Bird's milk is a delicate and airy delicacy that has been loved by many for more than one decade. Dessert is a great alternative to a hearty high-calorie cake. It is also perfect as a portioned treat for any occasion.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
"Bird's milk" is the first product that received a patent in the USSR. The dessert was invented in the 1980s by a Moscow culinary specialist in the confectionery department of the oldest Moscow restaurant "Praga". But to this day, the popularity of sweets does not fall. It is bird's milk - the most delicate soufflé, distinguished by its special tenderness and airiness. Its base consists of beaten eggs, which are glazed with chocolate. Sometimes semolina is added to the cream, then bird's milk with semolina is obtained. However, according to GOST, cereals are not added. Additional components are gelatin (in the original agar-agar), sugar, condensed milk, butter.
If you want to make a big bird's milk cake, besides the soufflé, you will have to bake cakes. This procedure is not complicated, but it will take a little more time. In this recipe, you will learn how to make a delicious real soufflé. On its basis, you can make sweets, pastries and cakes. I am sure that this dessert will make a splash in your family.
- Caloric content per 100 g - 230 kcal.
- Servings - 200-250 g
- Cooking time - 20 minutes, plus cooling time
Ingredients:
- Condensed milk - 100 g
- Butter - 50 g
- Eggs - 1 pc.
- Gelatin - 1 tablespoon
- Drinking water - 30 ml
- Sugar - 1 tablespoon
- Dark chocolate - for icing (50 g)
Making sweets "Bird's milk"
1. Place butter at room temperature in a deep bowl. Therefore, remove it from the refrigerator in advance so that it melts. Add condensed milk to it. You can buy it or cook it yourself.
2. Mix the food with a mixer until smooth. The oil should turn slightly white.
3. Break the testicle. Remove the yolk, it will not be useful in the recipe, and put the protein in a clean and dry bowl. Prepare sugar.
4. Begin to beat the protein with a mixer. When it turns into a foam, but not yet tight, begin to add sugar a little, while continuing to beat. Bring the proteins to their peaks - a stable white foam.
5. Add the whipped egg whites to the butter mass.
6. Brew the gelatin with warm water and leave to swell until completely dissolved. It is advisable to use instant gelatin. The original recipe uses agar agar instead of gelatin. If your dessert will not be in the refrigerator or under the sun, then use this product. Because agar agar is resistant to heat. Otherwise, gelatin will do.
7. Beat the egg whites and oil mixture with a mixer at the lowest speed. When they become a homogeneous mass, pour in the dissolved gelatin in a thin stream.
8. Continue whisking for about 5-7 minutes at medium speed. The mass should whiten significantly and become more elastic.
9. Cover the mold with cling film and pour the soufflé. You can use silicone molds for candy or cupcakes.
10. Break the chocolate into pieces and combine with butter (20 g).
11. Melt the butter and chocolate in a steam bath or microwave. Make sure that the chocolate does not boil, otherwise it will taste bitter. Then knead the mass until smooth.
12. Brush the soufflé with chocolate icing and refrigerate the dessert.
13. After an hour, the soufflé and icing will harden, the sweetness can be cut into portions and served for the tea ceremony.
See also the video recipe on how to make Bird's milk cake.
