A tasty and healthy dish for breakfast or dessert. Blueberry sour cream jelly can be served beautifully in bowls, or frozen and eaten like ice cream.
It is necessary
- - 350 g of fat sour cream;
- - 400 g cream;
- - 400 g of fresh blueberries;
- - 150 g brown sugar;
- - 1 PC. a bag of vanillin;
- - 50 g of mint leaves;
- - 15 g of gelatin;
- - ice cream sticks (optional).
Instructions
Step 1
For this recipe, you need fresh blueberries, if not fresh, you can take frozen ones, just before cooking properly, defrost the berry. Soak blueberries in a little warm water for twenty minutes. After this time, rinse under running water and recycle. Remove leaves and twigs, if any. Pour the berries onto a strainer or colander and let dry.
Step 2
Pour gelatin into a small glass and cover with cold water. Let it sit for fifteen minutes until the gelatin swells. Remove the swollen gelatin from the water and squeeze out a little.
Step 3
Take a small saucepan with a non-stick bottom, pour the cream into it and place it on the stove. Bring the cream to a boil. Add sugar in small portions and stir until completely dissolved. Add the swollen gelatin. Add vanillin. Boil for five minutes, remove and cool completely.
Step 4
Whisk the sour cream in a blender. Add cream to whipped sour cream and mix everything. Divide the mass into two parts. Leave one white, mix the other with blueberries. Layer in tins. Place in the freezer for two hours. Serve as ice cream or dessert. Can be garnished with whole berries.
