The editors of the Ukrainian culinary website Shuba have published a recipe for bird's milk.
“Bird’s milk is a legendary dessert from childhood, which we remember and love for its tenderness, weightlessness and refined taste. In the traditional version, its preparation takes time, but this “accelerated” recipe allows you to make bird’s milk in 15 minutes! This is a bird’s milk recipe for those who want to quickly please themselves and their loved ones with something tasty,” the website says.
Ingredients:
- 100 g condensed milk;
- 150 g butter;
- three egg whites;
- 1.5 tbsp. l. lavender;
- 100 ml water;
- 80 g sugar;
- 100 g honey;
- 10 g agar-agar.
Preparation
- Pour boiling water over the lavender and leave to steep for two hours. If you don't have lavender, use plain water.
- Add condensed milk to the butter at room temperature and beat with a mixer for seven minutes. The mass should become light, white and increase in volume.
- Strain the lavender, add agar-agar, sugar, honey to the liquid and mix. Heat over low heat, stirring constantly, until desired consistency.
- Prepare a silicone mold measuring 20×20 cm.
- Beat egg whites at room temperature at medium speed, then turn to high speed until stiff peaks form.
- Gradually pour the syrup into the egg whites, stirring constantly, about one minute. If you start pouring the syrup quickly, the mass will float. Try to make sure that no syrup gets on the whisk.
- Add the cream to the egg white mixture and stir with a spatula until smooth.
- Quickly pour the mixture into the mold. Flatten everything with a spatula once and don’t touch it again.
- The dessert will stabilize at room temperature. After 20 minutes you can cut it and eat it, but for complete stabilization and for good texture, you can put it in the refrigerator for four hours.
