"Bird’s Milk" Mousse Squares

These classic "Bird’s Milk" pastries are pure nostalgia in dessert form. Think of them as delicate mousse squares with a silky creamy soufflé center, topped with a glossy chocolate mirror glaze. The texture is light, airy, and melt-in-your-mouth, yet the mousse holds its shape beautifully once chilled

Ingredients (for a 20 x 30 cm glass dish)

For the Soufflé

• 3/4 cup sugar (190 g)

• 1 cup sour cream (240 ml)

• 3 cups 30% cream (720 ml)

• 1 cup milk (240 ml)

• 3 packets gelatin (7 g each)

For the Chocolate Glaze

• 1 tbsp cocoa powder

• 2 tbsp sugar

• 1 packet gelatin (7 g)

• 1/4 cup milk (60 ml)

• 3/4 cup water (180 ml)

Steps

Soufflé

1. Beat the sugar and sour cream with a mixer until smooth

2. While continuing to mix, slowly pour in the cream and beat until thickened

3. Dissolve the gelatin in the milk and heat until it just comes to a boil, stirring constantly so no lumps form

4. Combine the gelatin mixture with the cream mixture and mix thoroughly

5. Pour the soufflé into a glass dish lightly greased with vegetable oil

6. Place in the refrigerator while you prepare the glaze

Chocolate Glaze

1. In a saucepan, mix together the cocoa powder, sugar, and gelatin

2. Add the milk and water

3. Bring to a boil over low heat, stirring constantly until smooth and lump-free

4. Let the glaze cool slightly

5. Carefully pour it over the soufflé layer

6. Return to the refrigerator for at least 2 hours

Once fully set, cut into individual squares and serve