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"POULTRY MILK" dessert



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Before starting to prepare the dessert, soak the gelatin with 100 grams of cooled boiled water.

In a bowl, separate 12 eggs - the egg whites. The bowls with 4 egg whites each are put in the fridge, because it is necessary for the egg whites to be very cold.

We divide the yolks - we put 6 yolks in a bowl to prepare the cream, we use the other 6 for other dishes.

Prepare 2 pots for the bain-marie and put the larger pot with boiling water. To 6 yolks add 1 glass of sugar and mix very well. Then add a tablespoon of flour and little by little add the glass of milk. Mix everything well.

The obtained composition is put in a bain-marie and mixed in one with a wooden spoon until all the cream thickens, within 10-15 minutes. When we notice that the cream thickens, remove the bowl from the bain-marie and put it to cool, so that the cream is warm.

During this time, the natural gelatin with 100 ml of water dissolves well in a bain-marie and we let it cool until it becomes warm.

In a separate bowl, beat the soft butter with the mixer and gradually add the warm cream until everything is smooth. Add vanilla.

Add 1/3 of the cream and mix with 1/3 of the gelatin soaked very carefully.


Attention - in order to obtain a homogeneous consistency from gelatin cream, it is necessary that both products are of the same temperature, warm.

Beat the first 4 egg whites well with 1/3 of the remaining glass of sugar (there are 2 glasses in the recipe) and gradually add them to the butter cream with gelatin, stirring only to one side, so as not to leave the egg whites.

Carefully pour into a long bowl and place the bowl in the refrigerator to cool, for 30 minutes to 1 hour.

When you touch the first white cream top with your finger and stick the cream on your finger, but it is almost hardened, pour the second part of the cream, prepared in the same way as the first white top - only add a tablespoon of grated cocoa, or 2 tablespoons melted chocolate with a little microwave butter, stirring well, then gradually add another 4 beaten egg whites.

When the 2nd light brown cream top is almost caught, add the third cream top, prepared in the same way as the two above, only add 2 tablespoons of grated cocoa or 4 tablespoons of chocolate. melted in the microwave, to obtain a dark brown top.

Leave the bowl in the fridge overnight to harden the layers well. The next day it is turned over on a plate and divided into portions. This dessert is served with melted chocolate or ice cream.



Poultry milk cake with fine semolina cream & # 8211 a dessert I will never forget!

Today we present you a special cake recipe "Poultry's milk". It is a dessert that is prepared in a less usual way. With two-tone tops and a particularly fragrant fine cream, this dessert will undoubtedly conquer everyone. Because the icing gives it a particularly appetizing look, the cake is perfect to be served at the holiday table.

TABLE INGREDIENTS

& # 8211 3 teaspoons full of cocoa powder

Note: see Measurement of ingredients

CREAM INGREDIENTS

& # 8211 lemon juice (1 small lemon)

Note: see Measurement of ingredients

GLAZING INGREDIENTS

& # 8211 3 teaspoons full of cocoa powder

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Prepare the dough: put the butter (preventively melted) in a bowl. Add 1 pinch of salt and 180 g of sugar to the bowl of butter. Homogenize the ingredients, using the mixer.

2. Meanwhile, prepare 2 removable baking trays, 22 cm in diameter each. Line the molds with baking paper and grease the border with butter.

3. Break 4 eggs into a small bowl. Add 1 egg to the bowl with the homogenized ingredients and beat the composition well for 5-7 minutes, until the sugar is completely dissolved.

4. Combine the sifted flour with the baking powder in a separate bowl. Mix the dry ingredients. Add the dry ingredients to the bowl with the beaten composition. Mix the dough well, using the mixer.

5. Visually divide the dough into two equal parts. Pour a portion of dough into the baking dish, spread it and even it out using a spatula.

6. In the bowl with the remaining dough add the cocoa powder. Mix the dough, then pour it into the other baking dish. Spread the dough and even it out.

7. Bake in a preheated oven at 180 ° C for 20-25 minutes. Baking time depends on each oven. Take the toothpick test.

8. Remove the baking tins from the oven, cover them with a towel and let the countertops cool completely.

9. Prepare the cream: pour the milk into a saucepan. Put the pan on the fire and bring the milk to a boil. Match the milk with 1 pinch of salt, then with a thin jet pour the semolina, stirring constantly. Boil the semolina until it is ready. Allow the composition to cool completely.

10. In a separate bowl, mix the butter at room temperature with the vanilla sugar and caster sugar. Beat the ingredients, using the mixer, for 5 minutes, until you get a fluffy white mass. Stirring the cream continuously, gradually add a tablespoon of semolina. Then pour the lemon juice in a thin stream. Mix the cream well. You should get a sweet and sour cream.

11. Cut each countertop in half lengthwise to get 4 thin countertops.

12. Place the ring of the removable baking tray on a plate.

13. Assemble the cake: put the cocoa top in the form, then grease with 1/3 of the amount of cream. Spread and even out the cream. Then place the white worktop over the cream and flatten it slightly. Grease it with cream. Do the same with the remaining countertops and cream. The last layer must be the cocoa top.

14. Cover the cake with cling film and refrigerate for 3 hours.

15. Prepare the icing: mix the cream with the sugar and cocoa powder in a small saucepan. Mix the ingredients well, then put the pan on the fire. Stir the glaze continuously and simmer until dark in color. Turn off the heat and put the butter in the pan with the glaze. Stir in the icing until the butter melts.

16. Cover the cake with icing, even it out and refrigerate again for 1 hour.

17. Carefully remove the ring and cut the fascinating cake into portions of the desired size. Serve the fantastic dessert with a coffee.


Classic recipe bird's milk

Classic recipe bird's milk
I remember fondly the childhood days when I was with my grandparents, all the goodies that my grandmother used to do when I was with her on vacation. One of the simple desserts he prepared for me was this Poultry Milk. Seriously, especially during the summer, in the heat of the day, it was the perfect dessert.

Fresh milk from the cow in the stable, fresh eggs from the hens' nest were simple and eco-friendly ingredients used by my grandmother at the time. I remember that she didn't have a refrigerator and in order to cool the bird's milk well, she put the bowl in which she prepared it in the bucket from the fountain and let it sit down to keep it cool.

What times! How easy it is to prepare bird's milk now, with the mixer it is a simple game! It used to be hard to beat the egg whites quite a bit, but my grandmother never complained that it was hard for her.

In the following I want to present you the classic recipe as my grandmother prepared it. He did not have fixed quantities for sugar, milk and eggs to prepare this dessert. That's how my mother took over the recipe, that's how I took it in my turn. Let's see what we need in the end.

A faster and more modern version can be found in the recipe Rapid bird's milk . You will see that with this preparation method we greatly shorten the preparation time of this much appreciated dessert.

Ingredients Poultry milk classic recipe

1 l milk
5 tablespoons sugar
4 yolks
1 pinch of salt
4 egg whites
5 tablespoons powdered sugar
1 pinch of salt
(more recently in both egg whites and yolks, the essence of vanilla or vanilla sugar is added, in the past it was a luxury, but without it this dessert was just as good)

Preparation Poultry milk classic recipe

The yolks with 5 tablespoons of sugar (if desired, add 2 sachets of vanilla sugar) and 1 pinch of salt are mixed with the mixer until it becomes a thicker cream and changes color. more than half gradually add the powdered sugar (possibly 1 sachet of vanilla sugar) and continue to beat the egg whites until the foam becomes hard and Now we put the milk to boil and when it starts to boil we break with a spoonful of the beaten egg whites that we put in the milk. Boil for 2-3 minutes on each side then remove separately on a tray. Do the same with the rest of the egg whites.

After we have finished with the boiling egg whites from the warm milk, we add little by little to the yolks rubbed with sugar, always stirring until the composition thins and reaches the milk temperature. Pour the composition over the hot milk and stirring constantly, boil it for 10-15 minutes until it thickens.

From the milk composition we put a little in the bowls or glasses prepared in time, and over this soda we put boiled egg whites and on top we put again from the milk composition. You can glaze each glass with chocolate or melted sugar and then let it cool for a few hours.

We cook with passion together with Selgros!


Poultry milk is the authentic recipe of our childhood

Poultry milk is the authentic recipe of our childhood. How to make bird's milk? How do Bulgarians Make Poultry Milk Foam? Authentic poultry milk recipe as it is made in Transylvania and Banat. Old recipe for poultry milk with vanilla soda and fluffy foam lumps. Homemade dessert recipes. Vanilla recipes.

This bird's milk is without a doubt the dessert of my childhood but also of my parents. My father says that when it was someone's birthday, the children were served with bird's milk. I chose to prepare the classic version of poultry milk (floating island in French, Schneenockerl with Kanarimilch in German, madártej in Hungarian, floating island in English) because it is a classic, old dish.

This dessert called bird's milk it is composed of two elements: a cream (sodou) of vanilla (crème anglaise) and a foam from which Bulgarians are modeled who pose (scald) in hot and vanilla milk. The foam bulbs are not baked in the oven or in the microwave, they are not made in oiled form and they are not boiled in clear water (I have also seen such aberrations). The two elements are cooked separately but served together. A caramel sauce can be used for decoration.

Here's how to make vanilla sauce, soda or creme anglaise separately (for other desserts) & # 8211 recipe here.

Another sweet dessert from grandparents' house is burnt sugar cream & # 8211 recipe here.

Crème anglaise or vanilla soda is a fairly fluid cream. Some people like thicker cream, with the consistency of pudding. In this situation the cream can be thickened with a little rice flour or food starch.

My grandmother often made me bird's milk. I used to tell her when I was a few years old to make me bird milk with black drops (I still didn't know it was vanilla) and poor, when she didn't have a vanilla stick (we're talking about the 70s and 80s) & # 8230 laughed dark chocolate on top of that to have drops.