Sour cream with cherries

Step-by-step cooking

1. Step 1:

   

   Before cooking, first soak the required amount of gelatin in cold water. Stir it so that there are no lumps and leave for 20 minutes so that the gelatin swells.

2. Step 2:

   

   Cherries can be used both fresh and frozen. Remove the bones from the fresh one Take the frozen one out of the freezer and defrost it. It is not necessary to drain the liquid.

3. Step 3:

   

   Chop the cherries a little with an immersion blender. Until a homogeneous state is not necessary. Let the small cherry pieces remain. Add sugar to the crushed cherries and heat until hot.

4. Step 4:

   

   Then add the swollen gelatin to the hot cherries and stir so that it dissolves. Cover the hot cherry-gelatin mass with cling film and leave to cool to room temperature.

6. Step 5:

   

   When the cherry mass has cooled, whisk the sour cream with powdered sugar. Take sour cream of high fat content. Otherwise, it simply will not climb and will remain in a liquid state. Start whipping at low speeds so that the sugar initially dissolves in the sour cream. Then turn on the mixer at full power and whisk until you get a lush, airy cream. At the beginning of whipping, the sour cream will become liquid, but then it will begin to acquire volume and thicken.

7. Step 6:

   

   Add a few spoonfuls of whipped sour cream to the cherry mass. Stir with a whisk. Then add more and mix again. With such constant intervention, the mass will remain lush.

8. Step 7:

   

   Pour the finished sour cream with cherries into the cremans and put it in the refrigerator for 1-2 hours so that it freezes.

9. Step 8:

   

   Before the treat, decorate according to your taste, for example, with melted chocolate. Have a nice treat!