Sour cream jelly with raisins
Here is also a dish completely from childhood. It does not require complex products, and almost no work - mixed and cooled!
Ingredients
Servings 6- 600 g sour cream 25–30% fat
- 150 g cream with 10% fat
- 100 g small golden raisins
- 3 Art. l. roma
- 6 Art. l. brown sugar
- 1 st. l. sugar with natural vanilla
- 12 g gelatin
Cooking
Step 1
In advance, at least 1 hour (up to 24 hours), soak the raisins in rum. If there is no time at all, pour the raisins with rum in a microwave-safe dish, cover and microwave at full power for 1.5 minutes, then cool.
Step 2
Soak the gelatin in a little cold water for 10 minutes. Mix all the sugar (brown and vanilla) with the cream in a saucepan. Bring almost to a boil, remove from heat and stir until the sugar dissolves.
Step 3
Add gelatin to sweet cream (if using sheet, squeeze it out). Stir until the gelatin is completely dissolved. Cool, but do not let the gelatin harden.
Step 4
Beat sour cream with a mixer until fluffy. Whisking constantly, pour in the sweet cream with gelatin.
Step 5
Add raisins, gently mix with a spatula from the bottom up and arrange in glasses or bowls. Refrigerate until firm, 3-4 hours. Serve cold.