Jelly from jelly

Name: Jelly from jelly
Total time: 4 hours
Yield: 1
Cuisine: Russian
Ingredients: Cherry jelly - 220 g; Powdered gelatin - 20 g; Water - 400 g; Cottage cheese 15% - 400 g; Sour cream 15% fat - 200 g; Sugar - 150 g

Cookinero 8 March 2025

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

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

Step 2

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

Step 3

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

Step 4

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

Can I use agar-agar instead of gelatin for a vegetarian version?

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.

How long can I store the jelly dessert in the fridge?

The jelly keeps well for up to 3 days refrigerated. Cover the molds with cling film to prevent drying or absorbing fridge odors.

Can I make this jelly sugar-free?

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.

Why is my jelly not setting properly?

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.

Can I freeze the jelly for later use?

Freezing isn’t recommended as it can alter the texture, making it grainy or watery upon thawing. For freshness, stick to refrigeration.

How can I unmold the jelly cleanly?

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.

What can I use instead of sour cream in the curd mixture?

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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