Gelatin Soufflé Delight

The taste of this dessert is like a high-quality ice cream! The result is an extraordinary poultry milk soufflé with gelatin, beautiful, tasty, melting in your mouth! Ideal for your favorite holidays, especially womenʼs ones. If desired, it can be turned into a full-fledged cake if you use a sponge cake for the base.
cook time: 3h
Owen Truitt
Gelatin Soufflé Delight

Nutrition Facts (per serving)

223
Calories
10g
Fat
22g
Carbs
4g
Protein

Ingredients (5 portions)

Basic:

Sour cream 225 g
Cream 225 g
Milk 150 g
Sugar 150 g
Gelatin 10 g
Vanillin 0.5 g

Glaze:

Milk 40 ml
Sugar 35 g
Gelatin 5 g
Water 100 ml
Cocoa 20 g

Recipe instructions

Step 1

Step 1
How to make Birdʼs milk soufflé? Measure out the required ingredients. Take cream with at least 33% fat content, and thick sour cream. Be sure to cool the cream before using. Sugar can be adjusted to taste, or you can use a sweetener instead.

Step 2

Step 2
Pour cold milk over the gelatin and leave to swell for 20 minutes.

Step 3

Step 3
Mix sour cream well with half the volume of sugar. Leave until the sugar is completely dissolved. Take a deeper bowl for this — we will add more products to it.

Step 4

Step 4
In a saucepan, combine soaked gelatin, remaining sugar and vanillin. Do not overdo it with vanilla — you need just a little bit, on the tip of a knife, otherwise the dessert may taste bitter (read the instructions on the package carefully).

Step 5

Step 5
Place on the stove and heat, stirring, over low heat until the gelatin is completely dissolved. Then remove from heat and leave to cool to room temperature.

Step 6

Step 6
Beat the chilled cream into a strong foam with a mixer or blender.

Step 7

Step 7
Gently fold whipped cream into sour cream.

Step 8

Step 8
Pour in the cooled milk with gelatin, trying to continue whisking the whole mass. You can use a stand mixer for this.

Step 9

Step 9
Grease the mold with vegetable oil. Pour the soufflé into the mold. My form is 25x25 cm.

Step 10

Step 10
Cover the pan with cling film and refrigerate until completely set, 3-4 hours (if time permits, overnight).

Step 11

Step 11
Prepare ingredients for glaze. The amount of sugar can be adjusted to your taste.

Step 12

Step 12
Pour cold milk over the gelatin and leave to swell for 15 minutes.

Step 13

Step 13
Combine water, cocoa and sugar in a saucepan. To make it easier, first mix cocoa with sugar, and then gradually pour water into this mixture, stirring vigorously all the time. This way the cocoa will be better emulsified and there will be no lumps.

Step 14

Step 14
Bring the chocolate mixture to a boil over low heat and remove from heat.

Step 15

Step 15
Heat the gelatin over low heat until dissolved.

Step 16

Step 16
Pour melted gelatin into cocoa, stirring. Stir until smooth and cool to room temperature.

Step 17

Step 17
Pour the chocolate glaze over the frozen soufflé.

Step 18

Step 18
Cover again with cling film and refrigerate for another 2 hours. My chocolate layer was flush with the edges of the mold, so I didn’t cover it with film so as not to damage the integrity of the top layer.

Additional rubrics

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