"Bird's milk" sweets

Table of contents:

"Bird's milk" sweets
"Bird's milk" sweets
Anonim

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.

Ready-made sweets "Bird's milk"
Ready-made sweets "Bird's milk"

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
Image
Image

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"

Condensed milk and butter combined in a bowl
Condensed milk and butter combined in a bowl

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.

Condensed milk and butter whipped with a mixer
Condensed milk and butter whipped with a mixer

2. Mix the food with a mixer until smooth. The oil should turn slightly white.

The whites are separated from the yolks
The whites are separated from the yolks

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.

Whipped whites
Whipped whites

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.

Proteins are added to the butter mass
Proteins are added to the butter mass

5. Add the whipped egg whites to the butter mass.

Brewed gelatin
Brewed gelatin

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.

Brewed into the oil mass
Brewed into the oil mass

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.

Soufflé whipped with a mixer
Soufflé whipped with a mixer

8. Continue whisking for about 5-7 minutes at medium speed. The mass should whiten significantly and become more elastic.

Soufflé laid out in a mold
Soufflé laid out in a mold

9. Cover the mold with cling film and pour the soufflé. You can use silicone molds for candy or cupcakes.

Chocolate and butter combined together for icing
Chocolate and butter combined together for icing

10. Break the chocolate into pieces and combine with butter (20 g).

Chocolate and butter mixed
Chocolate and butter mixed

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.

Soufflé covered with glaze
Soufflé covered with glaze

12. Brush the soufflé with chocolate icing and refrigerate the dessert.

Ready soufflé
Ready soufflé

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.

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