Prepare the first sachet of jelly as directed on the package, but use half the boiling water (for example, 200 ml instead of 400 ml). Cool slightly and pour it as the first layer into individual bowls. Put them in the freezer so the jelly sets faster.

For the sour cream layer, sprinkle the gelatin over the cold water and let it stand for about 5 minutes to bloom. Then melt it on the stove and set aside to cool.

Whisk the sour cream with the sugar. Pour in the cooled gelatin in a thin stream and mix well again.

Spread the sour cream mixture as the second layer over the set first layer. Return to the freezer (or fridge).

Prepare the second sachet of jelly the same way - as directed, but with less water. Cool slightly and pour it as the third layer.

Chill the jelly until fully set - then dig in. Enjoy!