Russian-style kefir fruit jelly

Prep Time 20

Cook Time 10

Chilling 4

Total Time 4 30

Servings servings

Print the recipe

Ingredients

Kefir jelly

▢ 500 ml plain milk kefir Choose unsweetened kefir. Let it lose its refrigerator chill while the gelatin soaks to help prevent lumps.
▢ 2 tbsp sour cream Use full-fat sour cream.
▢ 3 tbsp sugar
▢ 1 tsp vanilla sugar
▢ 15 g unflavoured gelatin powder Use plain, unflavoured gelatin powder.
▢ 100 ml plain water Use boiled water, cooled completely.

Strawberry sauce

▢ 150 g strawberries Wash and drain fresh strawberries, then remove the tops before weighing.
▢ 1½ tsp icing sugar
▢ 1 tbsp lemon juice

You will need

Mixing bowl
Whisk
Small saucepan
Blender
Fine-mesh sieve
Dessert glasses

Instructions

Sprinkle the gelatin evenly over the cold water in a small saucepan and leave for 20 minutes to absorb the water.
While the gelatin soaks, whisk the kefir, sour cream, sugar and vanilla sugar together until smooth, with no sugar grains left.
Gently heat the soaked gelatin over low heat, stirring until all the granules dissolve; do not boil.
Set the saucepan off the heat and let the gelatin cool until just warm but still liquid.
Whisk the kefir mixture continuously as you pour in the gelatin in a thin stream.
Divide the mixture evenly among four dessert glasses.
Cover and refrigerate for at least 4 hours, until fully set.
Blend the prepared strawberries, icing sugar and lemon juice until smooth.
Strain the strawberry purée through a fine-mesh sieve to remove the seeds.
Spoon the strawberry sauce over the set jelly just before serving.

Storage and safety

Cover the jelly and strawberry sauce separately and refrigerate at 4°C (40°F) or below. Eat within 2 days of making, or sooner if the dairy packaging gives a shorter storage limit. Discard any portions left out for more than 2 hours in total, or 1 hour if the room temperature exceeds 32°C (90°F).