Sour cream jelly with raisins

Name: Sour cream jelly with raisins
Total time: 1 h 30 min
Yield: 6
Ingredients: 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

Cookinero 6 January 2023

Here is also a dish completely from childhood. It does not require complex products, and almost no work - mixed and cooled!

How to cook Sour cream jelly with raisins

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.

Sour cream jelly with raisins - FAQ About Ingredients, Baking Time and Storage

Can I substitute rum with another liquid for soaking the raisins?

Yes! You can use warm water, orange juice, apple juice, or even tea for a non-alcoholic version. The flavor will vary slightly, but it will still work well.

How long can I store sour cream jelly with raisins in the fridge?

It keeps well for up to 3 days when covered tightly. For best texture, consume within 48 hours.

Is there a vegetarian alternative to gelatin in this recipe?

Yes, agar-agar (a plant-based thickener) works as a 1:1 substitute for gelatin. Dissolve it in the warm cream mixture as directed.

Can I make this recipe sugar-free?

Absolutely! Replace the sugar with a keto-friendly sweetener like erythritol or monk fruit blend, adjusting to taste since some substitutes are sweeter than sugar.

What’s the best way to evenly distribute raisins in the jelly?

Let the mixture thicken slightly (5-10 minutes cooling) before folding in raisins—this prevents them from sinking to the bottom.

Can I freeze sour cream jelly for later?

Freezing isn’t recommended, as the texture becomes grainy when thawed. For make-ahead prep, refrigerate up to 24 hours before serving.

What are some creative serving ideas for this dessert?

Layer it with crumbled cookies or granola for a parfait, or top with fresh berries and a drizzle of honey for extra flair.

How can I adjust the recipe for smaller portions?

Halve all ingredients and use 4 small ramekins (about ½ cup each). Chill time remains the same.

My jelly didn’t set—how can I fix it?

Gently reheat the mixture (low heat) and add ½ tsp more dissolved gelatin per cup, then chill again. Avoid boiling to preserve the creamy texture.

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