Desserts made with bird's milk can hardly be called low-calorie. But it's impossible to deny yourself such a delight. However, if you use low-calorie ingredients, you'll get a very tasty and quite dietary dessert. Soufflé is one of the greatest confectionery masterpieces, it was invented in France, like many other great culinary delights.

Bird's Milk Soufflé

There are several options for making the soufflé, such as vanilla or chocolate. Don't forget about the garnish if our bird's milk is going to be a dessert on the holiday table—it could be berries, chocolate, or caramel. The base can also be varied: cream, egg whites, or cottage cheese. So, let's get started:

Dessert - soufflé made from soft cream cheese

To make "bird's milk" we will need:

  • 0.5 kg of unsalted cottage cheese
  • heavy cream, fat content should be at least 35% (1 cup)
  • sugar (9-10 tablespoons)
  • instant gelatin, 1 packet

The preparation process itself is simple: you'll need a mixer or blender to whip the cream into a thick foam. Once the foam is formed, continue whisking and gradually add all the sugar. After that, you need to soak the gelatin. There's no need to invent anything special; the instructions on the back of the packet will suffice.
Dessert - soufflé made from soft cream cheese
While the gelatin is dissolving, you can prepare the cottage cheese. Add the cream cheese to the cream and mix gently. You can use a mixer, but keep the speed low. Add the dissolved gelatin to the cream cheese mixture and mix well. Now transfer the almost-ready Ptichye Moloko dessert to a shallow container and refrigerate.

Note: to ensure the soufflé sets properly, spread it in a thin layer—no more than 5 centimeters thick. Now we can decorate our finished dish with fruit, chocolate, or caramel.

A lighter dessert that also features bird's milk

To prepare it we need the following ingredients:

  • 1 liter of sour cream, pay attention to the fat content, it should be 15%
  • sugar, we need ¾ of a regular glass
  • 1 packet of gelatin
  • vanilla sugar

This will be the base of our bird's milk. For the glaze, we'll use the following ingredients:

  • 4 tablespoons of milk
  • the same amount of cocoa
  • 6 spoons of sugar

Bird's Milk Cake
To prepare the dessert, beat the sour cream and sugar together using a mixer or blender. Beat until smooth (usually about 15 minutes), gradually adding the sugar. Dissolve the gelatin, but not all of it; save some for the glaze, and add it to the mixture. Pour the dessert into the mold. Refrigerate until it sets.

While the mixture is cooling, prepare the glaze. Combine the milk, sugar, and cocoa, bring to a boil, and cool to lukewarm. Now add the remaining soaked gelatin—about 2 tablespoons. Coat the soufflé with the prepared glaze.

Milk dessert with chocolate

Another amazing dessert option, it should be served in a beautiful glass.

Our dessert will be divided into 2 parts: milk and chocolate.

To prepare the milky layer of our bird's milk we will need:

  • 0.5 liters of sour cream
  • 1 cup of sugar
  • 15 grams of gelatin
  • 1 glass of water

For the chocolate part we will need:

  • 1-2 tablespoons of cocoa
  • 50 grams of butter
  • ½ cup sugar
  • 5 grams of gelatin
  • 2/3 cup water

To prepare the milk portion of our dessert, soak the gelatin in water and let it bloom; ½ cup will do the trick. Meanwhile, continue preparing our bird's milk. To do this, take the sour cream and beat it with sugar using a mixer until fluffy.
Milk dessert with chocolate
Add another ½ cup of water to the gelatin and place it on the stove. Heat, but do not bring it to a boil, until it dissolves completely. Then cool to room temperature. Gradually pour the cooled gelatin into the sour cream and beat with a mixer. Be careful that both ingredients are at approximately the same temperature, otherwise you'll end up with lumpy, lumpy gelatin. Pour the mixture into glasses and refrigerate.

Now we move on to the next part of our dessert. To do this, pour 5 grams of gelatin into water, let it swell, and then heat it over the heat until it dissolves. Next, melt the butter, add the sugar and cocoa, heat it over the heat, and stir until the ingredients are completely dissolved. Then, add the gelatin and mix.

While we were making the chocolate part of our bird's milk, the white part of our delicious dessert had already managed to harden a little, now we gradually pour the chocolate mass on top, doing this slowly and carefully, then put it back in the refrigerator.

In 2-3 hours our wonderful dessert will be ready.