Milk soufflé

4 servings

25 minutes

Milk soufflé is a delicate dessert embodying Russian culinary traditions. Its base consists of ryazhenka or kefir, sour cream, and sugar, with added gelatin for lightness and density. The soufflé resembles crème brûlée ice cream, especially when using ryazhenka. It pairs perfectly with fresh berries or fruits. This dish is suitable for both breakfast treats and elegant dinner finishes.

Energy value per serving

• Calories: 205.5
• Proteins: 7.6g
• Fats: 5.3g
• Carbohydrates: 30.8g

Ingredients

• Ryazhenka: 0.5 l
• Sour cream 10%: 3.5 tbsp
• Sugar: 0.5 glass
• Gelatin: 1.5 tbsp
• Vanilla sugar: pinch
• Fruits: to taste
• Fresh berries: to taste

Cooking steps

1. Soak the gelatin in water. After it swells, heat it while stirring constantly until it reaches a high temperature, but do not boil. Let it cool.

   Required ingredients:

   • Gelatin: 1.5 tablespoon

2. Combine ryazhenka (or kefir), sour cream, sugar, and vanilla sugar and whip for about three minutes. Without stopping, pour in the cooled gelatin and whip for another 3 minutes.

   Required ingredients:

   • Ryazhenka: 0.5 l
   • Sour cream 10%: 3.5 tablespoons
   • Sugar: 0.5 glass
   • Vanilla sugar:  pinch
   • Gelatin: 1.5 tablespoon

3. Immediately pour the mixture into glasses or molds and place in the refrigerator to set. If you use fermented baked milk, the taste will be softer and resemble crème brûlée ice cream. You can add any berries, but if it's summer, blackcurrants or raspberries would be a good option.

   Required ingredients:

   • Fruits:  to taste
   • Fresh berries:  to taste