Cream soufflé from ryazhenka. Ryazhenka cream Ryazhenka cream for cake
Put the ryazhenka in a bag or cardboard package in the freezer and let it freeze completely (it took me about 7 hours at -22 degrees).
Line a colander or sieve with two layers of gauze, remove the workpiece from the freezer, cut the package, remove the frozen piece of fermented baked milk, put it in a sieve with gauze and put in a deep bowl.
Cover the structure with a lid or an inverted bowl and refrigerate for about a day.
After 12 hours, the fermented baked milk will partially thaw, you can stir it a little with a spoon. During slow defrosting, whey will drain from the fermented baked milk, and a delicate cream will remain in the colander.
Do not try to speed up the process of preparing the cream by leaving the structure on the table at room temperature - in such conditions, the fermented baked milk can quickly deteriorate.
The larger the volume of frozen fermented baked milk, the more time it will take for all the whey to glass.
In a bowl, combine the egg, vanilla and honey. Shake the ingredients with a hand whisk. It is not necessary to beat with a mixer into a fluffy mass, otherwise the dessert will rise strongly during baking and may crack, and we need to achieve a smooth and even surface of the baked cream.
Add a teaspoon of cornmeal and mix well. Instead of corn flour, you can also use corn or potato starch, wheat or rice flour.
Add the cream obtained from fermented baked milk to the liquid egg mass, mix gently so that the mixture becomes homogeneous.
Put a tablespoon of berries on the bottom of each mold. If the berries are frozen in bulk, then you can not defrost. If the cherry is frozen with sugar or in sugar syrup, then it must be thrown into a colander, wait until it is completely thawed, and the juice drains well.
Instead of cherries, you can take any berries - it turns out very tasty with blueberries or currants.
Pour liquid cream over cherries.
Put molds with dessert in a deep baking sheet, pour warm water on the bottom of which. Water should not reach half of the molds.
Send dessert for 25-30 minutes in an oven preheated to 140-160 degrees.
Readiness to determine by appearance: if the cream is well seized around the edges, and the middle is still “rattling” - the dessert is ready.
Carefully remove the molds from the oven, let cool at room temperature and refrigerate for 2-3 hours, you can leave it overnight. Dessert tastes much better after being refrigerated!
Decorate the baked ryazhenka cream with berries, mint, sprinkle with cocoa or grated chocolate. A very tender, tasty and healthy dessert is ready!
Cream soufflé from ryazhenka
Recipe from Sasha
: Well, it's just an unrealistically tasty and tender recipe, I've cooked it 5 times already, almost every day. Better than any cheesecakes and cottage cheese casseroles, honestly. Recomend for everybody.
The recipe is taken from the povarenok website, and second GadenKa recommends adding chocolate and strawberries, I advise not adding anything - the dessert is perfect. Below is the author's recipe.
Description: Baked ryazhenka, delicious? It turns out that it’s not just delicious, it’s magically delicious, the ryazhenka cream itself is incredibly tender, the velvety structure just melts in your mouth, you can leave everything like that, honestly, it’s delicious without everything, but I didn’t know this until now)) therefore I made it with the most fragrant wild berry - wild strawberries, which I flavored with a little dark chocolate. What happened in the end is a great dessert after a light dinner, but for me it was breakfast and I was just happy.
Directly for cooking, it will take only 10 minutes, the longest is to wait for the time before cooking + after, for cooling))
Ingredients:
Ryazhenka (you can use kefir from 3.2% fat) - 500 ml
Sugar - 2 tbsp. l.
Vanillin
Corn flour (you can use potato starch or plain flour) - 1 tsp
Quail eggs (or 1 chicken) - 4 pcs
Dark chocolate (can be white)
Strawberries (any berries, fruits)
The dessert is designed for my favorite one, i.e. for 2 molds of 125 ml))))
We are preparing the "soil" for making dessert in 2, 3 days, but all you need is patience, no effort and effort.
Once, in a conversation with one good man about her addictions to dairy products, she said that she freezes ordinary kefir, then throws it on a sieve, and only then enjoys the most delicate cream.
Natasha (Nata_kz), thank you, dear, for this wonderful idea, I successfully used it, I decided to try it anyway. The result was above all praise. True, I used melted kefir, which gave the dessert a special delicate taste and shade.
I was distracted here a little, but sometimes I want so much)))
Put a package (tetropack) with fermented baked milk in the freezer for the night, a day, or for as long as you like ... the main thing for us is to freeze it.
Fold a piece of gauze in several layers to make a dense layer of fabric, line a colander or sieve.
Get our frozen fermented baked milk, dip it in a bowl of hot water, cut the bag and pull out a monolithic fermented baked milk bar onto cheesecloth. Cover with a lid, put in the refrigerator and forget for another 2 days. You can remove it for a day, then pull it out of the refrigerator and let it completely thaw and drain the whey. There is not enough days in the refrigerator, you need at least 2, or even three. It strains at room temperature, but the consistency is better when it drains completely and thaws in the refrigerator, it is better to wait. When all the serum is gone. It remains such a gentle and thick cream.
But now you have to work a little to enjoy later)))
Grease molds with oil.
Grate the chocolate or cut into small cubes.
Berries can be taken any to your taste.
Put berries on the bottom of the molds, the thickness of the layer depends on your taste, but it doesn’t cost much either, because. the berries will give juice and the cream will float in the juice and may crack when baking.
The best option is about 1.5 layers)))
Place chocolate chips over the berries. Chocolate can be taken white, it will be more creamy and delicate taste. In general, I like bitter, but in combination with the sourness of berries, this is more for me than I would like)))
We mix the eggs with sugar, vanilla, a pinch of salt with a hand whisk, you do not need to beat anything into foam. If you beat the eggs, then the cream will rise during baking, and we need a homogeneous creamy structure of the dessert))
Add a teaspoon of cornmeal to the eggs, you can replace it with starch or plain flour, mix.
Add cream of fermented baked milk and gently mix everything into a homogeneous mass.
Pour the mass into molds over the berries.
Bake in a preheated oven at 130-150 ° C for about 25-30 minutes. Depending on the oven, the time is approximate. The readiness of the dessert is checked in this way, if the cream has already seized along the edges, and slightly rattles in the middle, then it's ready. Touch with a fingertip, it does not stick along the edge, and in the middle the cream sticks to your finger.
Turn off the oven and leave in it for 30 minutes. Remove, cool and refrigerate for 2-4 hours or even overnight.
You can decorate as you like, with fresh berries, grated chocolate, etc. I crumbled sesame cookies on top, well, very tasty.
There is nothing superfluous in the cream itself, it does not need any additives, everything is very simple and tasty, the full image is complemented by fragrant strawberries and pieces of chocolate, everything is harmonious and just perfect for a light dessert or breakfast.
By the way, the cream keeps its shape perfectly, if you run it along the walls with a sharp knife and turn it on a plate, it will look great.
You can also make it in a large form, there will be something like a dessert casserole. Then the baking time will increase to 50-60 minutes, and put a bowl with boiling water on the bottom of the oven and bake at 160-170 ° C.
Comments:
- Very soft and delicious!!!
And I tried kefir and although I like ryazhenka more, I liked the kefir cream soufflé much more, I also added mulberries and if last time the ryazhenka soufflé with chocolate was very tasty, then the kefir soufflé with berries turned out amazingly tasty ! Sashenka, thank you very much for this wonderful idea with freezing.
- very tasty and soft cream
Sweetener - to taste
Cooking:
Ryazhenka, pour on cheesecloth, folded several times and put on a sieve. Leave in the refrigerator overnight. Get a thick and pasty cheese from ryazhenka.
Separate the whites from the yolks. Add sweetener to the yolks, grind until white. Whip the whites into a strong foam.
Add yolks with sweetener to the cheese mass and mix well. Gradually add the proteins and mix gently so that the mass does not settle and remains airy.
Lubricate ceramic baking dishes with oil and put our soufflé in them. Put on a baking sheet with a napkin and pour hot water so that it reaches the middle of the molds. Put to bake in a preheated oven 160 C for 30 minutes.
Bon Appetit!
Baked ryazhenka cream is a dish for connoisseurs of cheesecakes, casseroles and cottage cheese desserts. I described in great detail how to cook homemade curd cream from kefir and yogurt. The technology is exactly the same in the case of ryazhenka. You need to freeze a tetrapak or a plastic bottle with this fermented milk product. You can do it in a day, or you can take care of it in advance. Frozen ryazhenka will lie in the refrigerator for a long time.
Next, dip the briquette into hot water, cut the package and put the frozen product for slow thawing in a colander covered with a thick cotton cloth or gauze in several layers. It is best if the frozen fermented baked milk is thawed in the refrigerator, this can take quite a long time, up to two days. If you do not want to wait so long, leave the briquette to melt at room temperature, it will take only a few hours.
The finished cream has this structure. It is soft, quite thick, but at the same time a little loose.
Next, in a large bowl, convenient for whisking, combine the egg, vanilla, starch and sugar. Do not use a mixer, it will oversaturate the dough with oxygen and there will be a lot of bubbles in it, due to which the ryazhenka cheesecake will rise excessively and then fall off during baking.
Add ryazhenka cream to the egg mixture, mix again.
You should have a smooth, soft dough.
I baked in silicone molds, it turned out 2 pieces, with a volume of 150 ml. You can take one more, as convenient. The molds were lightly greased with oil. Bake at 150°C for about 20 minutes. The cream should grab from the edges, and tremble a little in the center, like a cheesecake during baking. You can turn off the oven, leave the form in it for 10 minutes, then cool at room temperature and put in the refrigerator for a couple of hours. Everyone, you can finally start eating!
Transfer the baked ryazhenka cream to a saucer, sprinkle with grated chocolate and enjoy.
If you want to make a large portion of this dessert, bake the sweetness in a mold by placing a container of water on the lower tier of the oven or placing the mold itself with cream in it. The technology is the same as when making cheesecake. Increase the baking time to 40-50 minutes. After cooling, the product perfectly holds its shape and will look beautiful on a dish when served. You can also add chocolate chips to the dough. It will turn out just great!
Everyone knows that fermented baked milk is a very useful fermented milk product. Today in the article we will talk about what can be prepared from ryazhenka.
Delicate ryazhenka cream for cake, pancakes and other desserts
Components:- 500 ml ryazhenka; 2 tbsp. sugar; 1 egg; vanillin.
Panna cotta from ryazhenka with honey
Components:- 450 gr. 4% fermented baked milk; 5 gr. gelatin; 1 tablespoon of honey; 100 ml of water.
Cream cheese from ryazhenka
If desired, cream cheese can be made sweet, salty or neutral and used to make cheesecake, sandwiches or as a cream for cakes, pastries. Basic components:- 500 gr. ryazhenka; 500 gr. kefir; 250 gr. sour cream; a pinch of salt; 1 lemon.
Pie with ryazhenka pudding and peaches
Components:- 500 gr. ryazhenka; 250 gr. flour; 125 gr. butter; 125 gr. sugar; 1 egg; vanillin; a pinch of salt; 80 gr. vanilla pudding; 3 tbsp. powdered sugar; 2 egg yolks for filling; 4 peaches.
Delicate ryazhenka cream for cake
Components:- 1000 ml ryazhenka; 100 gr. powdered sugar; vanillin.
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