EntranceBerry jelly with ryazhenka. Ryazhenka jelly Ryazhenka jelly cake
Ryazhenka jelly - milky diet recipe, prepared quickly and simply, but it turns out a real delicacy for children and adults. This is a delicious and, most importantly, natural, milk soufflé. The tenderness of baked milk is enlivened by the sourness of sour cream, and the most delicate texture gives no less pleasure than the taste.
Ingredients:
- ryazhenka - 0.5 l,
- low-fat (10%) - 1/3 st.,
- sugar - 1/4 tbsp.,
- gelatin - 1 tbsp.
Cooking:
Soak gelatin in a small amount of water (80-100 ml) for 10-20 minutes or more (as indicated on the package). After swelling, heat with constant stirring to a high temperature until the gelatin dissolves (but do not boil). Then put it to cool down.
Combine fermented baked milk, sour cream, sugar and beat them with a mixer for about 3 minutes until the sugar dissolves. Without stopping whisking, pour the cooled gelatin into the milk mass and continue to beat for another 3 minutes. Gelatin should not be hot so that dairy products do not curdle. Immediately pour the resulting mass into glasses, vases or molds and refrigerate them until set (usually 2-4 hours).
Ryazhenka jelly
The finished jelly can then be decorated at your discretion with berries, nuts, grated chocolate and served as a dessert to the table.
More fatty raw materials yield less diet dessert, but more airy, with bubbles.
I am madly in love with the warm taste of fermented baked milk and baked milk, so I try to make some treats with them as often as possible. This recipe has long been found by me on the Internet and has not been forgotten to this day. Even a child in his almost two years old eats Ryazhenkovo jelly, his fastidious husband loves him, and his mother, who strictly follows the figure, does not refuse.
Here are the ingredients: fermented baked milk, sugar, dried apricots, gelatin.
Weigh the gelatin. For me, accuracy is important in it, because if you pour it, you won’t feel the taste of the dessert, and if you don’t sleep, you get something unformed. If there is no kitchen scale, then I use a measuring cup for flour. The weight (volume) of flour almost completely coincides with the weight of gelatin (according to personal experience, but I could be wrong). 
Pour gelatin with cold boiled water (about 100 ml) and let it brew for 40 minutes. Or prepare gelatin as indicated on the package.
Pour boiling water over dried apricots, let stand for a couple of minutes. If the berries are soft, then just rinse. 
Cut dried apricots into small pieces.
Dissolve gelatin in a water bath or put on a small fire. It is important not to overheat, otherwise it will not freeze. As soon as visually it has all dissolved, you can pass it through a strainer so that the lumps go away. But I don't always do that. 
Then add ryazhenka and sugar to gelatin to taste. Heat a little more over the fire, stirring constantly. 
Pour in dried apricots. Mix, pour into molds and refrigerate. I also cover the jelly with plastic wrap so that the top remains beautiful and does not dry out.
Enjoy your meal!
If, passing by the counter of the store, a hand reached for a bright bag on which “Jelly” is written, do not rush to take it. Firstly, just think about how many thickeners, stabilizers, flavors are in it, or better yet, read it. Secondly, even a young housewife can make such a delicacy at home. Thirdly, the taste of purchased jelly is many times inferior to homemade. Therefore, we buy gelatin and go home to cook jelly from fermented baked milk and plums. We will not do a single-layer one, it is already very simple in execution, we will immediately swing at a two-layer jelly.
Ingredients for two-layer fermented baked jelly and plums:
- 400 g ryazhenka
- 200 g frozen plums
- 4 tablespoons of gelatin
- 5 tablespoons of sugar (3 tablespoons in the plum layer, 2 in the milk layer)
- you will also need 1 cup of boiled chilled water to dilute the gelatin
- 0.5 liters of water to boil the plum
Recipe for jelly from fermented baked milk and plums:
1) Instead of ryazhenka, you can take kefir, sour cream, milk, even any yogurt will do. You choose the milk layer at your discretion, because no matter what you use, the overall taste of jelly with sour cream will not drastically differ from the taste of jelly with fermented baked milk. But the plum should not be replaced: it will make the delicacy pleasantly sour.
Pour gelatin with water and set aside.
2) If you have more plums, then you also need to take more gelatin, because plum acid will not let the layer dry well. We shift the frozen plums into the pan, cover with sugar.
3) Do not "muffle" the sourness of these fruits with sugar, let the jelly be with different flavors. Fill with water and put on a big fire. Let it boil, boil until the skin of the plums bursts and the pulp begins to separate, this is about 15 minutes. Remove from heat and crush with a crush, so we finally separate the bones from the fruit.
4) We take them out with a spoon.
Now we put the gelatin with water on the stove over a small fire and dissolve, stirring constantly.
5) If time permits, once put on fire, warmed up, removed, set aside, repeated the process again. After the second time, it will completely melt.
We poured most of the gelatin base into a container with plums. No need to specifically measure, do it "by eye". In the part that remained, put the fermented baked milk and sugar, stirred.
6) Two layers of our future jelly are ready. We take a suitable container (bowl, mug, bowl) and pour the plum with gelatin into it, put it in the refrigerator.
7) When the layer sets, make the second layer by pouring the milk base on it. We send jelly in the cold for a couple of hours.