Dessert made from baked milk, cocoa, and gelatin soufflé

How to make a soufflé dessert from fermented baked milk and cocoa with gelatin? Prepare the necessary products. A 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 ryazhenka from the refrigerator in advance so that it comes to room temperature.

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

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

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

Pour the rest of the fermented baked milk into a bowl of suitable size, add sugar and mix. Take the amount of sugar to taste. For sweet tooth, you can add more sugar. With this amount, the dessert turns out to be moderately sweet.

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

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

Pour the ryazhenka soufflé into bowls or suitable molds. Put the future dessert in the refrigerator for 2-3 hours so that it freezes.

Serve the ryazhenka soufflé dessert with any berries or grated chocolate. Bon appetit!