Dessert soufflé “Bird's milk”

Russian cuisine

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Description Products Steps

“Bird's milk” - this name is familiar to us thanks to the legendary Soviet soufflé cake made from eggs, thickly filled with chocolate glaze. Receiving Copyright Certificate No. 925285 in 1982, the cake quickly became popular. Now it is considered a classic of Soviet and Russian cuisine. We suggest preparing a dessert based on this soufflé.

1. Calories
   427,84 kcal
2. Protein
   13,77 gram
3. Fat
   33,91 gram
4. Carbohydrates
   17,29 gram
5. ~ Time
   7 H 30 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Ice cream

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   300 g
2. Butter

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   200 g
3. Dry cream
   600 g
4. Powder gelatin

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   40 g
5. Water

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   200 g

Steps:

1. 
   Break the ice cream and butter into small pieces and combine in one bowl. Boil water for gelatin and cool to a temperature of 60–70 ℃. Cover the mold with cling film.
2. 
   Melt the ice cream and butter over the heat until smooth, stirring constantly, but do not bring to a boil. The mass should be just warm. Add dry cream and mix well.
3. 
   Cover the container with cling film and refrigerate for 2-3 hours. During this time, the dry cream should completely dissolve.
4. 
   Soak the gelatin in hot water, stir well and cool to a temperature of 40–45 ℃.
5. 
   Pour warm gelatin into the mixture that was in the refrigerator and stir. Place the resulting soufflé in a mold lined with cling film and smooth the surface.
6. 
   Cover the top with cling film and refrigerate for 3 hours.
7. 
   After 3 hours, remove the soufflé from the mold onto a plate, cut into 2 x 2 cm cubes and roll in cocoa.
8. 
   Serve in candy format.

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