This dietary milk dessert will delight anyone. This is a tasty and healthy treat for children and adults. They can successfully replace ice cream during a child's illness, as well as serve as a dessert on the festive table. And the speed and simplicity of preparation will delight any hostess.
Just 10 minutes of work, two hours in the refrigerator and you get a wonderful milk soufflé made from natural products. Even small children (who are not allergic to dairy products) can eat it. But even any adult with a sweet tooth will appreciate the delicate and rich taste of this dietary milk dessert.
Sometimes this milky dessert is called homemade ice cream, but its structure is more reminiscent of a milk soufflé.
Ingredients:
All liquid ingredients of the dessert should be at room temperature.
- kefir or fermented baked milk (the taste of the dessert will be slightly different) - 0.5 liters
- low-fat sour cream - 1/3 cup
- sugar - 0.5 cups (for small children, you can reduce the amount to 1/4 cup)
- dry gelatin - 1 tablespoon
- vanilla sugar or vanillin - 0.5 sachets
- if desired, you can add natural juice (no more than 0.1 liter), reducing kefir by the same amount
- If you add cocoa powder to the milk mixture, you will get a chocolate dessert.
Cooking method:
- dilute gelatin with water (in 50-70 ml of water) and leave until it swells.
- prepare in advance containers for pouring dessert (glasses, vases, glasses)
- heat the swollen gelatin with constant stirring, but do not bring to a boil. Allow to cool.
- mix kefir, sour cream sugar and vanilla sugar. Beat with a mixer for 3 minutes.
- without stopping whipping, pour the cooled gelatin into the mixture, beat for another 3 minutes.
- quickly pour the mass into prepared containers and refrigerate for 2-3 hours until it solidifies completely (depending on the refrigerator)
The milk dessert is already ready to eat, but if you wish, you can decorate it with grated chocolate, pieces of fruit or nuts, or a mint leaf.
If you want to make a multi-layered dessert, then remember that each subsequent layer can be poured only after the previous one has solidified. that is, after at least 2 hours in the refrigerator.
note
If you make a milk dessert based on kefir, then the soufflé will taste like ice cream sundae, and if based on fermented baked milk, then creme brulee.
