Ingredients for sour cream dessert "Rainbow"

Cooking method

Sugar is added to the sour cream, heated to a temperature of 70-80 ° C, strained gelatin prepared and dissolved in boiled milk is added and heating is continued to a temperature of 90 "C. The resulting mixture is divided into three parts: berry juice is added to one, cocoa is added to the second. powder, into the third - coffee (30 g) syrup. The mixture is poured into molds or cremations in layers and cooled after pouring each layer. When serving, pour over the remaining syrup.

You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Sour cream dessert "Rainbow"".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	185.6 kcal	1684 kcal	11%	5.9%	907 g
Squirrels	3.9 g	76 g	5.1%	2.7%	1949
Fats	14.7 g	56 g	26.3%	14.2%	381 g
Carbohydrates	10 g	219 g	4.6%	2.5%	2190 g
Organic acids	0.3 g	~
Alimentary fiber	0.2 g	20 g	1%	0.5%	10000 g
Water	24.3 g	2273 g	1.1%	0.6%	9354 g
Ash	0.2 g	~
Vitamins
Vitamin A, RE	200 mcg	900 mcg	22.2%	12%	450 g
Retinol	0.2 mg	~
Vitamin B1, thiamine	0.02 mg	1.5 mg	1.3%	0.7%	7500 g
Vitamin B2, riboflavin	0.08 mg	1.8 mg	4.4%	2.4%	2250 g
Vitamin B4, choline	61.9 mg	500 mg	12.4%	6.7%	808 g
Vitamin B5, pantothenic	0.08 mg	5 mg	1.6%	0.9%	6250 g
Vitamin B6, pyridoxine	0.04 mg	2 mg	2%	1.1%	5000 g
Vitamin B9, folate	5.3 mcg	400 mcg	1.3%	0.7%	7547 g
Vitamin B12, cobalamin	0.2 mcg	3 mcg	6.7%	3.6%	1500 g
Vitamin C, ascorbic acid	1.1 mg	90 mg	1.2%	0.6%	8182 g
Vitamin D, calciferol	0.08 mcg	10 mcg	0.8%	0.4%	12500 g
Vitamin E, alpha tocopherol, TE	0.3 mg	15 mg	2%	1.1%	5000 g
Vitamin H, biotin	2.2 mcg	50 mcg	4.4%	2.4%	2273 g
Vitamin RR, NE	0.7174 mg	20 mg	3.6%	1.9%	2788 g
Niacin	0.07 mg	~
Macronutrients
Potassium, K	99.2 mg	2500 mg	4%	2.2%	2520 g
Calcium, Ca	67.6 mg	1000 mg	6.8%	3.7%	1479 g
Silicon, Si	0.2 mg	30 mg	0.7%	0.4%	15000 g
Magnesium, Mg	6.9 mg	400 mg	1.7%	0.9%	5797 g
Sodium, Na	40.3 mg	1300 mg	3.1%	1.7%	3226 g
Sera, S	5.8 mg	1000 mg	0.6%	0.3%	17241 g
Phosphorus, Ph	57.4 mg	800 mg	7.2%	3.9%	1394 g
Chlorine, Cl	47 mg	2300 mg	2%	1.1%	4894 g
Microelements
Aluminium, Al	8.3 mcg	~
Bor, B	4.9 mcg	~
Vanadium, V	0.2 mcg	~
Iron, Fe	0.4 mg	18 mg	2.2%	1.2%	4500 g
Iodine, I	4.8 mcg	150 mcg	3.2%	1.7%	3125 g
Cobalt, Co	0.7 mcg	10 mcg	7%	3.8%	1429 g
Manganese, Mn	0.0486 mg	2 mg	2.4%	1.3%	4115 g
Copper, Cu	58.9 mcg	1000 mcg	5.9%	3.2%	1698 g
Molybdenum, Mo	3.9 mcg	70 mcg	5.6%	3%	1795 g
Nickel, Ni	0.6 mcg	~
Tin, Sn	2.1 mcg	~
Rubidium, Rb	1.7 mcg	~
Selenium, Se	0.5 mcg	55 mcg	0.9%	0.5%	11000 g
Strontium, Sr	2.8 mcg	~
Fluorine, F	12.5 mcg	4000 mcg	0.3%	0.2%	32000 g
Chromium, Cr	0.3 mcg	50 mcg	0.6%	0.3%	16667 g
Zinc, Zn	0.2527 mg	12 mg	2.1%	1.1%	4749 g
Digestible carbohydrates
Starch and dextrins	0.2 g	~
Mono- and disaccharides (sugars)	0.8 g	max 100 g

Energy value Sour cream dessert "Rainbow" is 185.6 kcal.

Main source: Internet. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

Recipe calculator

The nutritional value

Serving Size (g)

TM "Rud"

Rainbow sour cream is the taste of childhood. Read the recipe for jelly dessert with sour cream and enjoy the taste of childhood.

Sour cream rainbow Desserts

Preparation

To make the dessert tasty and rich, take dairy products from TM “Rud” and natural dyes. Soak gelatin in 100 g of cold milk and let it swell. Bring the remaining milk to a boil, dissolve the sugar in it and add the milk with the swollen gelatin, stir thoroughly until the gelatin is completely dissolved. If desired, you can add a little vanillin. The resulting milk-jelly mixture needs to be cooled slightly and combined with sour cream, stirred thoroughly and divided into several parts for coloring.

To get rainbow colored sour cream, you can use food coloring or natural juices. A light brown tint to sour cream is given by cocoa at the rate of 2 tbsp. for 1 tbsp. jelly mixture, and the yellow color is obtained by adding a small amount of saffron. To obtain a pink tint, berry or beet juice is suitable, the blue color of sour cream will be given by the juice of red cabbage, and the green color will be given by the juice of spinach leaves. Freshly squeezed vegetable juices are diluted with water in a 1:1 ratio and brought to a boil before use.

60 minutes Easy Breakfast

Preparation

Add sugar to the sour cream, put on low heat, heat and stir until the sugar is completely dissolved. Remove from heat and divide into 3 parts. Pour the juices into separate containers, heat a little and add 1 tsp. gelatin into each, stir thoroughly until the gelatin is completely dissolved. Add the resulting fruit-jelly mixtures to the prepared sour cream mixtures and stir until smooth. Pour into molds one at a time, allowing each layer to harden in the refrigerator.

In everyday life, a portion of the rainbow sour cream dessert can replace your child with a full breakfast. If you get creative, you can make a dessert with added fruit or a yogurt base.

A very simple homemade rainbow sour cream recipe step by step with photos. Easy to prepare at home for 32. Contains only 311 kilocalories.

• Preparation time: 8 minutes
• Cooking time: 32
• Calorie Amount: 311 kilocalories
• Number of servings: 11 servings

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Type of dish: Dessert

Ingredients for eleven servings

• 1 kg. sour cream 20% fat
• 25 g gelatin
• 7.5 tbsp. spoons of sand
• 1 tbsp. l. cocoa
• natural dyes

Step-by-step preparation

1. Divide the sour cream into 3 parts, add 2.5 tbsp to each. l. sugar, mix. Pour gelatin into a glass of water and leave to swell. After the gelatin swells, dissolve it over heat, stirring, but do not bring to a boil. then divide into 3 parts. Heat one part of the gelatin again, add dye (beetroot juice) to it. stir and pour hot into one part of the sour cream. mix, pour into mold, put in refrigerator to harden. Do the second part in the same way, but add another dye. pour onto the frozen layer of sour cream and put it back in the refrigerator. Dilute cocoa with a small amount of hot water, heat the remaining gelatin, add cocoa and carefully pour onto the second layer. put in the refrigerator overnight.

delicious. children especially like it

Fragrant jelly made from fresh homemade sour cream is a very tasty and healthy treat. Both children and adults will like it, and at the same time, it is quite simple to prepare. And if you add additional ingredients such as banana or cocoa, you can get the perfect dessert for any occasion. Please your loved ones and try to prepare several versions of delicious sour cream jelly at once.

Simple recipe

This jelly with sour cream is ideal for making a delicious dessert in a hurry. Its ingredients are simple, so every housewife can find it.

Cooking method:

The dish can be decorated with mint, grated chocolate, small candies or syrup.

Recipe for Zebra jelly with sour cream and chocolate layers

Zebra jelly has a unique chocolate-milk taste and beautiful appearance. Such a dessert on the holiday table will not leave anyone indifferent. The method of preparing this recipe is different from the previous one, so the result is a completely unique dish.

Ingredients:

• half a glass of sugar;
• 2 cups sour cream;
• 40 g gelatin;
• 2 tbsp. l. cocoa powder;
• glass of water.

Cooking time: 1 hour.

Calorie content per 100 g: 230 kcal.

Cooking method:

1. First you need to fill the gelatin with cold drinking water and let it swell. Usually the time for this process is indicated on the packaging, on average - 15 minutes;
2. After swelling, the gelatin is heated until dissolved. Make sure that it does not boil, otherwise the product will be spoiled and the jelly will not turn out. Leave the gelatin to cool;
3. While the gelatin is cooling, stir the sour cream. Add gelatin to the mixture and continue stirring;
4. Next, the resulting mixture must be divided and placed in two separate bowls. Add cocoa powder to one of the bowls - these will be the dark Zebra stripes.
5. Take bowls and pour in the white mixture, then the chocolate mixture. Fill the bowl in the center; the mixture will spread, forming circles. You can try to draw a pattern with a toothpick;
6. Let the jelly set for several hours.

Rays can be used as a toothpick pattern for beginners. They are very simple to perform: you need to draw lines in a circle from the center. The result will be something similar to a striped web.

Milk jelly with sour cream and berries (or fruits)

The jelly, for the preparation of which milk is used, turns out to be very tender, with an amazing taste and smell. Fruits and berries make the dessert light and refreshing.

Ingredients:

• 300 g of fatty homemade sour cream;
• 2 tbsp. l. gelatin;
• 2/3 cup milk;
• a handful of strawberries, raspberries, blueberries or pieces of kiwi, peach, banana;
• 3 tbsp. l. Sahara.

Calorie content per 100 g: 182.7 kcal.

Cooking method:

1. Take a deep bowl, pour sour cream and sugar into it. Mix the ingredients with a spatula until you get a moderately thick mass;
2. We dilute gelatin in milk according to the instructions. Milk should not be cold; it can also be heated together with gelatin to speed up dissolution, but do not bring the liquid to a boil;
3. When the milk has cooled, strain it through a strainer directly into the sour cream mixture. Stir again;
4. Cut berries or fruits into pieces and place on the bottom of a jelly mold. Pour the prepared mixture over the fruit and additionally decorate the top with jelly;
5. Place in the refrigerator to harden.

Tip: in winter, you can use canned fruits or frozen berries to make milk jelly.

Colored jelly “Rainbow” in layers with sour cream

Rainbow colored jelly with sour cream is a bright treat that is sure to become the star of any holiday table. Plus, it's fun to prepare, so it can be a fun activity for kids.

Ingredients:

• 3 packs of store-bought jelly in different colors;
• 0.5 cups sour cream;
• 1 liter of milk;
• 25 g gelatin;
• 1-2 bananas.

Calorie content per 100 g: 211 kcal.

Cooking method:

1. First you need to prepare colored jelly. To make the dessert rainbow, it is better to take red, green and yellow. We dilute the contents of the bags in different containers according to the instructions. Usually the powder is dissolved in hot water and stirred until the liquid is completely transparent. Leave to cool;
2. After the liquid has cooled, it needs to be poured into wide glasses. This way the dessert will look very presentable. The glasses need to be placed at an angle: place them in some kind of high form, placing a towel so that they stand at an angle of 45°;
3. Pour in the red layer and place in the refrigerator for 15 minutes;
4. Next, dilute edible gelatin in warm water and wait until it swells;
5. We dilute the sour cream in milk and divide it in two bowls: add pre-prepared banana pulp to one, gelatin to the other;
6. Heat the milk and gelatin without bringing to a boil. Stir to obtain a homogeneous mass without lumps. Wait until the milk has cooled slightly;
7. Mix the resulting mixture with the one to which the banana was added;
8. Take the red jelly out of the refrigerator and pour in a thin layer of banana liquid. Place it in the refrigerator again, only this time for 10 minutes;
9. After hardening, turn the glasses in the other direction so that the next, green layer of jelly lies at a different angle. Place back in the refrigerator for 15 minutes;
10. Again we make a banana layer and wait for it to harden;
11. We pour the last layer, yellow, without tilting and after the dessert is completely ready, we rejoice at the resulting beauty.

This recipe is very interesting: you can experiment with colors and sour cream filling, create multi-layer jelly, the main thing is to give free rein to your imagination.

Read how to cook juicy and flavorful with sauce. This is an interesting dish that goes well with a side dish of rice or potatoes.

Exquisite beet salad with prunes and walnuts.

Try making lazy pizza on a loaf - with several types of toppings.

Puff jelly with sour cream, cocoa and bananas

Jelly with sour cream, cocoa and bananas resembles the “Zebra” recipe in appearance, but differs from it in the method of preparation and taste. Banana and chocolate are perfectly combined foods.

Ingredients:

• half a glass of sugar;
• 2 cups sour cream;
• 40 g gelatin;
• 2 tbsp. l. cocoa;
• glass of water;
• 2 bananas.

Cooking time: 1 hour 20 minutes.

Calorie content per 100 g: 234.2 kcal.

Cooking method:

1. First, prepare the gelatin. Let it swell in water, then dissolve it in a water bath;
2. Pour sour cream and sugar into a bowl and mix;
3. Mash the banana with a fork until it forms a paste;
4. Divide the resulting sour cream mixture into two bowls: add cocoa to one, banana to the other;
5. Our jelly will have 4 layers: two chocolate, two banana flavored. Pour the chocolate layer into the bowl and let it harden for 15 minutes. After this, pour the sour cream-banana layer and place it in the refrigerator again. We do this twice.

The delicacy can be decorated with banana slices or sprinkled with chocolate chips.

Recipe for vanilla jelly with sour cream and cottage cheese

Vanilla jelly with sour cream is sweet and has an appetizing smell, and cottage cheese makes it also healthy. This recipe is simple, quick and satisfying.

Ingredients:

• 250 g sour cream;
• 200 ml milk;
• 250 g cottage cheese;
• 130 g sugar;
• 15 g vanillin;
• 15 g gelatin.

Cooking time: 40 min.

Calorie content per 100 g: 236 kcal.

Cooking method:

1. We dilute gelatin in milk and give it time to swell;
2. Mix sour cream, cottage cheese and sugar. The sugar should dissolve perfectly. When the mass becomes fluffy, add vanillin;
3. Heat the milk with gelatin, dissolving the lumps. Let the mixture cool to room temperature;
4. After this, pour the gelatin and milk into the curd and sour cream and mix thoroughly;
5. We put the future dessert into bowls and let it harden.

Vanilla jelly can be decorated with raspberries or dark chocolate slices.

To prepare a delicious sour cream dessert, it is not enough just to follow the recipe: you need to know the intricacies of working with the necessary components. To prepare sour cream jelly, you can use the following tricks:

• low-fat sour cream whips better, so if the recipe does not require the use of a homemade dairy product, then it is better to choose a store-bought one;
• It’s better to mix the sour cream with a whisk, then the cream will turn out fluffy;
• In order for the products to mix and the sugar to dissolve, you need to use ingredients at room temperature;
• Clean the fruits from peels and seeds in advance, then enjoying the treat will be more enjoyable.

Thanks to these tricks, the jelly will be airy, light and tender.

The taste of each dessert is a real discovery. Despite the fact that jelly with sour cream is easy to prepare, it looks beautiful and is suitable for serving at celebrations and events.

Desserts Jelly, soufflé, mousses

Good mood to all – all housewives!
Surely everyone knows that " Everyhunterwishesknow,Whereis sittingpheasant"? Although I am not a hunter, I also wanted to know what kind of bird this is and where it lives. Therefore, I decided to prepare such a “rainbow” variation on the theme “Jelly dessert”.

Cherry juice sugar (to taste)gelatin water milk sugargelatin water orange juice (from 1 pc) sugara few drops of cherry juice (to enhance color)gelatin water milk sugargelatin water lemon juice (from 1 pc) sugara little saffron (to enhance color)gelatin water white (separating) layer:milk sugargelatin water sugargreen food coloringgelatin water sour cream sugarblue food coloring (just a little)gelatin water milk sugarvanilla sugarblue food coloringgelatin water milk a little red cabbage juicesugarvanillincognac aromagelatin water

100 ml

4 g

20 ml

85 ml

4 g

25 ml

100 ml

4 g

20 ml

85 ml

4 g

25 ml

100 ml

4 g

20 ml

85 ml

4 g

25 ml

4 g

20 ml

200 ml

8 g

30 ml

200 ml

8 g

30 ml

200 ml

8 g

30 ml

For this I needed (by layers):
Red layer – 100 ml cherry juice + sugar (to taste) bring to a boil. 4 g gelatin + 20 ml water - dissolve in microwave. Mix juice and gelatin and pour into mold. Leave in the refrigerator to harden (about half an hour).

White (separating) layer - 85 ml milk + sugar - bring to a boil. 4 g gelatin + 25 ml water dissolve in the microwave. Mix. Pour onto the frozen red layer.

Orange layer – 100 ml orange juice (from 1 piece) + sugar + a few drops of cherry juice (to enhance color) bring to a boil.

4 g gelatin + 20 ml water - dissolve in the microwave, mix. White (separating) layer - 85 ml milk + sugar - bring to a boil. 4 g gelatin + 25 ml water dissolve in the microwave. Mix. Pour onto the frozen orange layer.

Yellow layer – 100 ml lemon juice (from 1 piece) + sugar + a little saffron (to enhance color) - bring to a boil.

4 g gelatin + 20 ml water - dissolve in the microwave. Mix. White (separating) layer - 85 ml milk + sugar - bring to a boil. 4 g gelatin + 25 ml water dissolve in the microwave. Mix. Pour onto the frozen yellow layer.

Green layer – 100 ml of kiwi juice (from 2 pcs) + sugar + green food coloring (just a little to enhance the color). Bring to a boil.

4 g gelatin + 20 ml water - dissolve in microwave. Mix.

Blue layer - 200 ml of sour cream + sugar + blue food coloring (just a little) - heat over low heat until the sugar dissolves.

8 g gelatin + 30 ml water - dissolve in microwave. Mix.

Blue(so-called) layer - 200 ml milk + sugar + vanilla sugar + blue food coloring - bring to a boil.

8 g gelatin + 30 ml water - dissolve in microwave. Mix.

Violet layer - 200 ml of milk + a little red cabbage juice + sugar + vanillin + cognac flavor (to muffle the smell of cabbage juice) - bring to a boil.

Dissolve 8 g gelatin + 30 ml water in the microwave. Mix.

Fill each new layer only after hardening previous one.

I left this whole creation in the refrigerator overnight. The weight of the jelly was 1550 grams.

This is such a multi-colored fruit and milk picture...

Light 21 83 200 whal Medium 44 205 407 Shkoda Medium 37 184 146 Buchy Light 36 138 74 Skarlet Light 30 96 81 oldeg Light 11 44 ​​103 lanita69 Medium 17 100 134 VikaSN Light 2 153 173 Olesya Light 29 82 52 Morvolna Yulka Vladimirovna

Source: https://gotovim-doma.ru/recipe/5179-zhele-raduga

Jelly dessert with sour cream. Recipe with photo. Assorted

Today we are again holding our master class on beautiful and tasty cooking, and we are preparing a jelly dessert with sour cream, according to my recipe with step-by-step photographs, because the children and adults in my family are big lovers of sweets. For holidays and celebrations, I try to prepare several desserts so that it is impossible to eat them in one day.

And believe me, we are professionals in this matter. But sweets, as you know, are not easy to digest and then cause heaviness in the stomach and, naturally, extra centimeters in the waist.

Especially in the summer, when it’s hot, you want the dessert to be refreshing, light, beautiful and, of course, tasty. A real find in this regard is the sour cream jelly dessert “Assorted”.

This sweet dish is prepared quickly, easily and is eaten with pleasure.

Ingredients and what you need

To prepare seven medium bowls with jelly dessert with sour cream according to my recipe, we will need:

Strawberry flavored jelly

Orange flavored jelly

Kiwi flavored jelly

Jelly with currant flavor

Sour cream 0.5 kg.

Sugar 1 cup

Instant gelatin 1 pack (25g.)

I usually break the preparation of this dish into several steps. This way the gelatin hardens better, and it seems that very little time is wasted.

Step #1. How to make and cool jelly correctly

First, we prepare blanks from ordinary store-bought jelly, if you don’t want to bother with preparing it at home.

Actually, it doesn’t matter what flavors of jelly you use for making desserts, choose your favorites.

The main thing is that they are of different colors - this will make the dessert bright and colorful.

Prepare four containers for the jelly to harden. I use enamel rectangular trays for this. You can take any form convenient for you. Just assume that you will need to cut the jelly into cubes in this container. Therefore, you shouldn’t take it too deep.

Pour two glasses of boiled hot water into the prepared jelly containers. Pour jelly into each pack and stir well until completely dissolved.

If you're in a hurry, you can do both at the same time.

And if you have enough time, then it’s better not to rush, because if the gelatin does not dissolve completely, it will settle in grains at the bottom and spoil the delicate consistency of the jelly with dense lumps.

Allow the prepared liquid product to cool to room temperature. Then place the containers in the refrigerator to harden. Don’t expect the hardening process to go quickly; it takes several hours for it to become tight and elastic. It's better to prepare it overnight.

Step #2. How to make sour cream jelly?

Next, in order to prepare sour cream filling for Assorted, you need to prepare the most unusual white sour cream jelly, for this, pour in two glasses of hot boiled water into a saucepan with a capacity of at least one liter. Add a packet of instant gelatin and stir until completely dissolved. Add half a liter of sour cream, one glass of sugar and a little vanilla.

Place over medium heat and stir until almost boiling, but do not let it boil. During this time, the mass will become homogeneous and thick like jelly. Remove from heat and leave to cool to room temperature.

Step #3. Jelly dessert of different colors in one form

Cut the finished multi-colored jelly into cubes and carefully distribute into prepared molds.

To make the finished dessert look beautiful, use glass or crystal dishes, if possible.

Thick glass glasses, Irish glasses, and any glass, transparent bowls are also suitable.

Multi-colored pieces will shine through the glass, creating a festive mood. Fill about half of the mold with cubes. Fill to the top with sour cream and vanilla mixture. It must be cooled down.

If the pouring is warm, the ready-made multi-colored jelly will dissolve in it and instead of multi-colored pieces you will get a suspension of an indeterminate color.

Carefully without spilling (because all the droplets on the glass will leave marks), put it in the refrigerator to harden. It will take several hours for the dish to be firm and elastic.

When the jelly has hardened sufficiently, it is ready to use.

Our jelly dessert with sour cream, according to my step-by-step recipe with photos, is ready, and it can be stored in the refrigerator for quite a long time. It's cool and sweet and sour.

Its delicate consistency and light taste are very refreshing in the heat, and its attractive appearance will decorate any holiday table.

Naturally, if you wish, you can make the base of this sour cream jelly of different colors yourself, we will also tell you how to prepare natural homemade jelly, and also read how to properly prepare strawberry jam for the winter, and even how to properly prepare real homemade jelly or pancakes on milk.