Bird’s milk on egg whites and butter.
| Ingredient | Qty, g | |
|---|---|---|
| Butter | ||
| Cream | ||
| Vanilla | ||
| Water | ||
| Agar-agar | ||
| Stevia ?A sugar substitute is used in the recipe with sweetness relative to sugar 1:1 | ||
| Egg white ? 1 pc ≈ 33 g 90 g ≈ 2.7 sheet | ||
| Citric acid | ||
| Cocoa powder | ||
| Product release: | 723 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 5 min | ||
| 5 min | ||
| 2 min | ||
| 10 min | ||
| 2 h | ||
| 10 min | ||
2 h 22 min - 2 h 32 min | ||
|---|---|---|
| Proteins | 2.1 g |
| Fats | 23.1 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 0.4 g |
| Calories | 215 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 9.1 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.06 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 184 |
| Weight loss | Detention | Set |
|---|---|---|
| 22% | 16% | 13% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Egg white: 88% ◦ Cream: 7% ◦ Butter: 5% Selenium | 881474 |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Butter: 80% ◦ Cream: 20% Palmitic acid (Saturated) | 737311273? |
| iWhich products: ◦ Butter: 99% Stearic acid (Saturated) | 47597859? |
| iWhich products: ◦ Butter Arachidonic acid (AA, Omega-6) | 9275518? |
Preparing the Cream
Place softened butter (165 g), cream (70 g), and a pinch of vanilla into the mixer bowl.
Beat the ingredients with a mixer until you achieve a smooth, creamy consistency. After that, set the prepared cream aside.
Making the Meringue
In a small saucepan, bring water (240 g) to a boil. Add agar-agar (1 tsp), and boil while stirring constantly for another 2 minutes.
The amount of agar-agar depends on its quality, it can be less or more.
After that, add erythritol (150 g) and mix.
Beat the egg whites (3 pcs) on low speed. Gradually add citric acid (2 g) and continue beating on high speed until the mixture increases in volume and forms soft peaks.
Carefully pour the syrup down the side into the beaten egg whites, without stopping the beating.
Continue to beat until the meringue becomes soft and glossy.
Then, at low speed, combine the meringue with the cream.
Pour the resulting mixture into a mold and place it in the refrigerator for 2 hours.
When serving, the bird’s milk can be cut into cubes and sprinkled with cocoa or powdered freeze-dried berries.
