Soufflé "Bird's milk": recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

To the delight of all the sweet tooth, today we will talk about the secret recipe for "Bird's Milk" soufflé. For those who are fond of light desserts, this is the most suitable option. Soufflé "Bird's Milk" is incredibly light and moderately sweet, it melts in your mouth so gently and slowly, like a snowflake falling on a warm cheek in winter.

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

Below are two recipes for "Bird's Milk" soufflé. They are equally easy to make, so try both ways and decide which one works best for you. You can use the dessert prepared according to them when creating cakes and cakes.

Traditional recipe for soufflé "Bird's milk"

Dessert is very easy to make at home. This souffle recipe is considered a classic, to prepare 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 the butter from the refrigerator in advance so that it becomes soft. Gelatin should be poured into a container and poured with water (200 ml) at room temperature for half an hour (until it swells completely).
2. When the gelatin swells, drain all the water and mix it with sugar. Next, put the resulting mixture in a bath (water) and do not stir until the gelatin and sugar are completely dissolved. Make sure that the mixture does not boil, if this happens, the soufflé will not harden. After cooking this semi-finished product, set it aside to cool.
3. Take chicken eggs and separate whites and yolks into different containers. We only need whites, which should be beaten to a thick foam.
4. Butter should also be whipped with a mixer (whisk) with the gradual addition of condensed milk. Beat should be until the cream is homogeneous.
5. Slowly add the cooled gelatin and sugar mixture to the thick foam of proteins, stirring continuously.
6. Next, you need to add cream to the resulting mixture and mix until an even consistency.
7. Add some vanilla andlemon juice. Blend the ingredients thoroughly with a blender at the lowest speed.
8. Pour the resulting mass into a container and refrigerate to harden.

That's it! Surely you have noticed that the soufflé "Bird's milk" with gelatin is not difficult and not expensive to prepare both in terms of money and time.

Creamy Soufflé Recipe

The difference between this recipe and the previous one is that its base consists of cream and condensed milk. However, this recipe for souffle "Bird's Milk" 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 airy curd (similar to "Miracle");
• 15 grams of gelatin;
• 20 grams of nuts (your choice);
• cream (>20%) - 250 milliliters;
• milk - 125 milliliters.

Step by step instructions

1. Soufflé "Bird's milk" at home is quite easy to prepare if you use a step-by-step recipe.
2. Prepare the gelatin in advance, but use preheated milk (room temperature) to swell it.
3. Mix the condensed milk and cream in a bowl and bring to a boil, then simmer for 1 minute more.
4. Next, mix the resulting mixture of condensed milk and cream with swollen gelatin and wait until the mixture cools.
5. Then into the mass followsadd the curds and beat the ingredients with a blender for 10 minutes (the longer you beat, the more fluffy and light the soufflé will be).
6. Pour the resulting mixture into a container and place in a cold place to harden.

Soufflé Decoration

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

• use melted chocolate (simply bring it to a liquid consistency in a water bath, cool, and then pour over the soufflé);
• sprinkle the finished dessert with grated chocolate;

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

Let your imagination run wild and use fruits to decorate the dessert. Kiwi, pineapple, orange and banana are best. To decorate with fruit, you need to carefully place chopped (previously cut in random order) pieces of fruit on the finished dessert, creating a kind of composition. This decor will give the soufflé a festive look. You can verify this by looking at the photo of the "Bird's Milk" soufflé presented in the article.

Cake

Most likely, you have tried a purchased 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 much financial andtime cost!

Products:

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

Step by step instructions

Cooking the cake:

1. Beat butter with sugar.
2. Add chicken egg and beat the ingredients, finally add vanillin (one pinch) and beat again.
3. Then add 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 along the diameter of the form in which the cakes will be baked.
5. Bake in the oven for 10-12 minutes at 230 degrees (should be preheated).
6. After the cakes are ready, leave them to cool.

Preparation of soufflé:

1. The butter should be mixed with condensed milk, and the gelatin should be poured with 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. In a separate bowl, beat the egg whites, vanilla and citric acid until foamy and fluffy.
4. Continuing to beat the protein mixture, slowly pour the hot sugar syrup into it.
5. Next, take the swollengelatin 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 of the soufflé mixture into the pre-prepared cake pan, then put one cake layer on top and carefully pour the rest of the soufflé onto it. Refrigerate for 4 hours.

When the cake is ready, pour chocolate over it. To prepare the glaze, simply melt the chocolate and cream.