"Bird's milk" - recipes for cake, sweets and pastries at home. "Bird's milk" - recipes for cake, sweets and pastries at home Delicate dessert with a magic name
Prepare the form (or, in my case, the form), into which you will pour the dessert.
Gelatin - 9g (i.e. ½ recipe) pour ½ tbsp. milk (ie ½ recipe), and set aside for 10 minutes.
Cooking the 1st layer of the dessert. Pour 200 ml of cream (ie ½ recipe) into the mixer bowl, add sugar (½ recipe) and vanillin (½ recipe). Dissolve the sugar on a slow speed, and then beat the mixture LIGHTLY until lightly thick (not to foam, not to peaks, the mixture should remain "fluid").
In a heat-resistant bowl, heat the swollen gelatin (without boiling) in a micro-roll (or on the stove, in a porous bath, as you are more familiar and convenient). Add some of the whipped cream (3 tbsp. L.) To the gelatinous mass, stir, add another 3 tbsp. l. whipped cream, and stir again; we send the resulting mass back to the cream and mix at a slow speed until homogeneous mass(at this stage, you can add any additives to your taste, as well as a dye to add color, I used coconut, chocolate chips and gave a slightly pink tint). Pour the resulting mass into a prepared form and send it to the refrigerator for 20-30 minutes.
At this time, we make the 2nd, chocolate layer. We repeat the procedure for preparing the 1st layer, except that before whipping cream, add cocoa paste to them (1 tablespoon of cocoa diluted with boiled water to a paste state). We take out the form with the frozen 1st layer from the refrigerator, fill in the 2nd layer, and send it to the refrigerator for 20-30 minutes.
Bird's milk-
Delicate dessert with a magic name
If you have a few egg whites left after baking, then this easy recipe the most delicate dessert for you!
This dessert is very reminiscent of the cake of the same name of the Soviet era, only it is prepared without a biscuit. Especially for those who don't like baking. The taste of this dessert is delicate, moderately sweet. I will say briefly: I really like the dessert.
A very light dessert, always appropriate. Getting ready is easy and simple! Try it, there is plenty to choose from. Desserts for every taste
DESSERT "BIRD'S MILK" -1 
Cream:
5 proteins
100 g sugar
1 pt vanilla sugar
6 tsp lemon juice
2 p. Gelatin (~ 9g.)
100 ml water
Glaze:
100 g dark chocolate
100 g sugar
100 ml cream
Preparation: Soak gelatin in water. Beat the protein with sugar, vanilla and lemon juice... Dissolve the gelatin and add to the whipped protein while still warm. Expand ready-made cream by the glass and refrigerate. Break the chocolate into small pieces, put in a saucepan, add sugar, pour in the cream and, stirring constantly, “turn” everything into icing. Then take the glasses out of the refrigerator, fill them with ready-made icing and put them back into the refrigerator for several hours.
Http://www.eda-server.ru/blog/wordpress
DESSERT "BIRD'S MILK" -2
Compound:
assorted compote syrup - 2 cups
concentrated milk without sugar - 1 can
gelatin - 1 tbsp. a spoon
Recipe (how to cook):
Pour gelatin with a glass of syrup, leave to swell. Pour in the remaining syrup and melt the gelatin over moderate heat. Refrigerate, pour in milk and beat until fluffy. Pour into bowls, refrigerate until chilled.
When serving, the dessert can be decorated with fruits and berries from compote.
Http://vkusnyashka.in.ua/recepti/deserty-raznye 
DESSERT "BIRD'S MILK" -3
Ingredients: gelatin - 40 gr.
water - 150 ml.
egg - 10 pcs.
sugar - 1 glass
butter - 300 gr.
milk - 1 glass
flour - 1 tbsp. l.
Pour gelatin with water, stir and leave for 20-30 minutes.
Beat the yolks with sugar. Add milk, flour and in a water bath, stirring constantly, bring to a boil. Cool to room temperature, add butter... Beat thoroughly.
Beat the whites into a thick foam, combine with gelatin, mix. Combine the yolk and protein masses.
Pour into molds and refrigerate.
Http://recept.deport.ru/desert/recipe_6032.html
DESSERT "BIRD'S MILK" -4
Products: 1 kg of sour cream, 1.5 tbsp. sugar, 3.5 tbsp. gelatin, 1 tbsp. boiled milk, citric acid on the tip of a knife, vanilla sugar... For chocolate: 1.5 tbsp. gelatin, 1 tbsp. boiled water, 3.5 tbsp. cocoa, oh, 5 tbsp. Sahara.
To prepare delicious dessert - « bird's milk"According to our recipe, you need to beat the sour cream with sugar.
Pour gelatin with cold milk and heat over low heat until the gelatin is completely dissolved, avoiding boiling. Pour the resulting solution into whipped sour cream, add citric acid, vanilla sugar, beat quickly again. Pour into molds and refrigerate.
While the jelly hardens, prepare the chocolate: pour the gelatin cold water, let it swell and heat over low heat until smooth. Add cocoa mixed with sugar. Pour the already cooled jelly, prepared earlier, with the resulting chocolate and put in the refrigerator before serving. You can not pour it over with chocolate, but simply decorate with fruits and berries - it is also very tasty and beautiful. 
http://kvazar.org/showthread.php?t=38090
DESSERT "BIRD'S MILK" -5
1 liter sour cream 15% fat
3/4 cup sugar
1 pack of gelatin
vanilla sugar
For glaze:
4 tablespoons milk
4 tablespoons cocoa
6 tbsp Sahara
Beat sour cream with sugar until it is completely dissolved, add vanilla sugar. Add diluted gelatin (leave a little for the glaze), pour into the mold, put it in the refrigerator for complete solidification ...
Prepare the frosting when you are sure the soufflé is completely frozen. Mix milk, sugar and cocoa, bring to a boil, cool until warm, add loose gelatin (2 tablespoons) and cover the soufflé with the finished glaze. Let it freeze and you can serve!
http://chefcook.ru/2009/04/23/
DESSERT "BIRD'S MILK" -6
0.5 liters of milk
3 pcs. eggs
4 tbsp. tablespoons of sugar
1 tbsp. spoon of starch
1 bag of vanillin Pour the milk into a saucepan, bring to a boil on the fire.
Separate the whites from the yolks, beat the whites into a strong foam. When the milk boils, reduce the heat, put a tablespoon of protein in the milk, boil for half a minute, then gently turn it over to the other side for another half a minute.
Then with a spoonful of proteins, transfer to a colander to glass excess milk. Boil the rest of the proteins in the same way.
Add sugar, vanillin and starch to the yolks, grind everything, pour the mixture into milk and stirring, cook over low heat until the mixture thickens.
Then put a saucepan with cream in cold water and let cool.
Then spread the cream on the bowls, spread the proteins on top, drowning them a little in the cream. 
http://www.vlastvkusa.ru/recipes/show/2364
"Bird's milk" is a recipe used to make desserts, sweets and cakes. A delicate soufflé from the Soviet era turned out to be simple and affordable to make at home. Today, every housewife can make a mass with proteins and gelatin to repeat unforgettable classic masterpieces.
How to make Bird's Milk?
"Bird's milk" at home is a recipe thanks to which you can create a popular dessert with your own hands within an hour. Simple ingredients and ease of preparation are available even to inexperienced housewives. You just need to put the mass of protein and gelatin on the frozen icing and pour the finished soufflé with the remaining melted chocolate.
Ingredients:
- proteins - 4 pcs.;
- gelatin - 10 g;
- icing sugar - 60 g;
- chocolate - 180 g;
- oil - 120 g.
Preparation
- Soak the gelatin.
- Melt the chocolate and butter.
- Pour half of the glaze into a mold and refrigerate.
- Dissolve gelatin, add whites whipped with powder.
- Place the soufflé over the chocolate, pour over the remaining icing.
- "Bird's milk" is a recipe that requires refrigeration for at least an hour.
Bird's milk cake at home
Cake "Bird's milk" with gelatin, the recipe of which is classic, requires strict adherence to proportions and temperature conditions. Cooking consists of three stages: kneading and baking two cakes for the base, whipping and warming up the soufflé cream, and melting chocolate glaze... Then the cake is collected and cooled.
Ingredients:
- flour - 140 g;
- sugar - 400 g;
- oil - 300 g;
- eggs - 1.5 pcs.;
- gelatin - 20 g;
- condensed milk - 100 g;
- protein - 2 pcs.;
- lemon juice - 20 ml;
- chocolate - 100 g.
Preparation
- Whisk together 100 g butter and 100 sugar, yolk and flour. Knead.
- Bake two cakes at 220 degrees for 8 minutes.
- Whisk 200 g of butter with condensed milk.
- Boil gelatin for 5 minutes with 300 g of sugar.
- Whisk egg whites with juice and gelatin. Add condensed milk.
- Pour the mass onto the cake, cover with a second one and brush with cream.
- Melt the chocolate.
- which is covered with chocolate.
Sweets "Bird's milk" - recipe
"Bird's Milk" sweets are a popular delicacy of the Soviet era, nowadays produced by many manufacturers. The taste of modern products does not meet the standards of the past, and therefore it is better to prepare sweets yourself. Modern ingredients such as agar-agar and molasses will help speed up the process and improve the structure of the dessert.
Ingredients:
- protein - 3 pcs.;
- sugar - 300 g;
- molasses - 150 g;
- agar - 5 g;
- water - 150 ml;
- oil - 300 g;
- condensed milk - 100 g;
- chocolate - 150 g.
Preparation
- Whip 200 g of butter with condensed milk, add proteins.
- Dissolve agar with sugar and molasses. Cook for 15 minutes.
- Put everything together, cool. Cut into segments.
- Do-it-yourself "Bathe" sweets "Bird's milk" in chocolate.
Soufflé "Bird's milk" - recipe
It is very popular and, like any popular product, has various options cooking. This recipe presupposes the most delicate soufflé made from dairy products: cream with a high percentage of fat, milk and sour cream. This technique will require a minimum of whipping time and at least 5 hours to cool.
Ingredients:
- milk - 250 ml;
- sour cream - 450 g;
- sugar - 150 g;
- cream 33% - 450 ml;
- gelatin - 15 g;
- chocolate - 80 g.
Preparation
- Heat gelatin with milk and set aside.
- Whisk in sour cream, cream and sugar.
- Combine everything, put in a mold and refrigerate.
- Pour over with chocolate.
Bird's milk with semolina
A creamy dessert perfect for making a cake. This recipe is an exception to the rule, since the soufflé is prepared without eggs - from semolina. The latter is the connecting link of the whole mass. Crushed lemons will infuse citrus aroma and sourness into the cake.
Ingredients:
- flour - 350 g;
- egg - 6 pcs.;
- sugar - 550 g;
- oil - 600 g;
- lemon - 2 pcs.;
- semolina - 60 g;
- milk - 450 ml;
- cocoa - 60 g;
- sour cream - 40 g.
Preparation
- Whisk butter with 300 g sugar, eggs and flour.
- Bake 2 cakes.
- Boil the semolina, add 300 g of butter, 200 g of sugar and lemons. Whisk.
- Lubricate the bottom cake with cream.
- Heat sour cream, 50 g butter, 50 g sugar and cocoa.
- "Bird's milk", lemon recipe, decorate with glaze.
Bird's milk cake without baking
"Bird's milk" - recipe with agar-agar - original way Serve a modern dessert quickly and easily. The advantage of this cake is obvious - the basis of ready-made biscuits and oil does not require baking, and agar-agar quickly dissolves and hardens, making the mass tender and airy, which allows you to get the finished product in 2 hours.
Ingredients:
- cookies - 250 g;
- oil - 180 g;
- proteins - 5 pcs.;
- agar-agar - 5 g;
- water - 200 ml;
- condensed milk - 200 g;
- sugar - 50 g;
- chocolate - 120 g.
Preparation
- Soak agar agar in water and then warm up.
- Mash the cookies with butter and place in a mold.
- Whisk the whites with the sugar.
- Mix oil with condensed milk.
- Combine everything and pour onto the cake.
- Decorate the non-baked bird's milk with icing.
Bird's milk cake
Dessert "Bird's milk" - will be an adornment of any festive table if you break traditions and serve the product in the form of cakes. Portions are easier to cook, cool faster and more appealing appearance, which can be changed individually in each case. This is great alternative bored sweets and cakes.
Ingredients:
- chocolate - 200 g;
- condensed milk - 150 g;
- oil - 80 g;
- sugar - 60 g;
- proteins - 4 pcs.;
- gelatin - 15 g;
- water - 200 ml.
Preparation
- Heat gelatin with 30 g of sugar.
- Whisk butter, condensed milk, sugar and proteins.
- Pour into molds.
- Decorate with chocolate.
Chocolate "Bird's milk" - recipe
Delicate and light dessert can be enjoyed endlessly. It can be berry, citrus, or chocolate. - pastry, which has a pleasant taste and goes well with the glaze. In fact, this is a classic white soufflé, to which cocoa was added, which brought variety.
Ingredients:
- gelatin - 15 g;
- condensed milk - 150 g;
- sugar - 250 g;
- water - 150 ml;
- proteins - 2 pcs.;
- chocolate - 100 g;
- oil - 200 g;
- cocoa - 50 g.
Preparation
- Pour gelatin with water.
- Mix 70 g of chocolate with condensed milk, butter and cocoa.
- Boil gelatin and sugar for 5 minutes.
- Whisk the whites.
- Put everything together.
- Send the mass in the cold for 2 hours.
- Garnish with grated chocolate.
A popular treat can be made with food on hand. Cottage cheese will perfectly cope with the absence of eggs, condensed milk will replace sugar, giving the dessert sweetness and aroma, and cream will add a delicate, creamy texture. You just need to gradually combine all the components together and beat the mass until smooth.
Ingredients:
- cream - 250 ml;
- cottage cheese - 150 g;
- condensed milk - 250 ml;
- milk - 125 ml;
- gelatin - 15 g.
Preparation
- Before making Bird's Milk, soak the gelatin in the milk.
- Heat the cream and condensed milk, pour in the gelatin.
- Add cottage cheese and beat for 10 minutes.
- Bird's milk is a recipe that needs to refrigerate for 2 hours.
Homemade bird milk is a dessert that can be made from ordinary sour cream, surprising guests and loved ones not only with the simplicity of execution, but also with an aesthetic portioned serving. This product is universal: it does not require expensive components, it cooks quickly, is nutritious and low in calories, and can decorate any meal.