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Jelly from jelly

Author
Cookinero 8 Mar 2025
6480
Jelly from jelly

Jelly from jelly is an unusual dessert recipe. It has a soft taste, thanks to the sour cream and starch included in the dry jelly. You can make jelly with any flavor you like the most. Gelatin is used to prepare the delicacy. It is available in loose and plate form. Gelatin in plates is much more convenient to use in homemade desserts due to its uniform structure, which quickly dissolves in water.

How to cook Jelly from jelly

Step 1

Jelly from jelly

Dissolve the gelatin. Take 100 ml of warm water, dissolve the gelatin in it and leave for 15-20 minutes.

Step 2

Jelly from jelly

Prepare the jelly base. Dilute the jelly in 300 ml of boiling water. Stir well to remove any sugar crystals.

Step 3

Jelly from jelly

Make a curd-sour cream mixture. Mix the curd with sugar and sour cream in a blender.

Step 4

Jelly from jelly

Prepare the jelly. In a deep container, combine the liquid jelly, curd mixture and gelatin. Mix thoroughly and pour into moulds. Refrigerate the dessert for 3 hours.

Jelly from jelly - FAQ About Ingredients, Baking Time and Storage

Yes, agar-agar is a great gelatin substitute for vegetarians. Use the same amount, but dissolve it in boiling water (not warm water) as it requires higher heat to activate.
The jelly keeps well for up to 3 days refrigerated. Cover the molds with cling film to prevent drying or absorbing fridge odors.
Absolutely! Replace the jelly mix with a sugar-free variety and use a sugar substitute like erythritol in the curd mixture. Adjust sweetness to taste.
This usually happens if the gelatin wasn’t fully dissolved, the ratios were incorrect, or it wasn’t chilled long enough. Ensure precise measurements and full chilling time.
Freezing isn’t recommended as it can alter the texture, making it grainy or watery upon thawing. For freshness, stick to refrigeration.
Dip the mold briefly in warm water (5-10 seconds), then gently wiggle the edges with a knife. Invert onto a plate and shake lightly to release.
Greek yogurt or whipped cottage cheese works well for a lighter option, while heavy cream adds richness if you prefer a denser texture.

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