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Bird's Milk Soufflé

We'll need:

Preparation procedure:

Bon Appétit!

Combine milk, yolks, starch and sugar in a saucepan, put over medium heat and bring to a boil while constantly stirring;
As soon as the mass starts boiling, reduce the heat to minimum and wait until it becomes thicker, then remove the saucepan from the stove, pour the cream into a clean container, cover it tightly with cling film and send to the refrigerator until completely cooled;
Beat the butter to a puffy state and introduce it into the cooled custard in 3-4 steps, constantly stirring the mass at low mixer speed. At this stage, add vanillin.

Custard

We’ll need:

Preparation procedure:

Combine the gelatin with water, mix;
Beat the eggs with sugar until white standing peaks (when you turn the bowl upside down, the whites will remain inside);
Heat the gelatin with water (slush) in a microwave oven until it is fully dissolved (15-20 s);
At low mixer speed, as you keep beating the whites, slowly trickle in the dissolved gelatin;
As soon as the gelatin and the whites are combined, add 1 spoonful of custard, while continuing to beat the mass at low mixer speed.
When both crèmes have fully combined, transfer the ready Bird's Milk Soufflé into ice-cream bowls and send to the refrigerator to stabilize for at least 3 hours;

Optionally, cover with melted chocolate or serve with fresh berries

Soufflé