|1.||Sour cream 15% Sour Cream Jelly||700 Column|
|2.||Milk Sour Cream Jelly||100 Ml|
|3.||Sugar Sour Cream Jelly||130 Column|
|4.||Gelatin Sour Cream Jelly||1 art. l|
|5.||Vanilla sugar Sour Cream Jelly||1 art. l|
|6.||Strawberry Fruit jelly||300 Column|
|7.||Sugar Fruit jelly||3 art. l|
|8.||Gelatin Fruit jelly||1 art. l|
|9.||Water Fruit jelly||100 Ml|
Pour the gelatin for sour cream jelly with milk, for strawberry - with water. Leave to swell.
Grind strawberries with a blender along with sugar.
We bring the swollen gelatin over low heat to dissolution, do not let it boil. Cool to room temperature and gently, in small portions, enter into the berry puree. Leave in the refrigerator.
Bring to dissolution the gelatin, which was filled with milk. Beat sour cream with regular and vanilla sugar. Without stopping whipping, we introduce gelatin cooled to room temperature.
Separate 8 tablespoons from strawberry jelly and set aside. Spread the jelly in a bowl: first half the sour cream jelly, then gently strawberry on top. Repeat the layers. At the end, lay out 2 tbsp. l left strawberry jelly and use a stick to make a streak.
Put the strawberry jelly in the refrigerator until completely frozen.