TM "Rud"
Sour cream-rainbow is the taste of childhood. Read the recipe for a jelly dessert from sour cream and enjoy childhood taste.
Sour cream Rainbow DessertCooking
So that dessert is tasty and rich, take the milk products from TM "Rud" and natural dyes. Gelatin Soak in 100 g of cold milk and let you swell. The remaining milk is brought to a boil, dissolve sugar in it and add milk with swollen gelatin, stirred thoroughly to completely dissolve gelatin. If you wish, you can add some vanillina. The resulting milky-jelly mixture must be slightly cool and combined with sour cream, thoroughly stirred and divided into several parts for staining.
To obtain a multi-colored coat of rainbow, you can use food dyes or natural juices. The light brown shade sour cream gives cocoa at the rate of 2 tbsp. on 1 tbsp. Jelly mixture, and yellow color is obtained by adding a small amount of saffron. To obtain a pink shade, berry or beet juice is suitable, the blue color of the red cabbage will give the sour cream, and the green-juice from the spinach leaves. Fresh vegetable juices are diluted with water in proportion 1: 1 and bring to a boil before use.
60 minutes easily breakfast
Cooking
Add sugar to sour cream, put on a slow fire, warm up and stirring until the sugar is completely dissolved. Remove from fire and divided into 3 parts. Juices pour into separate containers, to warm up a bit and add 1 tsp. Gelatin in each, thoroughly stir up to completely dissolve gelatin. The resulting fruit and jelly mixes add to the prepared sour cream mixtures and stir up to a homogeneous state. Fill in the molds alternately, giving to frozen each layer in the refrigerator.
In everyday life, a portion of the dessert "sour cream rainbow" can replace your child a full breakfast. Showing a creative approach, you can prepare a dessert with the addition of fruit or based on yogurt.
Ingredients Dessert from sour cream "Rainbow"
Cooking method
Sugar is added to the sour cream, heated to a temperature of 70-80 ° C, the fluent gelatin prepared and dissolved in boiled milk is administered to the temperature to a temperature of 90 "C. The resulting mixture is divided into three parts: a berry juice is added to the second - cocoa Powder, third-coffee (30 g) syrup. The mixture is poured into molds or cremation alternately with layers and cooled after the flooding of each layer. In addition to the remaining syrup.
You can make your recipe with the loss of vitamins and minerals using the recipe calculator in the application.
Chemical composition and nutritional analysis
Nutritional value and chemical composition "Dessert from sour cream" Rainbow "".
The table shows the content of food substances (caloric content, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.
| Nutrient. | number | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% norm |
| Calorie | 185.6 kcal | 1684 kcal | 11% | 5.9% | 907 g |
| Proteins | 3.9 g | 76 g | 5.1% | 2.7% | 1949 |
| Fat. | 14.7 g | 56 g | 26.3% | 14.2% | 381 g |
| Carbohydrates | 10 g | 219 g | 4.6% | 2.5% | 2190 G. |
| Organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 0.2 g | 20 g | 1% | 0.5% | 10000 g |
| Water | 24.3 g | 2273 | 1.1% | 0.6% | 9354 |
| Ash | 0.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, Ra | 200 μg | 900 μg | 22.2% | 12% | 450 g |
| Retinol. | 0.2 mg | ~ | |||
| Vitamin B1, Tiamine | 0.02 mg. | 1.5 mg | 1.3% | 0.7% | 7500 g |
| Vitamin B2, Riboflavin | 0.08 mg | 1.8 mg | 4.4% | 2.4% | 2250 g |
| Vitamin B4, Holin | 61.9 mg | 500 mg | 12.4% | 6.7% | 808 g |
| Vitamin B5, pantothen | 0.08 mg | 5 mg | 1.6% | 0.9% | 6250 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 1.1% | 5000 g |
| Vitamin B9, Folates | 5.3 μg | 400 μg | 1.3% | 0.7% | 7547 |
| Vitamin B12, Kobalamin | 0.2 μg | 3 μg | 6.7% | 3.6% | 1500 g |
| Vitamin C, ascorbic | 1.1 mg | 90 mg | 1.2% | 0.6% | 8182 |
| Vitamin D, calciferol | 0.08 μg | 10 μg | 0.8% | 0.4% | 12500 g |
| Vitamin E, Alpha Tokoporol, TE | 0.3 mg | 15 mg | 2% | 1.1% | 5000 g |
| Vitamin H, Biotin | 2.2 μg | 50 μg | 4.4% | 2.4% | 2273 |
| Vitamin RR, NE | 0.7174 mg | 20 mg | 3.6% | 1.9% | 2788 |
| Niacin | 0.07 mg | ~ | |||
| Macroelements | |||||
| Potassium, K. | 99.2 mg | 2500 mg | 4% | 2.2% | 2520 g |
| Calcium, CA. | 67.6 mg | 1000 mg | 6.8% | 3.7% | 1479 g |
| Silicon, SI | 0.2 mg | 30 mg | 0.7% | 0.4% | 15000 g |
| Magnesium, MG. | 6.9 mg | 400 mg | 1.7% | 0.9% | 5797 |
| Sodium, Na. | 40.3 mg | 1300 mg | 3.1% | 1.7% | 3226 |
| Sulfur, S. | 5.8 mg | 1000 mg | 0.6% | 0.3% | 17241 |
| Phosphorus, Phosphorus | 57.4 mg | 800 mg | 7.2% | 3.9% | 1394 |
| Chlorine, Cl. | 47 mg | 2300 mg | 2% | 1.1% | 4894 |
| Microelements | |||||
| Aluminum, al | 8.3 μg | ~ | |||
| Bor, B. | 4.9 μg | ~ | |||
| Vanadium, V. | 0.2 μg | ~ | |||
| Iron, FE. | 0.4 mg | 18 mg | 2.2% | 1.2% | 4500 g |
| Iodine, I. | 4.8 μg | 150 μg | 3.2% | 1.7% | 3125 g |
| Cobalt, Co. | 0.7 μg | 10 μg | 7% | 3.8% | 1429 g |
| Manganese, MN. | 0.0486 mg | 2 mg | 2.4% | 1.3% | 4115 G. |
| Copper, Cu. | 58.9 μg | 1000 μg | 5.9% | 3.2% | 1698 |
| Molybdenum, Mo. | 3.9 μg | 70 μg | 5.6% | 3% | 1795 |
| Nickel, NI | 0.6 μg | ~ | |||
| Tin, SN. | 2.1 μg | ~ | |||
| Rubidium, RB. | 1.7 μg | ~ | |||
| Selenium, SE | 0.5 μg | 55 μg | 0.9% | 0.5% | 11000 g |
| Strontium, sr. | 2.8 μg | ~ | |||
| Fluorine, F. | 12.5 μg | 4000 μg | 0.3% | 0.2% | 32000 g |
| Chrome, CR | 0.3 μg | 50 μg | 0.6% | 0.3% | 16667 |
| Zinc, Zn. | 0.2527 mg | 12 mg | 2.1% | 1.1% | 4749 g |
| Digested carbohydrates | |||||
| Starch and dextry | 0.2 g | ~ | |||
| Mono- and Disaccharides (sugar) | 0.8 g | max 100 g |
Energy value Dessert from sour cream "Rainbow" It is 185.6 kcal.
Main source: Internet. .
** This table indicates the average norms of vitamins and minerals for an adult. If you want to know the rules, taking into account your sex, age and other factors, then use the application "My healthy ration."
Calculator recipe
The nutritional value
Portion size (g)
Gentle, beautiful and satisfying dessert can be a wonderful breakfast. It can be filed for tea. Especially it can be interested in kids who do not like dairy. When you can still not only touch, but also eat a rainbow!
Ingredients
Portions:
As well as food or natural homemade dyes (examples are shown below) for strokes.
If the sour cream is too thick (such that the "spoon is worth") to divert it to the medium thick water with boiled water, while reducing the amount of sour cream on the volume of the water added.
The number of layers can be any, you can add layers with fruit jelly.
If the dessert is removed from the form, it is worth an increase in the amount of gelatin 1.5 times.
Milk can be replaced with water, then the dessert will be less calorie.
Technics:plate, refrigerator.
Sanitis dissolve in half a cup of cold milk.
Bring the second part of milk to a boil and disconnect the stove. Add the swollen gelatin and stirring, fully solubitate.
Dyes can use food purchased, but you can use natural homemade.
For brown - add cocoa (2 tbsp. On 1st. Fluid).
For a yellow color - a turmeric or saffron (4 tsp for 1st. Fluid).
For blue - red cabbage juice. Cabbage is crushed in a blender or finely chop. Pour boiling water (at 0.5st. Grinding cabbage 0.5 tbsp. Water). You can skip cabbage through the juicer.
For light green - spinach. A glass of spinach leaves folded into a saucepan, pour 0.5 tbsp. boiling water. Bring to a boil, then fire to reduce and cook for 5-10 minutes. Decoction to strain.
Divide the fluid on equal parts, measuring a measuring glass or other capacity, by the number of desired colors.
Add dyes and mix well.
In the molds, fill the first layer and put it in the refrigerator (in the freezer it will faster) for pouring. Willingness Check tactile, slightly touching the surface with your finger. If the jelly is not taken on the finger, you can pour the next layer.
Each layer is filled with chilled jelly, after frozen the previous layer. Through time depends on the thickness of the layer and where it is cooled in the refrigerator or freezer (from 10 to 30 minutes).
On the surface of jelly, before it is frozen, you can draw, different color patterns.
Ready dessert can be decorated with berries or fruits.
Step-by-step photo instructions
Preparation of ingredients
To accelerate the frost process, cool the molds in the freezer. Sour cream cool in the refrigerator.
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Sanitis dissolve in half a cup of cold milk. |
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Bring the second part of milk to a boil and disconnect the stove. Add the swollen gelatin and stirring, fully solubitate. Pass sugar and vanillin. Mix until complete dissolution. Cool the mixture (can be placed with a mixture in cold water and for uniform cooling, periodically stirring jelly). |
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For staining of the layers, food purchased dyes can be used, and you can use natural homemade. For pink color - beet juice. You can skip the beet through the juicer or grate a half of the raw beets on the grater, add 0.5 tbsp. vinegar, 2 tbsp. Water and swipe until soft on the plate or microwave (approximately 15-20 minutes). |
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Give cool to room temperature, strain through the sietechko. |
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For brown - add cocoa (2st. For 1st. Fluid). |
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For a yellow color - the turmeric (4 tsp by 1st. Fluid) or saffron. |
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For blue - red cabbage juice. Cabbage is crushed in a blender or finely chop. Pour boiling water (at 0.5st. Grinding cabbage 0.5 tbsp. Water). Give cool to room temperature, strain through the sietechko. You can skip cabbage through the juicer. |
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For light green - spinach. A glass of spinach leaves folded into a saucepan, pour 0.5 tbsp. boiling water. Bring to a boil, then fire to reduce and cook for 5-10 minutes. Decoration cool and strain. |
Preparation of dessert
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Pour dairy jelly in sour cream. Mix well. |
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Divide the fluid on equal parts, measuring a measuring glass or other capacity, by the number of desired colors. |
|
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Add dyes and mix well. |
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In the molds, fill the first layer and put it in the refrigerator (in the freezer it will faster) for pouring. |
 |
Willingness Check tactile, slightly touching the surface with your finger. If the jelly is not taken on the finger, you can pour the next layer. |
  |
Each layer is filled with chilled jelly, after frozen the previous layer. Through time depends on the thickness of the layer and where it is cooled in the refrigerator or freezer (from 10 to 30 minutes). |
 |
On the surface of jelly, before it is frozen, you can draw a pattern with another color. |
 |
You can add layers with fruit jelly. |
 |
Ready dessert can be decorated with berries or fruits. |
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Very simple recipe for sour cream rainbow domestic kitchen step by step with photos. It is easy to cook at home for 32. There are only 311 kilocalories.
- Preparation time: 8 minutes
- Time for preparing: 32
- Number of calories: 311 Cylolarii
- Number of portions: 11 Portions
- Complexity: Very simple recipe
- National cuisine: home kitchen
- Dish type: desserts
Ingredients for eleven portions
- 1 kg. Sour cream 20% fat
- 25 gystin
- 7.5 art. Sand spoons
- 1 tbsp. l. cocoa
- natural dyes
Step-by-step cooking
- sour cream to divide into 3 parts, to each add 2.5 tbsp. l. Sugar, mix. Gelatin pour the glass of water and leave swell. After the gelatin is swelling, dissolve it on fire, stirring, do not bring to a boil. Then split into 3 parts. One part of gelatin to warm up, add dye to it (beet juice). Stir and hot pour into one piece sour cream. Stir, pour into the form, remove into the fridge for frozen. The second part to do the same, but to fade another dye. Pour into the frozen layer sour cream and replace the refrigerator again. Cocoa Dilute with a small amount of hot water, heat the remaining gelatin, add cocoa and carefully pour on the second layer. Remove in the refrigerator for the night.
delicious. Especially like children
