Souffle bird's milk with gelatin

4 servings
3 hours

In my childhood and youth, my favorite cake was Bird's Milk. It seemed much tastier than biscuit and sand. Then the tastes changed, but in the last two years I again remembered my love for souffle. I posted a couple of recipes for soufflé-filled cakes on the site, though with supplements. And finally, I got to my favorite classic recipe.

How to make souffle Bird's milk? Measure the required ingredients. Take cream at least 33% fat, sour cream - thick. Make sure to cool the cream before use. Sugar can be adjusted to taste, and a sugar substitute can be used instead.

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

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

In a saucepan, combine the soaked gelatin, remaining sugar and vanillin. Do not overdo it with vanillin - you need it quite a little bit, at the tip of a knife, otherwise the dessert can mustard (carefully read the instructions on the package).

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

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

Gently stir the whipped cream into the sour cream.

Pour in the cooled milk with gelatin, trying to continue to beat the whole mass. For this, you can use a stationary mixer.

Brush the shape with vegetable oil. Pour into a soufflé shape. I have a shape of 25x25 cm.

Cover the tin with cling film and place in the fridge until fully set for 3-4 hours (if time allows, you can overnight).

Prepare the glaze products. The amount of sugar can be adjusted to suit your taste.

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

In a saucepan, combine water, cocoa and sugar. To make it easier, first mix cocoa with sugar, and then gradually pour water into this mixture, stirring vigorously all the time. So cocoa is better samulsified and there will be no lumps.

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

Heat gelatin over low heat until dissolved.

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

Pour the chocolate glaze over the frozen soufflé.

Cover again with cling film and send to the fridge for another 2 hours. My chocolate layer was level with the edges of the mold, so I did not cover the film so as not to violate the integrity of the top layer.

Why gelatin does not freeze well, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking, read the article about gelatin.

How to beat cream correctly? It is important that the cream is fat, at least 33%. Cream cannot be frozen before whipping - otherwise, during whipping, they will delaminate and make a serum with oil! Buy only fresh chilled product for these purposes. Whipping utensils and the cream itself should be cold, hold them for at least 1-2 hours in the fridge. Beat with a mixer at minimum RPM, gradually increasing the speed. How do you know that the cream is whipped enough? The cream mass should maintain its shape and not spread. Stop whipping at this point. Otherwise, the cream will turn into oil.

How vanilla, vanillin, vanilla extract and vanilla sugar differ, how to properly apply and replace them so as not to spoil the taste of the dish, read this article.