Vanilla cream with milk and sour cream
Composition / ingredients
4
Servings:
Cooking method
1. Dilute starch in 50 ml of cold boiled water.
2. Heat the milk slightly.
3. Grind the yolks with sugar, pour in warm milk and cook, stirring, over very low heat until thickened.
4. Pour in the vanilla sugar and mix.
5. With constant stirring, pour in a thin stream of starch. Warm up the mass until it thickens.
6. Beat the cooled sour cream to a thick foam.
7. Continuing to beat, gradually add the milk-vanilla mixture.
8. Pour the finished cream into molds and refrigerate for 1.5-2 hours.
9. Before serving, sprinkle the cooled dessert with cocoa, garnish with fresh berries and mint.
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
- 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
- Starch - 320 kcal/100g
- Egg yolks - 352 kcal/100g
- Vanilla sugar - 379 kcal/100g
