Ingredients
Bird's milk
egg white
3pc
salt
pinch
sugar
250g
8.75oz
1cup
16.75tbsp
agar (900)
8g
0.28oz
0.54tbsp
water
100g
3.38fl oz
condensed milk
100g
3.50oz
0.40cup
6.70tbsp
unsalted butter
150g
5.25oz
0.60cup
10tbsp
Method
- Start by whipping softened unsalted butter with condensed milk until smooth and well combined. Set aside.
- In a saucepan, combine water, sugar, and agar agar. Mix well and place on the stove. Simultaneously, begin whipping the egg whites.
- 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.
- 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.
- Add the butter-condensed milk mixture and whip for another 30 seconds or so until fully incorporated.
- Pour the mixture into an 18x18 cm mold and refrigerate for 6-7 hours until set.
- Once set, cut into pieces and dust with cocoa powder for an extra touch.
