Cooking description:
The colorful cream will be happy to eat all sweet tooths from small to large. It can be served for breakfast and afternoon tea with ordinary toasts or sweet pastries, biscuits, not forgetting about aromatic coffee or tea. The shelf life of the cream is 2-3 days, but no more.
Purpose: Inexpensive
Main ingredient: Dairy / Fermented baked milk
Dish: Desserts / Cream
Ingredients:
- Ryazhenka - 0.5 Liter (any fat content)
- Sugar - 4 Tbsp. spoons
- Lemon juice - 1 Tbsp. the spoon
- Chicken Egg Yolk - 2 Pieces
- Wheat flour - 3 tbsp. spoons
Servings: 3-4
How to make ryazhenka cream
Prepare the indicated ingredients.
Pour fermented baked milk of any fat into a ladle or a cauldron with a non-stick bottom. Crack the chicken eggs and separate the whites from the yolks. Put the yolks in the fermented baked milk, use the whites for another recipe. Add granulated sugar and lemon juice. Mix thoroughly with a whisk.
Pour in the sifted wheat flour and stir in the milk mass. Place the container on the stove.
On moderate heat, bring the contents of the container to a near boil, stirring constantly with a whisk. As soon as the cream becomes thick, turn off the heat. Remember that after cooling it will thicken even more.
Put the ryazhenka cream in bowls or bowls, cover joint to joint with cling film and cool, then serve. If desired, add butter to the hot cream if you like more oily desserts.