Bird's milk with raspberry jelly
Composition / ingredients
1
Servings:
Step-by-step cooking
Step 1:
So, mix gelatin with milk and cook over medium heat, stirring constantly. Don't let it boil. Remove from heat and cool.
Step 2:
In a separate bowl, whisk cream, sour cream and sugar. Gradually add warm milk with gelatin.
Step 3:
In a glass mold, oiled, put half of this cream.
Step 4:
In the second, add a little dye. And lay it out with a second layer. Put it in the refrigerator for half an hour.
Step 5:
Dissolve the jelly in boiling water. Leave to cool to room temperature. And pour them chilled bird's milk. Leave in the refrigerator for a few hours until the jelly is completely solidified.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Jelly - 80 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
