Sour cream with gelatin - simple and delicious recipes of the ideal filling for desserts

Sour cream with gelatin is appreciated by the hostesses for a thick non-flowing texture and versatility, which allows using it for impregnation of any cakes or decor of desserts. Cakes or pastries with a similar additive always have a stunning gentle and harmonious taste.

How to make sour cream with gelatin?

Cream of sour cream and gelatin is relatively easy to prepare, especially if a powerful mixer and quality raw materials are available.

1. Sour cream should be fat content of not less than 20%, if the product is liquid, the situation will be corrected by preliminary weighing it in the gauze or fabric cut. This manner will manage to get rid of excess whey, and sour cream will become thicker.
2. The desired amount of gelatin is soaked in water, and then heated in a water bath or in a microwave until the granules dissolve.
3. Chilled sour cream is beaten with a mixer at high speeds until thickened, gradually pouring in the process sugar granules.
4. Add cooled jelly water to the cream.
5. Before use, sour cream with gelatin is placed in the refrigerator for 1-3 hours.

Sour cream with gelatin for biscuit cake

The prepared sour cream with gelatin for the cake should have a moderate density and degree of sweetness, which harmoniously complements the used cakes. The traditional addition of such impregnation is vanillin or vanilla sugar, which is added together with the rest of the ingredients when the base is beaten.

Ingredients:

• sour cream - 600 g;
• sugar - 1 cup;
• vanillin - 1 pinch;
• gelatin - 3 teaspoons;
• water - 60 ml.

Preparation

1. Soak gelatin in water, leave for 15 minutes.
2. Dissolve the jelly pellets, heating the mixture with stirring, cool.
3. Sour cream is beaten for 5 minutes with a mixer, sprinkled with sugar and whisked for another 5 minutes.
4. Stir in the sour cream gelatin.
5. Leave the jelly cream of sour cream for an hour in the refrigerator.

Curd cream cream with gelatin

Curd-cream cream for cake with gelatin excellently manifests itself in the decoration of products, impregnating the cakes and complementing them with fruits and berries. Cottage cheese is preferably used soft, without grains. The granular product requires pre-grinding through a fine metal sieve or by treating it with a blender until uniform.

Ingredients:

• cottage cheese - 400 g;
• sour cream - 200 g;
• sugar - 1 cup;
• water 100 ml;
• gelatin - 2 tbsp. spoons;
• vanillin.

Preparation

1. Gelatin soaked in water for 15-20 minutes, dissolve the granules in a water bath.
2. Leave the jelly mixture to cool.
3. Mix sour cream with cottage cheese and sugar, adding vanilla.
4. Whisk with a mixer for 10 minutes.
5. With a thin trickle, jelly water is poured into the cottage cheese-sour cream base, stirring.
6. For a thicker texture, place the sour cream with cottage cheese and gelatin for an hour in the cold.

Sour cream with gelatin and banana

The recipe for sour cream with gelatin can be varied by adding bananas to the composition. The resulting substance will not only be a great addition to the lush and airy biscuit crusts when creating a cake, but will also amuse the taste recipes of sweeties with self-serving. If bananas are not sweet, a dose of powder can be increased.

Ingredients:

• bananas - 2 pieces;
• sour cream - 500 g;
• powdered sugar - 100 g;
• water 100 ml;
• gelatine - 20 g;
• vanillin.

Preparation

1. Soak in water, and then dissolve in a water bath gelatin, allow to cool.
2. Beat up sour cream until thick, gradually adding all the powder.
3. Add crushed bananas, jelly water and place sour cream with banana and gelatin for at least an hour in the refrigerator.

Cream with cream, sour cream and gelatin

Cream of sour cream, cream and gelatin is suitable for making cakes-soufflé or other desserts of this kind. Jellied granules in this case are soaked and dissolved in milk, which can be home or shop. The airiness of the cream is achieved by the creamy foam, which can only be obtained from cream with a fat content of more than 30%.

Ingredients:

• cream - 150 ml;
• sour cream - 400 g;
• powdered sugar - 150 g;
• milk - 80 ml;
• gelatine - 20 g;
• vanillin.

Preparation

1. Soak in milk, and then warm up and dissolve gelatin.
2. Whisk individually chilled sour cream with vanillin and sugar powder and cream until peaks.
3. In the sour cream base, jelly water is mixed at low speed, followed by gentle movements from the bottom upwards with creamy foam.
4. Transfer a thick sour cream with gelatin onto a biscuit or into a mold and place in the fridge for freezing.

Sour cream and yoghurt cream with gelatin

Less caloric will be sour cream gel for cake, if a portion of sour cream is supplemented with natural thick yoghurt. The most delicate texture of such impregnation perfectly harmonizes with slices of canned peaches, pineapples, pulp of bananas, oranges or tangerines, other fruits.

Ingredients:

• natural yogurt - 400 g;
• sour cream - 400 g;
• sugar - 250 g;
• water - 1/3 cup;
• gelatine - 20 g;
• vanillin.

Preparation

1. Soak gelatinous granules in water, leave for 20 minutes.
2. Heat gelatin with water in a water bath, stirring, until the granules dissolve.
3. Leave the jelly water to cool.
4. Whip the sour cream with sugar for 10 minutes, adding vanillin.
5. Add yogurt and gelatinous base, mix with a mixer at low speed.
6. Place sour cream with gelatin for an hour in the refrigerator.

Sour cream with condensed milk and gelatin

The recipe for cream with sour cream and gelatin is often supplemented with condensed milk, which will become a sweetener of the base and its additional flavor filler. Easier impregnation will be if gelatin is dissolved in water. The most saturated taste can be obtained by replacing the water with fatty domestic milk.

Ingredients:

• evaporated milk - 400 g;
• sour cream - 400 g;
• milk - 100 ml;
• gelatin - 1 tbsp. a spoon.

Preparation

1. Dissolve gelatin in milk, soaking the pellets for 20 minutes and heating the mixture in a water bath.
2. Beat the sour cream carefully until fluffy foam.
3. Add portions of condensed milk, whisk each time.
4. At low speeds, a little jelly water is slowly mixed in the cream.
5. Put the impregnation for a couple of hours in the refrigerator.

Chocolate cream with gelatin and sour cream

Sour cream for biscuit with gelatin is easy to fill with chocolate taste, adding cocoa powder to the composition. Even more saturated impregnation is obtained if the chocolate, dark or milky, dissolved in a water bath, is mixed into the base. Density and density of the cream is easy to adjust, reducing or increasing by a third a portion of jelly granules.

Ingredients:

• cocoa powder - 4 tbsp. spoons;
• sour cream - 500 g;
• sugar - 1 cup;
• water 100 ml;
• gelatine - 20 g;
• Vanilla sugar - 1 teaspoon.

Preparation

1. Soak the gelatin in water, warm up until the granules dissolve, cool.
2. Whip the sour cream with the addition of plain and vanilla sugar for 10 minutes.
3. Add the sour cacao mass to the sour cream, whisk at low speed.
4. Mix jelly water in small portions into the cream, put the impregnation for 1-2 hours in the cold.

Sour cream with gelatin for "Medovika"

Cream of sour cream with gelatin for the cake "Medovika" can be prepared with the addition of milk, water or whey, in which to dissolve the jelly granules. In the latter case, the impregnation acquires a pleasant sourness, which perfectly harmonizes with the sweet saturated honey cakes.

Ingredients:

• sour cream - 500 g;
• sugar - 1 cup;
• serum - 1 cup;
• gelatin - 1.5 tbsp. spoons.

Preparation

1. In the serum soak gelatin, and after 30 minutes warm up a little until the granules dissolve, stirring.
2. Whisk the sour cream with sugar at high mixer speeds for 10 minutes.
3. After cooling the jelly whey, it is mixed into a sour cream base.
4. Place the cream for 30-40 minutes in the cold, after which it is used for smearing honey cakes.

Sour cream dessert with gelatin

If you want to enjoy delicious sour cream, cooked in the form of dessert, it's time to fulfill the following recipe. The basis in this case is added banana puree and orange juice, and when served, the delicacy is supplemented with slices of fresh pulp of citrus. If desired, you can use other fruits or berries to choose from.

Ingredients:

• bananas - 3 pieces;
• oranges - 2 pieces;
• sour cream - 350 g;
• sugar - 0.5 cup;
• gelatine - 20 g;
• vanillin - 2 pinch.

Preparation

1. Gelatin is poured with a glass of water, left for swelling, after which it is heated until the granules dissolve and cool.
2. Mix sour cream, sugar, bananas, vanilla.
3. Add the juice of one orange and punch all carefully with a blender.
4. Pour out a lot of kremankami, add slices of the remaining orange.
5. Leave the sour cream with gelatin and fruits until freezing in the refrigerator.