Great taste and a question to my mother: “Why are the candies called that? Do birds have milk?”. I think that the “Bird’s Milk” dessert will evoke just such memories for everyone.
For souffle you will need:
- 75 ml of condensed milk;
- 100 g of butter;
- whites of 5 medium eggs;
- 400 g of sugar;
- 130 ml of water;
- 10 g of agar-agar.
For the glaze:
- 150 g cocoa butter;
- 100 g of cocoa powder;
- 100 g of sugar.
In order for candies to turn out as they were from childhood, use only the best quality condensed milk and butter. It is advisable to buy agar-agar in confectionery stores. By the way, in no case do not replace it with gelatin! It is agar-agar that is used in the classic recipe and makes the souffle so uniquely tender and melting.
Get the butter and condensed milk in advance so that they have time to warm up to room temperature. And eggs, on the contrary, should be chilled.
Pour agar-agar into a saucepan, pour cold water and heat over low heat until completely dissolved, stirring constantly. After that, add sugar and cook the syrup, stirring it continuously, to a temperature of 110 degrees. For this, you need to use a kitchen thermometer, but if you don’t have one, do a test: the finished syrup, like honey, should stretch in a continuous thin thread.
While the syrup is cooking, start whipping the egg whites in a dry and clean bowl. You can add a pinch of citric acid. Beat until a strong foam is formed.
If you do not have enough cooking skills, then at this point you may need an assistant, because the whites and syrup need to be cooked at the same time.
Remove the finished syrup from the heat and allow the bubbles to settle slightly. Then, without stopping to beat the whites, pour the hot syrup into them in a thin stream. The mass will become thick and voluminous.
Prepare the oil base separately. Beat the soft butter for about 3-4 minutes, then, pouring in the condensed milk little by little, continue to beat until fluffy.
Add the butter cream to the egg whites one tablespoon at a time and beat for about 2 minutes. The mass will settle slightly and become more liquid, but that’s how it should be.
Cover the bottom of the mold with baking paper and immediately pour the souffle onto it. It is impossible to stir, as the mass hardens very quickly. Place the mold with the filled souffle in the freezer for half an hour. Meanwhile, prepare the glaze.
Place the ground cocoa butter, cocoa powder and sugar in a bowl. Put the container in a water bath and, stirring, melt the components until a homogeneous consistency is formed.
Take out the frozen soufflé and cut it into rectangles the size of a regular chocolate candy. To make the souffle easier to cut, sprinkle the knife with powdered sugar.
Next, put the products on a wire rack and pour chocolate mass over them, and then put them in the refrigerator for 20 minutes so that the glaze hardens well. Bon appetit!
