Bird's milk with almonds

Name: Bird's milk with almonds
Ingredients: 800 ml milk; 2 eggs; 200 g powdered sugar; 50 g almonds; 50 g raisins; 1 half vanilla bean

Dessert - Bird's milk with almonds by Ioana N. - Recipia

The dessert "Bird's Milk with Almonds" is a refined recipe that combines the delicacy of bird's milk with the unmistakable aroma of almonds. This quick and simple dessert will add a touch of elegance to any meal. Here’s how to prepare it step by step to ensure you achieve a perfect result. Preparation time: 20 minutes Baking time: 8 minutes Total time: 28 minutes Number of servings: 4 Ingredients: - 800 ml milk - 2 eggs (for added flavor, choose fresh free-range eggs) - 200 g powdered sugar - 50 g almonds (we recommend organic almonds for a more intense flavor) - 50 g raisins (you can opt for golden raisins for a splash of color) - 1/2 vanilla pod (you can also use vanilla essence, but the natural pod will provide a deeper flavor) Preparation instructions: 1. Preparing the almonds: Start by blanching the almonds in a pot of boiling water for 2-3 minutes. This step will make it easier to remove the skins. Once cooled, peel the almonds and chop them finely. They will add a crunchy texture, perfect for your dessert. 2. Infusing the milk with vanilla: Split the vanilla pod lengthwise and scrape out the seeds with a knife. Place both the seeds and the pod into 800 ml of milk in a saucepan. Bring the milk to a boil, then reduce the heat and let it simmer gently for 5 minutes to allow the flavors to meld. Once the milk has simmered, strain it to remove the vanilla pod. 3. Separating the eggs: While the milk is infusing, separate the egg whites from the yolks. This is an essential step, as the egg whites will be whipped to create a light texture for the dessert. 4. Whipping the egg whites: Use a mixer to beat the egg whites until they form a foam. Continue mixing and gradually add half of the powdered sugar (100 g). Beat until you achieve a firm meringue that holds its shape. 5. Boiling the egg white "dumplings": Reheat the strained milk. Using a spoon, take portions of the egg white foam and carefully add them to the hot milk. Let them boil for 2 minutes, then remove them with a slotted spoon and place them on a plate. 6. Preparing the egg yolk cream: In a bowl, whisk the egg yolks with the remaining powdered sugar (100 g) until they form a smooth cream. Gradually add the hot milk, stirring vigorously to avoid curdling the yolks. Place the mixture over low heat and cook, stirring constantly, until it thickens (about 5-7 minutes). 7. Finalizing and serving: Once the cream has thickened, add the almonds and raisins, mixing well. Your dessert is now ready to be served. You can garnish it with grated chocolate for extra flavor and an attractive appearance. Serving suggestion: Serve "Bird's Milk with Almonds" in small bowls or deep plates, either warm or cold. It is a versatile dessert, perfect for any occasion. You can also add a few mint leaves for a touch of freshness. Possible variations: For an even more aromatic flavor, you can try adding a few drops of almond essence to the yolk mixture. Additionally, you can substitute the raisins with other dried fruits, such as apricots or cranberries, to bring a different note. This "Bird's Milk with Almonds" is not just a delicious dessert, but also a recipe that will impress family and friends. Its delicate taste and fine texture make it ideal for ending a special meal or simply to indulge your taste buds on an ordinary evening. Prepare it with love and enjoy every spoonful!

Bird's milk with almonds

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