Dairy dessert for children instead of ice cream. Jelly, pudding, soufflé, ice cream, jam

Dairy is prepared quickly and easily, and the result is a real delicacy for children and adults. This is a tasty and, most importantly, natural, milk soufflé, which can be served not only as a dessert: it is very tasty to add a couple of spoons of this soufflé to a cup of coffee - it almost turns out to be iced coffee.

My friend, whose grandchildren often get sick, makes this soufflé for them and calls it "warm ice cream"- yes, yes, don’t be surprised, it tastes like ice cream. And this despite the fact that it consists of kefir and sour cream!!! A very interesting recipe: after trying this soufflé, not everyone can understand that it is made from kefir. So let's get started.

Ingredients: kefir - 0.5 l, low-fat sour cream - 1/3 cup, sugar - 1/4 - 1/2 cup, gelatin - 1 tbsp, vanilla sugar - 0.5 sachet.

Dessert for children

Preparation: soak the gelatin in a small amount of water, and after swelling, heat it with constant stirring to a high temperature, but do not boil. Then let it cool.
Combine kefir, sour cream, sugar (regular and vanilla) and beat them with a mixer for about 3 minutes. Without stopping whisking, pour the cooled gelatin into the milk mass and continue whisking for another 3 minutes. Immediately pour the resulting mass into glasses, vases or molds and put them in the refrigerator until solidified (usually for 2-4 hours).

The finished dessert can then be decorated at your discretion with berries, nuts, grated chocolate and served as dessert. You can also slightly reduce the amount of kefir and add any natural berry juice, without changing the total amount of liquid. Then you will get a berry-milk soufflé.

I really, really love this recipe! From very ordinary products you get real yummy food. For the first time, it is better to add 0.5 cups of sugar to evaluate the taste of such a dessert - it will not be too sweet, but I add 1/3 cup of sugar - it turns out a delicate sweetish taste that really resembles an ice cream.

Surprisingly: when added to coffee, the soufflé continues to behave like an ice cream, although the kefir included in it should curl and form flakes. This doesn't happen. And only after finishing the coffee, a very small amount of curdled dessert is discovered at the bottom of the cup.

The recipe is good, of course, for children who do not like healthy dairy products. It takes very little pure time to prepare - no more than 10 minutes, but what a pleasure it is to please your loved ones!

Both adults and children love ice cream. This is not surprising, because this is a very tasty dessert. It’s hard to cope with the temptation and not eat this delicacy. There are many analogues of the generally accepted dessert. For example, warm ice cream. This is a dairy dietary product. His recipe is very simple. The main difference from the usual delicacy is the low fat content.

The photo shows a portion of warm ice cream with fruits

Even those who are on a diet can afford such a dessert. If you follow the recipe, you get an amazing soufflé that tastes very much like a real ice cream. This ice cream can be consumed as a separate dessert, decorated with various fruits, toppings, nuts and berries, or added to coffee. As a result, you will get a delicious ice cream.

Diet treat

This dish has amazing qualities. This ice cream is made using kefir. Thanks to this, it turns out to be low-calorie. If you decide to add such a product to coffee, you will not be able to distinguish it from ice cream. The kefir in the soufflé will not begin to curdle or form lumps. The recipe for this delicacy is very simple. It only takes 15 minutes to do this. It will be appreciated not only by adults, but also by children. Especially those who don't like milk. They will never guess what this soufflé is made from and will appreciate the interesting taste. In order to prepare a standard soufflé ice cream and follow the recipe, you will need:

Ryazhenka (or kefir) - ½ l
Low-fat sour cream - 90 g
Sugar - 150 g
Gelatin - 1 tbsp.
Vanilla sugar - ½ packet.

This recipe appeared by accident, but could very quickly become popular. It can be changed, fruits and berries can be added to the composition. Only the base of the dessert remains unchanged. First of all, soak the gelatin in cold water and wait until it swells. After that, let it heat up. To ensure that the ice cream is tender and tasty, do not boil the gelatin. Just preheat to a higher temperature. Stir the mixture constantly.

Let the future ice cream cool. Now beat kefir, sour cream and sugar with a mixer. At this point you can change the recipe. You can add a little fruit puree, berries or cocoa to give the ice cream a special touch. You can practically omit kefir and pour in berry juice instead. Then you will get a milky berry soufflé.

Now pour the cooled gelatin into the mixture and beat again at high speed. Pour the resulting mixture into vases and refrigerate for 3 hours. Although the recipe assumes that the dessert will be warm, it must initially harden and thicken. Based on this delicacy, you can create your own unique recipe and serve it to your guests.

To create an amazing, unusual appearance of the dessert, decorate it with fresh fruits or berries, pour syrup, sprinkle with nuts or crushed cookies. Depending on what exactly you add to your recipe (ryazhenka or kefir), the taste of the dessert will change. With kefir it will resemble a regular ice cream, and with fermented baked milk it will resemble creme brulee ice cream.

The recipe for making kefir-based ice cream is presented in this video:

It's quick and easy to prepare, and it turns out to be a real delicacy for children and adults. This is a tasty and, most importantly, natural, milk soufflé, which can be served not only as a dessert: it is very tasty to add a couple of spoons of this soufflé to a cup of coffee - it almost turns out to be iced coffee.

Ingredients:

kefir (or fermented baked milk) - 0.5 l,
low-fat sour cream - 1/3 cup,
sugar - 1/4 - 1/2 cup,
gelatin - 1 tbsp,
vanilla sugar - 0.5 sachet

Preparation:

Soak the gelatin in a small amount of water, and after swelling, heat it with constant stirring to a high temperature, but do not boil. Then let it cool. Combine kefir, sour cream, sugar (regular and vanilla) and beat them with a mixer for about 3 minutes. Without stopping whisking, pour the cooled gelatin into the milk mass and continue whisking for another 3 minutes. Immediately pour the resulting mass into glasses, vases or molds and put them in the refrigerator until solidified (usually for 2-4 hours).
The finished dessert can then be decorated at your discretion with berries, nuts, grated chocolate and served as dessert. You can also slightly reduce the amount of kefir and add any natural berry juice without changing the total amount of liquid. Then you will get a berry-milk soufflé.

Surprisingly, when added to coffee, the soufflé continues to behave like ice cream, although the kefir included in it should curdle and form flakes. This doesn't happen. And only after finishing the coffee, a very small amount of curdled dessert is discovered at the bottom of the cup.
The recipe is good, of course, for children who do not like healthy dairy products. It takes very little pure time to prepare - no more than 10 minutes, but what a pleasure it is to please your loved ones!

Ingredients:

liter of milk (3.2%);
120 grams of flour;
ten eggs;
50 grams of butter;
a bag of vanilla sugar;
320 grams of powdered sugar.

How to cook:

Mix 300 grams of powdered sugar with flour in a cast iron pan.
Add six yolks and softened butter to the bulk mixture. Mash the mixture with a fork, then beat until smooth.
Place the resulting mixture over medium heat and immediately pour in the milk in a thin stream, while vigorously and continuously whisking. Bring to a boil.
Reduce heat to low. Simmer the mixture, stirring continuously, for about a quarter of an hour.
Remove the pan from the heat, add vanilla sugar to the soufflé. Stir. Strain through a strainer to remove any lumps.
Cool the soufflé, remembering to stir it from time to time so that the dessert does not become crusty.
Add the remaining four yolks into the cooled mixture. Stir.
In a separate bowl, beat the whites of six eggs along with two tablespoons of powdered sugar until foamy.
Transfer the protein mass into the almost finished soufflé. Mix with smooth movements from bottom to top.
Grease a soufflé mold with butter, sprinkle with flour and powdered sugar.
Place the dough in a mold and bake in an oven preheated to 170 degrees for 20 minutes.
The milk soufflé is served immediately to the table directly in the form in which it was prepared, sprinkled with powdered sugar and chocolate chips.

Ingredients:

100 ml milk;
250 grams of Mascropone cheese;
100 ml cream;
150 g condensed milk;
50 grams of powdered sugar;
2 tbsp. l. gelatin;
3 tbsp. l. cocoa.

How to cook:

Pour gelatin into a deep plate, pour warm milk. Set aside until puffy.
Whip the cream with condensed milk, bring the mixture to a boil and immediately remove from the heat.
Mix the creamy mixture with milk gelatin, cool
Place the cheese in another container, using a fork to remember it.
Mix cheese with powdered sugar and cocoa.
Take a mixer and, while beating the cheese mass, add the milk mixture into it.
Transfer the resulting thick, homogeneous mixture into molds and place in the refrigerator for 40-50 minutes.

Ingredients:

200 ml milk;
900 g sour cream;
200 g granulated sugar;
45 g gelatin;
1 tbsp. l. water;
4 tbsp. l. cocoa;
400 ml cream.

How to cook:

Pour a third of the gelatin with cold milk, leave to swell for 30-40 minutes.
Heat the suitable gelatin in a water bath or in the microwave, pour into the mold. Place in the refrigerator for 30 minutes.
In another container, pour the remaining gelatin with a glass of water. Remove for swelling.
Whip the cream with sour cream, sugar and cocoa, add the swollen gelatin to this mass, preheating it.
Transfer the resulting mass onto the already frozen milk layer of soufflé.
Put the dessert back in the refrigerator, wait 1.5-2 hours, decorate to taste: chocolate chips, berries, powdered sugar.

Ingredients:

100 ml milk;
200 ml cream;
10 grams of gelatin;
40 grams of powdered sugar;
one pear;
one tangerine;
1-2 tbsp. l. chocolate chips.

How to cook:

Soak gelatin in milk for 35-40 minutes.
Whip the cream with the powdered sugar.
Place the swollen gelatin in the microwave, melt without letting it boil.
Wash and peel the fruits. Cut the pear into cubes, divide the tangerines into slices, cut each of them into 2-3 parts. Mix the fruits into bowls.
Pour gelatin into the creamy mixture and mix thoroughly.
Pour the milk soufflé over the prepared fruits. Refrigerate for 30 minutes.
Sprinkle the finished soufflé with chocolate chips. Read more:

This milk soufflé dessert is prepared very quickly and simply. And the child will certainly like it, becoming a replacement for ice cream.

For preparation you will need the following ingredients:

5 l. kefir or fermented baked milk;
1/3 cup sour cream (low-fat);
¼-½ cup sugar;
1 tbsp. l. gelatin;
5 packets of vanillin.

How to cook:

Soak gelatin in water. When it swells, heat it, stirring constantly. But don't bring it to a boil. Then we leave it to cool.
Mix kefir with sour cream and sugar. Beat the mixture for 3 minutes.
Without stopping whisking, pour the cooled gelatin into the mixture.
Pour the finished mixture into glasses or vases and put it in the refrigerator for 2-4 hours to harden.
The finished dessert can be decorated with fruits, nuts, chocolate, etc. if desired.

Avocado jam with cinnamon

What about avocado as a dessert sauce? Season with cinnamon and apple - we get a new original jam!

Ingredients:
Avocado 1 pc.
Apple 1 pc.
Sugar 4 tbsp. l.
Lime juice 2 tbsp. l.
Cinnamon 0.5 tsp.
Vanilla 0.25 pods
Toast or croissant to taste

Cooking method:
Combine all ingredients in a blender. Spread the paste on your toast and enjoy.

Avocado and mint brownies

Original cakes with a bright mint taste, which do not require an oven to prepare.

Filling ingredients:
Avocado 1 pc.
Honey 0.25 cups
Coconut oil 6 tbsp. l.
Coconut flakes 1.5 cups
Mint extract to taste
A pinch of salt

Chocolate glaze ingredients:
Coconut oil 0.25 cup
Honey 2 tbsp. l.
Cocoa 0.25 cups
Vanilla extract to taste
A pinch of salt

Cooking method:
Line a muffin pan with foil. Mix all filling ingredients in a blender at high speed.
Transfer the resulting paste into a mold and place in the freezer until completely hardened.
Melt coconut oil in a small saucepan, add honey and reduce temperature. Remove from heat and stir in remaining glaze ingredients.
Let the sauce cool slightly, pour it over the frozen cream and put it back in the freezer for 15-30 minutes.
Once the chocolate has completely set, cut the cakes into cubes and serve chilled. Store exclusively in the freezer.

Fruit icecream

Ingredients:
- kiwi 2 pcs.
- orange 1 pc.

Preparation:

Since I didn’t have a suitable silicone mold, I made it in shot glasses, it turns out just like a popsicle! In addition to glasses, you need ice cream sticks. We collect them because we often prepare desserts like “banana in chocolate”, etc...

1. Wash and peel the fruit.
2. Place the kiwi in a blender.
3. Beat until smooth.
4. Add orange juice and beat again.
5. The result is a thick and airy mass.
6. Use a teaspoon to pour the mixture into glasses and place the chopsticks. Place in the freezer for a couple of hours.

Chocolate pudding

Ingredients:
●Milk - 1 l
●Wheat flour - 1 tbsp.
●Starch - 2 tbsp.
●Cream - 0.5 tbsp.
●Cocoa - 3 tbsp.
●Sugar - 1 tbsp.
●Egg (yolk) - 1 pc.

Preparation:
1.Pour cream into milk. Add flour, starch, cocoa, sugar and yolk. Mix well.
2.Cook, stirring, until thickened, about 15 minutes.
3. Pour hot pudding into bowls. Cool and put in the refrigerator for 2-3 hours.

Dairy dessert for children instead of ice cream

The dairy dietary dessert is prepared quickly and easily, and it turns out to be a real treat for children and adults. This is a tasty and, most importantly, natural, milk soufflé, which can be served not only as a dessert: it is very tasty to add a couple of spoons of this soufflé to a cup of coffee - it turns out almost like a frosting.
A friend of mine, whose grandchildren often get sick, makes this soufflé for them and calls it “warm ice cream” - it tastes like an ice cream. And this despite the fact that it consists of kefir and sour cream!
A very interesting recipe: after trying this soufflé, not everyone can understand that it is made from kefir. So let's get started.

Ingredients:
kefir (or fermented baked milk) - 0.5 l,
low-fat sour cream - 1/3 cup,
sugar - 1/4-1/2 cup,
gelatin - 1 tbsp,
vanilla sugar - 0.5 sachet.

Preparation:
Soak the gelatin in a small amount of water, and after swelling, heat it with constant stirring to a high temperature, but do not boil. Then let it cool.
Combine kefir, sour cream, sugar (regular and vanilla) and beat them with a mixer for about 3 minutes.
Without stopping whisking, pour the cooled gelatin into the milk mass and continue whisking for another 3 minutes.
Immediately pour the resulting mass into glasses, vases or molds and put them in the refrigerator until solidified (usually for 2-4 hours).

The finished dessert can then be decorated at your discretion with berries, nuts, grated chocolate and served as dessert. You can also slightly reduce the amount of kefir and add any natural berry juice without changing the total amount of liquid. Then you will get a berry-milk soufflé.

I really, really love this recipe! From very ordinary products you get real yummy food. For the first time, it is better to add 0.5 cup of sugar to evaluate the taste of such a dessert - it will not be too sweet, but I add 1/3 cup of sugar - it turns out a delicate sweetish taste that really resembles the taste of ice cream sundae or creme brulee, depending on the depends on whether you use kefir (ice cream) or fermented baked milk (creme brulee).
Surprisingly, when added to coffee, the soufflé continues to behave like ice cream, although the kefir included in it should curdle and form flakes. This doesn't happen. And only after finishing the coffee, a very small amount of curdled dessert is discovered at the bottom of the cup.
The recipe is good, of course, for children who do not like healthy dairy products. It takes very little pure time to prepare - no more than 10 minutes, but what a pleasure it is to please your loved ones!

2	0	0

Lemon jam

Ingredients:
Lemon - 1 kg
Water - 2 l
Granulated sugar - 3 kg

I made jam from one lemon weighing about 150 g. I also needed 300 ml of water and 450 g of sugar for one such lemon.

Preparation:
Wash the lemon thoroughly and cut into thin slices. Remove the seeds, otherwise the jam will be bitter.
Place the lemon slices in an enamel bowl, add water and leave for a day.
After a day, cook the lemons, covered, until the peel begins to be crushed with your fingers. Then add sugar to them and boil for another 20 minutes.
After this, pour the jam into a clean, dry jar and place the jar in hot water until completely cooled.

1	0	0

GINGER JAM. FRAGRANCE ANTI-COLD REMEDY.

We take ginger, peel it, use thin slices, and weigh it. Take a lemon, wash it, cut it into thin slices, just like ginger, remove the seeds. We weigh and send everything to the ginger in the pan in which we will cook the jam. We weigh the sugar 1x1, put as much sugar in any jam as there is fruit.

Add sugar to our ginger and lemon mixture and place the pan on the stove. Stir the jam constantly so that the sugar does not burn to the bottom of the pan. During cooking, the ginger becomes soft and transparent.

As soon as our jam begins to boil very strongly, and we cook it over the highest heat, we begin to stir it intensively with a wooden spoon for 5 minutes. That's it, our jam is ready! Pour it into sterile jars and let the jam cool completely, then close with screw caps.

2	0	0

Curd super-yummy!

Ingredients:
20 g gelatin
1 glass of cold water
100 ml milk
2 tbsp. cocoa
tbsp honey
300 g cottage cheese

Preparation:
Pour gelatin into a glass of cold water and wait 30 minutes (it should swell).
Add milk, cocoa, honey.
Place on low heat and heat until the cocoa has completely dissolved. Don't boil! Add cottage cheese, stir.
We put everything into a blender and turn it into a homogeneous mass.
Pour the future soufflé into molds and refrigerate for at least 2 hours, preferably overnight.

0	0	1

Frozen white chocolate cheesecake

Ingredients:
White chocolate – 350 g
Mascarpone cheese – 600 g
Whipped cream – 280 ml
Sugar – 50 g
Berries (raspberries, blueberries, black currants) – 2 cups
Strawberries – 10-12 pcs.
Berry jam – 5 tbsp. spoons
Almond or coconut cookies – 100 g
A pinch of salt

Melt white chocolate in a double boiler, stir in sugar and a pinch of salt. Mix whipped cream, mascarpone and almost cooled white chocolate.
In a separate bowl, mix 1/3 of the berries with 2 tbsp. spoons of jam.
Prepare the pan by covering it with cling film.
First layer: place half of the mascarpone on the bottom.
Second layer: mixture of jam and berries.
Third layer: the rest of the mascarpone. Level the surface with the back of a spoon.
Fourth layer: Place cookies in a continuous row.
Cover with plastic wrap and freeze 6 hours before using.
Prepare the sauce. Cut 5 strawberries in half and place on the fire in a saucepan along with the rest of the jam. Cook until the strawberries are soft. Then beat this mixture in a blender and cool.
When serving, remove the cake from the mold, remove the film and pour in the sauce. Garnish with fresh berries.

0	0	2

HOMEMADE ICE CREAM

Ingredients:
● sugar – 2 cups
● milk –1 l
● butter – 100 gr.
● starch – 1 tsp.
● egg yolks – 5 pcs.

Preparation:
Place the butter in the heated milk and bring it to a boil.
In another container, combine sugar, starch and yolks, mix and grind everything until smooth.
After this, add a little milk here, the result should be a mass with the consistency of liquid sour cream.
Meanwhile, the milk has boiled, and we gradually pour the yolk mass into it, in a thin stream, while not forgetting to stir constantly.
Bring to a boil. When the mixture boils, remove the pan from the heat and place it in cold water, stirring everything thoroughly until the mixture cools and becomes warm.
Then we leave the mixture to cool completely, stir occasionally, then pour it into molds and put it in the refrigerator to freeze.

1	0	2

Cold dessert "Tenderness"

A wonderful delicate dessert reminiscent of soft ice cream.

Ingredients:
200 gr. condensed milk
0.5 tbsp. cold coffee
250 gr. whipped cream
some instant coffee or cocoa

Preparation:
Mix coffee and condensed milk with a mixer.
Gently fold whipped cream (store-bought or homemade) into this mixture.
Pour the mixture into molds and freeze in the freezer for several hours.
Sprinkle with coffee or cocoa before serving.
A wonderful delicate dessert reminiscent of soft ice cream is ready!

0	0	2

An unusual jam that has captivated Americans. It can be prepared at any time of the year. The taste can be varied by adding mango. Experiment and create. Carefully! It's addictive for kids :)

Ingredients:
Bananas - 5 pcs. (peeled 650 g)
Canned pineapples - 850 g (fresh can be used)
Coconut flakes - 25 g
Lemon juice - 25 g (1–2 lemons)
Sugar - 320 g

Preparation:
1. Peel and cut bananas.
2. Cut the pineapples into rings or pieces - it doesn’t matter. Pour the liquid into the pan together.
3. Measure out the coconut.
4. The sweetness of the syrup in pineapples from different manufacturers varies. I recommend adding 320 g of sugar first and increasing to taste.
5. Freshly squeezed juice of 1-2 lemons.
6. Mix all ingredients in a saucepan.
7. Stirring frequently, bring to a boil. Reduce heat and cook for 10 minutes. Then beat with a blender until the mass is homogeneous and cook until the desired thickness.
8. Pour into sterilized jars and store in the refrigerator for no more than a month.

0	0	2

JELLY CAKES

Ingredients:
3 packs of strawberry or cherry jelly
2 packs of kiwi or lemon jelly (green)
2 cans of condensed milk
90 g regular gelatin

Preparation:
1. Dilute all 3 jellies according to the instructions on the package.
2. Whisk the condensed milk.
3. Dilute the gelatin, pour hot water that has just boiled into a cup (250 ml) and soak the gelatin, stir until the grains disappear.
4. Mix gelatin with condensed milk.
5. Prepare a dry mold by covering it with cling film so that you can then remove the jelly using the film (the edges of the film should hang down from the mold).
6. First pour the red layer with jelly, put it in the refrigerator for 10-15 minutes.
7. Then pour in the creamy jelly and put it back in the refrigerator for 10-15 minutes.

http://orehi.tv/share/54e2dcdbaff20b4884a7160c

CREATIVE BANANA DESSERT

Ingredients:
Cottage cheese - 300 g
Bananas - 5 pcs.
Sour cream - 150 ()

CREATIVE BANANA DESSERT

Ingredients:
Cottage cheese - 300 g
Bananas - 5 pcs.
Sour cream - 150 g
Eggs - 3 pcs.
Sugar - 5 tbsp. l.
Salt - a pinch
Flour - 3 tbsp. l.

Preparation:
First you need to take 3 bananas, peel them, and puree them in a blender. Then add cottage cheese to the blender and mix again.
Next, add sugar, salt, flour to the resulting homogeneous mass and beat. Then add eggs and sour cream. Beat again.
Pour the resulting mass into the mold. Place in the oven. Bake at 150° for 1 hour 10 minutes.

http://orehi.tv/share/53a7201c6c9b8c8e431a3e75

Marble soufflé

Ingredients:

Sour cream 20% – 500 ()

Marble soufflé

Ingredients:
Fat cottage cheese (curd mass) – 400 g
Sour cream 20% – 500 g
Shortbread cookies (for example Jubilee) – 5-6 pcs.
Milk – 5-6 tbsp.
Cocoa – 5 tbsp.
Sugar – 2/3 cup
Gelatin – 35-40 g

Preparation:
1. Pour gelatin with water at room temperature for 30 minutes so that the water covers it.
2. Grind the cookies until they become crumbs.
3. Mix cottage cheese, sour cream and granulated sugar until the sugar dissolves. You should get a homogeneous mass.
4. Heat the milk with the swollen gelatin without bringing it to a boil. Gelatin should completely dissolve.
Now add gelatin with milk, whipping it into a curd mass.
5. Divide the curd mass into 3 parts. Add cocoa to one and mix lightly with a fork so that the chocolate inclusions on the cake are visible. Add crushed cookies to the second part. The third part remains without additives!
6. Take a round salad bowl and line it with cling film. Pour in 2 tbsp. spoon alternately the curd mass into the mold - with cocoa, with cookies, white curd mass. Place the curd cake in the refrigerator for 6 hours.
7. Then turn the marble soufflé over onto a plate. Carefully remove the salad bowl and film.

Creme brulee in a steamer

I really love creme brulee, especially that it’s not ice cream, but a dessert. Prepare ()

Creme brulee in a steamer

I really love creme brulee, especially that it’s not ice cream, but a dessert. It’s easy to prepare, but usually takes a long time – for me it took at least three hours in the oven in a steam bath at a temperature of 100°.

In general, what will be below is purely an experiment, a triumph of laziness or ingenuity, if you want).

So, the recipe remains the same: 3 yolks, 50 g. sugar, 300 gr. cream - 10 or 20%, a little vanilla, better, of course, natural.

So, first you need to thoroughly stir the yolks with sugar, and then pour in the hot cream, continuing to stir vigorously. Please note that there is no need to beat the mixture; we don’t need foam at all.

Place the silicone molds in a steamer and fill them with our mixture. It is very convenient to pour it into a jug (or even mix it directly in it) and thus pour everything as carefully as possible so that not a drop is spilled. There is no need to lubricate the molds - nothing will stick to them anyway.

Next, set the “fish” mode for 10 minutes, close the lid and wait. Don’t laugh at the “fish” - there is a very subtle calculation in this! The fact is that the Philips multicooker seems to be the only one of all that can maintain different cooking temperatures, for example, for fish it is 80°. This is achieved by the fact that steam does not flow constantly, but with a certain frequency, maintaining the required temperature inside. As a result, the yolks do not boil or curdle, and we get a very delicate creamy dessert... Well, or fish, but about that another time)) Don’t be afraid if the cream seems too liquid at first: it will harden in a few hours in the refrigerator , as needed.

Yes, just in case: to avoid the “omelet” taste, you need to use thicker cream, more spices, and you will need to remove the top film from the yolks: just pierce the yolk, pick up the top film with your fingers or a fork and pour the contents into a bowl.

1	0	0

Simple and delicious!!! Thank you very much to Yulenka (crybell) for the delicious cream recipe. I baked two cakes, in one I used ice cream cream, and in the second I greased it with sour cream, the dough was the same. Both versions of cakes are very, very tasty; we devoured two cakes in one evening! I recommend to everyone!

Ingredients:
Sour cream - 200 g
Sugar - 1 cup.
Chicken egg - 5 pcs
Baking powder - 1 pack.
Vanilla sugar - 1 pack.
Cocoa powder (with a slide) - 6-7 tbsp. l.
Wheat flour - 1 cup.
Ice cream (for cream) - 300 g
Butter (for cream) - 200 g
Cream (dry, for cream) - 600 g
Milk chocolate - 100 g
Margarine (melted) - 100 g

Preparation:

Beat sour cream, sugar, eggs, baking powder, vanilla sugar and melted margarine.

Add cocoa and flour.

Bake at 180 degrees in a preheated oven on a greased baking sheet.

I prepared the cream according to Yulenka’s (crybell) recipe (it’s below, but without gelatin).

Divide the finished biscuit into several layers.

Lubricate with cream. The top can also be greased with cream and sprinkled with grated chocolate.

For the second cake, I prepared sour cream cream: 300 grams of sour cream, 150 grams of sugar, 1 pack of vanilla sugar.
I greased the bottommost cake with currant confiture (cherry can be used), and all the upper layers with sour cream, and decorated with melted milk chocolate on top!

Both versions of cakes are very, very tasty; we devoured two cakes in one evening! I recommend to everyone!

aibarovna:
Thank you for the wonderful cake recipe. Yesterday I was in a hurry to visit, I wanted to go with a cake. I was looking for a quick cake recipe here and came across yours. I liked it right away, it was quick and easy and all the ingredients were at hand. It turned out to be a gorgeous biscuit that was eaten in the evening. I made the usual light cream for the cake: butter with condensed milk. But it turned out just THANK YOU!!! Today I decided to make some more for the holiday.

Soufflé "Bird's milk" made from ice cream!
Many thanks to the author:crybell

Ingredients:
Ice cream (any kind, I have 4 pieces of cream in a glass) - 300 g
Butter - 200 g
Cream (dry) - 600 g
Gelatin - 40 g

Preparation:

Melt the ice cream and butter over the fire until smooth, stirring constantly, but without bringing it to a hot state, the mass should be slightly warm.

Add dry cream, mix well, and refrigerate for 2-3 hours. Taste it - you should not feel grains of cream in the finished cream.

Already at this stage you get a delicious cream that can be used to grease the cakes!!!
The longer the cream sits in the refrigerator, the thicker it becomes.

And for the soufflé: soak the gelatin in water according to the instructions on the package (I always take 1 glass of water (200g)). I had a quick soluble one, I poured it with hot water (not boiling water!!!), stirred it well and cooled it. Pour it warm into the cream (kept in the refrigerator for 2-3 hours), stir.
Now let’s assemble the cake: place the cake in a springform pan, then the soufflé, smooth it out and put it in the refrigerator overnight. In the morning, pour in chocolate glaze.
In general, I think everyone knows how to make cakes :)

And I made a dessert: I covered the mold with film...

I packed the soufflé and put it in the refrigerator.

After a few hours, cut it into squares and roll in cocoa.
The soufflé turns out to have a creamy taste, not cloying, very tender!!!

Reviews and implementations of other chefs:
Thank you so much for sharing your results!

Yuli:
Reply to crybell
Yulchik, get to work - the dessert turned out awesome! Thank you very much! Very tasty, tender. I will definitely use it as a cream for a cake. At first I had the idea of eating it right at the cream stage, but I still brought it to the end!)) Yes, and I only added 20g of gelatin, because... The cream is already quite thick. I used our regular gelatin, although not instant.

Pachita:
THANK YOU again!!! There are no words - very tasty!!! Well, it was so delicious that I ate, ate, ate and couldn’t tear myself away...MUST TRY!!!Great idea for desserts and cakes!!!

NATALIAna:
Thank you for the candies....we devoured them all...and for the last one we almost got into a fight

Dolphy:
I just made it with powdered milk. I got a disgusting... pronounced taste of powdered milk. you know, so disgusting... maybe it works differently with dry cream?.. I was upset... based on the reviews I expected it to be delicious, but it didn’t work out... now I’ll think about how to save this whole thing. maybe add some more ice cream?
.....I added the same amount of ice cream - it got better and in the end the cake turned out very tasty (I made it with caramel sponge cake from Aron-Space). thanks for the idea! but I want to say that you should not deviate from the recipe and use powdered milk instead of cream.

Irmik:
Thanks to the author for the recipe. The preparation time took about 5 minutes at most (I don’t count the time the cream rests in the refrigerator), an incomparable recipe. Instead of gelatin, I used peach jelly. I baked a chocolate sponge cake, everyone knows how to make a cake, and we are already cracking it. The cream is of course very harmful, you know why, but very tasty. Thanks again.

July_38:
I used your recipe for a soufflé cake, I used strawberry ice cream, it turned out very tasty, all the guests were delighted!!! Thanks for the recipe!!

Totskaya Svetlana:
I tried it with baby food. The food tasted something that not everyone liked. Otherwise everything is fine. Personally, I devoured it with pleasure)))

Zlatovika:
I never received an answer about the ice cream. I made half the amount and used store-bought ice cream. Since I was baking a cake, I did not add gelatin. The cream turned out to be very tasty, but after 2 hours in the refrigerator it hardened quite a lot, so I decided to use it more like a icing, coating the top and sides of the cake with it, and inside I had a bird’s milk soufflé. The cream rolled down a little from the sides. In general, I really liked the recipe, I will make it again, and I will definitely try the soufflé according to this recipe. By the way, I first added the cream in parts, stirring each time, and then poured a lot at once, I was left with small lumps that did not stir. But when the cream stood in the refrigerator, these lumps disappeared somewhere, apparently, it dissolved.
Thank you very much for the good recipe! It is so multifunctional: you can make cream, candies, and soufflé. By the way, I forgot to write about cream. I read in the comments that some people don’t succeed because the cream is of poor quality. It took me a long time to choose them in the store. As a result, I took the dry cream substitute “Doshirak New Cream” in a soft red package with a cup of coffee on it. Everything, as I already said, worked out, I was completely satisfied with the result. Maybe someone will find this information useful.

PovarIrixa:
Thank you very much for the easy recipe))) I will make it more than once, but I will no longer use baby food instead of cream, I don’t like the taste of it)) it’s very thick, great for cream! I made a cake, part of the bird's milk went into the cream, part into the soufflé))) next time I'll make it with cream, I already bought it, it will be even cooler)))) thanks again))))

Passionka:
Tell me, what did I do wrong? I made half a portion - 150 grams of ice cream, 100 grams of butter, 300 grams of powdered milk (no cream). I melted the ice cream and butter, added powdered milk - it didn’t look like cream at all and wasn’t tasty at all. It was cloyingly sweet, too creamy and a very thick substance! What's wrong? Is it really because of the replacement of cream with milk???
crybell (recipe author):
It’s a pity that it didn’t work out for you(((This may be due to the powdered milk... It has now become of terrible quality(((Sometimes I myself don’t get some recipes from the site because of the products(((I’m used to taking We have Ukrainian dry cream..... I’m already afraid to experiment with something else... ehhh....

Tamara2333:
Wonderful, loved it! Thanks a lot!

Busimom:
Thank you for the fabulous cake!!! I made it for my next wedding anniversary: my husband, children, guests - everyone was wildly delighted! Although, I admit, the technology had to be changed because I couldn’t find dry cream. I whipped up 600g of liquid 33% - it turned out great! Next time I'll try to make it exactly according to the recipe.

Mausi-kotausi:
The main thing is that the ice cream and dry cream are not made from vegetable fats, but natural. Then it will melt and harden well in your mouth!!

Mojito2012:
great recipe, it turned out like real Bird's milk candies, only instead of cream I added 8 tablespoons of milk powder and 200 ml of whipped cream 33%. I made it as a layer in a cake - it went with a bang.

Cordon bleu:
I made everything according to the recipe and I don’t understand why there is so much cream??? It’s very thick, not at all airy and doesn’t even remotely resemble bird’s milk. What's wrong?
crybell (recipe author):
"not at all airy"
- where in the recipe does it say that it should be airy??? It turns out airy if you beat it with a mixer... there is no such thing in the recipe....
The soufflé turns out just tender and tender..... it just melts in your mouth....
“and doesn’t even remotely resemble bird’s milk”
- Ordinary whipped egg whites with gelatin, which everyone prepares, also don’t resemble Bird’s milk..... Each recipe is just a variety and similarity of dessert... No one claimed an exact copy
The recipe may not work due to the quality of the products themselves, in particular due to dry cream, or ice cream, or gelatin.... I always buy only Ukrainian cream.... Others are utter horror....
"And I don’t understand why there is so much cream???"
- No idea.... This recipe is many years old.... I got it from my mother...

Tat9na_k:
Very, very tasty and exactly as you wrote! It seems to me that it doesn’t work out for those who don’t look at the ingredients of products. It’s unlikely that dry vegetable cream will make it. It’s impossible to drink coffee with it!

My sweetie:
I cooked it and everything worked out. At first I was worried that it just wouldn’t harden! But, after a few hours everything is as it should be! I also cut it into squares and rolled it in cocoa! It turned out beautiful and delicious! By the way, I really like that they turn out really not cloying! I took vanilla ice cream.

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