Composition / ingredients
Step-by-step cooking
Step 1:
Measure the ingredients.
Step 2:
Pour gelatin with boiled water and leave to swell. The amount of gelatin you may have is different - it differs in quality, variety, and manufacturers. Therefore, read the instructions on its packaging and add gelatin according to it.
Step 3:
Combine sour cream with powdered sugar and mix.
Step 4:
Warm up the gelatin until completely dissolved.
Step 5:
Pour gelatin into the sour cream mixture. Mix it up.
Step 6:
Divide the sour cream into two equal parts. In one part, sift the cocoa and mix quickly until smooth.
Step 7:
Put 1-2 tablespoons of chocolate mass on the bottom of the cremans, and put the same portion of white cream on top. Alternating layers, fill the cremans. On the contrary, you can start with a white layer.
Step 8:
Next, on the surface of the cream, make a pattern in the form of a spider web: with the tip of a toothpick, draw straight lines from the center to the edges. Put the dessert in the refrigerator for 2-3 hours.
To avoid lumps, you can sift cocoa and powdered sugar through a sieve.
Powders can be added either more or less, depending on how sweet the jelly you want to get in the end.
Why gelatin hardens badly, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking read in the article about gelatin .
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Cocoa powder - 374 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
