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Milk dessert with gelatin

Milk dessert with gelatin

Delicate, light, beautiful — with the taste and aroma of summer! This milk dessert with gelatin is so good it can stand in for a cake on a party table. And you can make it all sorts of ways: with any add-ins — cherries, blueberries, chocolate — or with none at all. Try new flavors and surprise your guests!

Maria

Recipe author

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Composition / ingredients

Servings:

Sour cream

350

Milk

300

Sugar

Gelatin

Egg yolks

Vanillin (a pinch, or a few drops of liquid vanilla flavoring)

Strawberries

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 38 % 11 g

Carbohydrates 45 % 13 g

179 kcal

GI: 31 / 0 / 69

Cooking method

Step 1:

How do you make a delicious, light milk dessert with gelatin? Very simply. First, gather the ingredients from the list. You can use milk and sour cream of any fat content you like. You can also adjust the amount of sugar to taste. The strawberries can be swapped for any other berry or fruit, or you can make it with no berries at all.
Step 2:

Wash the strawberries and hull them. Cut large berries into pieces; small ones you can leave whole or halve. Instead of strawberries, you can use other berries or fruit — peaches, raspberries, blueberries, currants, and so on. Or you can add nothing to the dessert at all.
Step 3:

Pour 100 ml of cold milk over the gelatin and leave it to bloom for 10–15 minutes.
Step 4:

In a saucepan, whisk the yolks with the sugar.
Step 5:

Pour in the remaining milk and stir until smooth.
Step 6:

Set the saucepan over medium heat and, stirring constantly, bring it just to a boil — but don't let it boil. As soon as the first bubbles appear, take it off the heat.
Step 7:

Add the bloomed gelatin to the hot milk mixture and stir until it dissolves completely.
Step 8:

Next, let the milk mixture cool a little, or the sour cream will curdle in the hot milk. Add the sour cream and stir again. Then add the vanilla flavoring or a pinch of vanillin and stir once more.
Step 9:

Pour some of the milk mixture into a silicone mold. Arrange some of the strawberries on top. Pour in more of the mixture and arrange more strawberry pieces on top. Continue alternating layers of berries and milk mixture to fill the mold. Cover the mold with plastic wrap and refrigerate for 3–4 hours, or better yet overnight.
Step 10:

Turn the finished dessert out of the mold onto a platter. Garnish with strawberries and mint and serve. Enjoy!

You can replace the sour cream with plain yogurt.
Instead of sugar, you can use a heat-stable sweetener.
For why gelatin sets poorly, how to avoid unpleasant gelatin lumps in your dish, and all the tips and fine points, see the article on gelatin.
For the difference between vanilla, vanillin, vanilla extract, and vanilla sugar, and how to use and substitute them correctly so you don't spoil the dish, see this article.