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Friday, April 15, 2011

Bird's Milk Candy

Delicious, gentle, airy soufflé in dark chocolate.

Source Improvised

5 (out of 5)

Difficulty 4 (out of 5)


- 3 egg whites (45 cal)

- 50 g sugar (195 cal)

- 75 g butter at room temperature (540 cal)

- 100 g sweetened condensed milk (415 cal)

- 1 tsp vanilla essence (5 cal)

- 1 tsp lemon essence (5 cal)

- 10 g gelatin

- pinch of salt

- 100 g dark chocolate (605 cal)

Total 1810 cal, 18 servings, 100 cal / serving


1. In a microwave-safe bowl sprinkle the gelatin over 2 tbsp cold water and let sit for 30 minutes.

2. Beat egg whites with a pinch of salt until soft peaks. Slowly add sugar and continue whisking until firm peaks form.

3. In a separate bowl beat the butter with the condensed milk, the vanilla and the lemon essences until uniform and creamy.

4. Microwave gelatin for 15 seconds or until all the gelatin dissolves. Pour the gelatin into the butter mixture. Stir until combined.

5. Using a rubber spatula gently fold the butter mixture into the egg whites until uniform.

6. Pour the soufflé into a parchment lined 5’’ x 7’’sheet and refrigerate for several hours or overnight until sets. Flip the set soufflé onto a cutting board, cut into small rectangular shapes.

7. Temper the chocolate (see detailed instructions on tempering here), dip the soufflé rectangles in the chocolate and place on a silicon lined baking sheet to set. Refrigerate.


- Tastes really great! I had several other much less successful attempts before, but this time I think it’s a winner.

- Don’t skip the essences – if you don’t have the lemon one, add finely grated lemon zest. 

- And this recipe is going to be featured on YBR (Your Best Recipe) by Spicie Foodie, one of my favorite food blogs! Yey!

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