Cloudy Euphoria - Bird's Milk

Ingredients

Bird's Milk

3 large egg whites (3 pcs)

1 pinch salt (pinch)

250 grams (8.8 ounces) sugar

8 grams (0.28 ounces) agar (900)

100 milliliters (3.4 ounces) water

100 grams (3.5 ounces) condensed milk

150 grams (5.3 ounces) unsalted butter

Instructions

Step 1

Start by **whipping softened unsalted butter with condensed milk** until smooth and well combined. Set aside. Ensure that both the butter and condensed milk are at room temperature for easy mixing.

Step 2

In a saucepan, **combine water, sugar, and agar agar**. Mix well and place on the stove. Use a heavy-bottomed pan to prevent the sugar from burning.

Step 3

Simultaneously, **begin whipping the egg whites** with a pinch of salt until soft peaks form. Make sure the bowl and beaters are completely clean and dry.

Step 4

Cook the syrup until it reaches the **"ribbon" stage** - it should slowly fall off a spatula like a ribbon or reach a temperature of **108-110°C (226-230°F)**. This is similar to making marshmallows. Use a candy thermometer for precise temperature control.

Step 5

Once the syrup is ready, **let the bubbles settle**, then gradually pour it into the whipped egg whites while continuing to whip on high speed for no more than 2 minutes. Pour the syrup in a steady stream to avoid deflating the egg whites.

Step 6

Add the **butter-condensed milk mixture** and whip for another 30 seconds or so until fully incorporated. Do not overmix; stop as soon as the mixture is combined.

Step 7

Pour the mixture into an **18x18 cm mold** and refrigerate for 6-7 hours until set. Line the mold with parchment paper for easy removal.

Step 8

Once set, **cut into pieces** and dust with cocoa powder for an extra touch. Use a sharp knife to get clean cuts and dust with cocoa powder just before serving.

Servings

The presentation of Bird's Milk goes beyond just taste—it's a visual and sensory experience! 💫 Once your Bird's Milk pastry has set and is cut into pieces, you can enhance it with a light dusting of cocoa powder for an elegant touch. 📸

Feeling adventurous? Drizzle some melted dark chocolate on top for a luscious contrast. 🍫 This pairs beautifully with a cup of strong coffee or a rich hot chocolate. ☕

Bird's Milk is also fabulous with some fresh seasonal berries on the side, adding a refreshing burst of flavor to each bite. 🍓🍇 Perfect for adding that somethin' special to your next brunch or afternoon tea.

Equipment

Stand Mixer with Whisk Attachment

This will significantly cut down on your whipping time and ensure a homogenous, airy texture. If you don't have one, a hand mixer can do the job—just be prepared for a bit more elbow grease!

Saucepan

Choose a small to medium-sized one for better control over the syrup. A heavy-bottomed saucepan is ideal for even heating.

Cooking Thermometer

This ensures your syrup reaches the perfect "ribbon" stage. If you don't have one, focus on the visual cue: the syrup falling like a ribbon from a spatula.

Baking Mold (18x18 cm)

A square mold is perfect for even setting. If you only have a round one, just ensure it's roughly the same size to get cut pieces of similar volume.

Variations

Transforming this beloved treat into a **gluten-free** or **vegan** delight is as easy as pie! 🥧

For Gluten-Free Version: This recipe is naturally gluten-free due to its reliance on egg whites and agar-agar. Simply ensure all your ingredients, like cocoa powder, are certified gluten-free.

For Vegan Version: Swap out the egg whites for aquafaba (the liquid from a can of chickpeas). Replace butter with a plant-based alternative. Use coconut condensed milk in place of regular condensed milk. Voila! A vegan Bird's Milk that’s just as heavenly! 🌱

Faq

What if I don't have a cooking thermometer?
You can determine the "ribbon" stage by letting a bit of syrup fall off a spatula; it should fall in a thick ribbon.
Can I use a different mold size?
Yes, but ensure it's close to the suggested 18x18 cm size to maintain the proper thickness of the pastry.
How can I tell if the butter and condensed milk are fully combined?
The mixture should be smooth without visible lumps of butter.
What if my mixture doesn't set properly?
Ensure you cooked the syrup to the correct "ribbon" stage, and that the agar-agar was properly mixed and heated.
Can I store Bird's Milk at room temperature?
It's best to keep it refrigerated to maintain its texture and freshness.
Can I freeze Bird's Milk?
Yes, you can freeze it for up to a month. Just thaw in the fridge before serving.