Dessert with Fermented Baked Milk and Sour Cream
by Editorial Staff
This delicate dessert made from fermented baked milk and sour cream tastes like a cross between jelly, mousse, and ice cream. This sour cream yogurt dessert goes very well with chocolate. A very tasty dessert that will conquer any sweet tooth!
Servings: 4
Ingredients
- Ryazhenka – 400 ml
- Sour cream – 200 g
- Sugar – 100 g
- Instant gelatin – 20 g
- Water – 70 ml
- Vanilla sugar – 0.5 teaspoon
- Chocolate for decoration – 50 g
Directions
- Pour gelatin with 70 ml of water at room temperature and leave for 7-10 minutes to swell.
- Beat the fermented baked milk for a couple of minutes with a blender or mixer to give a more airy consistency.
- Add sugar, vanilla sugar, and sour cream to the fermented baked milk.
- Beat for at least 3 minutes, until fluffy. Air bubbles should appear on the surface.
- We heat the swollen gelatin in a water bath for 3-4 minutes.
- The gelatin should become liquid.
- Pour gelatin into fermented baked milk, whipped with sour cream and sugar.
- Beat well immediately for 4-5 minutes so that the gelatin is completely dissolved and does not come in lumps.
- When the gelatin is completely dissolved, pour the mixture into a dish suitable for serving. Leave the dessert in the refrigerator for 2-4 hours to set.
- Frozen ryazhenka and sour cream dessert, if desired, can be sprinkled with coarsely chopped chocolate.
Bon Appetit!
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