Sweet can and should be useful!And those who are preparing should take care of this. Sour cream with condensed milk is an excellent alternative to any other creams. If a child can eat condensed milk, and he does not like sour cream, then making a cake with such cream, you just please him! In addition, it is quite simple. And it's not worth talking about the deliciousness of even superfluous words.
Sour cream with condensed milk
The simplest recipe includes onlybasic ingredients. To do this, take sour cream (800 g), preferably at least 30% fat, and leave it in several layers of gauze for the night, hanging over the container. So all the unnecessary moisture drains from it. Especially such a preparatory stage is necessary for purchased sour cream, which was produced not at home.
A can of condensed milk is put in a pot of water. Water is needed so much that the whole bank is immersed in it. Bring to a boil and boil for 40 minutes. During this time the condensed milk is cooked and its color becomes caramel.
Next, beat the sour cream with condensed milk. It is better to do this with a mixer. Sour cream with condensed milk is ready!
Sour cream with gelatin (1)
This cream recipe should be prepared immediately before use.
Gelatin (2 teaspoons) is poured into half a cup of water and left for 20-30 minutes. After that, it is dissolved in a water bath, but do not bring the liquid to a boil.
Sour cream is beaten until the time when its volume is notwill increase at least 2 times. Further, whilst continuing, add 1 cup of sugar, a little vanilla sugar. Once the mass becomes homogeneous, a thin stream of gelatin is poured into it and mixed thoroughly.
Sour cream with gelatin (2)
This recipe is even simpler, but no less delicious.
Sour cream (1 glass) whisk, as in the previous recipe, add sugar powder in the amount of 4 tablespoons.
Gelatin (1 teaspoon) is poured into the water (4glass), left for a while, then heated, dissolving completely gelatin, and a thin trickle in a warm state (about 40 ° C) poured into the bulk of the cream.
For this recipe, you can take not water, but milk in the same amount.
Curd cream cream (1)
250 g of cottage cheese is beaten with granulated sugar (150 g). Add 400 g of sour cream and mix thoroughly.
The cream is ready!
Cottage Cheese and Sour cream (2)
200 g of cottage cheese should be grinded with 1 sachet of vanilla and 1 glass of sugar. Then add half a liter of sour cream and mix the mass thoroughly until a sufficiently thick and uniform cream is obtained.
Cottage Cheese and Sour cream (3)
Gelatine (10 g) is left in cold water (a quarter cup) for 15 minutes. Then it is heated and, stirring, dissolved. You can not bring this mixture to a boil.
250 g of cottage cheese is rubbed with half a cup of sugar, 250 g of sour cream is added and everything is whipped thoroughly.
Gelatin is slowly added to the mass and mixed.
The main secret of delicious sour cream isit is good to beat up sour cream. To do this, it must be cooled. It is desirable that the process itself maintain a low temperature, for example, put a container of sour cream into a deeper, filled with cold water. Beat as a whisk, and using an electric mixer, blender or food processor.
For those who like experiments, you cantry adding a few drops of lemon juice, vanillin, orange peel or its juice, ground cinnamon, liqueur, rum or cognac to the sour cream with condensed milk (or any of the above).
If cottage cheese is added to the cream, it should benecessarily greasy and frayed. To do this, you can use, for example, a sieve. Sour cream should be oily. In some recipes, fat content of 20% is allowed, but, in general, it should be more than 30%.
If there is a desire, then in any cream you can addcream. They are beaten with sour cream and the approach to this process is similar to beating sour cream. They must necessarily be cold, otherwise nothing will come out.
We wish you delicious sweets and good creams!
