Dessert of fermented baked milk and cocoa with gelatin soufflé

Step-by-step preparation

Cooking time: 2 hr 20 mins

1. STEP 1

   

   How to make a dessert soufflé from fermented baked milk and cocoa with gelatin? Prepare the necessary products. The fermented milk drink should be fresh, non-acidic, any fat content will do. Choose good quality cocoa. It should be natural, and not in the form of an instant drink. Remove the fermented baked milk from the refrigerator in advance so that it reaches room temperature.

2. STEP 2

   

   Pour gelatin with cold boiled water, stir and leave for 15 minutes to swell.

3. STEP 3

   

   Dissolve the gelatin in a water bath or over low heat on the stove. At the same time, constantly stir the gelatin solution and make sure that it does not overheat. Or use a microwave, setting the appropriate mode. Cool the gelatin solution slightly so that it is not hot.

4. STEP 4

   

   Pour a little fermented baked milk into a bowl, add cocoa and mix everything until completely smooth. A small amount of liquid makes it easier to get rid of cocoa lumps.

5. STEP 5

   

   Pour the rest of the fermented baked milk into a suitable-sized bowl, add sugar and stir. Adjust the amount of sugar to taste. For those with a sweet tooth, you can add more sugar. With this amount, the dessert turns out moderately sweet.

6. STEP 6

   

   Add diluted cocoa to the total volume of fermented baked milk. Mix well until smooth.

7. STEP 7

   

   Gradually pour the gelatin solution into the fermented baked milk with cocoa in a thin stream with continuous stirring. Be sure to stir actively so that the gelatin is distributed evenly. It is important that the fermented baked milk is not cold, otherwise gelatin threads may form due to the temperature contrast.

8. STEP 8

   

   Pour the fermented baked milk soufflé into bowls or suitable molds. Place the future dessert in the refrigerator for 2-3 hours until it hardens.

9. STEP 9

   

   Serve dessert soufflé made from fermented baked milk with any berries or grated chocolate. Bon appetit!

Comments on the recipe

Natalia M

20.09.2023

5

As soon as I saw on the website a recipe for a dessert made from fermented baked milk and cocoa with gelatin soufflé, I immediately went to prepare it. We really love different types of jelly, and even more so fermented milk soufflé. I took 4% ryazhenka, it is thicker and tastier in my opinion. I soaked the gelatin in water in advance, then melted it in the microwave, setting the bowl for 30 seconds. I also took the fermented baked milk out of the refrigerator in advance. I agree that you should not combine a cold product with hot gelatin. The same thing happens with chocolate, by the way. I also listened to the advice and mixed cocoa into the fermented baked milk first in a separate bowl, in the end everything worked out. The future dessert froze in my refrigerator for about 4 hours. It really turned out to be a soufflé, not a jelly! It is very tender, porous, airy and at the same time holds its shape if you turn it over onto a plate. The taste and aroma of chocolate and baked milk is bright and appetizing! Thank you for the recipe for such a wonderful delicious dessert!

Alexander

20.09.2023

4.9

This is how beautiful it turned out. You can decorate the dessert made from fermented baked milk and cocoa with gelatin at your own discretion. Thank you.

Milanka

20.09.2023

4.6

Dessert is easy, tasty, fast! This is not the first time I have made your recipe. Your soufflé made from fermented baked milk and cocoa with gelatin is an excellent alternative to ice cream. I make ryazhenka myself according to this recipe or buy it in the store.