How to make a souffle on agar agar

One of the most favorite treats in Soviet times was Bird's milk cake. For the original dessert, sold only in the Moscow restaurant “Prague”, people stood in line for several hours! A gentle, airy soufflé under a black chocolate icing that melts in your mouth like a sweet cloud. It's already good to read!





All the sophistication of the legendary bird's milk souffle It consists in the elastic consistency obtained with the help of agar-agar. Agar-agar is a natural gelling substance of plant origin, which is extracted from seaweed. With it, the cake "Bird's milk" turns out to be really lush and tender.

Cake "Bird's milk" at home Ingredients

• 100g condensed milk
• 3 egg whites
• 460g sugar
• 230g butter
• 2 tsp agar-agar
• 140 ml of water
• 100g dark chocolate
• 1 tbsp lemon juice
• 0.5 tsp citric acid
• 0.5 tsp vanilla sugar

Preparation

1. Powder agar-agar pour water and leave to swell for 20 minutes, and best of all until the morning. 200 g of butter cut into several pieces and let them soften, leaving for 30 minutes at room temperature.
   
   
   
   
2. In a bowl, combine condensed milk, soft butter and vanilla sugar. Hit the mixer until you get a homogeneous mass.
   
   
   
   
3. Agar-agar with water pour into the pottery and bring to a boil. Enter the boiling liquid sugar and boil for 5 minutes, stirring constantly.
   
   
   
   
4. Blow the egg whites to a state of air foam. Add the citric acid and beat it again. Pour a thin trickle of hot sodium syrup, lemon juice and continue whipping 4-5 minutes. The foam should increase several times and become bulky and dense.
5. Add cream to the protein mass and beat the mixer to uniformity.
   
   
   
   
6. The bottom of the detachable shape was covered with food film, then pour a liquid soufflé there. Place in the refrigerator for 30 minutes to freeze.
   
   
   
   
7. Black chocolate and 30g oil heated in a water bath and stir until the ingredients turn into a pouring smooth glaze.
   
   
   
   
8. Get the soufflé out of the fridge, gently cut the sides of the shape and move the cake onto the dish. Pour the chocolate icing and send it to the fridge for another half hour. Serve on the table, decorating sprigs of mint and berries.
   
   
   
   

Editorial advice So that when cutting the cake into pieces, the chocolate glaze does not crumble, heat a sharp knife, for example, in boiling water. Then the chocolate will melt slightly and it will be easier to cut.



I'm sure it's a fantastic cake. "Bird's milk" on agar agar You're gonna make it! If you do not have this gelling powder, try making a cake with gelatin, sour cream and whipped cream.

You can bring a sweet dream to life with the help of another recipe for a soufflé cake with manca from the pastry chef of the Prague restaurant Vladimir Guralnik.

We hope that our simple instructions will help you create this sweet wonder. Live beautifully, enjoy yourself more often and be sure to tell about this recipe on your page!

Photo from depositphotos preview