Sour Cream Gelatin with Bananas

The sour cream should be at room temperature before you start. Add the sugar to the sour cream and beat with a mixer for about 5 minutes until the sugar is completely dissolved.

Dissolve the gelatin in 100 ml of hot water (not boiling), stirring thoroughly until completely dissolved. Let it cool to room temperature, stirring occasionally.

Pour the gelatin into the sour cream (both should be roughly the same temperature to prevent the gelatin from setting too early) and beat together.

Peel the bananas and cut them into large chunks. Divide them among individual serving glasses or cups.

Pour the sour cream mixture into the glasses and refrigerate for at least 1–2 hours, until set.

Grate the chocolate on a fine grater.

Sprinkle the grated chocolate over the finished sour cream gelatin.