Pastry
Description
Perfectly pairs with tea and coffee. If you're interested, serve cooled or slightly warm.
Instructions
- 1
Step 1
From a ready-made biscuit cake 5 millimeters or 1 centimeter thick, cut out circles matching the shape of your molds in which you will prepare the bird's milk dessert. For convenience, it's best to use round silicone molds.
- 2
Step 2
Take the butter out of the refrigerator in advance so it softens and becomes soft. Then transfer it to a glass bowl with high sides, add the condensed milk to the butter, and beat thoroughly with a mixer until fluffy.
- 3
Step 3
Dissolve agar-agar in a small amount of water and let it sit. Then transfer the mixture to a saucepan and place it on the stove. When the mixture heats up, add regular and brown sugar to the agar-agar. Stir thoroughly until completely dissolved. When the mixture comes to a boil, add lemon juice and turn off the heat.
- 4
Step 4
Beat the chilled egg whites until stiff peaks form. Then, slowly pour in the sugar syrup with agar-agar, along with the butter-milk mixture.
- 5
Step 5
Immediately pour the resulting mixture into silicone molds, as it sets very quickly. Right away, place the previously cut pieces of sponge cake on top of the mousse. Put the pastries into the refrigerator to set for three hours.
- 6
Step 6
After two and a half hours, start preparing the glaze. To do this, pour cold water over the gelatin so it can swell. In a small saucepan or skillet, melt the chocolate mixed with milk. When the glaze has cooled to room temperature, add the drained gelatin and mix thoroughly.
- 7
Step 7
Remove the pastries from the refrigerator and release them from the silicone molds. Dip each one into the glaze. While the glaze is still wet, sprinkle chopped nuts on the sides. Pistachios work particularly well.