Bird's milk with liqueur
6 servings
60 minutes
'Bird's Milk' is a legendary dessert with a history rooted in European traditions of airy sweets. The delicate soufflé, infused with the aroma of butter and condensed milk, is enveloped in chocolate glaze, while the addition of Baileys liqueur adds an exquisite depth of flavor. Agar-agar gives it a bouncy texture, creating the perfect balance between softness and density. This dessert evokes memories of festive evenings and cozy tea times, leaving a pleasant aftertaste with its velvety flavor. 'Bird's Milk' with liqueur is a refined blend of classic recipe and modern touch, offering delight in every bite. It can be served with coffee as an elegant finish to a meal or even as a romantic treat.
1
Beat the butter with sugar until the mixture is light and airy. Add the eggs one by one, then add the flour. Form 'Bird's Milk' in small candy molds or a baking dish, then cut the candies to the desired size.
- Butter: 220 g
- Sugar: 430 g
- Chicken egg: 2 pieces
- Wheat flour: 140 g
2
Send to the oven for 10-15 minutes. Pour agar-agar with water and let it sit for 10 minutes. Place on heat and bring to a boil, add sugar and continue heating. Bring to a boil and reduce the mass while stirring constantly.
- Agar-agar: 7 g
- Water: 130 ml
- Sugar: 430 g
3
Check readiness with a spoon: dip into the mixture and watch how it flows; when it starts to pour in a thin continuous stream, it can be removed from the heat.
4
Whip the egg whites to a stable foam and pour in the syrup in a thin stream, increasing the speed of the mixer or stirring.
- Egg white: 2 pieces
5
Once all the syrup is added, add the condensed milk and soft butter and mix well again. Work quickly with a whisk to thicken the mixture.
- Condensed milk: 100 g
- Butter: 220 g
6
Next, assemble the 'Bird's Milk': a layer, topped with soufflé, refrigerate and then pour chocolate on top. Add 5 teaspoons of Baileys liqueur to the melted chocolate.
- Baileys liqueur: 5 teaspoon