For this recipe we need fermented baked milk. Fermented baked milk I made using leaven from Oursson Orsika. To prepare sour milk in 1 liter of boiled milk at room temperature add the yeast (1 sachet) and mix thoroughly. Put the mixture in a warm place for 8-10 hours for fermentation. Then cool in the fridge. Fermented baked milk is ready. I was doing baked milk in multicookings. After simmering, I cooled the milk to 25 degrees and made 1 packet of yeast, stirred, and put it on mode "yogurt" for 8 hours.

That's the yogurt I got is a very thick, sweet with a rich taste. Exactly like I remember it in childhood. Remember, the market is grandma's cups were sold - and the top has such a thick foam was? Very tasty. By the way, later I did another batch of sour milk (very well she liked my home), and decided to make it a little thinner - took 2 liters of warm milk, added 1 sachet of leaven from Orsika "fermented baked milk", and 1 tablespoon of sugar. And what do you think? the yogurt still turned out thick. So a very good starter turns, I have favorites, I will order it again and again and suggest you all to try.

So, back to the recipe - take 0.5 L. the resulting sour milk, add sour cream and sugar. I added brown sugar can be any. Bring down with a mixer for 3-5 minutes. Insertion of the cooled gelatine (pre-soaked according to instructions and heated until dissolved), bring down for another minute, done.

It turns out delicate, airy, woven from the bubble mass. We are developing it in molds (the glasses, kremanka) and put in the fridge for 4-5 hours. I left for the night.

It turns out very, very gently. Top is covered with air Warbler. Tasty and healthy - all of starter culture is alive and well, which is what we want when tasting )).

Decorate according to your desire. I finally got the burner for desserts and some cups I sprinkled sugar and sacramental - turned out amazing, here is not afraid of the word and I will not modest. Very tasty. Treat your children and yourself a healthy and tasty dessert.