Souffle “Bird’s Milk” in Chocolate Recipe
Recipe for chic bird’s milk-tender, not cloying, as from childhood. In General, I recommend you to try it!
Servings
5
Cook Time
40minutes
Servings
5
Cook Time
40minutes
Ingredients
Cream:
Meringue:
Glaze:
Instructions
  1. Prepare all the ingredients so that you do not get distracted in the process.
  2. Combine the spatula in a bowl-butter, cream and vanilla. Beat with a whisk until creamy, uniform.
  3. Mix water with agar-agar, bring to 100 degrees, add sugar and boil to 110 degrees. It is very important to monitor the temperature and constantly stir (agar-agar easily burns).
  4. Closer to the desired temperature, start whipping the proteins with citric acid with a whisk. When the whites are whipped, gradually add the syrup to the whites.
  5. Mix the resulting meringue with the cream until combined.
  6. Putting the resulting mass in the frame.
  7. Level — need to do everything quickly, because agar-agar quickly sets. It’s not always possible to make it))
  8. Remove to the refrigerator for stabilization, cooling for a couple of hours.
  9. Preparing the glaze. In General, everything is standard. Combine chocolate and cream in a water bath.
  10. Take the souffle out of the refrigerator, cut into the desired portions.
  11. Spread on the grill, cover with icing and put in the refrigerator for stabilization.
  12. Enjoying a great result!)
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