Bird's milk (sure to come out)
Bird's milk is a classic dessert that harmoniously combines textures and flavors, offering an unforgettable culinary experience. This recipe is based on fluffy egg white dumplings that delicately float in a milk and vanilla cream, creating a contrast between airy and creamy. To prepare this delight, you will need simple yet quality ingredients that enhance the taste of each component.
Start by gathering the necessary ingredients: 4 egg whites, 4 egg yolks, 1 liter of milk, 150 g of sugar, a vanilla pod or vanilla essence, a tablespoon of cornstarch, and a pinch of salt. Make sure the egg whites are at room temperature for better whipping.
Preparation begins with whipping the egg whites. In a clean bowl, add a pinch of salt and start beating the egg whites with a mixer on medium speed until they become frothy. Then, gradually add 50 g of sugar, continuing to mix until you achieve a firm and glossy meringue. It is important not to add the sugar all at once, as this could compromise the structure of the foam.
In a large pot, bring the milk to a boil along with the vanilla pod opened lengthwise to release its flavors. Once the milk starts boiling, reduce the heat to low and, using a spoon, shape the dumplings from the egg white meringue, carefully placing spoonfuls of the mixture into the hot milk. Let them simmer gently for 2-3 minutes on each side until they become slightly golden and fluffy. Remove them with a spatula and place them on a platter.
For the vanilla cream, mix the egg yolks with the remaining sugar and cornstarch in a bowl, then gradually add the warm milk, stirring continuously to avoid curdling the yolks. Pour the mixture back into the pot and cook over low heat, stirring constantly until the cream thickens. Don't forget to add the vanilla essence for an extra flavor boost.
Once the cream has cooled, place the egg white dumplings in a bowl or on individual plates and pour the vanilla cream over them. This dessert is usually served cold, and for an elegant touch, you can decorate with a little powdered sugar or fresh fruits. So, enjoy this bird's milk recipe, a dessert that will remind you of the beautiful moments of childhood, filled with joy and special moments.
The milk is boiled with 100 g of sugar and vanilla sugar. Instead of vanilla sugar, you can use a vanilla pod, from which you have removed the seeds. Meanwhile, the eggs are separated and the egg whites are whipped until stiff, incorporating the remaining sugar - the foam must be very stiff. When the milk boils, reduce the heat and use a spoon to take some egg whites and drop them into the milk. Boil for 2 minutes on one side, turn them over and leave for another 2 minutes. Remove with a slotted spoon into a large bowl or small bowls. When you finish with the egg whites, take the milk off the heat and let it cool for 10-15 minutes. Attention: The egg white dumplings puff up during cooking, so put in 2, maximum 3 at a time. Meanwhile, mix the egg yolks with 3 teaspoons of flour. When the milk has cooled slightly, pour a little into the egg yolks so they are at the same temperature as the milk; otherwise, you will get an omelet. Mix until homogeneous, put the milk back on low heat and add the egg yolk cream, mixing well and constantly. (After this operation, strain the mixture into a clean pot if there are small lumps of yolk with flour or pieces of egg white). Keep on low heat, stirring continuously until it starts to thicken or passes the wooden spoon test - when taken out of the cream, you can make a trail with your finger and it leaves a mark; it’s okay or let it cook for a maximum of 2 more minutes. The hot cream is poured into the bowl(s) with the egg white dumplings and put in the cold. It is served cold, optionally garnished with grated chocolate. Bird's milk is served in individual portions, cold.
Ingredients: 1 liter of milk; 5 eggs; 200 g of sugar; 2 packets of vanilla sugar; 3 teaspoons of flour
