Sour cream pudding. Sour cream pudding Sour cream dessert with gelatin, bananas and chocolate: recipe with photo

1. Using a mixer, beat the cream with vanilla and regular sugar. Beat for 5 minutes until the mass increases in volume.

2. While beating, add a little sour cream and pudding mixture. Then put the finished mixture into molds and bake in the microwave at full power for 5-6 minutes. Let cool.

3. And only when the pudding has cooled down, turn the molds over, it will fall out on its own. Decorate with syrup and berries and serve!

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Sour cream dessert with gelatin, bananas and chocolate: recipe with photo

In today's dynamic world, there is not enough time to prepare all sorts of delicacies. Sour cream dessert with gelatin, complemented with bananas and chocolate is one of those magical recipes that won’t take up a lot of your time. This recipe with step-by-step photos is so simple that even a man or child can handle it. Despite this ease of preparation, sour cream dessert turns out very tasty and tender, and fruit complements it perfectly.

Cooking time is about 20 minutes.

Serving size for 6 people.

Ingredients for sour cream dessert:

Recipe for sour cream dessert:

1) First, prepare the gelatin. Its preparation is very standard. Take a small saucepan, put 2 tablespoons of gelatin in it and fill it with 2 glasses of cold drinking water. Leave for 40-60 minutes. Then put the saucepan on low heat and, stirring constantly, ensure that the gelatin grains completely disappear. Set aside and let it cool. Photo 1.

2) Take a jar of sour cream and mix with sugar. If you use higher fat sour cream, add a little milk. Photo 2.

3) Knead until the sugar grains disappear. You can put powdered sugar instead of sugar, then it will be easier to mix until smooth.

Pour sour cream and sugar into gelatin. If possible, they should be at the same temperature.

4) Now let's prepare the forms for the dessert. We use cognac glasses. There he looks very impressive.

Now let's get to the bananas. Bananas should be ripe and soft. Green ones won't do. Peel them and cut them into circles. The thickness of the circle is about 0.7 - 1 centimeter. Put a few pieces in glasses (5-6 circles). Photo 4.

5) Then fill them with a mixture of gelatin, sour cream and sugar. Photo 5.

Sour cream pudding

Pudding is the most delicate English dessert that will surprise even the most picky sweet tooth with its taste. Our recipe for sour cream pudding turns out incredibly airy and tender. Its creamy aroma will not leave anyone indifferent. And you can serve the prepared pudding with fruit syrup, condensed milk, whipped cream or honey.

List of ingredients

Cooking method

Mix sour cream with flour and sugar in a saucepan until smooth. Put on fire, heat until boiling, stirring constantly and cool. Add egg yolks, grated lemon zest and mix thoroughly. Add the whipped egg whites and mix gently again.

Transfer the resulting mass into a greased form and place in an oven preheated to 170 degrees. Place a ladle of water on the lower level of the oven to create steam. Bake for about 30 minutes until done. Can be served warm or chilled. Very tasty served with berry or chocolate syrup.

Sour cream cheese pudding

Ingredients: 500 g sour cream, 7 eggs, 350 g flour, 250 g grated cheese, 1 teaspoon salt, breadcrumbs.

Grind the yolks with salt, gradually adding sour cream and flour one spoon at a time. Add cheese and whipped egg whites. Gently mix the whole mixture, pour into a pan, well greased with oil (the bottom of the pan is lined with paper) and sprinkled with breadcrumbs. Cover the pan with the pudding with a lid and place in a steam bath. Cook for 1 hour. Serve pudding with melted butter.

Cheese soufflé (1)

Ingredients: 4 tbsp. spoons of vegetable oil, 4.5 cups of milk, 1.5 cups of flour, 100 g of cheese, 6 eggs.

Boil butter with milk, cool, add flour, mashed yolks, grated cheese, stir. Add whipped whites. Place the resulting mass on a deep refractory dish greased with oil and sprinkled with flour and brown in the oven. Serve with butter or hollandaise sauce.

Cheese soufflé (2)

Ingredients: 1.25 cups medium thick milk sauce, 4 eggs, 1 cup grated cheese, 25 g butter.

Prepare a medium-thick milk sauce in butter, cool to 6-7°C, add raw yolks, grated cheese (2/3 cup) and mix well. Then beat the whites into a fluffy foam and, stirring gently, combine them with the cheese mixture. Place the resulting mass in a frying pan greased with butter, level the surface, sprinkle with grated cheese (1/3 cup), pour over melted butter and bake in the oven for 15-20 minutes. The top crust of the soufflé should be baked. Serve immediately after baking.

Cheese soufflé (3)

Ingredients: 150 g Parmesan or dry Roquefort, 100 g butter, 100 g flour, 0.25 l milk, 6 eggs, finely grated nutmeg, ground red pepper, salt, black pepper, grated cheese for the mold.

Finely grate the cheese, melt the butter, pour flour into it and sauté until light brown. Gradually add milk and boil for 2 minutes. Then add, stirring, grated cheese with yolks and spices to taste. Gently mix the entire mixture with the heavily beaten egg whites. Grease 4 molds from the inside and sprinkle with grated cheese, place the resulting mixture there and bake in an oven preheated to 200°C for about 20 minutes until golden brown. Serve with green salad.

Dessert with gelatin and sour cream

This most delicate dessert with gelatin and sour cream will delight you and your children with its amazing creamy taste. Tasty and simple, just what you need for a holiday table.

INGREDIENTS

1. Pour instant gelatin into a bowl, pour 100 ml of it. boiled chilled water. Stir until smooth and leave for 10 - 15 minutes to swell. After this time, transfer the swollen gelatin into a small saucepan or any other suitable container. Heat until the gelatin is completely dissolved. Strain the resulting mixture through a fine strainer into a bowl and leave to cool slightly.

2. To prepare sugar syrup, pour sugar into a saucepan and add 30 ml. boiled water (2 tablespoons), stirring, heat over medium heat until the sugar is completely dissolved. This process will take no more than 3 - 4 minutes.

3. Place sour cream in a deep bowl, add vanilla sugar and pour in hot sugar syrup, stirring constantly with a whisk, gradually add slightly cooled gelatin. Continue whisking until you obtain a homogeneous consistency.

4. Pour the finished mixture into bowls or any other molds. Cover them with cling film and refrigerate until the jelly is completely set, 3 to 4 hours (or overnight).

5. Once set, remove the jelly from the refrigerator and remove it from the molds. To do this, pour boiling water into a deep container and lower the jelly molds into it one by one for 30 - 40 seconds so that no water gets inside.

6. Remove the jelly mold from the bowl of boiling water and, covering it with a plate so that the mold is in the middle, immediately turn it upside down, holding the plate with your hand. Remove the form.

Today we will prepare a wonderful dessert from fruits and sour cream with gelatin, beautiful, simple and very tasty.

This fruit dessert is available all year round; in winter you can use persimmons, bananas, kiwis, oranges, canned fruits, but during the berry and fruit season the choice is generally huge. It is advisable to prepare the dessert about an hour before serving, then the sour cream filling in the finished dessert has a taste and consistency similar to the soufflé in the Bird's Milk cake, and not at all like jelly. This information is for those who don’t really like jelly. But the next day the dessert is very tasty, only the filling becomes denser. And how nice it is to open the refrigerator on a hot day and see that such a cold, so beautiful and such a delicious dessert made from fresh berries and fruits and sour cream is waiting for you!

So, let's get ready.

(for 6 bowls)

• 500 g sour cream of any fat content
• 1 cup of sugar
• 20 g gelatin (2 bags of 10 g each)
• 1 packet of vanilla sugar (10-15 g) or vanillin (1.5 g)
• any fruit of your choice

Preparation:

First, prepare the fruits by cutting them into cubes:

Now let’s quickly prepare the sour cream filling. Pour 100 ml of warm water into a glass and pour 20 g of instant gelatin into it. Place the glass in a deep bowl with very hot water. Stir until the gelatin is completely dissolved.

Beat sour cream with sugar and vanilla with a mixer until the sugar dissolves. Then pour in the gelatin and beat again.

Pour sour cream into the fruit bowls.

Decorate the top with fruits, berries, chocolate and place in the refrigerator for half an hour.

I’m sure there’s simply no more tender dessert! Although, of course, the world is full of recipes for the most delicate desserts, so I won’t say so. But the fact that this is not only an incredibly tender, melt-in-your-mouth dessert, but also an excellent way to utilize excess sour cream is undeniable! So if you're worried that the sour cream will go bad before you eat it, I recommend learning how to make sour cream pudding!

Number of servings: 5-6

Recipe Specifications

• National cuisine: home kitchen
• Type of dish: Desserts, Pudding
• Recipe difficulty: Very simple recipe

• Preparation time: 12 minutes
• Cooking time: 20 minutes
• Number of servings: 5 servings
• Calorie Amount: 45 kilocalories
• Occasion: For children

Ingredients for 5 servings

• Heavy cream - 250 grams
• Sour cream - 600 grams
• Sugar - 3 tbsp. spoons (more is possible)
• Vanilla sugar - 1 tbsp. spoon
• Pudding mix - 1 piece (1 bag)

Step by step

1. Using a mixer, beat the cream with vanilla and regular sugar. Beat for 5 minutes until the mass increases in volume.
2. While beating, add a little sour cream and pudding mixture. Then put the finished mixture into molds and bake in the microwave at full power for 5-6 minutes. Let cool.
3. And only when the pudding has cooled down, turn the molds over, it will fall out on its own. Decorate with syrup and berries and serve!

Simple, quick, but very tasty baking Sour cream pudding, cocoa, slow cooker. The dough with a large amount of milk sour cream is always soft, tender, one might say airy and very aromatic after baking, without the addition of flavoring additives. We will bake the sour cream pudding in the bowl of a multicooker, and for those who prefer a more delicate product, then bake the sour cream pudding in separate molds greased inside with butter in the same multicooker, only for a couple. Choose the option you like best and let’s start cooking.

Preparing the liquid component of the dough.

Break the chicken eggs into a separate bowl and beat with a mixer until a large amount of foam appears. Then, without stopping the mixer, add granulated sugar and beat until the mass changes color and becomes white for the dessert Sour cream pudding, cocoa, multicooker. The white color of the beaten egg solution signals to us that all the granulated sugar has dissolved.

Sour cream for baking Sour cream pudding, cocoa, multicooker, choose with a fat content of fifteen to twenty percent, higher does not make sense, since the increased fat content of milk sour cream will not have a significant effect on the taste of baked goods. Milk sour cream should be at room temperature, so it needs to be taken out of the home refrigerator in advance.

Mix milk sour cream into chicken eggs beaten with sand and sugar.

Mix the dough. bake chocolate pudding in a slow cooker.

Sift the wheat flour and mix it with cocoa powder, and then mix one tablespoon at a time into the chicken eggs with sour cream. Mix well, and transfer the resulting semi-finished product into the multicooker bowl, turn on the baking mode and wait for the dessert to be completely ready. Sour cream pudding, cocoa, multicooker.

After baking, we take out the sour cream pudding, cocoa, multicooker from the multicooker bowl, cool it a little, cover it with a towel and divide it among those who have declared participation in eating this dessert.

As you can see, there are simply no difficulties or problematic issues in preparing sour cream pudding, and you can even cope with the preparation of this pastry with ease!

For baking, we purchase:

- chicken eggs (four pieces)

- granulated sugar (four tablespoons)

- sour cream, 15-20% fat (two hundred grams)