Bird's Milk Surprise

Preheat the oven to 120 degrees Celsius. Grease 8 ceramic ramekins, specially designed for soufflé, with a little oil or use oil spray, then place them in a deep tray filled with water, so that the water level reaches halfway up the containers. This step is essential to ensure even baking of the meringue, preventing it from drying out.

In a metal bowl, slowly mix the egg whites with the sugar, placing the bowl in another larger container filled with hot water, over very low heat. Continue to mix continuously for a few minutes until the sugar completely dissolves. Once the sugar has melted, remove the bowl from the heat and beat the egg whites with a mixer, being careful not to overbeat them, otherwise, you will end up with an unwanted syrup at the bottom of the meringues after baking. It is important to reserve half a cup of meringue to use in the chocolate mousse.

The remaining meringue is transferred to a pastry bag, and then carefully fill each ramekin, starting from the center to avoid forming air bubbles. Cover the tray with aluminum foil and place it in the oven for 20-30 minutes. After the time has expired, remove the ramekins from the tray and let them cool. In the meantime, do not remove the meringue from the ramekins, but put them in the refrigerator.

To prepare the chocolate mousse, divide the whipped cream into two parts: one that you will whip until it becomes firm, and the other that you will heat over low heat. When the cream begins to boil, turn off the heat and add the chopped chocolate, stirring constantly until it is homogeneous. Then, combine the melted chocolate with the whipped cream and the half cup of reserved meringue.

To fill the meringue while leaving it in the ramekin, use a thin teaspoon to scoop out the center of the meringue. Fill the hollow with the chocolate mousse, leveling the surface. Put the ramekins back in the refrigerator to set the mousse.

The vanilla cream is prepared as follows: in a heavier saucepan, add the milk, cream, and vanilla, making sure to extract the seeds and add them to the mixture. Heat over low heat until it reaches a boil, then turn off the heat and add half of the sugar, letting the vanilla flavor infuse for 20 minutes. In the meantime, mix the egg yolks with the other half of the sugar. Gradually add a tablespoon of hot milk to the yolks, stirring continuously. Once you have incorporated half of the milk, pour the yolk mixture into the saucepan and place it over low heat, stirring constantly until the cream thickens. If the cream curdles, add a tablespoon of butter to improve it. Strain the cream through a sieve and let it cool in the refrigerator.

For the chocolate cookies, mix the butter with the powdered sugar. Sift together the flour and cocoa, and then beat the egg white until frothy. Combine the butter with half of the flour and cocoa mixture, then add the egg and the rest of the dry ingredients. Use a round mold to add a little mixture into the mold, remove the mold and level with a knife, being careful to get the right size to fit with the meringues. Place the cookies on a baking tray lined with parchment paper and preheat the oven to 175 degrees Celsius. Bake them for exactly 12 minutes to achieve a perfect texture.

 Ingredients: Meringue: 5 egg whites (the eggs should be larger) 225 grams of sugar Chocolate foam: 100 grams of dark chocolate 70% cocoa 200 ml of sweet whipping cream half a cup of prepared meringue (whipped egg whites with sugar) Vanilla cream: 1-2 vanilla pods 225 ml of milk 225 ml of sweet whipping cream 5 egg yolks 75 grams of sugar Dark chocolate cookies: 2 tablespoons of butter at room temperature 30 grams of powdered sugar 3 tablespoons of flour 5 teaspoons of cocoa powder 1 egg white Grated chocolate: a piece of dark chocolate

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