Sour cream jelly with bananas

Sour cream jelly with bananas


Ingredients:
— 500 g sour cream
— 100 g of sugar
— 2 bananas
— 15 g of instant gelatin
— 25 g of chocolate


 

Sour cream jelly with bananas

Preparation:
1. Sour for making jelly should be at room temperature.
To add sugar cream, beat with a mixer for about 5 minutes until sugar is dissolved.
2. Gelatin pour 100 ml of hot water (not boiling water), thoroughly stir until gelatin is completely dissolved. Cool to room temperature, stirring occasionally.
3. Pour the gelatin to cream (sour cream and gelatin should be about the same temperature, the gelatin is not curled up ahead of time), beat.
4. Bananas are clean, cut into large cubes.
Arrange in portions of the glass or glasses.
5. Pour the cream into the glasses, put in the fridge for at least 1-2 hours before freezing.
6. Chocolate grate.
7. Sprinkle the finished chocolate sour cream jelly.

NICE DRINKING TEA!

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