17.5 oz (500 g) sour cream
3.5 oz (100 g) sugar
1 oz (28 g) chocolate
1 pack (20 g) gelatin
Fruits (2 bananas, or other ones)
Wait until a sour cream warms to a room temperature.
Whip a sugar and the sour cream together.
Dissolve a gelatin in ½ cup a water, and chill to room temperature, stirring some times.
Peel and cut fruits, and put them on a bottom of a large enough dish, or in serving cups.
Whip the sour cream and gelatin together, and pour on top of the fruits.
Set the dish (or the portion dishes) in a refrigerator for 2-3 hours, until a jelly turns thick.
Grate a chocolate over dish (or dishes), and serve.