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➠ Sour cream and gelatin cake cream

Sour cream and gelatin cake cream

2008

Kitchen World

Calorie content 316.5 kcal

Portions 10 port.

Cooking time 40 minutes

Proteins * 4.4 gr.

Fats * 17.3 g

Carbohydrates* 41.6 gr.

Content

Every housewife knows that sour cream can be prepared in an incredibly large number of ways. Today I want to propose a recipe for a cream for cakes made on the basis of sour cream and gelatin. Such a cream keeps its shape remarkably and does not spread. It can be used as a stand-alone dessert or to soak your favorite cakes.

Ingredients

Sour cream 20% 600 gr. Dark chocolate 150 g Granulated sugar 50 gr. Cow's milk 150 g Edible gelatin 25 gr. Water 200 ml.

Cooking process

First of all, prepare all the required amount of ingredients.

Put the required amount of gelatin in a deep container and fill it with the required amount of drinking water. The ratio of water to gelatin is indicated on the package. Leave the gelatin to swell for a while.

Divide the required amount of sour cream in half.

Melt dark chocolate in a water bath or in a microwave oven, adding to it the amount of milk indicated in the recipe. Any chocolate can be used.

Add the melted chocolate mass to half the sour cream. Mix thoroughly until smooth.

Add the required amount of granulated sugar to the second half of the sour cream and mix well until smooth.

Dissolve the swollen gelatin over low heat, without bringing the mass to a boil.

Then visually divide the mass in half. Pour half of the melted gelatin into the sour cream mass.

Add the other half to the chocolate-sour cream mass. Stir both mixtures thoroughly and then form your favorite dessert.

This time I just made a dessert, alternately putting both creams into a beautiful glass, decorating it with fresh raspberries on top. Place the finished dessert in the refrigerator until it is completely cooled.

Enjoy!