A tasty and healthy dish for breakfast or dessert. Blueberry-sour cream jelly can be beautifully served in small vases, or frozen and eaten like ice cream.
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You will need
- - 350 g of fat sour cream;
- - 400 g of cream;
- - 400 g of fresh blueberries;
- - 150 g of brown sugar;
- - 1 PC. a bag of vanillin;
- - 50 g of mint leaves;
- - 15 g of gelatin;
- - sticks for ice cream (optional).
Instruction manual
1
For this recipe you need fresh blueberries, if not fresh, you can take frozen, unfreeze the berries just before you start cooking. Soak blueberries in a small amount of warm water for twenty minutes. After this time, rinse in running water and sort through. Remove leaves and twigs if any. Pour the berry onto a sieve or colander and let it dry.
2
Pour gelatin into a small glass and fill with cold water. Let it stand for fifteen minutes until the gelatin swells. Remove the swollen gelatin from the water and squeeze a little.
3
Take a small saucepan with a non-stick bottom, pour cream into it and place on the stove. Bring the cream to a boil. Add sugar in small portions and stir until it is completely dissolved. Add the swollen gelatin. Add vanillin. Boil for five minutes, remove and cool completely.
4
In a blender, beat the sour cream. Add cream to whipped sour cream and mix everything. Divide the mass into two parts. Leave one white, mix the second with blueberries. Lay in layers in molds. Put in the freezer for two hours. Serve as ice cream or as a dessert. You can decorate with whole berries.