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Ingredients

Egg Whites – 3
Butter – 5 tbsp
Water – ⅔ cup
Sugar – ¾ cup
Condensed Milk – ⅓ cup
Citric Acid – ⅓ tsp
Vanilla Sugar – 1 tsp
Gelatin – 1 tbsp
Dark Chocolate – 3 ½ oz (100 g)
Vegetable Oil – ⅔ tbsp

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Chocolate-Covered Milk Souffle

Chocolate-Covered Milk Souffle

  • Medium

Ingredients

Recipe

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This soft and tender chocolate-covered milk souffle is one of the most recognized desserts in Poland. There it bears the name of Ptasie mleczko, which literally means “bird’s milk.” In the sweltering summer heat, the recipe for this sweet treat is a real find because it doesn’t involve baking. Moreover, it calls for very little sugar, so if you’re watching your figure, you can enjoy it guilt-free. Win-win all around!

Today, Cook It is excited to share instructions for making this Polish-style milk souffle with an otherworldly texture. Its delicious taste beckons another bite, and it’s difficult to resist. Without further ado, let’s cook!

Steps

1
Done

Cover gelatin with about two-thirds of the water and leave it to swell. Meanwhile, beat the slightly softened butter until it is light and fluffy, about one minute.

2
Done

Gradually pour the condensed milk into the butter, continuing to beat. Note that butter and condensed milk should be at approximately the same temperature.

3
Done

To make the syrup, combine the sugars in a saucepan and add the remaining water. Bring to a boil, then add citric acid. Continue to cook over medium heat for 5 minutes.

4
Done

In a separate bowl, beat the egg whites with a pinch of salt until fluffy. Gradually add the syrup, continuing to beat at high speed until firm foam.

5
Done

Warm the swollen gelatin on the stove or in the microwave; cover the egg whites with the mass. Gradually add the cream, mixing at low speed.

6
Done

Transfer the mixture to a baking dish lined with parchment and cover with cling film. Refrigerate until it sets.

7
Done

To prepare the glaze, melt the chocolate with vegetable oil over a pan of simmering water. Let cool slightly, and then pour it over the milk souffle. Refrigerate for 2 hours.

Wait until you try this delicious chocolate-covered milk souffle! It is one of the most decadent and delightful treats to satisfy your sweet tooth. Cut the dessert into bite-sized pieces with a cold knife, and enjoy! Bon appetit!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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