Bird's milk

Bird's milk – a delicate and refined dessert that transports you to nostalgic memories. This simple and elegant recipe, which I will share with you, has often been prepared in our homes as a symbol of special moments. Whether it's a celebration or simply a quiet weekend evening, this quick dessert will bring a smile to the faces of your loved ones.

Preparation time: 15 minutes
Baking time: 15 minutes
Total time: 30 minutes
Number of servings: 4

Ingredients:
- 3 eggs (preferably fresh, from reliable sources)
- 500 ml milk (whole milk for a richer cream)
- 2 packets of vanilla sugar (or you can use homemade vanilla sugar)
- 5 tablespoons of sugar (you can adjust to taste)
- 1 tablespoon cornstarch (to thicken the cream)
- 1 essence of vanilla (or rum, to add a special flavor)
- whipped cream and jam for decoration (fruit or rose jam is wonderful)

Preparation:

1. Separating the eggs: Start by carefully separating the yolks from the whites. Make sure no yolk gets into the whites, as this could prevent them from whipping well.

2. Whipping the egg whites: In a clean bowl, add a pinch of salt to the egg whites. Use an electric mixer to whip them until frothy for about 5 minutes, until they become firm and shiny. Gradually add 2 and a half tablespoons of sugar, continuing to beat until the egg whites are very stiff and glossy.

3. Preparing the milk: Place the milk in a saucepan over medium heat and let it come close to boiling, then turn off the heat. Do not let it boil, as it may change its texture.

4. Forming the meringues: Using a spoon, take amounts of the whipped egg whites and carefully place them in the hot milk. Let them cook for 4-5 minutes on each side. I recommend not stirring them too much so they don't break apart. After cooking, remove them from the milk and place them in a strainer to drain.

5. Preparing the cream: In another bowl, mix the yolks with the remaining sugar, vanilla sugar, cornstarch, and essences. Make sure the mixture becomes smooth and creamy. Then add this mixture to the remaining milk in the saucepan, placing it back on low heat. Stir constantly until the cream begins to thicken. If you notice lumps, don't worry! An immersion blender will help you achieve a smooth texture.

6. Assembling the dessert: In bowls or individual molds, place a few meringues, then pour the thick cream on top. Let it cool to room temperature, then refrigerate for a few hours, ideally overnight.

7. Decorating: Before serving, decorate each portion with whipped cream and a spoonful of fruit jam. You can also add some fresh fruits for a vibrant look and fresh aroma.

Practical tips:
- Use fresh eggs as they whip better and contribute to a lighter texture.
- If you prefer, you can also add a bit of lemon zest to the yolk cream for extra flavor.
- The jam can be adjusted according to preferences; berries go wonderfully with this dessert.

Nutritional benefits: Bird's milk is rich in protein due to the eggs and milk, providing a balanced nutrient intake. It is an excellent option for those looking for a lighter dessert but with a satisfying calorie content (approximately 250 calories per serving), ideal for a sweet snack.

Frequently asked questions:
- Can I use plant-based milk? Yes, but the texture and taste will vary. Almond or soy milk are good options.
- How can I enhance the flavor? You can add cardamom or cinnamon to the yolk cream for an exotic note.
- Can I store the dessert? This dessert keeps well in the fridge for 2-3 days, but it is best consumed fresh.

Serving suggestions: I recommend serving this bird's milk alongside a cup of herbal tea or flavored coffee. A perfect evening can include a relaxing walk followed by a delicious dessert that delights the taste buds.

Now that you have the complete recipe and all the necessary details, all that's left is to try it! Whether you choose to make it for yourself or impress your guests, bird's milk will surely bring an air of elegance and refinement. Enjoy!

 Ingredients: 3 eggs 500 ml milk 2 packets of vanilla sugar 5 tablespoons of sugar 1 tablespoon of starch vanilla and rum essence, whipped cream and jam for decoration

 Tags:  bird milk