Milk and berry dessert Taste of summer

Strawberry layer

Fill the gelatin with water and let it swell. We dissolve the gelatin in a water bath, but do not let it boil.

Melt the cane sugar in a frying pan until light brown. Add water and keep on fire for 2-3 minutes.

Add the strawberries cut into plates to the caramel syrup along with strawberry liqueur. Keep on fire for 2-3 minutes, but do not boil.

Cool this mixture slightly, then combine it with gelatin.

Before transferring the mixture to the cremans, it needs to be cooled to room temp.

Honeysuckle layer

Pour gelatin, let it swell, melt in a water bath.

Dissolve the cane sugar in a frying pan until light brown. Pour in the water and keep it on fire for 2-3 minutes.

Add here the same honeysuckle, cut into halves. We keep it for another 2-3 minutes, without bringing it to a boil.

Cool slightly and mix with gelatin.

Before adding to the creamers, cool to room temperature.

Creamy layer

Pour gelatin with milk (100 ml) and let it swell. We dissolve it in a water bath.

We drive an egg into the milk (200 ml), add sugar, condensed milk. Whisk everything. We put it on the stove and bring it to a boil over low heat. The mixture should become moderately thick.

Cool slightly, mix with gelatin. If necessary, you can beat it with a mixer.

Cool the mixture to room temp.

Collecting milk and berry dessert

Immediately put aside a mixture of honeysuckle and strawberries for decoration.

We lay out the cream mixture on the cremans. We put it in the refrigerator to freeze.

Put a strawberry layer on top, let it freeze.

Put a layer of honeysuckle, let it freeze.

Add a creamy layer, let it freeze.

Decorate the dessert with honeysuckle, strawberries and pour the same mixtures.