Description
Creamy dessert, sheer deliciousness! And how beautiful the combination of the white pudding with red cranberry sauce!
Ingredients
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Cream
2 cup
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Sour cream
1 cup
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Gelatin
35 g
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Sugar
150 g
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Vanilla sugar
1 pack
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Water
0.25 cup
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Vegetable oil
-
Berry sauce
4 tsp
Cooking
In the room temperature water soak the gelatin to swell, mix well for 15 minutes. Better to do it in a small saucepan.
Put gelatin on small fire and, stirring constantly, bring the gelatin to dissolve. Do not bring to boil! To cool down a bit.
In a bowl for whisking, pour the cream, 1\2 Cup of sour cream and sprinkle the sachet of vanilla sugar.
Whisk to dissolve the sugar grains.
In slightly cooled gelatin add 1\2 Cup of sour cream and sugar. Stir until smooth mass.
To the whipped cream pour gradually gelatin mass, whisking. Mass shake thoroughly for 2-3 minutes, she's bubbly and airy.
Pour the resulting mass into molds. If you plan to serve the shapers, and put the dessert tins lightly grease with oil. Put in refrigerator until firm. This, at least, 3 hours.
The finished pudding will start to make our sauce D arbo Cranberry. To start, dip the ramekins into hot water briefly and draw a sharp knife around the edge of the form. Drop on a saucer: blurry shape no problems.
Choose a spoon from the middle of a small cavity.
Fill the cavity with cranberry sauce.
Garnish with cranberries and serve.
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