Bird's milk

The "Bird's Milk" dessert is a classic recipe, often associated with childhood memories and joyful moments spent with loved ones. This delicate dish, with a fluffy texture and a sweet taste, is perfect for adding a touch of magic to any meal. Offering a combination of egg white foam and a fine yolk cream, "Bird's Milk" is not just a dessert, but a true culinary experience.

Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes
Number of servings: 6

Ingredients

- 6 fresh eggs
- 1 liter of milk (preferably whole milk for a creamier texture)
- 200 g sugar (you can adjust the amount to taste)
- 1 vanilla pod or 2-3 packets of vanilla sugar
- A pinch of salt (to stabilize the egg whites)

Necessary utensils

- A larger pot
- A large bowl
- A mixer or whisk
- A skimmer
- A ladle

Step-by-step instructions

1. Preparing the milk: Start by pouring the milk into the larger pot. Add a little sugar and, if using, the split vanilla pod. Place the pot over medium heat and let the milk reach boiling point, stirring occasionally to prevent sticking.

2. Beating the egg whites: In a clean bowl, separate the egg whites from the yolks. Add a pinch of salt over the egg whites and begin to beat them with a mixer on medium speed. When a foam starts to form, add half of the remaining sugar and continue mixing until you achieve a stiff and shiny foam.

3. Forming the "snowballs" of egg white: Using a spoon, take portions of the egg white foam and place them into the boiling milk. Let them cook for a few seconds on each side, then remove them with a skimmer and place them in a larger bowl. These "snowballs" of egg white will create the airy texture of the dessert.

4. Preparing the yolk cream: In another bowl, beat the yolks with the remaining sugar until they become a homogeneous and fluffy mixture. Once the milk has boiled, remove it from the heat and gradually pour it over the yolk mixture, stirring continuously to avoid curdling the eggs.

5. Thickening the cream: Return the yolk and milk mixture to low heat. Stir constantly with a silicone spatula or whisk until the cream begins to thicken slightly. Do not let it boil, otherwise, it risks curdling.

6. Finalizing the dessert: Once the cream has thickened, carefully pour it over the egg white snowballs in the bowl. Allow the dessert to cool to room temperature, then refrigerate for a few hours to set slightly.

Serving

I recommend serving "Bird's Milk" chilled, perhaps with a dusting of cocoa powder or a berry sauce for a contrast of flavors. You can also add a few fresh mint leaves for an elegant touch. Additionally, this dessert pairs perfectly with a freshly brewed cup of coffee or a flavored tea.

Useful tips

- Quality of ingredients: Use fresh, high-quality eggs and whole milk for the best results. The taste of the dessert will be significantly influenced by the quality of the ingredients.
- Sweetening: You can adjust the amount of sugar according to your preferences. If you prefer a less sweet dessert, reduce the sugar amount by 50-100 g.
- Variations: You can experiment by adding flavors such as lemon or orange zest or even a splash of almond extract for a unique taste.

Nutritional benefits

"Bird's Milk" is a good source of protein due to the eggs, and the milk contributes calcium and essential vitamins. Although it is a sweet dessert, when consumed in moderation, it can be part of a balanced diet.

Frequently asked questions

- Can I use free-range eggs? Yes, free-range eggs can provide a more intense flavor and a more vibrant color to the dessert.
- How can I avoid curdling the yolks? It is essential to gradually pour the warm milk over the yolks, stirring constantly to temper the eggs.
- Can this dessert be frozen? Although it is best served fresh, you can freeze individual portions. Make sure to cover them well to avoid freezer burn.

Thus, "Bird's Milk" is more than just a simple dessert – it is a recipe that combines tradition with moments of family relaxation. I wish you good appetite and happy cooking!