Bird's Milk Dessert

The "Bird's Milk" dessert is a refined delicacy that combines a fluffy texture with an intense chocolate flavor, bringing a touch of nostalgia from times gone by. This simple yet spectacular recipe is perfect for beginners, giving them the chance to familiarize themselves with basic cooking techniques without compromising on taste. Let's embark together on the preparation of this special dessert!

Preparation Time and Number of Servings
- Preparation time: 30 minutes
- Cooling time: 1-2 hours
- Number of servings: 12 servings

Essential Ingredients
- 12 fresh eggs
- 2 cups of sugar (approximately 500 gr)
- 1 cup of boiled and cooled milk (250 ml)
- 1 tablespoon of flour
- 300 gr of soft butter (at room temperature)
- 50 gr of natural gelatin
- 1 packet of vanilla
- Cocoa or melted chocolate (for the chocolate layers)
- A drop of lemon juice

Preparing the Gelatin
The first essential step in this recipe is to deal with the gelatin. Soak 50 gr of gelatin in 100 ml of boiled and cooled water. Let it hydrate for about 10 minutes, then it will be ready to use.

Separating the Eggs
Start by separating the 12 eggs: the egg whites from the yolks. It is important for the egg whites to be very cold, so you can put them in the fridge for a few minutes. In a bowl, add 6 yolks for the base cream, and you can use the other 6 for other preparations.

Yolk Cream
In a large bowl, combine the 6 yolks with 1 cup of sugar. Mix well, then add 1 tablespoon of flour, followed by the boiled and cooled milk. Everything must be mixed evenly. Then, place the bowl over a bain-marie (another pot with boiling water underneath) and stir constantly with a wooden spoon for 10-15 minutes until the cream thickens.

Cooling the Cream
Once the cream thickens, remove the bowl from the bain-marie and let it cool until it becomes warm. This step is crucial to achieve a uniform consistency.

Dissolving the Gelatin
While the cream cools, place the gelatin in a bain-marie to dissolve completely, then let it cool to room temperature.

Beating the Butter
In another bowl, beat the soft butter with a mixer, gradually adding the warm cream. Mix well, then add the vanilla for flavor.

Combining Ingredients
Take 1/3 of the obtained cream and mix it with 1/3 of the dissolved gelatin. It is essential that both are at the same temperature to avoid lumps.

Beating the Egg Whites
In another bowl, beat the 4 egg whites with a drop of lemon juice (which helps stabilize the foam) and 1/3 of the remaining sugar. Beat until you get a firm foam. Gradually add this foam to the cream with gelatin, mixing gently to maintain the air in the egg whites.

Forming the White Layer
Carefully pour the mixture into a rectangular dish and place it in the fridge to set for 30 minutes to 1 hour.

Creating the Chocolate Layers
When the first white layer is almost set, prepare the second part. Mix 1 tablespoon of cocoa or 2 tablespoons of melted chocolate into the remaining 1/3 of the cream, gradually adding the 4 beaten egg whites. Pour this mixture over the first layer, allowing it to set.

Finalizing the Preparation
Repeat the process for the third part, using 2 tablespoons of cocoa or 4 tablespoons of melted chocolate. Place this third layer over the previous one and let the dessert chill in the fridge overnight.

Serving the Dessert
The next day, turn the dessert out onto a platter. It can be served plain or with melted chocolate sauce or vanilla ice cream for a perfect contrast.

Tips and Variations
- For a more intense flavor: Add a few drops of rum essence to the egg cream.
- Variation: Instead of cocoa, you can experiment with coffee or lemon flavors to give the dessert a unique touch.
- Frequently Asked Questions:
- How can I avoid lumps in the cream? Make sure all ingredients are at room temperature and mix constantly.
- What to do if I don't have natural gelatin? You can use powdered gelatin, but you will need to adjust the quantities according to the instructions on the package.

Nutritional Benefits
This dessert contains protein from eggs and healthy fats from butter, but it is also high in sugar, so enjoy it in moderation! Each serving offers a balance of carbohydrates and proteins, making it a suitable choice for a special occasion.

Conclusion
The "Bird's Milk" dessert is not just a recipe, but also a way to bring joy and warmth around the table. Whether you choose to serve it at a festive meal or simply to indulge yourself, this dessert will surely impress anyone. Explore and adapt the recipe according to your preferences, and don't forget to share the result with your loved ones!