Bird’s milk on egg whites and butter

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.