Red grape jelly with sour cream
4 servings
40 minutes
Red grape jelly with sour cream is an exquisite dessert with a rich fruity flavor and a delicate creamy texture. This recipe comes from Jewish cuisine, where simple yet refined combinations of ingredients are traditionally valued. Red grapes give the dessert freshness and natural sweetness, while the sour cream with honey adds a light tanginess and velvetiness. This treat is perfect for both everyday indulgence and festive gatherings. Chilled grape jelly topped with a creamy layer melts in the mouth, creating a harmony of flavors and textures. It can be served in individual portions, garnished with mint leaves or nut crumbs. This dessert not only pleases the eye but also brings joy to everyone who tries it.
1
In a small bowl, mix gelatin and 0.5 cup of water. Let it sit for a while.
- Gelatin: 15 g
2
Meanwhile, cut the grapes in half and place them in a saucepan. Add sugar and 1 cup of water. Bring to a boil. Reduce the heat and cook for 10-15 minutes, mashing the grapes with a masher.
- Seedless red grapes: 1 kg
- Sugar: 0.5 glass
3
Mix the gelatin and stir until dissolved.
- Gelatin: 15 g
4
Strain through a sieve, squeezing out all the juice - it should yield about 3 cups. If it's less, add water.
5
Pour the jelly into molds and send it to the fridge to set.
6
In a bowl, whip the sour cream with honey and top with set jelly. Serve immediately.
- Sour cream: 6 tablespoons
- Honey: 2 tablespoons
