Homemade Bird's Milk Sweets with Agar-Agar

Natural, made from ordinary products, amazingly delicious! With homemade sweets Birdʼs milk on agar-agar you will have to tinker a little. To make them, you need culinary skills and a kitchen thermometer. Be sure to try making these sweets, the results will be worth all the costs!
cook time: 5h
Ruby Colston
Homemade Bird's Milk Sweets with Agar-Agar

Nutrition Facts (per serving)

365
Calories
19g
Fat
45g
Carbs
3g
Protein

Ingredients (30 portions)

For the soufflé:

Egg whites 200 g
Butter 150 g
Condensed milk 70 g
Sugar 400 g
Water 140 ml
Agar-agar 8 g
Lemon acid to taste
Lemon juice to taste

For the glaze:

Dark chocolate 200 g
Vegetable oil 30 g

Recipe instructions

Step 1

Step 1
How to make homemade Poultryʼs milk sweets on agar agar? Prepare your food. Remove the butter from the refrigerator in advance so that it has time to soften. Weigh all food on a kitchen scale. The same applies to proteins. 200 grams is approximately the weight of the whites of 6-7 eggs. The whites should also be warm. Separate them from the yolks very carefully, one piece at a time. Even a small drop of yolk will prevent them from whipping.

Step 2

Step 2
Beat the soft butter with a mixer for several minutes until fluffy.

Step 3

Step 3
Without stopping whisking, add condensed milk to the butter, spoonful at a time. The result should be an airy, thick cream.

Step 4

Step 4
Pour the agar into a saucepan and cover with clean cold water. Place the pan with agar on low heat. Prepare the whites and mixer immediately. You will need to heat the agar and beat the egg whites at the same time. It will be most convenient to do this in a planetary mixer. But, if you have an assistant, then you can do it with a regular one.

Step 5

Step 5
Heat the agar while stirring constantly until it dissolves. Without waiting for it to boil, add sugar.

Step 6

Step 6
At the same time, start beating the egg whites. Add a pinch of citric acid to the whites. This will help them whip faster and not fall off after whipping. Donʼt forget about the syrup — stir it constantly. Soon the syrup will boil. Pour a few drops of lemon juice into it. This will prevent it from caramelizing. As you continue stirring, begin to monitor its temperature.

Step 7

Step 7
Bring the syrup to a temperature of 110°C. By this time the whites should whip into a strong foam. If this happens before the syrup is ready, turn off the mixer.

Step 8

Step 8
Once the syrup reaches the desired temperature, turn off the heat. Without ceasing to beat the egg whites, pour the syrup into them in a thin stream, being careful not to get it on the mixer blades. The mass will begin to increase in volume before our eyes. Beat it for 1-2 minutes.

Step 9

Step 9
Continuing to beat, begin to add the cream of butter and condensed milk in portions. After introducing the cream, the soufflé will become more liquid because the butter will melt from the heat. Beat it for a couple more minutes.

Step 10

Step 10
Why do you have to work quickly when whipping? The fact is that agar begins to harden already at 40°C. And the hot syrup will very soon cool down to this temperature.

Step 11

Step 11
Pour the liquid soufflé into a suitable form. I took a rectangular glass glass measuring 25*20 cm. You can first grease it with butter. But I skipped this step, and everything came out perfectly, nothing stuck. Place the soufflé in the refrigerator to cool and stabilize. A couple of hours will be enough for this.

Step 12

Step 12
Cut the finished souffle into candies of any shape. I cut it into squares.

Step 13

Step 13
Prepare ingredients for making glaze. Take high-quality, dark chocolate, it tastes better and contains more cocoa.

Step 14

Step 14
How to make glaze? Melt the chocolate using any method you like. You can do it in the microwave or in a water bath. I heated it in the sauna. Pour vegetable oil into the melted chocolate. This will make the glaze thinner. Mix it well with a whisk.

Step 15

Step 15
Dip the candies into the icing, turning them with a fork so that the icing is applied on all sides. Remove the frosted candies and place them on the parchment paper. This must be done quickly, because the chocolate thickens as it cools.

Step 16

Step 16
Place the finished candies in the refrigerator for an hour to allow the glaze to harden. I cut off the icing that dripped onto the paper with a knife to get even candies. Then serve the sweets to the table. Bon appetit!

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