Thu. Jun 20th, 2024

A recipe for tender bird's milk from Hector Jimenez-Bravo

Natasha Kumar By Natasha Kumar Jun4,2024

>> milk/Open source

Radio Maximum continues to look for interesting and tasty recipes. This time we offer you to prepare an incredibly delicate dessert from Hector Jimenez-Bravo.

Look for the details of the preparation of tender and delicious bird's milk with sponge on the chef's Instagram page.

This dessert will perfectly complement your festive table. It is prepared very simply, but all guests will definitely like it.


• Butter – 125 g;
• Flour – 3 tbsp;
• Starch – 3 tbsp;
• Sugar – 1.5 tbsp;
• Milk – 1 l;
• Whipped cream – 1 b.

For chocolate sauce:

• Milk – 2 glasses;
• Water – 1 glass;
• Flour – 1 tablespoon;
• Starch – ½ tablespoon;
• Cocoa – 2.5 tbsp;
• Sugar – 1.5 tsp;
• Chocolate – 60 g;
• Butter – 1 tbsp.

Method of preparation:

1. To prepare the chocolate sauce, mix all the ingredients, except chocolate and butter, bring to a boil and cook for another 1 minute.

2. Turn off the heat, add chocolate and butter, mix.

3. Cool, stirring constantly. Then send it to the refrigerator.

4. We prepare the rest of the dessert: melt the butter, add flour and fry.

5. Add the remaining ingredients and beat with a blender.

6. Cool and add crushed biscuit. Mix.

7. Spread the main mass with the biscuit in the forms, and pour the chocolate sauce on top.

8. Put in the refrigerator overnight.

View this post on Instagram

Natasha Kumar

By Natasha Kumar

Natasha Kumar has been a reporter on the news desk since 2018. Before that she wrote about young adolescence and family dynamics for Styles and was the legal affairs correspondent for the Metro desk. Before joining The Times Hub, Natasha Kumar worked as a staff writer at the Village Voice and a freelancer for Newsday, The Wall Street Journal, GQ and Mirabella. To get in touch, contact me through my 1-800-268-7116

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