Kefir pudding
Composition / ingredients
6
Servings:
Cooking method
Soak gelatin in warm water for 30-40 minutes, then over low heat, stirring continuously, bring to a boil, remove from heat and cool to room temperature.
Kefir, sour cream, plain and vanilla sugar mix and beat with a whisk or mixer for 5-6 minutes.
Then, continuing to beat, introduce gelatin in a thin stream and beat for another 4-5 minutes.
Pour the resulting mass into bowls, serving vases or wide wine glasses and refrigerate for 4-6 hours.
Sprinkle the finished pudding with any chopped nuts or decorate with strawberries, raspberries or pitted cherries and serve for dessert with tea. Enjoy your meal!
Kefir, sour cream, plain and vanilla sugar mix and beat with a whisk or mixer for 5-6 minutes.
Then, continuing to beat, introduce gelatin in a thin stream and beat for another 4-5 minutes.
Pour the resulting mass into bowls, serving vases or wide wine glasses and refrigerate for 4-6 hours.
Sprinkle the finished pudding with any chopped nuts or decorate with strawberries, raspberries or pitted cherries and serve for dessert with tea. Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream of 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
