Vegan bird's milk
Vegan recipe with a taste of childhood
You can make a lot of top-notch desserts and still miss something simple.
I think we love simple desserts because they take us back to our childhood and give us that carefree, safe feeling.
It is in order to dip you into childhood memories that I even made a cocoa chocolate frosting that has a very recognizable flavor.
In fact, the dessert is easy and quick, you don't have to dread it, you just have to pick it up and make it.
Bird's milk is easiest to assemble in a ring or split mold. After hardening, you can carefully separate the soufflé from the form with a knife. Or better yet, use acetate film and simply remove it when the soufflé is ready.
As for sugar: any sugar, syrup or sugar substitute will do in the biscuit, in the chocolate frosting as well.
For soufflés, use white, cane sugar, agave or topinambour syrup.
If you want to substitute sugar for the sweetener, use erythritol. In this case, whip the aquafaba with the erythritol, and make the syrup simply from water and agar-agar.
I think we love simple desserts because they take us back to our childhood and give us that carefree, safe feeling.
It is in order to dip you into childhood memories that I even made a cocoa chocolate frosting that has a very recognizable flavor.
In fact, the dessert is easy and quick, you don't have to dread it, you just have to pick it up and make it.
Bird's milk is easiest to assemble in a ring or split mold. After hardening, you can carefully separate the soufflé from the form with a knife. Or better yet, use acetate film and simply remove it when the soufflé is ready.
As for sugar: any sugar, syrup or sugar substitute will do in the biscuit, in the chocolate frosting as well.
For soufflés, use white, cane sugar, agave or topinambour syrup.
If you want to substitute sugar for the sweetener, use erythritol. In this case, whip the aquafaba with the erythritol, and make the syrup simply from water and agar-agar.
Ingredients for 4-6 servings
Bisquick:
100 ml nonfat plant based milk
80 g sugar or sweetener
20 ml unscented vegetable oil (vegetable oil, grape seed oil)
100 g flour of your choice
5 g of baking powder
1 Tbsp lemon juice
A pinch of salt
Souffle:
80 ml water
6 g (2 tsp) agar-agar
200 g sugar or sugar
substitute
125 g of aquafaba
2 tbsp lemon juice
Vanilla
Bisquick:
100 ml nonfat plant based milk
80 g sugar or sweetener
20 ml unscented vegetable oil (vegetable oil, grape seed oil)
100 g flour of your choice
5 g of baking powder
1 Tbsp lemon juice
A pinch of salt
Souffle:
80 ml water
6 g (2 tsp) agar-agar
200 g sugar or sugar
substitute
125 g of aquafaba
2 tbsp lemon juice
Vanilla
Prepare the biscuit:
The biscuit dough can be kneaded all at once in one container.
Mix your favorite vegetable milk with vegetable oil, any sugar, syrup or sweetener, salt and lemon juice. Add the sifted flour with baking powder and mix until smooth with a whisk or mixer.
You can use wheat flour, gluten-free or a mixture of rice flour, corn flour and starch.
Bake on a baking tray or in a mold for 15-20 minutes at 180 °C degrees on medium oven level.
The biscuit dough can be kneaded all at once in one container.
Mix your favorite vegetable milk with vegetable oil, any sugar, syrup or sweetener, salt and lemon juice. Add the sifted flour with baking powder and mix until smooth with a whisk or mixer.
You can use wheat flour, gluten-free or a mixture of rice flour, corn flour and starch.
Bake on a baking tray or in a mold for 15-20 minutes at 180 °C degrees on medium oven level.
Prepare the syrup:
Put the saucepan with the water, agar and sugar on the stove over low to medium heat. Make sure that nothing sticks to the bottom of the saucepan.
There are situations when agar-agar is of high quality and you have added the right amount, but the soufflé still does not solidify, because most of the agar remained on the bottom of the saucepan or the walls of the whipping vessel.
The syrup will begin to boil and rise in a cap of foam. After about 5 minutes, the bubbles on the syrup will begin to burst slowly. Dip a fork into the syrup and blow hard on the prongs.
If bubbles come out of the fork, the syrup is ready.
Put the saucepan with the water, agar and sugar on the stove over low to medium heat. Make sure that nothing sticks to the bottom of the saucepan.
There are situations when agar-agar is of high quality and you have added the right amount, but the soufflé still does not solidify, because most of the agar remained on the bottom of the saucepan or the walls of the whipping vessel.
The syrup will begin to boil and rise in a cap of foam. After about 5 minutes, the bubbles on the syrup will begin to burst slowly. Dip a fork into the syrup and blow hard on the prongs.
If bubbles come out of the fork, the syrup is ready.
Prepare the soufflé:
Simultaneously with putting the syrup on the stove, start whipping the aquafaba with the vanilla and lemon juice until a steady foam.
*Bowl for whipping and mixer whisk should be dry and grease-free. If you see that you need more time to whip, put the syrup on low heat.
If you want to do the steps separately, whip the aquafaba first, then prepare the syrup.
As you continue to whisk the aquafaba, slowly pour the syrup into it. Try to pour the syrup without getting on the whisk.
Simultaneously with putting the syrup on the stove, start whipping the aquafaba with the vanilla and lemon juice until a steady foam.
*Bowl for whipping and mixer whisk should be dry and grease-free. If you see that you need more time to whip, put the syrup on low heat.
If you want to do the steps separately, whip the aquafaba first, then prepare the syrup.
As you continue to whisk the aquafaba, slowly pour the syrup into it. Try to pour the syrup without getting on the whisk.
After all the syrup has been poured in, whip the soufflé on high speed for a few more minutes.
The mixture will thicken and increase in volume. Remember that agar-agar stabilizes at 40 °C degrees and you need to have time to transfer the soufflé into the molds with a spoon, spatula or pastry bag.
Assemble the bird's milk: put the biscuit on the bottom of a ring or mold, then quickly lay out and flatten the soufflé. It is convenient to do this with a pastry bag, so we can avoid empty cavities in the soufflé. We send it to stabilize in the refrigerator.
The mixture will thicken and increase in volume. Remember that agar-agar stabilizes at 40 °C degrees and you need to have time to transfer the soufflé into the molds with a spoon, spatula or pastry bag.
Assemble the bird's milk: put the biscuit on the bottom of a ring or mold, then quickly lay out and flatten the soufflé. It is convenient to do this with a pastry bag, so we can avoid empty cavities in the soufflé. We send it to stabilize in the refrigerator.
Making the glaze:
Cocoa chocolate frosting is delicious and very easy.
Ingredients:
50 g coconut oil
50 ml plant milk
35 g (2 tablespoons) sugar
3 Tbsp cocoa powder
Combine all the ingredients in a saucepan, stir until smooth, bring to the boil and simmer for 3 more minutes over medium heat.
Cocoa chocolate frosting is delicious and very easy.
Ingredients:
50 g coconut oil
50 ml plant milk
35 g (2 tablespoons) sugar
3 Tbsp cocoa powder
Combine all the ingredients in a saucepan, stir until smooth, bring to the boil and simmer for 3 more minutes over medium heat.
Then remove from the stove and let the glaze cool completely.
After that, pour the glaze on the soufflé and send it to freeze in the fridge.
Bird's milk without eggs is ready! The dessert only needs a few hours in the fridge to fully stabilize and you can quickly start trying it :)
After that, pour the glaze on the soufflé and send it to freeze in the fridge.
Bird's milk without eggs is ready! The dessert only needs a few hours in the fridge to fully stabilize and you can quickly start trying it :)