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It truly is delicious.
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Come on, I'm gonna take just a teaspoon
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Am I allowed?
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00:27.1
I greet you with great pleasure
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00:29.9
I'm Aby, and even today you are guests in my kitchen.
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00:31.0
I don't know if you still remember
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00:33.4
or if you still prepare this dessert
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00:35.3
but for me still remains that dessert with
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00:37.0
with an aura that says " Don't forget me!"
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I don't know how it came to be called "bird's milk"
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00:42.5
because no bird makes milk
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00:45.4
but the culinary history is so tangled, so we take it as it is
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so we are gonna also call it, bird's milk.
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00:50.2
Let's get to work, preparing this superfine dessert.
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01:02.1
For this recipe we're gonna use:
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01:03.0
1.5 liters (0.4 gallons)
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01:04.0
1 vanilla pod
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01:05.5
For the dumplings, I've used:
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01:07.1
6 egg whites
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01:08.5
100 grams of sugar (3.5oz)
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01:09.7
a pinch of salt
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01:11.8
For the vanilla sauce, I've used:
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01:12.7
6 egg yolks
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01:14.2
100 grams of sugar
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01:16.1
4 packs of vanilla sugar
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01:18.1
1 tablespoon of vanilla essence
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01:20.4
and optionally 1 tablespoon of corn starch / flour
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01:23.9
and for decoration on top I've used
chocolate and pistachio
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01:28.8
First of all we split the vanilla pod in half, lengthwise
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01:35.5
And we collect, the whole core
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01:40.8
This pod is extremely aromatic
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01:44.9
If you don't have one of these, you can use vanilla sugar
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01:48.6
But it's another type of flavour with this pod
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01:53.0
You don't even have an idea how much flavour this pod has
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01:55.8
and this core is so little, as it is.
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01:59.2
We put the milk to boil, in a saucepan
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02:03.2
Together with the core from the vanilla pod
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02:10.5
To flavour this milk
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02:14.0
And we also put the pod's skin
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02:16.1
because we're gonna get them off, afterwards.
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02:19.5
I've prepared two large bowls were, we're gonna prepare the eggs
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02:21.7
In one the yolks and in the other one the egg whites
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02:23.7
Ready, steady, go!
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02:33.9
Over the egg whites we add a pinch of salt
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02:39.1
And we start mixing it
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02:45.3
When the foam starts to form we add the sugar in 2-3 stages
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02:50.4
And we continue to mix it
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03:01.6
We continue mixing until we obtain a firm composition
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03:04.0
Which doesn't fall off the bowl.
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03:17.3
Into the boiling milk, we take from the egg whites a spoonful
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03:20.5
and we put it inside, letting it aprox 30 seconds
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03:22.7
on a side and after that with a big spoon
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03:24.8
we flip them on the other side
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03:26.1
for another 20-30 seconds.
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03:28.9
After which we take them out in a bowl
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03:31.6
Let's see how we're gonna do this
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03:38.3
We don't have to put too much at a time
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03:41.8
and they do not have to stick together, see?
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03:46.5
"You are not allowed to stick together"
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03:57.3
Very carefully, we take them out, in a vessel
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04:00.0
be careful and low the heat
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04:04.9
We have to manage it a delicate manner
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04:06.5
because it's a delicate dessert
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04:10.7
and it doesn't need sudden movements
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04:29.4
Look, my vanilla pod.
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04:34.6
And we continue until we finish all the egg whites composition
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04:42.1
The idea is to be careful, to let them stick together
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04:44.8
and to boil them a very low heat
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04:48.3
If you don't want to boil them in milk you can boil in water
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04:50.4
I've seen that you can also do it like this
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04:54.6
But I like with milk, for the dumplings to get a taste
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04:59.3
The spoon that I use has round edges, so as not to crush the dumplings
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05:01.3
It's yet another little secret
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05:07.4
We turn off the heat
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05:09.8
Wow it's so good!
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05:12.2
Finally the buzzing has stopped
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05:15.4
I've turned off the heat and we deal with the vanilla sauce
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05:18.2
The yolks, we mix them with the whisk
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05:20.0
along with the sugar
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05:24.4
and the vanilla sugar
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05:30.8
Because we have some yolk traces inside the milk
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05:33.7
we pass it through a sieve
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05:42.4
And we pour from this warm milk, little by little, over the yolks
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05:52.5
If you like this sauce, a little bit thicker
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05:53.8
as we like it
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05:55.7
You can add a tablespoon of starch
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06:07.8
We put the obtained mixture, and we boil it
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06:15.6
The foam disappeared, the milk has thickened, a little bit
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06:17.2
and it is ready to boil
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06:19.5
At this moment we turn off the heat
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06:24.4
After that we add the vanilla essence
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06:30.5
To make it easy, we put it in a smaller bowl
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06:35.4
Let's see the consistancy
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06:40.3
And we pour some in every bowl in which we have the dumplings
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06:45.3
On the edges, like this, not on top of them
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07:05.3
It looks too good!
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07:09.1
We have to be patient, I've made myself some appetite
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07:10.1
but we can't taste right now
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we need to let it for 2-3 hours in the fridge
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07:13.8
and after that we come back, we taste it
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07:17.0
but first we decorate a little, and than we taste
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To make some appetite to you, not only to myself.
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As I've told you, before we taste
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07:29.7
we decorate it with a some grated chocolate
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07:40.4
And I've prepared here some pistachio
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07:44.2
If you don't have pistachio you can add walnuts, peanuts
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07:49.6
slightly crushed, with a knife
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07:52.7
Although it is such an old dessert
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07:55.4
it is supposed to be of French origin
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08:01.2
but every european cuisine, adopted it, so to speak
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I think that it's a fantastic dessert, and so easy to prepare
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And it's time to make you want it.
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How nice can it look.
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This vanilla sauce it makes me think
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08:24.2
at the time when I was a child
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were we did nothing but play, how long the day was.
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08:31.0
and when our parents called us for something good
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we did not hesitate for a moment.
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Because we knew that they will serve us something good.
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This good, it's the childhood good.
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08:46.7
It truly is delicious.
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Come on, I'm gonna take just a teaspoon
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08:51.5
Am I allowed?
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09:03.7
And another one?
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09:10.4
If you haven't tried bird's milk before
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you need to know that it's not so hard to prepare
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09:15.4
and the result is a super delicious fluffiness.
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09:18.0
"Less ofter is nicer" so says the proverb
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So we have a fine dessert, for an equally fine occasion.
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09:24.4
I hope you've liked even this recipe
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09:25.1
and you will give a big like
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09:28.8
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09:33.6
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09:33.9
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09:37.8
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09:40.6
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09:46.1
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09:49.1
09:50.9
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09:52.9
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09:53.0
09:57.1
Remember, the recipes will further be free for all
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10:01.4
Until next time, don't forget:
The food has different taste when you cook it with
pleasure.
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I hope you have as many sweet moments as possible.
Goodbye!
