The simplest recipe for “Bird’s milk” sweets, for the preparation of which you need a minimum of ingredients. Homemade sweets “Bird’s milk” are delicious! Everyone who tried them was absolutely delighted.

Summary

Ingredients

• Eggs – 5 pcs.
• Gelatin – 3 dec. spoons
• Water – 100 ml
• Sugar – 195 g
• Cocoa powder – 2 tbsp
• Citric acid – a pinch
• Milk chocolate – 2-3 bars (270 g)

How to make “Bird’s milk” sweets at home:

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Instructions

1. Pour gelatin with water at room temperature. Leave it for 40 minutes to swell.
2. Transfer the gelatin to a bowl that can be put on fire. Add sugar (65 g), stir, and turn on the fire. The sugar and gelatin should dissolve, but not boil. Set aside and let cool to room temperature.
3. Beat the whites with a pinch of salt until steady peaks – first at a slow speed, and then increase. In parts, 3-4 times, add sugar and beat until sugar dissolves.
4. Add gelatin through a sieve and mix at low speed.
5. We transfer half of the protein mass into another container and mix with citric acid or 1 teaspoon of juice.

   

6. Mix the rest with the sifted cocoa powder at low speed.
7. Then you can proceed in two ways:
   1. Take a small, low baking sheet and cover it with cling film.
   2. Use silicone molds. (Candy can be made in two layers or in one color. I decided to make both options.) Put the chocolate mass on a baking sheet.
8. Distribute the white mass from above. Tighten on top with cling film and send to the refrigerator until it solidifies.
9. We lubricate the silicone molds with vegetable oil. We spread the white or chocolate mass, level it with a wet knife, and remove the remnants (see video recipe). We send it to the refrigerator.

   

10. Melt milk chocolate in the microwave for 2 minutes. (Alternatively, you can make a chocolate fondant.)
11. We take some chocolate and apply it in a thin layer on parchment paper. Layout the soufflé on top and “seal” the edges with a knife.
12. If you made a soufflé on a baking sheet, then grease the parchment with chocolate to the size of the baking sheet. Remove the cling film from above, turn the protein mass onto chocolate with the dark side down and remove the film completely. Tighten the top and sides with chocolate.
13. In the same way, pour the small “Bird’s milk” sweets with chocolate.
14. We leave homemade “Bird’s milk” sweets overnight to freeze the chocolate.
15. Soufflé, which has frozen in a baking sheet, cut into portioned sweets and serve.

Bon Appetit!