Soufflé Bird's milk with gelatin

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make Bird's milk soufflé? Measure out the required ingredients. Take cream with at least 33% fat content, and thick sour cream. Be sure to cool the cream before using. Sugar can be adjusted to taste, or a sweetener can be used instead.

2. STEP 2

   

   Pour cold milk over the gelatin and leave to swell for 20 minutes.

3. STEP 3

   

   Mix sour cream well with half the volume of sugar. Leave until the sugar is completely dissolved. Take a deeper bowl for this - we will add more products to it.

4. STEP 4

   

   In a saucepan, combine soaked gelatin, remaining sugar and vanillin. Don't overdo it with vanilla - you only need a little bit of it, on the tip of a knife, otherwise the dessert may taste bitter (read the instructions on the package carefully).

5. STEP 5

   

   Place on the stove and heat, stirring, over low heat until the gelatin is completely dissolved. Then remove from heat and leave to cool to room temperature.

6. STEP 6

   

   Beat the chilled cream into a strong foam with a mixer or blender.

7. STEP 7

   

   Gently fold whipped cream into sour cream.

8. STEP 8

   

   Pour in the cooled milk with gelatin, trying to continue whisking the whole mass. You can use a stand mixer for this.

9. STEP 9

   

   Grease the mold with vegetable oil. Pour the soufflé into the mold. My form is 25x25 cm.

10. STEP 10

    

    Cover the pan with cling film and refrigerate until completely set, 3-4 hours (if time permits, overnight).

11. STEP 11

    

    Prepare ingredients for glaze. The amount of sugar can be adjusted to your taste.

12. STEP 12

    

    Pour cold milk over the gelatin and leave to swell for 15 minutes.

13. STEP 13

    

    Combine water, cocoa and sugar in a saucepan. To make it easier, first mix cocoa with sugar, and then gradually pour water into this mixture, stirring vigorously all the time. This way the cocoa will be better emulsified and there will be no lumps.

14. STEP 14

    

    Bring the chocolate mixture to a boil over low heat and remove from heat.

15. STEP 15

    

    Heat the gelatin over low heat until dissolved.

16. STEP 16

    

    Pour melted gelatin into cocoa, stirring. Stir until smooth and cool to room temperature.

17. STEP 17

    

    Pour the chocolate glaze over the frozen soufflé.

18. STEP 18

    

    Cover again with cling film and refrigerate for another 2 hours. My chocolate layer was flush with the edges of the mold, so I didn’t cover it with film so as not to damage the integrity of the top layer.

Comments on the recipe

Veronica

10.08.2023

5

For the third year in a row, I’ve been making this Bird’s Milk soufflé for the New Year holidays. Finally, this time I made the chocolate icing, I made it before dessert was eaten))) It turns out much tastier with chocolate icing!!! I adjusted this recipe a little to suit myself and am VERY pleased. I take 15% cream, 15 grams of gelatin, 20-21% sour cream. This time I was in a hurry and threw all the sugar into sour cream and gelatin - I forgot. Everything turned out great!!! The soufflé turns out incredibly tender, tasty, very reminiscent of the Soviet candies Bird's milk. Now, unfortunately, they no longer produce it with such a structure and such a taste. I've already made this soufflé with chocolate glaze twice this year. Maria, thank you again for this wonderful recipe!!! Our family really loved this dessert))) Here is my holiday photo report

valeriya

10.08.2023

4.5

Super! I’m also delighted with this bird’s milk cake with gelatin. Delicious is not the right word!

Admin Rina

10.08.2023

4.6

I love Bird's milk and everything connected with it, so my daughter’s birthday would not be complete without such a soufflé! I wouldn’t call the dessert complex, but for it to turn out successful, I think it’s very important to choose high-quality and, of course, tasty products for it. I used 33% cream (for whipping), 25% sour cream from a local manufacturer, and cocoa powder carefully selected on the Internet. I pre-cooled the cream and whipping utensils. Everything was whipped and mixed just like a bang! From myself: instead of sugar - sucralose substitute. I didn’t have a suitable container for the soufflé, but a silicone mold worked perfectly, in which the soufflé froze in portions. I liked it even better. I decorated the finished soufflé with berries. In the end, everyone was delighted and they ate the dessert faster and more willingly than the cake, and their hand naturally reached out to professional equipment to make a beautiful photo report. Thanks for the successful and easy-to-prepare recipe!

olgay198108

10.08.2023

4.6

I really love bird’s milk))) Everything looks so appetizing)) I’ll make it one of these days)

Veronica

10.08.2023

4.7

Loved the recipe, definitely have to make it

Veronica

10.08.2023

5

I have already made soufflé using your recipe twice. The only thing is that I took less fat cream and added 15 grams of gelatin. It turns out very, very tasty!!! It’s so delicious that I don’t have time to make chocolate jelly, since we start eating without it, as soon as the first layer hardens, next time I’ll definitely make a very worthy recipe with the second layer!!!

Nadezhda Kachmar

10.08.2023

4.6

Thank you very much for the recipe. I’ve already made it 15 times this year. Everyone loves it! When I want something very light, I take cream with 15% or more gelatin, but then the soufflé doesn’t turn out so beautiful, but it’s still delicious. The attached photo shows the soufflé with bird's milk and store-bought cake. So, after trying the dessert according to your recipe, the guests did not want another cake.