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The presentation on the topic "Hot sweet dishes" can be downloaded absolutely free of charge on our website. Project subject: Various. Colorful slides and illustrations will help you keep your classmates or audience interested. To view the content, use the player, or if you want to download the report, click on the appropriate text under the player. The presentation contains 13 slide(s).

Presentation slides

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Characteristics of hot sweet dishes Preparation of products Variety of sweet hot dishes Cooking technology of hot sweet dishes

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SWEET DISHES characteristic

The assortment of sweet dishes is extremely diverse: they include creams, jellies, mousses, jelly and much more, which serve as the end of any table. Sweet dishes are not only tasty, but also nutritious, as they are the richest sources of carbohydrates, vitamins, sometimes proteins, fats, etc. Fresh, canned, dried, frozen fruits and berries, nuts, as well as milk, cream are used to prepare these dishes. , sour cream, various juices, syrups, extracts, cottage cheese, cereal products, eggs. Gelatin, agar-agar, starch, protein, etc. are used as gelling and foaming agents. Vanillin, cinnamon, citrus peel, coffee, cocoa, wine, etc. are used to improve the taste and aroma. According to the serving temperature, sweet dishes are divided into cold and hot. They are served at 10-11" (or lower) and 80-70" respectively. The cold ones include natural fruits and berries, compotes, jellied unwhipped dishes (kissels, jelly) and whipped (creams, mousses, sambuki, ice cream), etc. The hot ones include soufflé (air pies), puddings, grandmothers, charlottes, Gurievskaya porridge.

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Fresh fruits are sorted, washed, cleaned and, if necessary, cut. Ripe and fresh fruits and berries are considered benign. Partially damaged fruits are cut and used to make compotes, jelly, mashed potatoes. Fruits are washed two or three times in cold water. When peeling apples, pears, etc., the core with the seed box is first cut out, then the skin is removed (the stalk is left in the pears). Quick-frozen fruits can be used directly as a dessert or as a semi-finished product for making compotes, kissels, ice cream, etc. Before cooking, they are washed with warm water, thawed at room temperature (you can not defrost for compotes) and immediately used. If the time of using them is delayed, it is necessary to pour the fruit with sugar syrup and put it in the cold. Canned fruits are used to prepare many sweet dishes, as well as for decoration. Before opening a fruit jar, it should be washed with warm water and wiped with a clean cloth.

Food preparation

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Some sweet dishes require mashing fruit. Apples are pre-boiled or baked, pears are only boiled, stone fruits and berries, with the exception of cherries, are skipped in sugar syrup for 20-25 minutes. Raspberries, strawberries, wild strawberries, currants and other berries are rubbed raw. Nuts - walnuts, almonds, hazelnuts, pistachios are peeled and shelled before use and most often fried. Wormy, bitter kernels are not suitable for food. As a rule, sugar is introduced into dishes from fruits and berries. To avoid boiling, fruits and berries are boiled in concentrated sugar syrups; when frying, baking, the product is sprinkled with sugar. Eggs are used natural, or mixed with milk, or mashed with sugar. For the preparation of creams, etc., the proteins are carefully separated from the yolks, since the latter prevent whipping. Chilled egg whites whip better than warm ones. Yolks, on the other hand, are easier to grind white with sugar when not chilled. Milk is used to make creams, dairy sweet dishes, ice cream. It is introduced in various forms: natural, condensed, dry.

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Cream is used mainly for making whipped dishes or served on its own. Whip the cream chilled, in a bowl with an oval bottom, in the cold; their volume will increase by 2-2.5 times. Sugar is added shortly before the end, at the rate of 25 g per 250 g of cream. Crockery, inventory. Sweet dishes should be cooked in dishes, as the acids contained in fruits and berries interact with the metal. For whipping creams, mousses, etc., it is best to use stainless steel dishes with an oval bottom; it is not recommended to use enamelware for this purpose, because upon impact, the enamel can break off and get into food. Whipping requires whisks, veselka, etc. A home mixer is very convenient for these purposes. In addition, the kitchen cannot do without a coffee grinder, a mortar for grinding nuts, almonds, etc., a juicer, molds, portioned pans, pastry trays, earthenware baking dishes, fireproof glass, clay, steel. For the preparation of parafait, it is desirable to have special corrugated forms with lids. You also need a pastry bag (or syringe) with a set of metal nozzles. Instead of a pastry bag, you can use a bag of parchment or other thick paper, cutting off the corner. Sweet dishes are served to the table in vases, bowls, glasses, on dessert plates and dishes.

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Variety of sweet hot dishes

1. Semolina pudding with fruit 2. Apple Charlotte 3. Apples in dough (in batter) 4. Vanilla soufflé (air cake) 5. Apples with rice

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Technology for preparing hot sweet dishes Semolina pudding with fruit

Pour grits into boiling milk in a thin stream and, stirring constantly, cook over low heat for 10-15 minutes. until the desertion. Put granulated sugar, salt, stewed or baked finely chopped fruits into the finished porridge and stir. Separate whites from yolks. Grind the yolks with sugar, and beat the whites into foam. Add the mashed yolks and whipped whites to the porridge and mix thoroughly. Put the prepared mass into a form previously greased with butter and sprinkled with breadcrumbs, with a layer of no more than 30 mm. Level the top, grease with sour cream and bake semolina pudding in a hot oven (175-200 degrees) for 20-25 minutes. Serve semolina pudding with sour cream, jam or sweet fruit syrup.

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Charlotte apple

Peel the apples, remove the core and grains, cut into small slices, put in a bowl, add sugar, cinnamon, vanillin (you can put ground crackers), cover with a lid and stew until cooked, then cool. The crusts are cut off the stale wheat bread and cut into long pieces in accordance with the form in which the charlotte will be baked. Pieces of bread are moistened on one side with a lezon so that the moistened side of the bread is on top, they are laid along the walls and bottom of the greased form. Then, stewed apples are placed in a mold lined with bread, covered with slices of prepared bread and baked in an oven at 180-200 °. The finished charlotte is taken out of the mold and served on a dish or plate. On vacation, pour hot sweet apricot sauce or serve it separately in a gravy boat. Instead of stewed apple slices, boiled applesauce can be put in charlotte. Products per serving (in g): fresh apples 100, wheat bread from premium flour 65, milk 30, eggs ¼ pcs., sugar 20, vanillin 0.01, butter 10, cinnamon 0.2.

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APPLES IN DOUGH (IN BATTER)

From the washed apples, the core with grains is taken out with a columnar recess so that the apple does not have cracks, then it is peeled, cut into rings and sprinkled with sugar. Prepared apples are immersed in a batter (batter), then quickly transferred to a bowl with heated fat (deep-fried), fried until a crispy crust forms and folded onto a sieve. Serve apples immediately after frying. On vacation, apples are placed on a serving dish or plate with a paper napkin and sprinkled with powdered sugar. Hot apricot sauce is served separately in a gravy boat. Apples in the dough can be served cold. Preparation of liquid dough (batter). Pour cold water and milk into the dishes, put sugar, sour cream, add wheat flour and knead the batter. Then whipped proteins are introduced into the dough and gently mixed. Products per serving (in g): fresh apples 100, wheat flour 20, eggs ½ pcs., milk 20, sour cream 5, sugar 3, salt 0.2, frying fat 10, powdered sugar 10, sauce ready 40.

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Vanilla soufflé (air cake)

Wheat flour, vanillin are placed in egg yolks, mashed with sugar, and after mixing, cold milk is gradually poured. Then the mixture is boiled over low heat, without bringing to a boil. The resulting homogeneous thick hot mass, with rapid stirring, is combined with egg whites whipped into foam, then laid out in the form of a slide on a greased frying pan; the surface is decorated with various patterns from the same mass, releasing it from a pastry bag. After that, air pies are baked in an oven for 10-15 minutes. Properly prepared souffle during baking increases in volume by 2-2.5 times. Soufflé is served on dishes or plates covered with paper napkins. Separately, cold cream or milk is released in a gravy boat. Products per serving (in g): eggs 2 pcs., Sugar 30, premium wheat flour 8, milk 40, vanillin 0.01, butter 2, powdered sugar 5, milk or cream 150.

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apples with rice

Apples, peeled from the skin, grains and core, are cut in half or the core with grains is removed without cutting them, and then boiled in sugar syrup with the addition of citric acid. Boiled apples are stored until vacation in warm syrup. The sorted, washed rice is scalded with hot water, after 5 minutes the water is drained, the rice is poured with hot milk, butter is added and boiled until tender. Sugar, vanillin, eggs, raisins are put into the finished rice porridge and mixed, finely chopped candied fruits can be added. When vacationing, rice is placed on a plate or dish with the help of an annular recess, a hot apple is placed on the rice and poured over with hot apricot sauce. Products per serving (in g): apples 100, rice 15, milk 45, butter 5, sugar 10, vanillin 0.03, raisins 10, eggs 1/10pcs, ready-made sweet sauce 40.

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Sweet food and dessert

SUGAR A bit of history... ...When the soldiers of Alexander the Great set foot on Indian soil, one surprise caught their attention: the Indians ate an unknown white product with a pleasant sweet taste. One of the companions of Alexander the Great wrote on this occasion that in India reed grows, which, without bees, gives honey. After some time, this product came to China, where it was called stone honey, and in Egypt it was called Indian salt ... In Russia, cane sugar became known in the 12th century, and in the 16th century it appeared on the royal table. Sugar was considered an inaccessible delicacy. It was sold in pharmacies for a ruble per spool (a little over 4 g). In 1718, on the orders of Peter the Great, the first sugar factory in Russia was built in St. Petersburg. Raw materials for sugar were imported from abroad In the 18th century, the German scientist Andrei Markgraf obtained sugar from sugar beets. The production of sugar from domestic raw materials began to improve. Since then, sugar has become an easily accessible product.

Interesting facts about sugar In 1843, Jacob Christopher Rad in the Czech Republic invented a machine for making refined sugar In 2003, in the Czech Republic, on the site where the sugar factory was located, a monument was erected - a snow-white cube symbolizing refined sugar There are also monuments of refined sugar in Sumy (Ukraine) and in the city of Moscow (Russia) Average annual consumption of sugar per person in Europe: mid-19th century - 2 kg, 1920 - 17 kg, 2000s - 37 kg Sugar in excess consumption increases the risk of developing heart disease - vascular system, flushes calcium from the body

Sugar Museum The very first sugar museum was opened on May 8, 1904 in Berlin, Germany. The museum is dedicated to the history of manufacturing and technology of sugar production.

Types of sugar by raw material Cane sugar (Brazil, Australia, India, America) Beet sugar (China, Russia, France, USA) Maple sugar (Canada) Palm sugar (South and Southeast Asia, India) Sorghum sugar (China, northern states USA)

Sugar is produced in the following types: granulated sugar, pressed and lumpy, powdered sugar, candy sugar, syrup was produced in the past in the form of a “sugar loaf”

dessert Dessert (from French dessert) - the final dish of the table, designed to get a pleasant taste sensation at the end of lunch or dinner

The custom of eating sweets after main courses became widespread in Europe only in the 19th century, when sugar production increased. As a rule, dessert is a sweet dish, but there are also unsweetened desserts made from fruits, nuts, cheeses, and unsweetened confectionery. Cheese is considered a classic French dessert, while black caviar is an unsweetened dessert in Russian cuisine.

Museum of Russian Dessert The Museum of Russian Dessert was opened at the end of 2013 in an old merchant's house in Zvenigorod. The objective of the museum is to maintain interest in the Russian culinary tradition, revive forgotten recipes and tell about the culture and life of our ancestors through the prism of traditional sweets.

Dessert products Fruits and berries Fruit and berry syrups, juices Nuts, dried fruits Dairy products Cereals Sugar Eggs Cocoa Food acids Gelling products Spices, flavorings (vanillin, cinnamon, ginger, mint, citrus peel, etc.)

According to the serving temperature, desserts are divided into: Desserts are usually served in special dessert plates. they eat desserts with a dessert spoon - intermediate in size between a soup spoon and a teaspoon. The dessert table is also served with a dessert knife and a dessert fork. Hot - 65–70 C (puddings, charlottes, casseroles, cereals) Cold - 10–14 C (compotes, jellies, mousses, whipped cream, ice cream)

TIRAMISU Tiramisu ́ (Italian Tiramisù - “lift me up”) is an Italian multi-layered dessert, which includes the following ingredients: mascarpone cheese, coffee (usually espresso), chicken eggs, sugar and savoiardi biscuits. As a rule, the dessert is powdered with cocoa powder. There are adaptations of the recipe, according to which cocoa powder is replaced with grated chocolate, savoiardi with biscuit, coffee impregnation with fruit or alcohol (usually Marsala or Madeira), and in some variations, tiramisu can resemble pudding or cake.

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Importance of sweet foods in nutrition. Sweet foods contain a significant amount of sugar, which is very easily absorbed by the human body. Many of the sweet foods are high in calories. Dishes prepared from fruits and berries are distinguished by high vitamin activity. In addition, sweet dishes have a pleasant taste, aroma, delicate texture, have a beautiful color and have a beneficial effect on the digestion process.

Cold sweet dishes Sweet dishes and drinks are a traditional addition to any menu. Lunches certainly end with them, they are the decoration and completion of the festive table. They are tasty, very nutritious, cause a feeling of satiety, and help improve digestion.

Kissels and compotes are prepared from fresh, quick-frozen, dried, sterilized fruits and berries. Jelly and mousses are prepared mainly from the same products as jelly. And also use gelatin or semolina. To prepare the cream, you need whipped cream with at least 30% fat or whipped sour cream, as well as dissolved gelatin. Soufflé, unlike many other sweet dishes, is usually served hot immediately after baking. Easily digestible sweet dishes include all kinds of puddings, which are distinguished by a delicate, lush texture, casseroles, charlottes, fresh, boiled or baked fruits with sweet sauce. It has become customary to include ice cream in the festive dinner menu - an exceptionally pleasant and visually attractive product. It can be an integral part of such soft drinks as coffee-glaze or ice-cream.

Hot sweet dishes puddings soufflé pancakes Serving temperature: C

Easily digestible sweet dishes include all kinds of puddings, which are distinguished by a delicate, lush texture, casseroles, charlottes, fresh, boiled or baked fruits with sweet sauce. It has become customary to include ice cream in the festive dinner menu - an exceptionally pleasant and visually attractive product. It can be an integral part of such soft drinks as coffee-glace or ice-cream.

Hot drinks The number one drink in the world is tea. This tonic drink has a beneficial effect on the human body. Another popular drink is coffee, which has a specific aroma and taste and has a stimulating effect on the body.

Apples in syrup. The apples are washed, the core is removed with a recess, peeled and boiled in a slightly acidified syrup (100 g of sugar and 0.01 g of citric or other food acid are taken per 1 liter of water) until they are soft. Chilled apples are placed in bowls, poured over with chilled berry (raspberry, strawberry, strawberry) syrup (from 500 to 800 g of sugar are taken per 1 liter of water). The syrup is boiled so that it is transparent and has the density of cream when cold.

Fresh fruit compote. Apples and pears are freed from the seed nest with a metal notch, peeled, cut into slices. Sliced ​​fruits are placed in the prepared hot sugar syrup and kept there until they become soft. Peeled watermelon and melon are cut into slices. Peaches, apricots and plums are washed and cut into slices. The grapes are washed. Fruits are beautifully placed in a bowl and poured with chilled syrup.

Jellied sweet dishes Fresh fruits and berries, as well as natural juices and syrups are used to make jelly. Jelly contains sugar and gelatin. Gelatin is pre-soaked for an hour in ten times the amount of cold water. Sugar syrup is prepared, into which soaked gelatin is introduced, stirred and brought to a boil. Juice of berries or fruits is poured into jelly; to improve the taste, add citric acid, grape wine or cognac.

Sambuk from apples. Apples are washed whole, put in a saucepan or cast iron pan and baked in an oven. Gelatin is soaked in cold water. Hot apples are rubbed through a sieve. Sugar is added to the resulting puree and raw egg whites are added in two doses. The mass is cooled and whipped until a thick white foam is formed. Hot strained gelatin is added to the whipped mass in a thin stream, continuing the beating. Sambuc is poured into molds or baking sheets and cooled.

Grind watermelon in a mixer. Prepare the syrup. To do this, mix honey, sugar and water, add lemon juice and dry wine. Mix the resulting syrup with chopped watermelon. Place a piece of watermelon on the bottom of each mold, pour in the sorbitol and place in the freezer for 1 hour. After the first hour of freezing, gently stir the dessert with a fork and place back in the freezer for another 2-3 hours.

Dry pudding. Pudding is made from simple or rich crackers. Crackers are cut into cubes and poured with warm milk (10-15% of milk by weight of crackers). When the crackers swell, put raisins, vanilla, cloves, egg lezon and egg whites whipped into foam. Egg lezon is a mixture of egg yolks mashed with sugar and diluted with hot milk (100 g of sugar, 4 eggs, vanillin powder are taken for 1 liter of milk). Everything is well mixed (the mass should be thick) and transferred to baking sheets or molds greased with cold butter. The mass is sprinkled with breadcrumbs and baked. When tempering, the pudding is removed from the mold so that its underside is at the top.

Pancakes with jam. The dough for pancakes is prepared in milk, with the addition of flour, eggs, sugar. Pancakes are baked by pouring a thin layer of dough onto a cast-iron frying pan greased with a piece of bacon. The baked pancakes are stacked on the board with the fried side up. Jam is placed on the fried side of the pancake, shaped into an envelope and fried on both sides in butter. Release two or three pancakes per serving and sprinkle with powdered sugar.

Requirements for the quality of sweet dishes, the conditions and terms of their storage Kissels have a uniform consistency, they resemble sour cream or cream in density. Their surface should be without a film. The taste of jelly is sweet; taste, smell, color correspond to those fruits and berries from which they are prepared. Kissels from decoctions, juices, syrups - transparent, from milk and fruit and berry puree - cloudy

Jelly has a homogeneous, gelatinous, slightly elastic consistency. The shape of the jelly is square, with wavy edges or a corresponding mold. The taste is sweet with a taste and aroma of the products used. Mousse has a delicate, slightly elastic, finely porous texture. The shape of the product is square or triangular, with wavy edges. The taste is sweet with a sour taste. Color - white, cream, pinkish; depends on the products used

Compotes consist of syrup and fruit. Syrup - transparent, from yellowish to light brown. Fruits and berries (whole or sliced) are not overcooked and have retained their shape. The taste of compotes is sweet with a sour taste, the smell of fruits and berries from which they are made.

Storage Cold sweet dishes are stored in a non-oxidizing container for up to 24 hours at a temperature of ° C. Hot sweet dishes are stored until serving in an oven at a temperature of ° C or on a water bain-marie. Brewed tea is stored for no more than 1 hour. Pressed from fruits and berries or opened canned juices are stored in porcelain or enameled dishes from 2 to 4 hours.

Sherbet The name itself comes from the Turkish word "Şerbet". In Arabic, this drink was called "sharba" (drink). Interestingly, other types of sweets have exactly the same name: fruit colored fondant with nuts, popsicles, as well as instant powder, invented in the 19th century in Britain to produce sparkling carbonated sherbet. Sherbet is the very first soft drink in history. Sherbets were very popular in the Ottoman Empire. Usually they were drunk during feasts and before meals. And today sherbet is extremely popular in Turkey. It is very refreshing, which is especially important in hot climates. According to the Turks, sherbet is not only tasty, but also a healing drink.

Grind the yolks with sugar and salt, add milk, stir well, pour in the melted butter and gradually pour into the pan with flour, stirring so that there are no lumps. Before you start baking, add whipped egg whites. Heat up a frying pan greased with a piece of lard, pour a little dough, turning the frying pan so that the dough spreads in a thin layer (if a lot of dough gets into the frying pan, drain it from the frying pan back into the pan). Put the pan on the fire and as soon as one side of the pancake is browned, turn it over with a wide knife or spatula to the other side. Place 1/2 teaspoon of jam in the middle of each pancake and roll it into quarters. Place pancakes in a small bowl. Sprinkle each row with melted butter. Cover with a lid and steam until serving. Serve hot with sour cream.

Sweet food and dessert

Presentation prepared

technology teacher MBOU Kerch RK "School No. 23"

Dubovskaya S.N.

What food makes a dish sweet?

This is a cube, but not ice, Sweet-sweet, but not honey, White - white, but not snow, Strong, like a hazelnut. Doesn't even taste like sugar watermelon. In the ancient years Not everyone always had it. They drank tea with him and in the overlay, And in pursuit, and at a glance, But it was completely in Russian, If they drank tea in a bite.

SUGAR A bit of history...

• … When the warriors of Alexander the Great entered Indian soil, one surprise caught their attention: the Indians ate an unknown white product with a pleasant sweet taste. One of the companions of Alexander the Great wrote on this occasion that in India reed grows, which, without bees, gives honey. After some time, this product came to China, where it was called stone honey, and in Egypt it was called Indian salt ...
• In Russia, cane sugar became known in the 12th century, and in the 16th century it appeared on the royal table.
• Sugar was considered an inaccessible delicacy. It was sold in pharmacies for a ruble per spool (a little over 4 g).
• In 1718, on the orders of Peter the Great, the first sugar factory in Russia was built in St. Petersburg. Raw materials for sugar were imported from abroad
• In the 18th century, the German scientist Andrei Markgraf obtained sugar from sugar beets. The production of sugar from domestic raw materials began to improve. Since then, sugar has become an easily accessible product.

Interesting Sugar Facts

• In 1843, Jacob Christopher Rad invented a machine for making refined sugar in the Czech Republic.
• In 2003, in the Czech Republic, on the site where the sugar factory was located, a monument was erected - a snow-white cube, symbolizing refined sugar
• There are also monuments to refined sugar in the city of Sumy (Ukraine) and in the city of Moscow (Russia)
• Average annual consumption of sugar per person in Europe: mid-19th century - 2 kg,

1920 - 17 kg,

2000s - 37 kg

• Sugar in excess consumption increases the risk of developing diseases of the cardiovascular system, leaches calcium from the body

Sugar Museum

The museum is dedicated to the history of manufacturing and technology of sugar production.

Types of sugar by raw material

• Cane sugar(Brazil, Australia, India, America)
• Beet sugar(PRC, Russia, France, USA)
• maple sugar(Canada)
• palm sugar(South and Southeast Asia, India)
• Sorghum sugar(China, Northern US)

Sugar is produced in the following types:

• granulated sugar
• pressed and lumpy
• powdered sugar
• candy sugar
• syrup
• formerly produced in the form of "sugar loaf"

Dessert(from fr. dessert) - the final dish of the table, designed to get a pleasant taste sensation at the end of lunch or dinner

• The custom of eating sweets after main courses became widespread in Europe only in the 19th century, when sugar production increased.
• As a rule, dessert is a sweet dish, but there are also unsweetened desserts made from fruits, nuts, cheeses, and unsweetened confectionery.
• Cheese is considered a classic French dessert, while black caviar is an unsweetened dessert in Russian cuisine.

Museum of Russian Dessert

The Museum of Russian Dessert opened at the end of 2013 in an old merchant's house in Zvenigorod. The objective of the museum is to maintain interest in the Russian culinary tradition, revive forgotten recipes and tell about the culture and life of our ancestors through the prism of traditional sweets.

Dessert products

• Fruits and berries
• Fruit and berry syrups, juices
• Nuts, dried fruits
• Milk products
• cereals
• Sugar
• Cocoa
• Food acids
• Gelling products
• Spices, flavors (vanillin, cinnamon, ginger, mint, citrus peel, etc.)

gelling agents

1 . Starch. The main sources of starch in the world are potatoes and corn. And it is used for making jelly, pancakes, dressings and sauces.

2. Gelatin. Obtained from products containing collagen - bones, tendons, cartilage of cattle. Has no taste or smell. Used to make jellies and mousses, creams, ice cream, sweets, yoghurts, chewing gum, etc.

3. agar agar(vegetable substitute for gelatin). It is obtained from red and brown algae growing in the Black and White Seas, the Pacific Ocean. Used for making marshmallows, marshmallows, marmalade, soufflé, jam, confiture.

4. Pectin. Obtained mainly from apple and citrus pomace, sugar beet pulp, sea grass. Used in the production of fillings for sweets, the production of fruit fillings, marmalade, mayonnaise, dairy products, desserts.

And other gelling agents.

According to the serving temperature, desserts are divided into

• Hot - 65–70 C (puddings, charlottes, casseroles, cereals)
• Cold - 10–14 C (compotes, jelly, mousses, whipped cream, ice cream)

Desserts are usually served in special dessert plates. they eat desserts with a dessert spoon - intermediate in size between a soup spoon and a teaspoon. The dessert table is also served with a dessert knife and a dessert fork.

Practical work: Cooking sour cream jelly with bananas

Objective : learn how to make jelly from sour cream

Equipment and fixtures : a mixer, a bowl for whipping, a grater, pans, a glass, a spoon, glasses or bowls.

Ingredients:

sour cream: 400g

gelatin: 20g

sugar: 100g

chocolate: 25g

water: 100ml

bananas: 2 pcs

vanilla sugar - 5g

Progress:

1. Gelatin pour 100 ml of hot water (not boiling water), stir thoroughly until the gelatin is completely dissolved. Cool to room temperature, stirring occasionally.

2. Beat sour cream, sugar and vanilla sugar with a mixer.

3. Pour the gelatin into the sour cream (sour cream and gelatin should be approximately the same temperature so that the gelatin does not curdle ahead of time), beat.

5. Pour sour cream into glasses, refrigerate to set.

4. Peel bananas, cut into large cubes. Divide into serving glasses or bowls.

6. Grate chocolate on a fine grater

7. Decorate the frozen sour cream jelly with chocolate.