Tasty and useful dish for breakfast or a dessert. Bilberry and sour cream jelly can be served beautifully in vases ice-cream bowls or to freeze and eat as ice cream.
It is required to you
- - 350 g of fat sour cream;
- - 400 g of cream;
- - 400 g is fresher than some bilberry;
- - 150 g of a refiner syrup;
- - 1 pieces vanillin bag;
- - 50 g of leaves of mint;
- - 15 g of gelatin;
- - sticks for ice cream (at will).
Instruction
1. For this recipe fresh berry of bilberry is necessary if there is no fresh, it is possible to take frozen, only before cooking properly, you will defreeze berry. Wet berry of bilberry in a small amount of warm water for twenty minutes. After this time wash out in flowing water and touch. Remove leaflets and branches if such is. Pour out berry on a sieve or a colander and let's it dry.
2. In a small glass pour out gelatin and fill in with cold water. Let's it stand fifteen minutes until gelatin bulks up. Take out the bulked-up gelatin from water and wring out a little.
3. Take a small saucepan with a non-stick bottom, pour in it some cream and put on a plate. Bring to the boil cream. In the small portions add sugar and stir slowly until it completely is dissolved. Add the bulked-up gelatin. Add vanillin. You boil five minutes, remove and completely cool.
4. In the blender shake up sour cream. Add cream to the shaken-up sour cream and mix everything. Divide weight into two parts. Leave one white, mix the second with bilberry berries. Spread out layers in molds. Put in the freezer for two hours. Give as ice cream or as a dessert. It is possible to decorate with the whole berries.