This jelly coveted in my family for a long time. It felt like a favorite dessert, and he once again flew in a few minutes. I hope you like it too
Sour cream (low-fat) — 900 g
Colorful jelly — 3 packs
Gelatin — 40 g
Sugar — 0. 5 Art.
1. Prepare the jelly as mentioned on the packaging, only reducing the amount of water, if you specify 400 ml, then take the 300, if 250 ml, take 200. Pour into a flat formochkam and put in the fridge to pour. While freezes colored jelly, cooked cream. To this end, 40 g gelatin soaked in 300 ml of warm boiled water and let stand for 40 minutes to swell. Then we put on a little fire and, stirring constantly, bring to a complete dissolution of the gelatin, but without letting it boil. Mixer, beat the cream with the sugar until dissolved, then, still whisking, pour a thin stream of gelatin.
2. Ready-colored jelly into cubes, spread out on the cups and pour sour cream jelly, and if you make a big jelly cake, then lay out the bowl, which will make a cake with cling film and place the cubes of colored jelly (I sprinkled coconut cake).