Dessert Bird's milk

Description

Known to everyone and, I think, everyone's favorite dessert "Bird's Milk", easy and quick to prepare, and if desired and creative, no less attractive, will surely please your child and his little friends!

Cooking

Step 1

Prepare a form (or, in my case, forms) into which you will pour dessert.

Step 2

Gelatin - 9g (i.e. ½ of the recipe) pour ½ tbsp. milk (i.e. ½ of the recipe), and set aside for 10 minutes.

Step 3

Preparing the 1st layer of dessert. Pour 200 ml of cream (i.e. ½ of the recipe) into the mixer bowl, add sugar (½ of the recipe) and vanillin (½ of the recipe). Dissolve the sugar on low speed, and then SLIGHTLY beat the mixture until slightly thick (not frothy, not peaky, the mixture should remain "fluid").

Step 4

In a heat-resistant bowl, heat the swollen gelatin (without boiling) in a microwave oven (or on a stove, in a pore bath, as you are used to and more convenient). Add a portion of whipped cream (3 tablespoons) to the gelatinous mass, stir, add another 3 tablespoons. l. whipped cream, and stir again; send the resulting mass back to the cream and mix at low speed until smooth (at this stage, you can add any additives to your taste, as well as a dye to give color, I used coconut, chocolate chips and gave a slightly pink tint). The resulting mass is poured into the prepared form and sent to the refrigerator for 20-30 minutes.

Step 5

At this time, we make the 2nd, chocolate layer. We repeat the procedure for preparing the 1st layer, with the exception that before whipping the 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 also for 20-30 minutes.

Step 6

Glaze. Mix the butter with melted and heated to 40 C chocolate. Use at 30 C.

Step 7

Gently remove the frozen dessert from the mold, cover with icing and decorate if desired (in my version, the decor is made of sugar mastic and icing).