Sour cream jelly with fruit
Sour cream jelly with fruit, sometimes called blancmange, is a light, easy chilled dessert. I usually make it with sour cream alone for a smooth, delicate texture. Farmer cheese adds a slightly grainier texture and its characteristic tang. Choose whichever you prefer: replace the farmer cheese with the same amount of sour cream if desired. Any fruit can work; canned peaches or apricots and fresh strawberries are especially good.
Pour gelatin into a glass of warm boiled water and leave to swell.
Beat the farmer cheese with a blender until smooth. Add sour cream, sugar and beat well again.
If you cook without farmer cheese, then simply beat sour cream with sugar.
You can take any fruit. Today I have an apple and a banana...
and pear and tangerine. Remove seeds and cut fruits into pieces.
Heat the gelatin in a water bath until the crystals are completely dissolved. (See instructions on the package.) And pour it into the sour cream and farmer cheese mixture. Beat again.
Place pieces of fruit in molds, pour sour cream jelly and put in the refrigerator for 4-6 hours. To serve beautifully, I use small silicone molds. After the jelly hardens, it jumps out of them on its own. You don’t even have to heat it in boiling water, as is often advised.
For a family dessert, I put the fruit and mixture in one large bowl to save space in the refrigerator. Everyone can then help themselves.