ou may recall that long ago we purchased Dickmilch just because of the name. It translates directly to "thick milk" but according to dict.leo, it's actually soured milk, which is not the same thing as spoiled milk. Later I mentioned that we'd found a way to use it to make a dessert, but never talked about how it came out. Actually, it was fantastic and now we make it every summer in berry season. It tastes like a really super delicious fancified whipped cream. Although I linked to the recipe auf Deutsch before, I thought some of you might like to try it, so here is an English version! We eat it straight on whole fruit instead of with blended fruit drizzled on as the recipe suggests - mainly because we don't have a blender or food processor here, but it turns out it's really nice this way.
Soured Milk Dessert
4 gelatin leaves (= 1 tbsp powdered gelatin)
500 g soured milk (2 cups) (substitution ideas on Wikipedia)
100 g sugar (1/2 cup)
1 packet vanilla sugar (or try subbing 1.5 tsp vanilla extract)
Juice of 1 lemon
400 ml whipping cream (about 1.5 cups)
Berries of your choice!
Soak the gelatin sheets so they soften. While they are softening, mix together the soured milk, sugar, vanilla sugar, and lemon juice in that order. Take the now-soaked gelatin sheets and mix them with a very small amount of water and microwave on high for about 20 seconds, then stir until there are no more solid bits. (If using powder, follow package directions to dissolve it in water.) If, like us, you have no microwave, boil some water in the kettle and pour a very small amount on the gelatin, then stir. Add the gelatin to the soured milk mix. Whip the cream to stiff peaks. If you are doing this by hand (like us) it helps to chill the bowl you're going to whip it in first. Add it to the soured milk mixture and chill. (At least 2 hours, or all day or overnight for even better results.) You can puree your berries and "coat them over the cream like a mirror" - or you can just eat the berries with the cream on top. Yum!