Souffle Bird's milk - an airy, melt in the mouth delicacy, from which it is simply impossible to break away. To prepare the most delicious dessert at home, you will need very little time and products.

Souffle "Bird's milk" with gelatin

Bird's milk is a simple and very tasty sweet treat, loved since childhood. For cooking you need:

  • 4 squirrels;
  • 220 g of sugar;
  • 20 g of gelatin;
  • chocolate bar.

The sequence of actions:

  1. Gelatin is soaked in 100 ml of warm water, which after ¼ hours is finally dissolved by steam.
  2. The proteins separated from the yolks are thoroughly whipped, after which, with constant operation of the mixer, sugar is poured into them in portions.
  3. From eggs with sugar a homogeneous airy white mass is obtained.
  4. Then, when whipping, dissolved gelatin is introduced, after which the souffle is poured into a mold, which is sent to the cold for 20 minutes.
  5. After the specified time has passed, poultry milk is filled with melted chocolate for a couple.
  6. After cooling, dessert is served with tea.

With agar

The agar agar recipe provides for:

  • 7 egg whites
  • 10 g of agar-agar;
  • 250 g of sugar;
  • the same amount of condensed milk;
  • 170 g butter;
  • pinches of citric acid.


Preparation Scheme:

  1. Agar-agar is poured ½ cup of warm water.
  2. Proteins are whipped to a lush foam, into which, when the mixer is operating, a boiling syrup from sugar and agar-agar is poured into a thin stream.
  3. After the formation of a dense foam, citric acid is added.
  4. At medium speed, the mixer interferes in the egg mass of the condensed milk and softened butter.
  5. The prepared souffle is poured into a form where it is leveled.
  6. For 2 hours, the dessert goes to the cold.

Cooking with condensed milk

An interesting variation of the beloved souffle, for the performance of which it is necessary:

  • 7 proteins;
  • 20 g of gelatin;
  • 220 g of sugar;
  • 160 g butter;
  • 250 g of condensed milk;
  • 3 g of citric acid.


Working process:

  1. Gelatin is diluted in 100 ml of warm water.
  2. Using a mixer, a cream is prepared from softened butter and condensed milk.
  3. After swelling, the gelatin mass is laid out in a pan, where ½ sugar is also sent.
  4. The contents are brought to a hot state and set aside.
  5. Proteins in the refrigerator whip at high speed.
  6. In persistent foam with constant whipping, the remaining sugar and citric acid are poured.
  7. Then gelatin syrup and cream are gradually added.
  8. A well-beaten souffle sets off in the cold for solidification.

Souffle "Bird's milk" for the cake

Dessert Bird's milk can act as a souffle for a cake or be consumed independently. To prepare a universal treat, you need to have at hand:

  • 4 squirrels;
  • 8 g of gelatin;
  • 100 g of sugar;
  • 150 g butter;
  • 250 g of condensed milk.


Step-by-step cooking instructions:

  1. The softened oil is whipped until a lighter shade is obtained, after which condensed milk is added in parts to the oil mass during continuous operation of the blender.
  2. Gelatin is poured into 80 ml of water, after which, together with ½ sugar, it is sent to the pan, in which hot syrup should be obtained.
  3. Proteins are whipped with the remaining sugar to a dense foam, into which hot syrup is poured and the butter cream interferes.
  4. The magnificent souffle is laid out in a round shape, the diameter of which is equal to the similar parameter of the biscuit.
  5. Souffle is kept in the cold for 20-30 minutes.

Cottage Cheese Recipe

Curd soufflé is prepared from:

  • 400 g low-fat cottage cheese;
  • 100 ml of milk;
  • 30 ml of honey;
  • 20 g of cocoa;
  • the same amount of gelatin;
  • 150 ml of water;
  • 10 g of stevia.

When cooking:

  1. A pan of water in which the gelatin is diluted is placed on the stove where it is brought to a hot state so that the gelatin swells.
  2. Cottage cheese intervenes in the container, and then milk is poured.
  3. After the contents are mixed with cocoa, honey is poured.
  4. For sweetness, stevia is added to the homogeneous mass.
  5. Souffle is thoroughly whipped with a blender, and then in a convenient bowl is sent to the cold for at least 1 hour, so that the consistency of the dessert is more dense.

How to do with semolina

To prepare a souffle cake Bird's milk, first you need to prepare a delicious layer, which will require:

  • 800 ml of milk;
  • 130 g semolina;
  • 300 g butter;
  • 2 times less sugar;
  • 20 g of gelatin;
  • lemon.

Execution Technology:

  1. Milk is poured into the pan, into which sugar and cereal are poured, and gelatin swollen in 100 ml of water is sent.
  2. The contents of the container are cooked on fire until thickened, after which the base for the delicate souffle is set aside for cooling.
  3. Juice is squeezed out of the lemon, and the zest is rubbed.
  4. The butter is whipped for about 5 minutes with the addition of zest and lemon juice.
  5. The custard mixture and the cream are mixed, after which, using a mixer, the air souffle is whipped, which is sent to the cold for 1-2 hours.

Two-layer soufflé “Bird's milk”

The original recipe for a two-layer souffle will conquer with its exquisite appearance and unusually airy consistency.

To create a dessert, you need:

  • 900 g sour cream;
  • half as much cream;
  • 250 g of sugar;
  • 15 ml of water;
  • 6 sachets of gelatin of 8 g;
  • 200 ml of milk;
  • 100 g of cocoa.

Stages of preparation:

  1. In milk, 4 sachets of gelatin are soaked.
  2. After the gelatin swells, the milk is heated in a water bath and poured into a container, which is sent to the cold to freeze the souffle.
  3. From the remaining 2 bags of gelatin, cocoa and water, another homogeneous mass is prepared, which is also heated and poured into a whipped mixture of sour cream, cream and sugar.
  4. The resulting souffle is laid out on an already frozen layer, after which the container is sent back to the cold so that the dessert fully grasps.

So, to pamper yourself or loved ones with an airy dessert, there is no need to go to a pastry shop or cafe, just prepare a grocery set of available ingredients and, following simple tips, realize one of the recipes for a delicious treat.

Similar:More from the author: