Cream of sour milk
4 servings
30 minutes
Sour cream is a delicate and airy dessert with roots in Russian cuisine, known for its fermented dairy products. Sour cream gives it a light tang that harmonizes with the sweetness of sugar and the vanilla warmth of cinnamon. Gelatin provides structure, turning the mixture into a velvety cream, while the combination of sour cream and milk makes the texture rich and soft. This cream is perfect for a light snack or an exquisite finish to a meal. It can be served as a standalone treat or used to create layered desserts. It is especially good when chilled, gaining firmness and becoming a refreshing delight on a hot day.
1
Beat the yolk with sugar, combine with softened gelatin and boiling milk, and heat while stirring until the gelatin dissolves and thickens slightly; strain and add ground cinnamon.
- Egg yolk: 1 piece
- Sugar: 25 g
- Gelatin: 3 g
- Milk: 20 ml
- Cinnamon: pinch
2
Whip the sour cream and buttermilk together into a foam, then pour in the gelatin solution in a stream, mix, pour into a mold, and chill.
- Sour cream: 25 g
- Clabbered milk (prostokvasha): 100 ml
- Gelatin: 3 g
