream jelly. Refrigerate for 3 hours. Serve sprinkled with cocoa, ground coffee or grated chocolate.

Agar agar jelly - recipe

Jelly can be made at home on agar-agar, which is famous for its useful and nutritious properties, exceeds gelatin in caloric content, but at the same time does not harm the figure, but rather helps to cleanse the body. In this case, the basis of the dessert, unlike the gelatin, should be boiled for a couple of minutes.

  • juice or concentrated compote - 2 glasses,
  • water - 2 glasses
  • agar-agar - 1 teaspoon,
  • granulated sugar to taste.

  1. Agar agar is soaked in water for an hour.
  2. Mix juice or compote and water with agar-agar.
  3. Sugar is added to taste.
  4. With stirring, heat the mixture to a boil and boil for several minutes.
  5. Jelly from agar-agar is poured into bowls or glasses and left to cool and solidify in the refrigerator.

Vegetarian snacks | Recipes
| Recipes

Sour cream jelly (with agar)

• 500 g sour cream (20% fat content)
• 200 g icing sugar
• agar-agar - 2 tsp.
• water a little
• vanilla

Pour sour cream into the mixer bowl and beat, gradually adding icing sugar. Sour cream should increase in volume and become airy.
Agar-agar diluted in a small amount of water, put on fire and bring to a boil. Cool and pour into the sour cream mass. At the same time, continue to whip sour cream at low speeds so that the agar is evenly distributed. Add vanilla and transfer to a beautiful vase.
Put in the refrigerator. Jelly should freeze.

When serving, garnish with “chocolate” icing and / or nuts.

"Chocolate glaze
3 tbsp. l carob
2 tbsp. l Sahara
2 tbsp. l sour cream
50 g butter

Mix sugar, carob and sour cream. Put on a small fire and stirring constantly to bring to a boil. Then add butter and cook until the oil dissolves, remove from heat, cool to room temperature and garnish with jelly.
Bon Appetit!

How to cook sour cream jelly at home

The recipe for sour cream jelly is simple and made on the basis of sour cream with gelatin, the structure of the jelly dessert is homogeneous, tasty, reminiscent of ice cream. Cooking jelly at home immediately causes an association of freshness, naturalness, and so it is - in the recipe there are no bright colors, thickeners.

Advice from Wonder Chef. Jelly gelation is imparted by edible gelatin, with which housewives are familiar with recipes for jellies, saltisons, home-made preserves for the winter, and their color is fresh or canned fruit.

The basic recipe for sour cream jelly can be used to make a dessert with pineapples, a mixture of fruits. The fruit mixture gives the sour cream dessert not only a bright visual beauty, but also the taste of jelly with various fruits, berries, you can vary from sweet and sour to sweet, spicy.

To properly prepare sour cream jelly at home, follow these rules:

  1. Sour cream dessert will turn out tender if the fruit is previously peeled and the seeds removed from them,
  2. Frozen fruits and berries need to be thawed and the excess juice drained from them to comply with the proportions presented in the recipe,
  3. If you are preparing cream jelly with layers of fruit, then each layer with pieces of fruit must be kept in the refrigerator until it hardens. Then pour on the frozen fruit mosaic the next layer of liquid jelly from sour cream with berries, fruits,
  4. Jelly from sour cream and cocoa, as a rule, is stacked in liquid multi-colored layers starting from the center, alternating white and chocolate layers, as in the Zebra recipe. This method allows you to make multi-colored sour cream jelly with sour cream and cocoa, dessert with coffee,
  5. Use sour cream at room temperature. To prepare a delicate and tasty dessert, store sour cream with a fat content of at least 15% is suitable. It’s better to dilute the country homemade sour cream with milk so that the sugar has dissolved in it,
  6. Traditional jelly is known to be prepared on gelatin. The proportions of gelatin and sour cream in the recipe must be strictly observed, otherwise gelatin will not thicken the jelly mass enough, and the jelly will harden badly,
  7. Soak gelatin in water, give the powder time to completely dissolve. Properly prepared gelatin is the key to the successful preparation of jelly from sour cream with instant gelatin. The proportions of instant gelatin and liquid for its dissolution are indicated on the package,
  8. Gelatin jelly recipes are considered the most affordable for making cold desserts at home. Agar agar serves as a replacement for instant gelatin.

Many have probably already prepared similar fruit jellies on gelatin from packages, try the basic recipe for fruit jelly with sour cream and the recipes for delicious jelly sour cream desserts for cooking at home. Desserts to taste quite closely resemble something between a panacotta and a blanch from milk. If you like milk desserts, then the recipes are sure to be like.

Sour cream jelly

The sour cream jelly recipe can be performed in a concise version, aromatizing the milk product with pre-vanilla, or apply a layer-by-layer filling of the dessert, previously dividing the base into portions and seasoning each to your taste. You can add cocoa powder, fruit puree, fruit slices, various flavors and colors.

  • sour cream - 0.5 l
  • granulated sugar - 150 g,
  • gelatin - 20-25 g,
  • water - 200 ml
  • vanilla.

  1. Gelatin is soaked in 120 ml of water, and then dissolved in a water bath.
  2. The remaining water is boiled with sugar, mixed with sour cream and vanilla.
  3. Jelly water is added to the sour cream base, mixed thoroughly and poured into bowls or other containers.
  4. After hardening, sour cream jelly with jam or jam is served.

Sour cream jelly with cottage cheese and milk


  • 250 g sour cream
  • 250 g low-fat cottage cheese
  • 1 stack milk
  • 15 g of gelatin
  • 2 tbsp. l Sahara
  • 1 tbsp. l vanilla sugar


  1. Soak the gelatin in milk and let it swell, then heat the milk until the gelatin is completely dissolved, but do not boil.
  2. Add sugar and vanilla sugar to the hot solution, stir until sugar crystals disappear.
  3. Pass the cottage cheese through a meat grinder or grind with a blender to a homogeneous cream.
  4. Mix sour cream with gelatin mass and combine this mixture with cottage cheese, mix thoroughly.
  5. Spill curd dessert over beautiful containers and allow to completely freeze in the refrigerator. Garnish the finished dish with fruit, sprinkle with cocoa or pour with chocolate icing.

Sour cream jelly

When I cooked panna cotta for the first time, I imagined this particular thing - sour cream jelly, but of course they have excellent tastes, and I like both tastes very, very much, so I decided to share this simple, very simple and comparatively with you an economical recipe that will delight your household with its delicate taste!

What is the main difference between this dessert and panna cotta? This, of course, is its cheapness, because in the traditional panna cotta the presence of fat cream is still assumed)

Although it was the case, I departed not far from the recipe in order to please our figures and I cooked panna cotta on yogurt) By the way, it was from this recipe that I prepared the most delicious cherry sauce for sour cream jelly, it also fits! Yes, it fits everywhere!

In general, I won’t talk for a long time, I’ll just say that I cooked this jelly on gelatin and with my favorite agar — I liked both options, so it’s up to you to decide)) How to work with agar-agar in desserts I described in detail here

Getting down.

Recipe for jelly with sour cream:

  • sour cream - 8 tablespoons,
  • vanilla,
  • agar-agar (or gelatin) - 10 gr.,
  • sugar - 4-5 tablespoons,

For berry sauce:

  • cherry - frozen or fresh - 150 gr.,
  • 2 tablespoons of sugar (less possible)
  • 1 teaspoon of starch
  • 50 ml water

As you can see, I bring the sauce, which I already wrote about in other recipes and from which it is impossible to tear myself away (link above). It can be cooked with any fruits and berries, so try and fantasize))

Fruit jelly

The fruit jelly recipe can be made from fresh, frozen or canned fruits, berries or assorted fruit and berry, which is added to the jelly mix before pouring into molds. Slices of fruits and berries are laid whole or pre-mashed with a blender. For a liquid base, fruit juice or a decoction in the form of a concentrated sweet compote is used.

  • fruit juice - 400 ml,
  • granulated sugar to taste
  • gelatin - 4 tsp
  • water - 200 ml
  • fruits or berries - 100 g.

  1. Gelatin is pre-soaked according to the instructions on the package.
  2. The jelly mass is mixed with hot juice, sweetened to taste and heated to dissolve all the granules with stirring.
  3. Slices of fruit or berries are added to the warm base.
  4. Pour jellies with fruits into bowls, allow the dessert to cool and harden.

Sour cream jelly with honey and prunes


  • 2 stack sour cream
  • 200 g prunes
  • 50 g cognac or rum
  • 50 ml of milk
  • 15 g of gelatin
  • 2 tbsp. l honey
  • nuts, fresh mint, grated chocolate for decoration


  1. Steam the prunes in boiling water until soft. Then drain the liquid and fill the fruit with brandy or liquor for 20 minutes.
  2. Beat sour cream with honey.
  3. Soak gelatin in milk at room temperature. When the granules swell, put the milk in a water bath and, without boiling, stir until the gelatin dissolves.
  4. Heat a mixture of sour cream and honey and pour warm milk with gelatin into it. Use a hand blender to whip the cream until foamy.
  5. Put prunes at the bottom of the bowl and fill with sour cream. Chill 3 hours in the refrigerator. Garnish the finished dessert with chopped nuts and sprigs of mint.

Sour cream jelly on agar


  • 400 g sour cream
  • 1.5 tsp agar agar
  • berry jam or berries mashed with sugar
  • 2 tbsp. l Sahara
  • 250 ml of water
  • 2 tbsp. l cocoa
  • 0.25 tsp vanillin


  1. Pour sugar and agar-agar into a saucepan with water and put on low heat. Bring to a boil, stirring constantly, until the agar and sugar are completely dissolved.
  2. Pour into a saucepan with sour cream in a thin stream, add cocoa, vanillin and warm again over low heat.
  3. Pour mashed berries or jam into a deep container. Spread the hot sour cream mass on top. Allow to cool slightly at room temperature, cover with cling film and place in refrigerator for 1 hour.

Most dairy desserts are cooked with fat cream and lots of sugar. Why do you need empty calories? Another thing is these light, cool, refreshing jellies! They can perfectly replace a piece of cake or ice cream, and the ingredients can always be found in any refrigerator. If you are constantly drawn to sweets, but baking is not your thing, then be sure to prepare one of these desserts instead of store confectionery.

Jelly Jelly with Gelatin

You can make a delicious, mouth-watering and healthy dessert with gelatin from homemade or purchased jam.It is preferable to use a workpiece with whole berries or fruit slices, which are initially removed from the syrup, and then laid out in jars or glasses with a jelly base.

  • jam - 1 glass,
  • water - 2.5 glasses
  • granulated sugar to taste
  • gelatin - 25 g.

  1. Jam is mixed with water and sugar, heated until all crystals are dissolved.
  2. The gelatin is soaked in water, spread in a hot mixture of water and mix the jams, achieving the dissolution of the granules.
  3. Pour the mixture into molds or bowls, add fruits or berries if desired.
  4. Leave the jelly from the jam in the refrigerator until it cools.

Step 3

Pour the juice into a saucepan (red orange juice was used in this recipe), add sugar (its amount can be adjusted depending on how sweet juice you use in the recipe). Boil. Pour in agar and bring to a boil again.

Juice Jelly

A delicious jelly recipe can be made from any juice, canned or freshly squeezed. The latter can not be boiled, preserving a maximum of vitamins and valuable elements, but such a dessert should be consumed during the day when stored in the refrigerator. Part of the juice can be whipped until foam is added by adding cream as desired, and poured after the base has set a little.

  • juice - 1.5 cups,
  • water - 150 ml
  • granulated sugar to taste
  • gelatin - 1 tbsp. a spoon.

  1. Gelatin is soaked in water, focusing on the recommendations of the instructions on the package, dissolved in a water bath.
  2. Juice is added, sweetened to taste if desired.
  3. Stir the base of the dessert, pour into a bowl or glasses.
  4. Place the jelly from the juice with gelatin until it solidifies in the refrigerator.

Milk Jelly Recipe

The basis for the preparation of dessert is often used milk. You can make multi-layered jelly by dividing the total milk portion into several parts and adding them with cocoa powder, melted chocolate, fruit syrup or other additives that affect the taste and aroma of goodies. The result is not only tasty, but also a spectacular-looking dish. Fill each subsequent layer after a little grasp of the previous one.

  • milk - 3 glasses,
  • granulated sugar - 4 tbsp. spoons or to taste
  • gelatin - 20 g
  • vanilla.

  1. Gelatin is soaked in milk.
  2. Heat the milk base with continuous stirring until the granules dissolve, but do not boil.
  3. Sugar, vanilla are added to taste, stirred until crystals dissolve.
  4. Milk jelly is poured into forms, allowed to solidify.

Sour cream jelly on agar with berries

  • sour cream 15% fat - 400 g,
  • agar-agar - 1.5 tsp,
  • berries mashed with sugar (or berry jam),
  • sugar - 5 tablespoons,
  • water - 250 ml
  • cocoa - 2 tablespoons,
  • vanillin - to taste.

How to cook sour cream jelly with cocoa at home:

  1. Agar is filled with water in the proportion of the recipe. With constant stirring over low heat, bring to a boil.
  2. Pour sugar and mix so that all the granulated sugar dissolves.
  3. The mixture is introduced in a thin stream into sour cream, add cocoa, vanillin and again heated to a boil.
  4. Pour mashed berries or jam into a deep dish (it is better to take a glass one). Fill a sour cream mass with agar-agar and cocoa.
  5. Let it cool. Tighten the dishes with cling film and place the jelly for freezing in the refrigerator for 1-2 hours.

Children and adults adore the milk dessert with cocoa; a berry treat can be prepared in portions and served as a dessert on the festive table or to make a homemade dessert when you want a tasty treat.

Curd jelly with gelatin - recipe

For breakfast or as a nutritious dessert, you can serve delicious and mouth-watering curd jelly. Dessert can be supplemented with whipped cream, caramel, fruit or berry sauce, chocolate icing. Whole or chopped nuts, fresh berries or slices of soft canned fruits, bananas or kiwi will not be superfluous.

  • cottage cheese - 400 g
  • milk - 150 ml
  • sour cream - 150 g,
  • icing sugar - 100 g,
  • gelatin - 2 tbsp. spoons
  • vanilla, sauce, additives.

  1. Mix soft cottage cheese and sour cream with a blender or mixer, adding powder.
  2. Gelatin is soaked in milk and heated until the granules dissolve without boiling.
  3. Jelly milk is mixed in the curd mixture, poured into molds, allowed to solidify.

Jelly with strawberries and sour cream

Sour cream jelly with strawberries in summer is made from fresh strawberries. After the end of the strawberry season, the summer dessert is easy to make with frozen strawberries, compote berries, and use strawberry, Victoria and strawberry jam syrup.

Ingredients for making sour cream jelly with strawberries:

  • strawberries - 300 g
  • sour cream - 300 ml,
  • sugar - 5 tablespoons,
  • gelatin - 30 g.

Sour cream jelly recipe with strawberries:

  1. Soak gelatin in cold water. Let him swell. Pour into a saucepan and put gelatin with water on a slow fire. Dissolve the gelatin in water, without boiling.
  2. We wash the strawberries, dry the berries with a paper towel. Grind strawberries with a blender and a half cup of sugar.
  3. Mix the sour cream with the remaining sugar. Divide the sweet sour cream mass into two parts.
  4. Add one part to the strawberry puree.
  5. Half of the dissolved gelatin is introduced into sour cream, the remainder in strawberries. We get pink strawberry jelly and white.
  6. Pour white jelly into molds and let the mass harden in a cold place.
  7. Pour pink jelly on the hardened white and cool the dessert until it completely hardens.

Before serving, free from molds and decorate dessert with strawberries, sprigs of mint, chocolate slices. Two-layer jelly is beautiful and festive; feel free to offer it to your guests as the main dessert.

Frozen Berry Jelly

Jelly from red currants or raspberries, blueberries or blackberries, from other frozen berries or assorted berries is prepared in a matter of minutes and does not require preliminary thawing of the berries. Thanks to the latter, the jelly juice cools faster in a bowl, and the dessert hardens and acquires the desired texture.

  • juice or compote - 4 glasses,
  • granulated sugar to taste
  • gelatin - 2 tbsp. spoons
  • frozen berries - 200-300 g.

  1. Pour gelatin with juice, let stand for a while, and then heat with stirring, but do not allow to boil.
  2. Sweeten the base as desired with sugar.
  3. Frozen berries are laid out on the bowls and poured with hot jelly juice.
  4. Send containers for 30 minutes in the refrigerator.

Jelly with cherry on sour cream

Sour cream jelly goes well with sweet and sour, sweet cherries. A delicious cherry dessert is obtained with whole berries, with slices of cherry berries.

Ingredients for making a cherry dessert:

  • fresh cherry - 1 cup,
  • sour cream - 500 ml,
  • water - 300 ml
  • granulated sugar - half a glass,
  • gelatin - 1 tbsp.

How to make cherry jelly:

  1. First of all, we dilute gelatin with water, as indicated on the manufacturer's packaging.
  2. Pour sour cream into a saucepan and pour half the sugar.
  3. We introduce half the portion of the dissolved gelatin into the mass and heat the sour cream with gelatin with constant stirring. Do not boil! Pour into the mold and take out in the cold for solidification.
  4. Cooking jelly with cherries. To prepare, pour water into the pan and pour out the remaining sugar. We wash the pitted cherries and send them to the sugar pan.
  5. We spread the rest of the gelatin to the cherries and bring the syrup to a boil.
  6. During cooking, the syrup will turn red due to cherries that have started the juice. Cool the syrup along with the berries.
  7. Sour cream frozen jelly with a layer of cherry, evenly distributing cherries in a gelling liquid. Cool the puff dessert in the fridge.

We turn over the form with the frozen two-layer dessert - the first layer is sour cream jelly, the second layer is cherry.

Broken Glass Jelly

If multi-colored jelly is cut into arbitrary slices and filled with sour cream or milk jelly base, you will get a spectacular on the cut, mouth-watering and tasty dessert. It can be served with dignity to any everyday table or as a treat for friends with or without. Together with jelly, the composition can be supplemented with slices of fruit.

  • sour cream - 500 g,
  • water - 150 ml
  • strawberry lemon jelly and with kiwi - 1 pack,
  • powdered sugar - 1 cup,
  • gelatin - 25 g.

  1. Initially, 3 types of jelly are prepared, reducing a portion of the recommended liquid by a third or half.
  2. The gelatin is soaked in water, dissolved in a water bath and mixed in sour cream sweetened with powder.
  3. Cut frozen fruit jelly into slices, which are added to the sour cream base.
  4. Spread the mass in a mold, let it harden.

Sour cream jelly recipe Broken glass

Dessert Broken glass is familiar to sweet tooth under other names - Mosaic, Aquarium. But more often, the dessert recipe is found as a broken glass jelly cake or sour cream jelly. To make broken glass, you will need a dry powder, known as jelly in packs. This jelly is easy to buy with different tastes - with the taste of cherries, strawberries, oranges - and make a colorful dessert in the form of a cake.

Jelly Ingredients Broken Glass

  • multi-colored jelly - 3 packs with flavors of cherry, peach and kiwi,
  • sour cream with a fat content of 15% - 500 ml,
  • gelatin - 20 g
  • milk - 150 ml
  • granulated sugar - 4 tbsp.,
  • vanilla sugar - 1 sachet.

How to make broken glass dessert:

  1. We breed jelly according to the instructions on the pack. As a rule, 400 ml of hot boiled water will be needed for 1 package of jelly. It is more convenient to dissolve jelly in a jar or in a high ladle, stirring the mass until the powder is dissolved.
  2. Pour jelly into molds and let it harden.
  3. Cut frozen jelly into small cubes.
  4. We dilute gelatin in 100 ml of water and leave the gelatin lumps to swell.
  5. Mix sour cream with sugar and vanilla sugar. We put on fire, pour in gelatin and milk. Stirring, dissolve the gelatin and sugar, warming the mass over low heat.
  6. We cut the colored jelly into pieces in a square, rectangular or round shape for the cake.
  7. Pieces of jelly fill with sour cream-jelly, so that multi-colored cubes floated in the jelly fill.
  8. We send the jelly cake to the cold so that it freezes well. The dessert freezes quickly, if you put the jelly cake in the refrigerator for solidification, it will take no more than 2 hours.

When serving the finished dessert, decoration is not required. Multi-colored jelly is beautiful, bright and very tender, tasty, like a souffle.

Orange Jelly

Orange jelly amuses the taste buds of fans of citrus desserts. It can be prepared at any time of the year, but it is especially nice to enjoy a refreshing cool dish in the heat. It is preferable to rid orange slices of all white films and partitions, so the taste of the delicacy will be more tender.

  • orange - 1 pc.,
  • water - 1.5 cups,
  • granulated sugar - 0.5 cups,
  • gelatin - 15 g.

  1. Water is boiled with zest and half a serving of sugar.
  2. The orange is peeled, pitted, chopped and sprinkled with the remaining sugar.
  3. After an hour, the juice is drained, mixed with water, in which sugar and gelatin are previously dissolved.
  4. Slices of citrus are laid out in a bowl, filled with a jelly base, allowed to freeze on a shelf of the refrigerator compartment.

Sour cream and cocoa jelly recipe

Ingredients for making cocoa dessert with sour cream:

  • sour cream - 400 ml,
  • cocoa powder - 2 tbsp.,
  • gelatin - 40 g
  • water - 200 ml
  • sugar - 150 g.

How to make jelly:

  1. Soak gelatin in water, dissolve after swelling, bringing to a boil.
  2. Pour granulated sugar into sour cream and beat so that the sugar crystals dissolve in the sour cream.
  3. Mix whipped sour cream with gelatin.
  4. We divide the mixture into two parts and add cocoa to one.
  5. In portioned forms (or cups, glasses) we spread the layers with a spoon, allowing them to spread in circular stains.

When deciding how to make sour cream jelly at home, keep proportions and follow the recipe. The recipe for each dessert is simple, it can be supplemented with your favorite fruits, berries, sweets, so that every time you get a new taste of jelly.

Alcohol jelly

Champagne jelly can be served at the New Year's table or to please guests at any time of the year. As filler, you can add pure orange pulp without films, canned fruit, chopped strawberries or bananas. The latter should first be sprinkled with lemon juice.

  • champagne - 1 bottle,
  • granulated sugar - 150 g,
  • gelatin - 40 g
  • fruits or berries - 300-500 g.

  1. Gelatin is soaked in half a serving of champagne.
  2. Heat the remaining champagne with sugar until crystals are dissolved.
  3. Champagne with gelatin is added, stirred.
  4. The alcohol base is poured into bowls, into which fruits or berries are previously laid out.
  5. Allow dessert to solidify by placing containers in the refrigerator for several hours.

Cooking Tips:

1. You can adjust the volume of future jelly by proportionally increasing or decreasing the amount of ingredients.
2. It is best to use ceramic or glass forms for pouring agar juice. It is easier to extract jelly from them. To remove it is not necessary to keep the mold under hot water, just hold a silicone spatula along the sides of the mold.

Elena Davydova

Elena Davydova

Born in Crimea, now lives in Vidnoe, Moscow Region. Mom of two wonderful mischievous. He likes to invent new dishes and experiment with different combinations of spices. He has his own blog on Instagram, where he shares his recipes under the hashtags # lenushka_ vegan and # lenushka_ vegan_ bakery.

Step 1

Step 2

Agar-agar soak in 50 ml. water for 5 minutes so that it dissolves and there are no lumps.

Step 3

Pour the juice into a saucepan (red orange juice was used in this recipe), add sugar (its amount can be adjusted depending on how sweet juice you use in the recipe). Boil. Pour in agar and bring to a boil again.

Step 4

Pour into a mold (or molds) and place in a cool place to solidify.

Step 5

Agar agar replaces gelatin, but solidifies much faster, even at room temperature. Estimated solidification time 10-15 minutes (depending on the volume of the form).

Step 6

Cut out the necessary molds and decorate the cake.

Step 7

How to cook orange vegan cakes and cashew cream can be found on our website in the vegan recipes section.

Step 8

Jelly on agar done!

Step 9

Cooking Tips:

1. You can adjust the volume of future jelly by proportionally increasing or decreasing the amount of ingredients.
2. It is best to use ceramic or glass forms for pouring agar juice. It is easier to extract jelly from them. To remove it is not necessary to keep the mold under hot water, just hold a silicone spatula along the sides of the mold.

Jelly on agar

Very easy to make jelly on agar with many serving options and tastes. It can be prepared from any berry, fruit juice or mashed potatoes. The more transparent the juice, the more transparent the jelly will be. Jelly can be used not only to decorate the cake, but also as an independent dish or dessert component.

Elena Davydova

Cooking method

Agar-agar soak in 50 ml. water for 5 minutes so that it dissolves and there are no lumps.

Pour the juice into a saucepan (red orange juice was used in this recipe), add sugar (its amount can be adjusted depending on how sweet juice you use in the recipe). Boil. Pour in agar and bring to a boil again.

Pour into a mold (or molds) and place in a cool place to solidify.

Agar agar replaces gelatin, but solidifies much faster, even at room temperature. Estimated solidification time 10-15 minutes (depending on the volume of the form).

Cut out the necessary molds and decorate the cake.

How to cook orange vegan cakes and cashew cream can be found on our website in the vegan recipes section.