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- 400 grams of sour cream;
- 20 grams of gelatin;
- 50 ml milk;
- 0.5 cups of sugar;
- 10 grams of vanilla sugar;
- 2 large spoons of cocoa;
- 2 large spoons of powdered sugar;
- 60 grams of butter.
Pour the gelatin over milk and leave to swell for about 30 minutes; read the instructions on the packaging first.
When the mass swells, pour a little water, about 50 ml. and put on low heat. Constantly stirring to heat the mass and keep until the gelatin crystals dissolve. The liquid should not boil. Set aside to cool.
Mix sour cream with sugar and vanilla. Beat until sugar dissolves, pour in the cooled gelatin and beat again with a mixer or blender.
Pour the resulting mass into molds, leaving a little space for the chocolate portion. There are several options for presenting a dessert, so the forms can be used different: a transparent glass, a coffee cup or a beautiful bowl.
Put the sour cream jelly in the refrigerator for half an hour and cook the chocolate mass.
Melt butter, cocoa and powder in a saucepan over low heat. It should have a brown, smooth, uniform glaze. Cool the chocolate mass.
Remove the jelly from the refrigerator and gently spread the icing on top. Refrigerate for 1.5-2 hours.
Dessert can be consumed immediately from glasses, or you can shift on a saucer, pre-heating the container in hot water.
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