The history of the preparation of this tender, airy, beloved dessert loved by all women of the world originates in the middle of the last century. The first to discover the taste of the fabulously tasty souffle “Bird's milk”, the recipe of which was kept secret for a long time, were Polish confectioners who decided to conduct an experiment and mix cream with whipped proteins, while adding a rare spice agar-agar.
There is even a legend that in ancient times the most beautiful, but obstinate and inaccessible girls tortured their potential gentlemen by inventing an obstacle that was unthinkable for that time: to find and bring bird milk. Naturally, this was impossible, and young men, as a rule, could not win the hearts of beautiful women. If they already knew the secret of cooking souffle “Bird's milk”, the recipe for which is quite simple, it would be unlikely that some of the female representatives would be able to refuse them.
In fact, the name of the dessert "Bird's milk" also appeared for a reason. It is believed that in some birds, such as pigeons, when the chicks appear, a milky liquid is generated , thick, very aromatic and sweet in taste. For only one month, the chicks can enjoy their mother’s milk, then it disappears. Thanks to this amazing discovery by ornithologists, the name of this delicious souffle was born.
Today sweets, cake or souffle "Bird's milk", the recipe of which became available to us not so long ago, you will not surprise anyone. But, despite this, for many it has been and remains a favorite treat from childhood.
We offer you only one of the many recipes for soufflé "Bird's milk".
For souffle we need:
- egg whites, preferably chilled (5 pieces);
- lemon juice (tablespoon);
- vanillin (1 sachet);
- about 100 grams of sugar (maybe a little more to taste);
- nonfat cream (200 milliliters);
- and perhaps the main component: agar-agar (can be replaced with gelatin).
Soak the agar-agar in cream, add vanilla and leave for half an hour. Beat whites with sugar and lemon juice until very thick. Mix everything and refrigerate for a couple of hours. When the souffle is ready, serve it with fruit and nuts.
If you love chocolate, then treat yourself to a chocolate souffle, the recipe of which will appeal to absolutely all lovers of cocoa beans.
As the main ingredients, we will need:
- 150 grams of dark chocolate;
- 100 milliliters of cream;
- 100 grams of sugar;
- 2 yolks;
- 2 squirrels;
- 1 tablespoon flour;
- vanillin.
Melt bitter chocolate with a little milk or cream in a water bath or microwave. Separate the whites from the yolks and refrigerate them. Then slightly cool the chocolate and add the yolks, rub thoroughly. Enter flour, sugar and vanillin, mix. Now, thoroughly whisk the whites to a state of strong foam and gently mix them with chocolate. Put the resulting mixture into molds pre-oiled. Bake the souffle for no more than 15 minutes in an oven preheated to 180 degrees. It can be opened only when the souffle is completely ready, otherwise it will fall. If desired, put walnuts in a souffle. Serve sprinkled with icing sugar, with a scoop of vanilla ice cream and a sprig of mint. Brush the edges of the plate with chocolate icing or strawberry jam.
If you are not a fan of the “Bird's milk” souffle, the recipe of which is given above and you don’t like chocolate, then perhaps there’s only one thing left - to make a milk souffle. It will also not take much time to prepare it, and the necessary ingredients are almost always in the refrigerator of any housewife. So, in order to cook milk souffle (the recipe is taken from French cuisine), take milk, low-fat cream, sugar, 4 egg whites. Heat milk, dissolve sugar in it, add cream and remove from heat, mix thoroughly. Beat the whites in a strong foam and mix with milk and cream. Pour into molds and refrigerate. Serve with sponge cake and jam.