Milk Mousse with Gelatin: A Step-by-Step Milk Dessert Recipe with Photos

Milk mousse is a delicate, porous dessert, also known as "bird's milk." Using this simple step-by-step recipe with photos, you can easily make this healthy and delicious milk treat at home, which can replace not only candies of the same name but also ice cream.

Milk Mousse: A Simple Step-by-Step Recipe

Nutritional value per serving

288.3 kcal

Proteins: 6.5 g
Fats: 17.2 g
Carbohydrates: 26.7 g

*Nutritional value is calculated per 100g of ingredients

Total time: 5 hours
Time in the kitchen: 30 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Chefs have been making milk mousse for a long time, but the creator of the "bird's milk" candy is considered to be Jan Wedel, the owner of the Warsaw confectionery factory "Wedel", who launched production of this type of sweet back in 1936.

By saving the recipe presented on this page, you can prepare milk mousse with gelatin in a variety of formats:

classic dessert (mousse is poured into bowls and decorated with sprinkles or toppings);
Bird's Milk candies (solidified milk mousse is cut into cubes and dipped in chocolate);
Bird's Milk Cake (to make this cake you can make two sponge cake layers and a layer of milk mousse with gelatin).

Our website already has several interesting recipes for making desserts using classic milk:

milk pudding;
mousse with added semolina;
milk jelly;
coconut milk mousse.

Unfortunately, the texture of all these desserts is more like a classic pudding or jelly than a porous mousse. But there are other recipes. Today, we'll tell you how to make a milk mousse using butter, condensed milk, egg whites, and gelatin. It turns out fluffy, with a fairly dense, porous texture and a rich, creamy flavor.

The recipe isn't the easiest, but by following the step-by-step instructions, you can make a delicious mousse at home. The key is to choose the right proportions of water and gelatin, taking into account the strength of the gelling agent.

The power of gelatin	Amount of gelatin	Amount of water
140 blooms	26 g	120 g
160 blooms	23 g	110 g
180 blooms	20 g	100 g
200 blooms	18 g	90 g

Airy mousse made from condensed milk with gelatin

Milk mousse with gelatin – a simple homemade recipe for "bird's milk"

Ingredients

Servings

Butter

120 G
Condensed milk

60 G
Egg white

170 G
Sugar

250 G
Lemon juice

1 tsp
Gelatin

18 G
Water

170 G

Preparation

Step 1

To prepare homemade "bird's milk," start by whipping room-temperature butter. Beat on high speed for about 3 minutes.

Step 2

Add 60 grams of condensed milk to the butter. It's important that the butter and milk are the same temperature! Beat until smooth.

Step 3

Soak the gelatin in water (according to the table above) and let it swell for 15-20 minutes.

Step 4

The next step is to prepare the syrup. To do this, add 80 grams of water, 250 grams of sugar, and vanilla sugar (vanilla paste or vanilla essence).

Heat the syrup over medium heat to 118℃ and boil.

Step 5

Now you need to beat the egg whites. To get 170 grams of pure white, you usually need 5 large eggs or 6 smaller ones. When separating the whites, it's very important not to let the yolk get in, otherwise the mixture won't whip.

Salt the whites, add 1 teaspoon of lemon juice (or a pinch of citric acid) and beat with a mixer until soft, stable peaks form.

Step 6

Add the syrup to the egg whites, continuing to beat the mixture vigorously at medium speed, gradually increasing to maximum speed until you get an elastic mass with dense peaks.

Step 7

Melt the swollen gelatin in the microwave using short bursts, let it cool slightly, and then pour it into the egg whites. Beat the mixture until smooth.

Step 8

Gradually add the butter-milk cream into the meringue base, continuing to beat the mixture with a mixer.

Step 9

The finished mixture will not harden very quickly, so you can take your time preparing the molds into which you will pour the milk mousse (if you are using the recipe for making the mousse layer of the "Bird's Milk" cake, then take a mold with a diameter of 20 cm).

The milk mousse must be cooled in the refrigerator for at least 6-8 hours.

You can store the finished dessert in the refrigerator for up to 72 hours. If you're making a cake layer, you can extend its shelf life by freezing the finished product.

You can also enhance the recipe by adding cocoa to the milk mousse, or by adding your favorite essence to create coconut, cognac, caramel, nutty, or any other flavor.