Bird's milk recipe at home with gelatin. Recipe: Bird's milk candies - the most delicate I eat bird's milk candies

One of the most famous and delicious childhood delicacies is Bird's Milk candies. They began to be produced in the USSR in the 60s of the last century, although the original recipe belongs to the Polish confectionery company E. Wedel. The taste of the candy resembles a very delicate creamy marshmallow, and the name of the dessert should be understood as an idiom meaning something unimaginable, rare, divine.

Once upon a time, recipes for sweets and the cake of the same name included the use of semolina. After all, the technology was kept secret, and it was very difficult for an ordinary Soviet citizen to get the necessary ingredients. Nowadays, all the components of the dessert can be easily bought in any store, and the recipes delight you with their variety.

Correct composition of dessert

The candy must contain the following ingredients:

granulated sugar;
butter;
black chocolate;
eggs (whites only);
agar-agar (can be replaced with gelatin or pectin).

Depending on the recipe or personal preference, you can add milk, condensed milk, molasses, lemon juice, cocoa, vanillin, etc.

Bird's milk candy size

This indicator in most cases depends on the form into which the soufflé is poured. Theoretically, the dessert can be made either round or oval. However, the traditional shape of the Bird's Milk candy is considered to be a square with a side of 3–3.5 cm and a thickness of 1 cm or a rectangle with parameters of 4.5x2 cm and a thickness of 1 cm.

Calorie content of dessert in chocolate

If you prepare a treat with dark chocolate, where the cocoa content is higher than 70%, then the calorie content of the sweets will be 412 - 420 kcal (or 1724 - 1757 kJ) per 100 g of the finished product. In this case, the body will receive nutrients in the form of 2.33 - 2.35 g of proteins, 16.5 g of fats and 65 - 66 g of fast carbohydrates.

Considering that a candy weighs on average 15 g, one piece will provide 62.5 kcal, which is 3% of the daily energy requirement of an average person who consumes about 2 thousand calories daily.

Therefore, although the dessert is delicious, it is very high in calories.

Sweets "Bird's milk" - a classic recipe

Ingredients:

condensed milk – 150 g;
sugar – ¾ cup;
butter – 50 – 60 g;
egg white – 3 pcs.;
water – 100 ml;
gelatin – 15 g;
dark chocolate – 300 g.

Preparation:

Pour gelatin with water and add sugar, stir. Heat over low heat until the grains completely disappear, then remove from the stove.
Beat the butter, gradually adding condensed milk.
Beat the egg whites until stiff foam. Continuing to beat, pour in the gelatin in a thin stream, and then add the butter.
Pour the resulting mass into a flat pan and put it in the refrigerator for a couple of hours.
Break the chocolate into pieces. Melt 3/4, then add the rest and mix.
Cut the soufflé into pieces, dip in chocolate and place on a plate to harden. In 10 to 30 minutes, the soufflé candies will be ready.

With agar-agar according to GOST

Ingredients for soufflé:

butter – 150 g;
condensed milk – 100 g;
water – 150 ml;
granulated sugar – 300 g;
egg white – 3 pcs.;
starch syrup – 150 g;
agar-agar – 4 g;
lemon juice – 2 tsp;
vanilla extract – 1 – 2 g.

For the glaze:

butter – 70 g;
chocolate (80 – 85% cocoa content) – 250 – 300 g.

Preparation:

Pour cold water over the agar-agar and leave for 45 minutes.
At this time, beat the butter with condensed milk.
Place the swollen agar on low heat, add sugar, molasses and mix. Cook the resulting mixture for about 12–16 minutes, until the temperature reaches 115–117°C. The liquid must be stirred all the time.
When the syrup is ready, remove it from the heat and let cool for 3 to 5 minutes.
During this time, you need to beat the whites until white, add vanillin and lemon juice, and mix. Continuing to beat, pour in the syrup, and then add the butter in portions. Beat again until smooth.
Place the resulting mass in the mold and cool first for 20 minutes at room temperature, and then for 30 minutes in the refrigerator.
Cut the frozen soufflé into small rectangles using a thin thread.
Melt the chocolate with the butter. Dip the candies into the resulting glaze and place on foil. Place the preparations in the freezer for 15 - 20 minutes.

When the glaze hardens, the treat is ready.

Delicate dessert with semolina

Base ingredients:

wheat flour – 350 g;
butter – 260 g;
granulated sugar – 300 g;
egg – 6 pcs.

For the soufflé filling:

milk – 450 ml;
butter – 300 g;
sugar – 200 g;
semolina – 60 g;
lemon (without peel) – 2 pcs.

To cover:

cocoa powder – 60 g;
butter – 50 g;
sugar – 60 g;
sour cream – 2 tbsp. l.

Preparation:

Beat all ingredients for the dough. Divide the mixture in half and bake 2 rectangular shortcakes at a temperature of 180 - 200 ° C (about 10 - 15 minutes).
Put the milk on the fire, add semolina and sugar. Stirring, bring the mixture to a boil, then reduce the heat to low and cook for another 2 - 3 minutes. At the end, add a piece of butter and stir.
After the semolina has cooled a little, add the lemons cut into pieces and beat everything with a blender.
Place the filling on the first cake layer, and cover the second layer on top.
Prepare the glaze: melt sour cream, butter, sugar and cocoa in a water bath. Cover the dessert with the resulting mixture on top and sides.
After 15 - 30 minutes, when the chocolate glaze has hardened, cut the dessert into portions.

Bird's milk candy from Andy Chef

Ingredients:

sugar – 330 g;
butter – 120 g;
egg white – 2 pcs.;
condensed milk – 100 g;
warm water – 140 ml;
agar-agar – 5 g;
dark chocolate – 300 g.

Preparation:

Pour agar-agar with water for 15 minutes. Then heat it over medium heat, stirring slightly to avoid lumps.
When the liquid boils, add granulated sugar. Without reducing the heat, continue stirring until the mixture begins to foam. When the syrup begins to flow down into a thin thread, it means it is cooked and can be removed from the stove.
Let the whites beat until fluffy foam. With the mixer running, carefully pour the sugar syrup into them in a thin stream. When the mixture acquires a homogeneous structure, add butter, condensed milk and beat again.
Pour the prepared soufflé into a mold and refrigerate for at least 2.5 hours. After hardening, cut into pieces.
Melt 240 g of chocolate in a metal bowl and immediately set aside from the stove. Add the remaining 60 g and stir. Dip the candies in the glaze, place on film or foil, and set in the refrigerator for 20–30 minutes. After this, the candies will be ready.

DIY chocolate soufflé

Ingredients:

sour cream – 450 g;
high fat cream – 450 ml;
milk – 1 glass (250 ml);
cocoa powder – 1 tsp;
dark chocolate – 90 – 110 g.

Preparation:

Add cocoa to milk and stir. Pour gelatin with the resulting liquid and heat in a water bath, stirring slightly until all the grains dissolve.
In a separate container, beat sour cream with sugar and cream. Add the resulting mass to the milk-jelly mixture and mix.
Arrange in molds or pour the soufflé into a deep bowl with high sides.
Place in the refrigerator to harden for 5 – 6 hours (overnight is possible).
Pour lightly melted chocolate on top of the cooled mass and let it harden.
After this, the soufflé can be removed from the mold(s) and, if necessary, cut into portions.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

The Bird's Milk cake does not need advertising. Is there anyone among us who has never tried this amazingly delicious, melt-in-your-mouth dessert? A delicacy with such a mysterious name is loved not only by children and women, but also by men with a sweet tooth. What is so attractive about Bird's Milk cakes and sweets? The light soufflé, familiar from childhood, is associated with memories of carefree times. The assortment provided by retail chains is large, but nothing can replace homemade dessert. We recommend that you consider several step-by-step recipes for Bird's Milk.

How to prepare “Bird's milk” at home

Is it difficult to prepare Bird's Milk in your home kitchen? Each cake recipe is interesting in its own way. Having basic cooking skills, it will not be difficult for you to cope with a pleasant task and please yourself and your loved ones with a delicious soufflé. By using a little imagination to decorate, you will receive an exclusive copy of the Bird's Milk cake, the recipe of which you will choose, listening to your desires.

Preparation of “Bird's milk” with agar-agar according to GOST

The peculiarity of this recipe according to GOST is that among the ingredients you need to purchase. If you can’t find it in grocery stores, ask at the pharmacy: this algae extract is also used for medicinal purposes. Do not try to replace agar-agar with gelatin: the taste will be slightly different (there is another recipe for you - with gelatin), and the cake will take much longer to harden.

This recipe was not only assigned GOST, but also a patent was issued in 1980. A bird's milk recipe with step-by-step photos will make the preparation process easier.

Prepare all ingredients:
1. 2 teaspoons agar-agar (soak using 150 ml water).
2. 50 g powdered sugar.
3. 140 g wheat flour.
4. 300 g butter.
5. 100 g condensed milk.
6. 450 g sugar.
7. 3 eggs (you will need 1 whole and 2 whites).
8. 1/3 teaspoon of citric acid.
9. 100 g chocolate.
10. Vanillin.

Beat 50 grams of butter with a mixer, adding powdered sugar and vanillin.
Add 1 egg to the resulting mass and beat everything thoroughly again.

Add flour and stir so that there are no lumps. The dough should be thick.
It is advisable to cover a baking pan with parchment paper and lay out the dough in a thin layer. The oven temperature should be 200-210 degrees. Bake for 10 minutes.

Trim the baked hot cake, aligning the edges.
Beat condensed milk well with 200 grams of butter.

Place agar-agar, which has been soaked in water, on low heat and stir until it boils. Add sugar and mix thoroughly again until the sugar crystals dissolve (3-7 minutes). When white foam appears, check readiness - if strings trail from the syrup following the spoon, then it’s time to turn it off.
In a large bowl, beat 2 egg whites until stiff, adding citric acid. After this, carefully add hot agar-agar syrup in a thin stream. Beat thoroughly again. The mass will increase greatly.

Add butter cream with condensed milk to the resulting mass. Mix. The contents will become more liquid and yellowish in color.
Quickly pour the resulting mass into the mold onto the surface of the cake, since agar-agar has time to harden even at a temperature of 40 degrees. Place in the freezer for 15 minutes.

Melt chocolate and 40-45 g of butter by heating in a water bath or in the microwave.
Pour an even layer over the hardened surface of the cake and refrigerate for another 15 minutes.

Cut the cake into small portions in the form of cakes; if desired, apply a cream pattern on top of the icing.

Dietary soufflé cake “Bird's milk” with gelatin

The dietary dessert “Bird's Milk” is loved by many housewives, because the calorie content of such a cake is only 95 kcal per 100 grams of product.

Ingredients for the crust:

2 tablespoons cornstarch,
3 eggs,
1 teaspoon baking powder,
vanillin,
sugar substitute to taste (less for those on a diet).

Ingredients for soufflé:

4 egg whites,
2 teaspoons gelatin,
300 ml milk,
sweetener,
citric acid is a little less than half a teaspoon.

Ingredients for glaze:

2 tablespoons low-fat sour cream,
5 grams of gelatin,
70 ml water,
25-30 grams of cocoa,
Sweetener to taste.

Preparing the crust:
1. Separate the cooled egg whites from the yolks and beat them into a thick, strong foam, adding a few grains of salt.
2. Mix the yolks thoroughly with starch, baking powder, vanillin and sweetener.
3. Add the whipped whites to the resulting mixture and mix gently.
4. Place the dough in a mold on parchment and bake at 180 degrees for 10-15 minutes.

Soufflé preparation:
1. Pour milk into a container, add gelatin, heat, bring to a boil, stirring constantly. Boil for 1 minute.
2. Beat the whites with salt until stiff foam, add citric acid.
3. Pour in a thin stream of milk and gelatin mixture, cooled to 60-70 degrees. Mix.
4. Spread the resulting mixture onto the cooled crust. Align.
5. Place in the refrigerator until completely frozen.

Chocolate glaze:
1. Add water to gelatin. Heat, without bringing to a boil, until it is completely dissolved.
2. Add sour cream or cream, sweetener and cocoa. Mix everything thoroughly until a homogeneous mass is obtained.
3. Cool slightly and pour over the cake. Place in the refrigerator again for 2-3 hours.

Classic recipe for candies “Bird's milk”

Ingredients:

100 grams of chocolate,
100 grams of butter,
4 egg whites,
1 tablespoon gelatin,
Sugar to taste.

Preparation:

To swell the gelatin, pour water at room temperature for half an hour. Then heat until it starts to boil. Stir thoroughly. Cool.
Beat egg whites with sugar until thick and fluffy. Pour in the cooled gelatin in a thin stream. Mix.
Melt the chocolate and butter mixture in a water bath.
Line a deep baking sheet with parchment paper and pour in half the chocolate icing. Place in the refrigerator.
Place a mixture of proteins and gelatin on the chocolate layer. Pour the rest of the glaze in an even layer.
Place in the refrigerator until completely ready when it hardens.
Cut into small rectangles or other shapes and serve “Bird's Milk” sweets for tea.

Preparing chocolate dessert “Bird's milk” with semolina

The “Bird's Milk” cake with semolina is distinguished by its originality and unusual taste.

Ingredients for the dough:

250 grams of margarine,
Vanillin,
6 eggs
Baking powder,
400 grams of sugar,
400 grams of flour.

Ingredients for cream:

400 ml milk,
300 grams of butter,
300 grams of sugar,
2 tablespoons semolina,
2 medium sized lemons.

Ingredients for glaze:

3 tablespoons sugar,
2 tablespoons sour cream or cream,
1 tablespoon oil,
1 tablespoon cocoa.

Preparation.

Using a metal bowl, melt the margarine over low heat.
Add sugar to the cooled margarine. Mix thoroughly, preferably using a mixer.
Beat in the eggs one at a time and mix well again. Add baking powder. Add flour. Stir until the mass is elastic.

We will divide the dough that we have prepared and bake two cake layers at a temperature of 180 degrees for 15-20 minutes, having previously covered the bottom with parchment paper.
. The cereal can first be ground in a coffee grinder to a finer consistency.
Place the container with milk on low heat. Before boiling, add semolina, stirring constantly. Cook for 5 minutes. Then let it brew for the same amount of time.

Grind the lemon along with the zest.
Melt the butter, add sugar, stir constantly.
Add lemon, when the semolina porridge has cooled, stir. Add the butter-sugar mixture and beat at the same time until you get a fluffy cream without lumps. Place in the cold for half an hour.
Heat cocoa, sour cream, and sugar for glaze in a container until the mixture thickens. Add butter. Mix thoroughly.

Grease the first cold cake generously with lush cream.
Cover with the second cake layer and pour the prepared glaze over it.

Place in the cold for several hours so that the cakes are well soaked, preferably overnight.

Video recipe for Bird's Milk cake from Grandma Emma

Recipes for the Bird's Milk cake were kept in the strictest confidence in the confectionery industry 50 years ago. It was a scarce product; it was not often possible to enjoy a delicious dessert. Nowadays, to prepare Bird's Milk cake, there are several recipe options for home use. You can find one of them in the video we offer. Grandma Emma kindly told us step by step how to make a wonderful, melt-in-your-mouth Bird's Milk cake. With this video at hand, you can always get a hint and make a wonderful soufflé cake yourself.

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You can make sweets and bird's milk cakes at home. It all depends on how exactly you cut the finished dessert. But the “Bird's Milk” cake is prepared according to a different recipe, which has its own preparation nuances.

Ingredients you need:

Seven egg whites;
250 ml water;
Two tablespoons of gelatin;
A bar of dark dark chocolate;
A stick of butter;
Sugar and vanilla sugar can be added to your taste;

First of all, let's soak the gelatin. Soak two large spoons of the ingredient in a glass of warm water. It will take about half an hour for the gelatin to swell. When this time has passed, bring the water to a boil over low heat. Stir constantly during heating until the gelatin is completely dissolved. When the mass boils, it will need to be removed from the heat and can be set aside for a while.

Next, in the process of preparing Bird's Milk candies, a simple recipe with step-by-step photos at home, you will need to separate the whites from the yolks. We only need the whites for cooking, but in order for them to whip properly, we need to separate them extremely carefully. Neither the shell, nor even the slightest part of the yolk should get into the whites. Start beating the whites with a mixer, adding sugar at your discretion. When the whites are whipped, without turning off the mixer, add the gelatin mass into the mixture in a thin stream (it should have cooled down and be at room temperature).

Now let's start preparing the chocolate. You need to break it into cubes, cut the butter, and add it to the bowl with the chocolate. Melt everything carefully in a water bath. The chocolate-cream mass should be completely homogeneous.

Now prepare a container into which the mixture will be poured. A regular pie pan or casserole dish is suitable for this. Divide the chocolate mixture into two equal parts. Pour the first part into the mold and place in the refrigerator for 10 minutes. Then lay out the prepared soufflé and smooth it out. Next comes the second part of the chocolate. Place the candies in the refrigerator. They will harden within half an hour. You can take the mass out of the refrigerator and cut it as you prefer. You can serve the candies whole, cut the crayons, or make amazing cakes to size.

Candies “Bird's Milk”, recipe with photos step by step at home, is extremely easy to prepare. You don't need to have an oven, you don't need to perform any complex confectionery manipulations. What kind of dessert will you end up with? Delicate, airy, beautiful and not cloyingly sweet. All that remains is to wish you bon appetit.

For those who have a sweet tooth, I suggest making homemade Bird's Milk sweets. A delicate soufflé coated with a layer of chocolate simply melts in your mouth. The sweets turn out so delicious that they will not leave anyone indifferent. And there are no contraindications - after all, we will prepare Bird's Milk candies only from natural products. When you cover the candies with glaze, don't forget to call the children - it's very exciting, and children's imagination will tell you a lot of options for decoration.

Ingredients:

agar-agar - 5 grams;
water - 120 milliliters;
granulated sugar - 180 grams;
butter - 70 grams;
condensed milk - 100 grams;
vanillin - 1 teaspoon;
egg white - 3 pieces;
lemon juice - 1 teaspoon.

For the glaze you will need 100 grams of chocolate (dark or milk).

Homemade sweets “Bird's milk”. Step by step recipe

Pour agar-agar (it comes in the form of algae or powder, you can take any) with 120 milliliters of water and leave to swell. You cannot replace agar-agar with gelatin when making sweets (but you can for a cake).
Place softened butter in a deep bowl, beat with a whisk and begin to gradually add condensed milk.
Add vanillin (liquid, powder or vanilla sugar) to the creamy mass and mix with a whisk until smooth.
Separate the whites from the yolks (we try to do this very carefully so that the yolks don’t get in, otherwise we won’t be able to beat the whites) and put them aside for a while.
Place the swollen agar-agar over low heat and simmer for 4 minutes until dissolved (tip: always follow package instructions).
Add granulated sugar to the agar-agar saucepan and stir until the sugar is completely dissolved. Let the sugar syrup cook until it reaches 110 degrees (if you don’t have a thermometer, you can use its appearance as a guide: after about 15 minutes, the bubbles will increase and the syrup will start to flow from the spoon in the form of a thread).
At this time, we begin to beat the whites with a mixer at low speed so that the process is completed simultaneously with the preparation of sugar syrup. When the protein mass increases slightly in volume, add lemon juice, continuing to beat (increase the speed).
Gradually pour hot syrup into the egg whites, whipped to stiff peaks, while continuing to beat at medium speed. When the mass becomes thick, add the buttercream and mix at low speed.
After one or two minutes, when the mass is well mixed, we begin (immediately) pouring it into the molds (otherwise it will harden right in the cup). Leave the prepared soufflé for 2 hours until it hardens well (you can put it in the refrigerator). Tip: you can use any silicone molds (it’s better to take different ones, it will look better in the end).
When the candies have completely hardened, melt the chocolate (to your taste: milk, white or black, bitter) in a water bath (I prefer the microwave for these purposes: I put it on for 30 seconds, then take it out, stir - and again for 30 seconds, and so on until the chocolate is completely dissolved).
We take the candies out of the mold, place them on a wire rack (it’s better to place foil under it so as not to stain the table with chocolate) and pour melted chocolate over each candy.
If not all of the soufflé fits into the molds, you can simply cut out rectangular (or diamond-shaped) candies from the remaining layer.

By the way, my children’s imagination was limitless: we used several types of chocolate for icing (white, milk, black) - and the candies turned out original, in different colors. So glamorous! And also, as an experiment, they added wafer crumbs, ground cookies, and crushed peanuts to the chocolate - a unique taste was ensured for each candy.

Serve the candies with aromatic mint or lemon tea. We delight our loved ones and surprise our guests. The team of the “I Love to Cook” site wishes you a bon appetit and, as always, is looking forward to your visit - for new recipes for sweets and other desserts (and more).

The well-known dessert called “Bird's Milk” was invented in the USSR, and the recipe was even patented. There were queues for this cake.

Nowadays it is no longer in short supply, you can find it in almost every store, but, of course, it will be much tastier to cook it yourself and please your loved ones with this delicate delicacy.

A simple version of "Bird's milk"

This recipe features both a simple list of ingredients and an easy way to prepare it at home, so even inexperienced housewives can make it a reality. And most importantly, it won’t take much time.

Whites from 4 eggs;
Gelatin – 2 tsp;
Powdered sugar - to taste (on average 1 tbsp for each egg);
Chocolate – 2 standard bars without additives;
Butter - half a pack.
Soak gelatin in water to swell.
Prepare the glaze by melting the chocolate and butter.
Prepare any form for soufflé, the main thing is that it has sides. Cover its bottom with special paper, lay out half of the chocolate mass and put it in the refrigerator to harden.
Meanwhile, dissolve the swollen gelatin using a water bath and slowly pour it into the egg whites, strongly beaten with powdered sugar, while continuing to beat.
Smooth the whipped soufflé over the already frozen glaze and pour the remaining chocolate over this mixture. Place the mold in the refrigerator again for at least half an hour.

“Bird's milk” - a classic cake recipe

To prepare a cake at home according to this recipe will require more effort, but the result will please you - there will be real “Bird's milk” on the table - a rare pleasure for Soviet citizens, and now so affordable, but no less desirable.

What you will need for the sweet part:

Flour – 7 tbsp. l.;
Chicken eggs – 2 pcs.;
Vanillin - optional.
Whites from 2 eggs;
Butter - one package;
Condensed milk - half a can;
Gelatin – 4 tsp;
Citric acid – half 1 tsp;
Vanillin - optional;
Granulated sugar – 1 cup and a half;
Water – 150 ml.
Butter - half a pack;
Chocolate – 2 bars.

Let's do the dough first. Cream the butter and sugar, then add the rest of the ingredients.
Bake two cakes on baking paper in the oven for about 10 minutes at 200⁰C. For convenience, it is better to immediately make them suitable in size for the shape in which you plan to assemble the finished cake.
Let's make a soufflé. Beat melted butter and condensed milk. Soak the gelatin for half an hour in a quarter glass of water. Cook syrup from sugar and the amount of water indicated in the ingredients: wait for the water to boil, pour sugar into it, cook until ready (until it drips into a thin thread).
Beat egg whites with citric acid until stiff peaks form. When the syrup has reached the required consistency, it must be slowly poured into the whites, without stopping whisking them, and then also slowly pour in the gelatin melted in a water bath. Turn off the mixer. Add vanillin and a mixture of butter and condensed milk to the whipped mass. Mix carefully.
Let’s start “assembling” the Bird’s Milk cake: cake layer - half the soufflé - second cake layer - the remaining soufflé. We put it in the refrigerator.
When the soufflé has hardened, you can pour glaze over the cake. To prepare it, melt the chocolate using a water bath, add butter and mix. Leave the finished cake in the refrigerator again.

Curd "Bird's milk"

This dessert with curd soufflé will appeal to those who like to count calories. Firstly, it is not particularly high in calories (especially if you use cottage cheese and low-fat cream), and secondly, it is incredibly tasty.

What you need for the soufflé:

Cottage cheese (not grained) – 100 gr.;
Cream – 100 ml;
Condensed milk – 150 gr.;
Cow's milk – 70 ml;
Edible gelatin – 15 g;
Cocoa powder – 20 gr.

Chocolate – 100 gr.;
High fat cream – 30 ml.

Pour gelatin over cold milk to swell.
Pour the cream into the condensed milk, bring this mixture to a boil and boil for a couple more minutes, reducing the gas. Add heated gelatin to this mixture. Mix thoroughly with the addition of cocoa. Let this mixture cool at room temperature.
Meanwhile, use a blender to beat the cottage cheese until there is not a lump left. Add the previously prepared mixture and continue blending for a few more minutes.
Distribute the whipped mass into the mold and put it in the refrigerator.
Now let's prepare the glaze. Melt the chocolate. Pour the cream into it and stir thoroughly.
Pour the glaze onto the frozen soufflé and place the mold in the refrigerator again.

“Bird's milk” with semolina soufflé

You should try this melt-in-your-mouth dessert at least once, you will definitely like it. And most importantly, no one will be able to guess the main component of this soufflé.

What you will need for the crust:

Butter - half a pack;
Granulated sugar – 190-200 gr.;
Chicken eggs – 3 pcs.;
Wheat flour – 200 gr.;
Cocoa powder – 20 g;
Vanillin - optional;
Baking soda - half 1 tsp.

Butter – 1 package and a half;
Granulated sugar – 180-200 gr.;
Semolina – 4-6 tbsp. l.;
Cow's milk – 400-500 ml;
Vanillin - optional.

Cow's milk – 50 ml;
Cocoa powder – 40-50 g;
Granulated sugar - half a glass;
Butter – 10 gr.

Making the base of the cake. Mix cocoa, sugar, vanillin, add butter and leave on low heat. Mix thoroughly until smooth.
When the mixture has cooled, add one egg at a time and mix well. Pour in the flour already mixed with slaked soda.
Bake the cake in the oven at 200⁰C.
Next, prepare the soufflé. Its main secret is that semolina must first be ground in a coffee grinder until it becomes flour.
Cook semolina flour in milk until thickened. Beat butter, sugar and vanillin. Add this mixture to the semolina mass and stir well.
Spread the prepared mixture onto the crust and place it in the refrigerator to harden.
Let's do the glaze. Mix cocoa and sugar with milk. You need to bring this mixture to a boil and add oil. Let the glaze cool slightly before pouring it over the soufflé.

Homemade sweets “Bird's milk”

These candies are loved by both adults and children. However, not everyone realizes that this delicacy is easy to prepare at home.

Chocolate – 1 standard bar;
Butter – 1/2 pack;
Eggs (whites only) – 4 pcs.;
Gelatin – 15 g;
Powdered sugar - to taste (based on an average of 1 tablespoon for each egg).

Pour gelatin into water to swell, then heat it, but do without boiling and leave to cool.
Beat the egg whites with powdered sugar until stiff and slowly pour in the gelatin, continuing to work with the mixer. Place the soufflé in a mold to harden, then cut it into squares or lay it out to harden in ready-made molds.
Prepare the glaze from chocolate and butter. Dip the frozen soufflé into the chocolate mixture, place it on foil and refrigerate.

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If you want to achieve the greatest resemblance to bird's milk produced in a confectionery factory, then try adding agar-agar instead of gelatin in the soufflé. It makes it more tender.

You can buy agar-agar in spice departments, sometimes it is sold in pharmacies. Just remember that a soufflé with it hardens much faster than a soufflé with gelatin, so, having prepared such a soufflé, you will need to very quickly transfer it into the mold.

Some recipes suggest whipping the protein soufflé with sugar. It is better to always add powdered sugar, since proteins are not heat-treated, and sugar is very difficult to dissolve, especially if it is coarse.

If you want to give the protein soufflé some flavor, then gelatin can be soaked not in water, but in fruit juice or homemade compote.