Coffee dessert made from frozen kefir
A light, creamy kefir dessert with a pronounced coffee flavor. It is airy and delicate, more like a soft cream than a firm, molded dessert.
Adjust servings in the full version
Line a colander with several layers of cheesecloth or a thin towel and add the frozen kefir. Break the frozen block into pieces to help it thaw and drain. Cover with a clean cloth and leave for several hours; I leave it overnight.
Soak gelatin in half a glass of water and heat until completely dissolved. Do not boil.
Brew coffee, leave to brew, then strain. Mix condensed milk with cocoa and vanilla.
Transfer the strained curd into a bowl. Beat until smooth. Add cooled coffee, condensed milk with cocoa, sugar to taste and beat again until the sugar is completely dissolved.
Continuing to beat, pour in the gelatin. Since the mass is quite cold, the gelatin will set a little. Continue beating until fluffy.
Place into portioned cups, into any shape or container; if desired, you can add pieces of cookies and fruit. Place in the refrigerator for 2-3 hours.
I found it more convenient in glasses.