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Four-layer sour cream jelly
1 serving
Sour cream is beaten with sugar and heated to a temperature of 70 ° C, gelatin soaked in milk is added and heated to a temperature of 90 ° C. It is divided into 4 parts, to which fruit-and-berry juice, cocoa, carrot juice are added accordingly. Jelly is poured alternately into moulds and cooled. When served, the dessert is poured with syrup.
Sour cream is beaten with sugar and heated to a temperature of 70 ° C, gelatin soaked in milk is added and heated to a temperature of 90 ° C. It is divided into 4 parts, to which fruit-and-berry juice, cocoa, carrot juice are added accordingly. Jelly is poured alternately into moulds and cooled. When served, the dessert is poured with syrup.
sugar - 150 g, milk - 350 g, sour cream - 1000 g
