Ryazhenka dessert with gelatin

Delicious, original, unusual taste, melts in your mouth! Dessert of fermented baked milk with gelatin is a dish that even a novice hostess can cook. This low-calorie dessert can be a great breakfast. The presence of chicory and melted milk gives it a caramel-creamy taste.

Maria

Recipe author

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Composition / ingredients

servings:

Ryazhenka

300

Melted milk

300

Water

100

Gelatin

Sugar

Chicory

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 5 g

Fats 26 % 5 g

Carbohydrates 47 % 9 g

96 kcal

GI: 22 / 0 / 78

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
How to make a dessert of fermented baked milk with gelatin? Prepare the ingredients. Choose the highest quality, natural dairy products, the fat content can be any, just keep in mind that the calorie content of the dish will depend on it. I added sugar to taste, but it seemed to me that I needed a little more.
Step 2:
Gelatin pour half of the melted milk, mix and leave to swell for 15 minutes.
Step 3:
Combine chicory with sugar and mix. If you don't have chicory, you can replace it with instant coffee.
Step 4:
Pour boiling water over the chicory. Stir it until the sugar dissolves.
Step 5:
Pour the swollen gelatin into a saucepan, pour the remaining melted milk into the same place. Heat, stirring, the milk-gelatin mixture over low heat until the gelatin is completely dissolved, but do not boil it. As soon as the gelatin dissolves, immediately remove the saucepan from the heat.
Step 6:
With constant stirring, pour hot chicory into the milk-gelatin mixture. Cool the mixture to room temperature.
Step 7:
Pour the fermented baked milk into the cooled mixture. Mix everything thoroughly.
Step 8:
Pour the resulting mixture into creamers or molds and refrigerate until the dessert is completely solidified, for about 1-2 hours.
Step 9:
Serve the finished dessert to the table. Bon appetit!

Ryazhenka is a sour-milk drink familiar to everyone, having a delicate taste and a yellowish-cream shade. Fermented baked milk is obtained from melted milk, using fermentation with the addition of Bulgarian bacillus and lactic acid streptococci.

Usually ryazhenka is drunk as an independent drink, but the introduction of jam, jam or berries will make the taste more pleasant. In addition, baking on ryazhenka is good - pancakes, pancakes, pies. For consumption, it is worth buying a fresh product, there are more beneficial bacteria in it. The fermented milk drink contains a huge amount of valuable substances, while they are perfectly absorbed. After drinking a glass of the product, you can satisfy 25% of the need for calcium, 29% - in phosphorus. Of the minerals in the product, there are also: sodium, magnesium, potassium, iron. The beneficial properties of ryazhenka also depend on the presence of vitamins in it. Their main share is represented by B vitamins, which are not destroyed by heating milk. The presence of lactic acid microbes helps to synthesize a small amount of ascorbic acid and niacin. There is a lot of retinol (vitamin A) in the product, which is perfectly absorbed together with fats. Proteins, amino acids, organic acids will also benefit the body without extra calories - they are all present in a delicious drink.

Ryazhenka is low in calories, so it is often used in various diets.

Why gelatin hardens badly, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking read in the article about gelatin .

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.