Bird's Milk is my husband's favorite desert. You can find the little candies in any Russian/Eastern European store, but I thought it'd be fun to give it a try. I found a recipe online and translated it. Then got busy and couldn't make it for a while. My husband asked me if I was going to make it every day for several months, he was so excited. (And I think missing Russia a little since he's been asking for a lot of meals from there lately.)
So I finally got a chance to make it with the help of Princess The Penguin Fluffiefriend. (After all- who better to help a fluffy, sweet desert called Bird's Milk than a fluffy, sweet bird? We did the lemon-flavored Птичье Молоко because that's my husband's favorite flavor for the sweet.
5 Egg Whites (Warning- wile raw eggs can have salmonella, using the carton eggs won't work- the way their irradiated make it so they won't whip.)
5 Tablespoons Sugar
1 Packet Unflavored Gelatin
Flavoring Of Your Choice
/*Examples of flavoring:
Any juice (use instead of water in directions)
Extract (replace 1 tablespoon of water with 1 tablespoon extract of your choice)
Lemon/Lime Juice with Lemon/Lime fresh zest. (replace 3 tablespoons of water with lemon/lime juice.)
Directions:Beat egg whites until whipped- it takes a long time- about 10-30 minutes. Cook gelatin packet with 1/2 of the water on the packet instructions (making flavor replacements as recommended above.)
Cook until the liquid is clear, but do not let it boil. Add the gelatin to the egg whites 1 tablespoon at a time- you'll need 3-4 tablespoons of it. Whip egg mixture until it begins to keep shape. Pour egg white mixture into pan.
Cover and place in freezer for 5 minutes. Put mixture in fridge and keep in the fridge at all times. Pour chocolate topping over the egg whites (make sure it's not too warm or it'll mess with the egg whites.)
For Princess's chocolate topping to placed the remaining egg yellows, 1/4 condensed milk, and 2 blocks unsweetened baking chocolate.
Slice and serve! Yummy!
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