Sour cream is a very versatile ingredient. With it, you can prepare from savory dishes to delicious desserts. That’s why the Kitchen Guide has put together a selection of eight different sour cream recipes for your whole family to make. It’s a tastier option than the other, be sure to try it!
Variety of sour cream recipes: 8 mouth-watering desserts to try as soon as possible!
Sour cream pudding with chocolate chips
Time: 50min (+ 2h in the fridge)
Performance: 10 servings
Difficulty: easy
ingredients
- 1 and 1/2 cup (tea) of sugar
- 1 can of condensed milk
- 1 can of sour cream
- 4 eggs
- 1 tablespoon of vanilla essence
- 1/2 cup (tea) of chocolate chips
Method of preparation
In a central hole of 24 cm in diameter put the sugar and put it directly on the stove over medium heat. Stir with a wooden spoon until the sugar dissolves and forms a caramel. Hold the mold with a thermal glove and with a wooden spoon spread a little caramel on the sides. Wait for it to cool down and book. In a blender, beat the condensed milk, cream, eggs and vanilla until smooth. Pour into the mold and spread the chocolate chips on top. Bake in a medium oven, preheated, in a bain marie for 40 minutes. Leave to cool and refrigerate for 2 hours. Turn out and serve.
White brigadeiro with grapes
Time: 40min (+ 6h in the fridge)
Performance: 6 servings
Difficulty: easy
ingredients
- 800 g of Italian grapes
- 2 tablespoons of margarine
- 2 cans of condensed milk
- 200 g of white milk chocolate
- 1 can of sour cream
Method of preparation
In a medium refractory, lay the grapes side by side.
In a skillet, over medium heat, melt the margarine and add the condensed milk, stirring until it sticks to the bottom of the pan. Let it cool down. Pour over the grapes and set aside.
Melt the chocolate in a double boiler or in the microwave and mix with the cream, mixing well. Pour over the white cream and refrigerate for 6 hours. to serve.
Soft coconut mousse in pieces
Time: 30min (+ 1h in the fridge)
Performance: 15 servings
Difficulty: easy
ingredients
- 4 cups of coconut (grated)
- 2 cups (tea) of sugar
- 2 cups (tea) of milk
- 1 can of sour cream
- 1 tablespoon of unflavored powdered gelatin
- 400 g of ready whipped cream
- grated coconut to decorate
Method of preparation
In a pan, place the coconut, sugar and milk and bring to medium heat, stirring, for 5 minutes or until soft. Turn off the heat and add the cream and gelatin prepared according to the instructions on the package. Let it cool and add the whipped cream. Place in a large bowl, decorate with grated coconut, refrigerate for 1 hour and serve.
Italian straw cake
Time: 1h (+ 4h in the fridge)
Performance: 10 servings
Difficulty: easy
ingredients
- 1 1/2 packs of corn starch cookies (300 g)
- 3 tablespoons of butter
- Powdered sugar for sprinkling
Brigadeiro
- 3 cans of condensed milk
- 250 g of chopped semisweet chocolate
- 2 tablespoons of butter
- 4 tablespoons of chocolate powder
- 1 box of sour cream (200 g)
Method of preparation
For the brigadeiro, mix the condensed milk, semi-sweet chocolate, butter and powdered chocolate in a pan. Put on low heat, stirring until the chocolate melts and leaves the bottom of the pan. Mix the cream and let it cool.
In a blender, crumble half of the cornstarch cookie and transfer it to a bowl. Add the butter and mix by hand until it forms a wet crumb.
Line a 24 cm diameter baking tray with a removable edge with cling film. At the bottom of the module, spread the farofa by pressing with your fingers. Reserve some brigadeiro for the garnish.
Make layers of brigadeiro and with the rest of the cornstarch biscuit, ending in brigadeiro. Refrigerate for 4 hours. Remove from the oven, unmold onto a serving dish and decorate with the brigadeiro set aside. Sprinkle with powdered sugar and serve.
lemon cake
Time: 40min (+ 4h in the fridge)
Performance: 6 servings
Difficulty: easy
ingredients
- 1 packet of crumbled cornstarch cookies (200 g)
- 4 tablespoons of margarine
- 1/2 packet of chocolate cornstarch cookies (100 g)
- 1 packet of lemon cookies (154 g)
- Whipped cream and lemon zest for garnish
Filling
- 1 1/2 cups (tea) of condensed milk
- 1 cup cream (milk)
- 1 cup (s) of lemon juice
- 1 sachet of unflavored powdered gelatin
Method of preparation
Mix the crumbled biscuit with the butter until it forms a wet crumb and line the bottom of a 24 cm diameter removable rim pan, pressing with your fingers to secure it. Bake in a preheated oven for 8 minutes or until they are golden and lightly browned. Let it cool down. In the blender, beat the condensed milk, cream, lemon juice and melted gelatin according to the instructions on the package until homogenized. Spread half of this filling on the dough on the baking sheet and make a layer of chocolate chip cookies. Spread the remaining filling and refrigerate for 4 hours. Unmold and arrange the tart biscuits around the entire cake, one next to the other, decorating. Decorate with whipped cream, lemon zest and serve immediately.
Soft chocolate cream cake
Time: 1h20
Performance: 10 servings
Difficulty: easy
ingredients
- 3 cups (tea) of sugar
- 3/4 cup (tea) of butter
- 6 eggs
- 1 can of sour cream
- 2 cups of flour (wheat)
- 1 tablespoon of baking powder
- 1 cup of milk chocolate chips
- Margarine and wheat flour for greasing
Roof
- 1 1/2 cups (tea) of sugar
- 1 tablespoon of butter
- 3 tablespoons of chocolate powder
- 2 tablespoons of milk
Method of preparation
In a bowl, in a mixer, beat the sugar and butter until creamy. Add the eggs and beat to mix. Add the cream and flour. Whisk until smooth. Mix the yeast with a spoon. Add the chocolate chips and mix. Place in a greased and floured form with a hole in the center of 24 cm in diameter. Bake in a preheated oven for 40 minutes or until golden brown. Allow to cool and unmold. For the garnish, place all the ingredients in a skillet over medium heat, stirring until the sugar dissolves and becomes homogeneous. Spread on the cake and serve.
Passion fruit mousse with liqueur
Time: 30min (+ 4h in the fridge)
Performance: 6 servings
Difficulty: easy
ingredients
- 2 cans of condensed milk
- 2 cans of sour cream
- 1 1/2 cups passion fruit juice
- 1/3 cup passion fruit liqueur
- 1 sachet of unflavored powdered gelatin
Syrup
- 1 cup (tea) of sugar
- 1 cup (tea) of water
- Pulp of 1 passion fruit
- 1 tablespoon (coffee) of cornstarch
Method of preparation
For the mousse, in the blender, beat the condensed milk, cream, juice, liqueur and gelatin prepared according to the instructions on the package. Transfer to a medium refractory and refrigerate for 4 hours. For the syrup, mix the ingredients in a pan and put on low heat, stirring after boiling for 5 minutes. Allow to cool, spread on the mousse and serve immediately.
condensed milk cream cake
Time: 1h30 (+ 4h in the fridge)
Performance: 10 servings
Difficulty: easy
ingredients
- 1 1/2 packs of chocolate corn starch cookies (300 g)
- 1/2 cup (tea) of butter
- 100 g of milk chocolate flakes for garnish
Filling
- 1 can of condensed milk
- 1 can of sour cream (300 g)
- 2 tablespoons of sugar
- 1 can of milk (use the empty condensed milk can to measure)
- 3 eggs
Method of preparation
Chop the biscuit in a blender and transfer it to a bowl. Add the butter and knead with your fingertips until you get a crumb-like consistency.
Line the bottom and sides of a large pan with a removable edge, squeezing the dough with your fingers. Bake in a preheated oven for 7 minutes until golden brown and firm. Remove and reserve.
In the blender, beat the condensed milk, cream, sugar, milk, eggs and pour over the cold mixture. Bake in a preheated oven for 30 minutes or until they have hardened.
Remove from the oven, leave to cool and refrigerate for 4 hours. Carefully unmold, decorate with chocolate chips and serve.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
