Bird's milk - Dukan

Name: Bird's milk - Dukan - Marina D.
Ingredients: 600 ml milk 0.1%; 4 tablespoons sweetener; 2 eggs; grated zest of one lemon; vanilla essence or a vanilla pod; 1 teaspoon cornstarch (optional)

Dessert - Bird's milk - Dukan by Marina D. - Recipia

Dukan Bird's Milk When I want a light dessert without a base and without baking, I make Bird's Milk. The Dukan version is prepared almost the same way as the classic one. The difference is that it uses milk with 0.1% fat and a sweetener instead of sugar. The egg whites are boiled directly in the milk, while the yolks turn it into a smooth, slightly thickened sauce. After chilling in the refrigerator, the dessert is served cold in cups. Quick Info Total Time: Not specified; add about two hours for chilling in the refrigerator Preparation Time: The actual preparation time is not specified Cooking Time: The egg whites are boiled for one minute on each side; the cream is boiled until it thickens Servings: The final quantity is not divided into servings in the basic recipe Difficulty: Easy Recipe Type: Cold dessert, suitable for the Dukan version or a classic version Ingredients 600 ml milk with 0.1% fat 4 tablespoons sweetener 2 eggs Grated zest of one lemon Vanilla essence or a vanilla pod 1 teaspoon cornstarch, optional For the non-diet version, replace the 0.1% fat milk with 1.5% or 3.5% fat milk, and substitute the sweetener with sugar. The amount of four tablespoons is used in the Dukan recipe to sweeten the milk, egg whites, and yolks: two tablespoons in the milk, one tablespoon for the egg whites, and one tablespoon for the yolks. Preparation Method 1. Pour the milk into a saucepan and bring it to a boil with two tablespoons of sweetener and the grated lemon zest. If you choose to use a vanilla pod instead of essence, you can add it to the milk at this stage. 2. Separate the eggs. Whisk the egg whites until frothy, then add one tablespoon of sweetener and continue mixing until the foam is firm enough to be scooped with a spoon. 3. When the milk begins to boil, reduce the heat and form dumplings from the beaten egg whites using a spoon. Carefully place them into the hot milk without overcrowding the saucepan. 4. Boil the egg white dumplings for about one minute on one side, then turn them and let them cook for another minute. Once cooked, remove them from the milk and set them aside for now. 5. Mix the yolks with the last tablespoon of sweetener. Add the cornstarch if using, then pour a little hot milk over the mixture and blend. The milk should be added gradually so that the yolks warm up before being placed back in the saucepan. 6. Pour the yolk mixture into the remaining milk and simmer over low heat, stirring continuously. The cream is ready when it thickens slightly and reaches the consistency of a thinner sauce. It should not be as thick as pastry cream. 7. Turn off the heat and add the vanilla essence if you didn't use a pod. Return all the egg white dumplings to the milk. 8. Let the dessert cool, then refrigerate it. Ideally, it should chill for about two hours before serving. Portion the Bird's Milk into ice cream cups and serve it cold. It's important to continuously stir the yolk mixture while it's on the heat. This ensures it thickens evenly and integrates into the milk without forming lumps. The cornstarch is optional but helps the sauce gain a bit more consistency. Why I Make This Recipe Often I love that the dessert uses simple ingredients and doesn’t require an oven. It’s made in a single saucepan, and the version with skim milk and sweetener is perfect when I want to stick to the Dukan style. At the same time, the recipe can be easily adapted for the classic version without changing the preparation method. It’s also convenient that the dessert can be prepared in advance. After chilling in the refrigerator, the egg white dumplings and milk sauce can be served directly without any further steps. Tips The milk should be hot when you add the egg white dumplings, but be careful to boil them gently to avoid breaking them when turning. One minute on each side is the recommended cooking time. When forming the dumplings with a spoon, take moderate amounts of egg whites. If they are too large, they are harder to turn and may take up too much space in the saucepan. Stir continuously after adding the yolks to the milk. The sauce will thicken gradually and should be removed from heat when it has the consistency of a thinner sauce, not when it is very thick. The lemon zest should be finely grated. It flavors the milk, while the vanilla enhances the taste at the end. If using vanilla essence, it should be added after the cream has been removed from the heat. If you choose not to use cornstarch, the sauce will remain a bit thinner. In the basic recipe, cornstarch is mentioned as an optional ingredient. Substitutions For the non-diet version, use milk with 1.5% or 3.5% fat instead of the 0.1%. Substitute the sweetener with sugar. Vanilla can be used in essence form or as a pod. If using a pod, it can be boiled with the milk, while essence is added at the end. Cornstarch can be omitted. It does not change the main steps but only helps to thicken the sauce. Variations The simplest variation is choosing between the Dukan version and the classic one. The former uses milk with 0.1% fat and sweetener, while the latter uses milk with 1.5% or 3.5% fat and sugar. You can prepare the recipe with lemon zest and vanilla essence or with lemon zest and a vanilla pod. These are the aromatic options mentioned for the dessert without the need for additional ingredients. Serving Ideas Serve Bird's Milk cold in ice cream cups or individual dishes. First, distribute the egg white dumplings, then pour the milk sauce with yolks over them. It's best to let it chill in the refrigerator for about two hours before serving. This way, the dessert cools completely, and the sauce and dumplings are served together at the same temperature. Frequently Asked Questions Can I make Bird's Milk without cornstarch? Yes. Cornstarch is optional in this recipe. Without it, the sauce will be thinner, as it primarily thickens from the yolks. How long should the egg white dumplings be boiled? The dumplings should be boiled for about one minute on each side. After that, they are removed from the milk and kept separate until the sauce is ready. When is the vanilla added? Vanilla essence is added after the milk and yolk sauce has thickened and been removed from the heat. If using a pod, it can be boiled with the milk. Can I use higher fat milk for the Dukan version? For the Dukan version, milk with 0.1% fat is used. Milk with 1.5% or 3.5% fat is intended for the non-diet version, along with sugar instead of sweetener. Why should the yolks be stirred continuously with the milk? Continuous stirring helps the sauce thicken evenly and prevents the mixture from settling at the bottom of the saucepan. The yolks are first added with a little milk, then the mixture is poured back into the saucepan. Nutritional Values The values below are estimates and refer to the entire quantity prepared with 0.1% fat milk, eggs, one teaspoon of cornstarch, and a non-caloric sweetener. Calories: approximately 390–410 kcal for the entire recipe Protein: approximately 33–35 g Carbohydrates: approximately 32–35 g Fat: approximately 10–11 g Values per serving cannot be calculated exactly without determining the number of servings and specifying the type of sweetener. If sugar is used instead of sweetener, the caloric intake and carbohydrate content increase. Similarly, using milk with 1.5% or 3.5% fat alters the final values. Storage and Reheating Store Bird's Milk in the refrigerator and serve it cold. The recipe is designed as a cold dessert, so there is no need for reheating. Before serving, you can portion it directly into cups along with the egg white dumplings and milk sauce.

Bird's milk - Dukan

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