Yes, it's "bird's milk" again, but without baking. The site has 10 pages of recipes that contain this name. Since the proposed dish refers more to sweets and souffle proper, I looked through these recipes carefully and found that the proposed recipe contains 5-6 times less sugar than in the earlier recipes. Nevertheless, the souffle cakes were still tender, airy and quite sweet. Maybe someone will need my version.
1glassWafflescookie crumbs, biscuit crumbs - for crumbling
First, prepare the simplest butter cream.
Soft butter is whipped with condensed milk into a fluffy cream.
Set aside for a while.
Prepare a soufflé. Proteins should be used after strong Pomorski, defrost them in advance. Gelatin is filled with cold boiled water and left to swell for 15 minutes, or for the time specified on the package.
Whisk the whites with sugar and vanilla sugar until thick, about 5 minutes.
Gelatin is dissolved in the microwave or on fire, without bringing the mixture to a boil.
Again, start whipping the whites, pouring a thin stream of dissolved gelatin, 2 minutes.
In a bowl with whites, add the cream 1 tablespoon at a time and mix it with a spoon, spatula or mixer at the lowest speed. It is better to mix with a spoon.
Spread the mixture in the form. The form can be covered with film. The thickness of the souffle is 3-4 cm.
Remove to the refrigerator for 2-3 hours.
The frozen souffle is removed from the mold and cut into squares of 4x4cm.
We will have mini cakes. Each square is rolled in crumbs. I have a thin waffle crumb, but it is good to use a crumb of sugar cookies.
You can treat your family with a delicious air dessert.