Sour cream and chocolate jelly
4 servings
60 minutes
Sour cream and chocolate jelly is an elegant dessert inspired by British treat traditions. This exquisite combination of delicate sour cream and rich cocoa captivates with its velvety taste and subtle aroma. The recipe's origins stem from the English love for layered desserts, where each layer reveals new flavor dimensions. Here, the contrast of airy sour cream and dense chocolate layers creates a harmony reminiscent of classic English truffles. The jelly is tender and firm, melting in the mouth, and thanks to gradual cooling, each layer achieves the perfect texture. It is the ideal treat for a refined tea party or romantic dinner. Topped with grated chocolate, nuts, or fresh berries, it becomes a true work of art on your plate.
1
Soak the gelatin in water for 30 minutes (if using instant gelatin, soaking is not necessary). Then place the pot with gelatin over a water bath, stirring until fully dissolved (do not boil!).
- Gelatin: 20 g
- Water: 1 glass
2
Whip the sour cream with sugar, add the cooled gelatin. Divide the mixture into 2 parts, add cocoa to one part and whip again.
- Sour cream 20%: 400 g
- Sugar: 3 tablespoons
- Gelatin: 20 g
- Cocoa: 2.5 tablespoons
3
Take a glass, pour in part of the chocolate mass, place it in the fridge for 15 minutes to thicken, then pour in the milk mass and put it back in the fridge. After the second layer thickens, pour in the chocolate mass again and place it in the fridge.
- Sour cream 20%: 400 g
- Cocoa: 2.5 tablespoons
4
When the jelly is fully thickened, decorate to taste with grated chocolate, berries, cookies, nuts, dried fruits, candies, gelatin, etc.
- Gelatin: 20 g