Dessert “Bird’s Milk”

Dessert “Bird’s Milk” – airy creamy vanilla mousse and chocolate glaze. This is not a classic agar-agar recipe, but a variation on gelatin. A great dessert option without baking. Everyone is guaranteed to be delighted! It is better to try once because words cannot convey this taste!

Cook: 5 hours 30 minutes

Servings: 9

Ingredients

For the vanilla mousse:

Cream 33% – 500 ml
Sour cream 21% – 400 g
Milk – 230 ml
Sugar – 200 g
Vanilla sugar – 20 g
Instant gelatin – 15 g
Vegetable oil – for lubricating the mold
For the chocolate sauce:
Sugar – 5 tbsp
Cocoa powder – 5 tbsp
Milk – 5 tbsp
Instant gelatin – 10 g
Water – 230 ml

How to make Bird’s Milk dessert:

Directions

For the vanilla soufflé, combine milk, vanilla sugar, and gelatin. Cook over moderate heat until steam appears, stirring constantly. In no case should it be brought to a boil? Remove the mousse from the heat, pour into another container to cool down faster.
Beat with a mixer of 500 ml of cream until soft peaks. Beat at first at low speeds, then gradually increase to medium.
In a separate container, beat the sour cream with sugar for 3-4 minutes. Pour the whipped cream into the sour cream in parts, stirring with a spatula. Add the cooled milk mixture to the resulting mass, whisking constantly with a mixer at low speed.
Grease the form with vegetable oil. Pour out the mousse, cover with cling film and refrigerate until the top layer of the mousse hardens.
For the chocolate glaze, combine the sugar and cocoa in a small saucepan or saucepan. Add gelatin, water, milk, mix well. Heat the chocolate icing over medium heat until boiling, stirring constantly.
Strain the glaze in a separate container to get rid of lumps. Cool to room temperature.
Cover the mousse with cooled chocolate sauce, cover again with foil and send the Bird’s Milk dessert to the refrigerator until it solidifies.

Enjoy your meal!

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