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
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.
Instructions
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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.
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.