Bird's milk on gelatin

Bird's milk on gelatin


Chocolate sauce

  1. Sugar 5 tbsp
  2. Cocoa 5 tbsp
  3. Gelatin 10 gr
  4. Water 230 ml
  5. Milk 5 tbsp

Vanilla Mousse

  1. Milk 230 ml
  2. vanilla sugar 20 gr
  3. Gelatin 15 gr
  4. Cream 33% 500 ml
  5. Sour cream 20% 400 gr
  6. Sugar 200 gr
  • Main Ingredients: Milk, Cream, Cocoa and Chocolate


For vanilla mousse, mix milk, vanilla sugar and gelatin. Cook over medium heat until steam appears, stirring constantly. In no case should you bring to a boil. Remove the mousse from the heat, pour into another container to cool faster.

Beat 500 ml of cream until soft peaks.

In a separate container, beat sour cream with sugar. In parts, add whipped cream to sour cream, stirring with a spatula. Introduce the warm milk mixture into the resulting mass, constantly whipping with a mixer at low speed.

Grease the mold with vegetable oil. Pour the mousse, cover with cling film and refrigerate until the top layer of mousse hardens.

For chocolate sauce, mix sugar and cocoa in a small saucepan or saucepan. Add water, milk, mix well, heat over medium heat to a boil, stirring constantly.
We cover the mousse with the cooled chocolate sauce, cover it again with the film and send it to the refrigerator until it solidifies.
We decorate the finished souffle cake as desired. Please see all the details in the video recipe.