Bird’s Milk For Your Loving Bird🐦‍⬛

I made my own version of Ptichye Moloko—pistachio Bird’s Milk! And let me tell you, it’s insanely delicious.

It turned out a bit softer than the classic version—not as firm, more like a mousse. But it’s absolutely amazing.

You can pour it into any mold, make it into a cake, or just set it in a ring mold and scoop it out with a spoon. You can even pour it into a cup and eat it straight like that.

Ingredients🌿

• 50 ml heavy cream
• 170 g pistachios
• Set aside 70 g
• For the paste: 140 g

• 113 g butter
• 60 g sweetened condensed milk

• 115 g egg whites (approximately 3 eggs)
• 200 g sugar
• 50 g corn syrup
• 100 ml water
• 13 g agar-agar

1️⃣ Grind pistachios into crumbs. Set some aside, then blend the rest with cream into a smooth paste.
2️⃣ Whip butter, add condensed milk and the pistachio paste. Set aside.
3️⃣ Whip egg whites with a pinch of citric acid.
4️⃣ Cook syrup with agar and sugar to 109°C (228°F).
5️⃣ Slowly pour the hot syrup into the whipped egg whites while mixing.
6️⃣ Fold in the butter-pistachio mixture.
7️⃣ Pour into molds and let it set. I froze mine for a few hours.
8️⃣ Coat in pistachio crumbs and enjoy!

Guys, this is next-level delicious. Seriously.
It’s unbelievably good
💚