I like to experiment with my favorite desserts, and one of my favorites is panna cotta. But this time I decided to make it special by using fermented baked milk instead of traditional cream or milk. The result? The most delicate dessert with a light sourness and a wonderful texture!
Ingredients
- Ryazhenka - 400 ml
- Honey - 1 art.l.
- Ground cinnamon - 1 tsp.
- Milk - 100 ml
- Gelatin - 2 art.l.
Step-by-step cooking recipe
Pour the jelly with milk and leave for a while according to the instructions.
Mix the fermented baked milk, honey and cinnamon. Whisk.
Heat the gelatin until dissolved and strain through a strainer into the fermented baked milk.
Beat the billet again until it bubbles.
Pour the panna cotta into the molds and send it to the refrigerator until it hardens.
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