Sour cream jelly with pomegranate
4 servings
60 minutes
Sour cream jelly with pomegranate is a delicate and refreshing dessert rooted in Russian culinary traditions. Its main feature is the harmonious combination of the velvety texture of sour cream and the bright, slightly tart sweetness of pomegranate seeds. Gelatin gives the dessert firmness, while the transparent layers of pomegranate create an effect of exquisite aesthetics. The history of this dish is linked to the Russian love for simple yet elegant desserts that are easy to prepare and surprise with their elegance. It is best served chilled in clear dishes to highlight the visual beauty of pomegranate seeds that sparkle like precious stones in the snow-white jelly. It is perfect as a light conclusion to a meal or an exquisite accent on a festive table.
1
Soak the gelatin in 400 ml of hot water. Check the proportions for 400 ml on the package.
- Gelatin: 11 g
- Water: 400 ml
2
If the gelatin is not fully dissolved, strain it through cheesecloth.
3
Add sugar to the water and stir until fully dissolved. Let it cool to room temperature.
- Sugar: 1 glass
4
Then add sour cream to the resulting solution and mix well.
- Sour cream: 300 g
5
Layer pomegranate seeds at the bottom of the jelly mold (it looks nice if you use a transparent mold, like glasses), pour the jelly mixture over it. Place in the refrigerator to set for 2 hours. Then add more pomegranates to distribute them in the jelly. Put it back in the refrigerator (preferably overnight).
- Pomegranates: 1 piece
6
After that, sprinkle pomegranates on top of the cooled dessert.
- Pomegranates: 1 piece
