The legendary taste of dessert «bird’s milk» is familiar to us from childhood. Only currently hard to find in the trade network option authentic Goodies. And if you want more time to enjoy your favorite flavor and you can refresh your memory, prepare the dessert at home using the following recipes. In them we will tell you how to cook dessert in the form of a cake and offer the option of sweets «bird’s milk».
Dessert «bird’s milk» — souffle recipe with gelatin
- wheat flour – 155 g;
- butter – 110 g;
- sugar – 110 g;
- one chicken egg;
- a pinch of vanillin;
- whites of two eggs;
- sugar – 310 g;
- butter – 185 g;
- condensed milk – 110 g;
- purified water – 145 ml;
- gelatin – 25 g;
- half a teaspoon of citric acid;
- a pinch of vanillin;
For the glaze:
- chocolate bar;
- cream — 100 ml.
First, prepare the crust for your favorite dessert. Well softened in a warm place the butter, beat lightly with a wooden spatula or gently with the input mixer and stirred until smooth egg and vanilla. Now should be mixed in small portions and bake the flour dough obtained from two Korzh. The temperature of the oven should be at the level of two hundred and twenty degrees. For each cake you will need about twelve to fifteen minutes.
While the shortcakes are baked and cool, prepare the souffle. Soak gelatin in water and leave for half an hour at room conditions. Condensed milk and butter combine in a bowl and blend with a mixer until fluffy. Sugar with some water placed on the fire to boil for five minutes, stirring occasionally. Immediately turn using a mixer proteins in a dense foam, adding crystals of citric acid and vanillin. Continuing operation of the mixer, pour a thin stream of hot sugar syrup, dissolved gelatin and add the prepared cream butter and condensed milk. Achieve uniform texture of the mixture at low speed of mixer.
Laid on the bottom of the split form one cake layer and pour half of the mixture to the souffle. Placed on top of second layer, pour the remaining mixture and have dessert for a few hours in the fridge to full hardening.
Now melt in a water bath chocolate bar, mixed into the resulting liquid and apply cream chocolate glaze over dessert, freeing it from the form. Then allow the dessert to rest in the fridge for seven hours and can try.
Candy-jelly «bird’s milk» — a simple recipe
- whites of three eggs;
- a pinch of citric acid;
- incomplete a Cup of sugar;
- 150 g butter and condensed milk;
- gelatin — 20 g;
- two tiles of dark chocolate.
For cooking chocolate soak gelatine in water according to the recommendations on the package and begin to whisk the egg whites using a mixer. Achieve still firm peaks, gradually adding a pinch of citric acid. Separately, beat the butter, then add condensed milk and continuing whipping procedure another couple of minutes. Gelatin put on a medium heat, add sugar and heat to dissolve all sugar crystals and gelatin, but do not boil.
At the next stage, introduce the cooled gelatin in the protein mass, whisking continuously, and add the cream butter and condensed milk. Now decompose the resulting mass on the molds and allowed to harden in the fridge.
Melt the chocolate in a water bath or in the microwave and allow it to cool slightly. Now alternately dipped in chocolate frozen candy and spread on a sheet of foil to harden.