Souffle "Bird's milk": recipe with photo

To the delight of all the sweet tooth, today we’ll talk about a secret recipe for the bird’s soufflé. For those who are fond of light desserts, this is the most suitable option. Souffle "Bird's milk" is incredibly light and moderately sweet, it melts in your mouth as gently and slowly as a snowflake that fell on a warm cheek in the winter.

Oddly enough, to prepare a magic souffle you need a minimal amount of products, so another advantage of this dessert is its low cost. Souffle "Bird's milk" can be used to make a cake. In addition to lightness, tenderness and unobtrusive taste, such a cake has a low calorie content.

Below are two recipes for bird milk soufflé. They are equally easy to prepare, so try both methods and decide which one is most preferable for you. You can use the dessert prepared according to them when creating cakes and pies.

Traditional souffle recipe "Bird's milk"

At home, preparing a dessert is very simple. This soufflé recipe is considered classic, in order to cook it, you need the following set of products:

• 200 grams of butter;
• four eggs;
• 240 milliliters of condensed milk;
• one cup of sugar;
• lemon;
• 15 grams of gelatin;
• vanillin.

Step by step cooking instructions

1. Remove oil in advance from the refrigerator to make it soft. Gelatin should be poured into a container and poured with water (200 ml) at room temperature for half an hour (until complete swelling).
2. When the gelatin swells, drain all the water and mix it with sugar. Next, put the mixture in a bath (water) and do not mix until the gelatin with sugar is completely dissolved. Make sure that the mixture does not boil; if this happens, the souffle will not freeze. After preparing this semi-finished product, set it aside for cooling.
3. Take the chicken eggs and separate the proteins and yolks into different containers. We need only proteins that should be whipped to the consistency of a thick foam.
4. Butter should also be whipped with a mixer (whisk) with the gradual addition of condensed milk. Beat until the cream is homogeneous.
5. In a thick foam of proteins, gradually add the cooled mixture of gelatin and sugar, without ceasing to mix.
6. Next, you need to attach the cream to the resulting mixture and mix until smooth.
7. Add some vanilla and lemon juice. Beat the ingredients thoroughly with a blender at minimum speed.
8. Put the resulting mass in a container and refrigerate for solidification.

That's all! Surely you have noticed that souffle “Bird's milk” with gelatin is not difficult to prepare and not expensive both in money and in time.

Creamy Souffle Recipe

The difference between this recipe and the previous one is that its base consists of cream and condensed milk. However, this recipe for “Bird's milk” souffle with gelatin, like the previous one, because this ingredient is necessary for solidification. Products:

• 240 milliliters of condensed milk;
• 55 grams of chocolate;
• 155 grams of air curd (similar to "Miracle");
• 15 grams of gelatin;
• 20 grams of nuts (to your taste);
• cream (> 20%) - 250 milliliters;
• milk - 125 milliliters.

Step-by-step instruction

1. Souffle "Bird's milk" at home to cook is quite simple, if you use a phased recipe for cooking.
2. Prepare gelatin in advance, but use pre-warmed milk (room temperature) to swell it.
3. Combine the condensed milk and cream in a common container and heat to a boil, then cook this mixture for another 1 minute.
4. Next, mix the resulting mixture of condensed milk and cream with swollen gelatin and wait until the mixture cools.
5. Then, add the curd to the mass and beat the ingredients with a blender for 10 minutes (the longer you beat, the more airy and light the soufflé will be).
6. Pour the resulting mixture into a container and place in a cold place to solidify.

Souffle decoration

The most favorite way to decorate soufflé is chocolate. With chocolate, you can decorate a dessert in two ways:

• use melted chocolate (just bring it to a liquid consistency in a water bath, cool, and then pour the souffle on top);
• sprinkle the finished dessert with grated chocolate;

Also, nuts are often used to give a more sophisticated look. To decorate, simply sprinkle the finished souffle with chopped kernels of hazelnuts, almonds, cashews, etc.

Unleash your imagination and use fruit to decorate the dessert. Kiwi, pineapple, orange and banana are best. To decorate with fruit, you need to carefully place the chopped (pre-cut in random order) pieces of fruit on the finished dessert, creating a certain composition. Such decor will give the souffle a festive look. You can verify this by looking at the photo of the bird's milk souffle presented in the article.

Cake

Most likely, you have ever tried to buy a cake based on "Bird's milk". It is undoubtedly divine, but the recipe that we will share with you today will allow you to cook it at home, without any special financial and time costs!

Products:

• two egg whites;
• 21 grams of gelatin;
• 110 milliliters of cream;
• 150 grams of flour;
• 100 grams of granulated sugar;
• one chicken egg;
• half a small spoonful of citric acid;
• 100 grams of butter (softened);
• vanillin;
• 100 grams of chocolate.

Step-by-step instruction

Cooking cakes:

1. Beat butter with sugar.
2. Add the chicken egg and beat the ingredients, add vanilla (one pinch) at the end, and beat again.
3. Then fill in the flour and knead the dough with your hands.
4. When the dough is ready, it should be divided into 2 parts. Roll each of them in such a way that you get a circle in diameter of the form in which the cakes will be baked.
5. Bake in the oven for 10-12 minutes at 230 degrees (you should preheat it).
6. After the cakes are ready, leave them to cool.

Cooking souffle:

1. The oil should be mixed with condensed milk, and pour gelatin over water for half an hour.
2. Pour 130 ml of water into a small saucepan and pour sugar into it, bring the mixture to a boil and continue cooking for another 5 minutes.
3. Beat egg whites, vanillin and citric acid in a separate container until a foamy, lush mass is obtained.
4. Without stopping whipping the protein mixture, slowly pour hot sugar syrup into it.
5. Next, take the swollen gelatin and melt it in a water bath.
6. Add a mass of condensed milk and butter, gelatin to the protein mixture. Mix all ingredients thoroughly with a mixer.
7. Pour half the souffle mixture into a pre-prepared cake mold, then put one cake on top and carefully pour the rest of the souffle onto it. Put the mold in a cold place for 4 hours.

When the cake is ready, pour it with chocolate icing. To make the icing, simply melt the chocolate with cream.