Ptasie Mleczko

Ingredients · 8 servings

• 18 gGelatin
• 200 gSugar
• 360 mlMilk, divided
• 250 gChocolate, chopped
• 1 tspVanilla extract

Equipment

stove, refrigerator, saucepan, mixing bowl, hand mixer, spatula, knife, square pan, parchment paper, spoon, cutting board, heatproof bowl

Instructions

1. 1
   Mise En Place

   Gather gelatin, sugar, milk, chocolate, and vanilla extract; set out a saucepan, mixer, bowl, scale, spatula, knife, and lined square pan. · 8 min

   What to look for: All ingredients are measured and the pan is neatly lined.

2. 2
   Bloom Gelatin

   Sprinkle gelatin over 120 g cold milk in a bowl, stir gently, and let it swell until the grains look fully hydrated. · 10 min

   What to look for: Gelatin is swollen and no dry powder remains on top.

3. 3
   Make Milk Syrup

   Heat 240 g milk with sugar in a saucepan, stirring until clear and steaming, then remove it before a full boil. · 5 min

   What to look for: Sugar is dissolved and the milk is steaming at the edges.

4. 4
   Dissolve Gelatin

   Add the bloomed gelatin to the hot milk syrup and stir until completely smooth, then mix in vanilla extract. · 2 min

   What to look for: Mixture is glossy with no visible gelatin grains.

5. 5
   Whip The Foam

   Beat the mixture with a mixer until pale, thick, and airy enough to leave soft ribbons on the surface. · 8 min

   What to look for: Foam is pale, expanded, and softly holds ribbon marks.

6. 6
   Set The Center

   Pour the foam into the lined pan, smooth the top, and chill until firm enough to cut clean squares. · 2 h

   What to look for: Center is firm, springy, and pulls from the paper cleanly.

7. 7
   Cut The Pieces

   Lift the slab from the pan, cut it into 16 neat pieces, and return them to the refrigerator while melting chocolate. · 10 min

   What to look for: Pieces have clean edges and hold their shape.

8. 8
   Melt Chocolate

   Melt chocolate in a bowl set over barely simmering water, stirring until glossy and fluid but not hot. · 6 min

   What to look for: Chocolate is smooth, shiny, and pours from the spatula.

9. 9
   Coat The Pieces

   Dip each chilled piece in melted chocolate, let excess drip away, and place it on parchment until the coating sets. · 15 min

   What to look for: Chocolate shell turns matte and feels firm to the touch.

10. 10
    Serve Chilled

    Serve Ptasie Mleczko cold from the refrigerator, when the center is bouncy and the chocolate shell snaps softly. · 1 min

    What to look for: Pieces are firm outside and soft inside.