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 Pie-Souffle "Baby Bird" Recipe
Yes, it's "bird's milk" again, but without baking. The site has 10 recipe pages containing this name. Since the proposed dish is more related to sweets and souffle itself, I carefully looked through these recipes and found that the proposed recipe contains 5-6 times less sugar than in previous recipes. Nevertheless, the souffle cakes still turned out to be tender, airy and quite sweet. Maybe someone will need my version.
Course Children's Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Finnish Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Finnish Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. First, prepare the simplest butter cream.
    First, prepare the simplest butter cream.
  2. Soft butter is whipped with condensed milk into a fluffy cream. Set aside for a while.
    Soft butter is whipped with condensed milk into a fluffy cream. Set aside for a while.
  3. Prepare a souffle. Proteins should be used after a strong pomorka, defrost them in advance. Gelatin is poured with cold boiled water and left to swell for 15 minutes or for the time indicated on the package.
    Prepare a souffle. Proteins should be used after a strong pomorka, defrost them in advance. Gelatin is poured with cold boiled water and left to swell for 15 minutes or for the time indicated on the package.
  4. Whisk the whites with sugar and vanilla sugar until thickened, about 5 minutes.
    Whisk the whites with sugar and vanilla sugar until thickened, about 5 minutes.
  5. Dissolve the gelatin in a microwave oven or on fire, without bringing the mixture to a boil. Start whipping the whites again, pouring in a thin stream of dissolved gelatin, 2 minutes.
    Dissolve the gelatin in a microwave oven or on fire, without bringing the mixture to a boil. Start whipping the whites again, pouring in a thin stream of dissolved gelatin, 2 minutes.
  6. In a bowl with whites, add cream 1 tablespoon at a time and mix with a spoon, spatula or mixer at the lowest speed. It is better to mix with a spoon.
    In a bowl with whites, add cream 1 tablespoon at a time and mix with a spoon, spatula or mixer at the lowest speed. It is better to mix with a spoon.
  7. Spread the mixture over the mold. The form can be covered with a film. The thickness of the souffle is 3-4 cm . We put it in the refrigerator for 2-3 hours.
    Spread the mixture over the mold. The form can be covered with a film. The thickness of the souffle is 3-4 cm . We put it in the refrigerator for 2-3 hours.
  8. We take the frozen souffle out of the mold and cut it into squares measuring 4x4 cm . We're going to have mini cakes. Roll each square in crumbs. I have a thin waffle crumb, but it's good to use a crumb from a sugar cookie.
    We take the frozen souffle out of the mold and cut it into squares measuring 4x4 cm . We're going to have mini cakes. Roll each square in crumbs. I have a thin waffle crumb, but it's good to use a crumb from a sugar cookie.
  9. You can pamper your family with a delicious air dessert.
    You can pamper your family with a delicious air dessert.
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