1
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It truly is delicious.

2
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Come on, I'm gonna take just a teaspoon

3
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Am I allowed?

4
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A delight!

5
00:00:25,400 --> 00:00:27,100
I greet you with great pleasure

6
00:00:27,200 --> 00:00:29,900
I'm Aby, and even today you are guests in 
my kitchen.

7
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I don't know if you still remember

8
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or if you still prepare this dessert

9
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but for me still remains that dessert with

10
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with an aura that says " Don't forget me!"

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I don't know how it came to be called "bird's 
milk"

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because no bird makes milk

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but the culinary history is so tangled, so 
we take it as it is

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so we are gonna also call it, bird's milk.

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Let's get to work, preparing this superfine 
dessert.

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For this recipe we're gonna use:

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1.5 liters (0.4 gallons)

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1 vanilla pod

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For the dumplings, I've used:

20
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6 egg whites

21
00:01:07,200 --> 00:01:08,500
100 grams of sugar (3.5oz)

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a pinch of salt

23
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For the vanilla sauce, I've used:

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6 egg yolks

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00:01:12,800 --> 00:01:14,210
100 grams of sugar

26
00:01:14,300 --> 00:01:16,100
4 packs of vanilla sugar

27
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1 tablespoon of vanilla essence

28
00:01:18,200 --> 00:01:20,400
and optionally 1 tablespoon of corn starch 
/ flour

29
00:01:20,800 --> 00:01:23,900
and for decoration on top I've used
 chocolate 
and pistachio

30
00:01:24,200 --> 00:01:28,800
First of all we split the vanilla pod in 
half, lengthwise

31
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And we collect, the whole core

32
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This pod is extremely aromatic

33
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If you don't have one of these, you can use 
vanilla sugar

34
00:01:45,400 --> 00:01:48,600
But it's another type of flavour with this 
pod

35
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You don't even have an idea how much flavour 
this pod has

36
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and this core is so little, as it is.

37
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We put the milk to boil, in a saucepan

38
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Together with the core from the vanilla pod

39
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To flavour this milk

40
00:02:11,300 --> 00:02:14,000
And we also put the pod's skin

41
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because we're gonna get them off, afterwards.

42
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I've prepared two large bowls were, we're 
gonna prepare the eggs

43
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In one the yolks and in the other one the 
egg whites

44
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Ready, steady, go!

45
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Over the egg whites we add a pinch of salt

46
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And we start mixing it

47
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When the foam starts to form we add the sugar 
in 2-3 stages

48
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And we continue to mix it

49
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We continue mixing until we obtain a firm 
composition

50
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Which doesn't fall off the bowl.

51
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It's firm

52
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Into the boiling milk, we take from the egg 
whites a spoonful

53
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and we put it inside, letting it aprox 30 
seconds

54
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on a side and after that with a big spoon

55
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we flip them on the other side

56
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for another 20-30 seconds.

57
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After which we take them out in a bowl

58
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Let's see how we're gonna do this

59
00:03:35,700 --> 00:03:38,300
We don't have to put too much at a time

60
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and they do not have to stick together, see?

61
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"You are not allowed to stick together"

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Very carefully, we take them out, in a vessel

63
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be careful and low the heat

64
00:04:02,000 --> 00:04:04,900
We have to manage it a delicate manner

65
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because it's a delicate dessert

66
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and it doesn't need sudden movements

67
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Look, my vanilla pod.

68
00:04:31,500 --> 00:04:34,600
And we continue until we finish all the egg 
whites composition

69
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The idea is to be careful, to let them stick 
together

70
00:04:42,200 --> 00:04:44,800
and to boil them a very low heat

71
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If you don't want to boil them in milk you 
can boil in water

72
00:04:48,500 --> 00:04:50,400
I've seen that you can also do it like this

73
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But I like with milk, for the dumplings to 
get a taste

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The spoon that I use has round edges, so 
as not to crush the dumplings

75
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It's yet another little secret

76
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We turn off the heat

77
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Wow it's so good!

78
00:05:09,900 --> 00:05:12,200
Finally the buzzing has stopped

79
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I've turned off the heat and we deal with 
the vanilla sauce

80
00:05:15,600 --> 00:05:18,200
The yolks, we mix them with the whisk

81
00:05:18,300 --> 00:05:20,000
along with the sugar

82
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and the vanilla sugar

83
00:05:28,500 --> 00:05:30,800
Because we have some yolk traces inside the 
milk

84
00:05:30,900 --> 00:05:33,700
we pass it through a sieve

85
00:05:38,800 --> 00:05:42,400
And we pour from this warm milk, little by 
little, over the yolks

86
00:05:50,300 --> 00:05:52,500
If you like this sauce, a little bit thicker

87
00:05:52,700 --> 00:05:53,800
as we like it

88
00:05:54,000 --> 00:05:55,700
You can add a tablespoon of starch

89
00:05:55,800 --> 00:05:56,900
or flour

90
00:06:04,000 --> 00:06:07,800
We put the obtained mixture, and we boil 
it

91
00:06:12,800 --> 00:06:15,600
The foam disappeared, the milk has thickened, 
a little bit

92
00:06:15,800 --> 00:06:17,200
and it is ready to boil

93
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At this moment we turn off the heat

94
00:06:21,000 --> 00:06:24,400
After that we add the vanilla essence

95
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To make it easy, we put it in a smaller bowl

96
00:06:32,300 --> 00:06:35,400
Let's see the consistancy

97
00:06:36,500 --> 00:06:40,300
And we pour some in every bowl in which we 
have the dumplings

98
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On the edges, like this, not on top of them

99
00:07:03,700 --> 00:07:05,300
It looks too good!

100
00:07:05,600 --> 00:07:09,100
We have to be patient, I've made myself some 
appetite

101
00:07:09,200 --> 00:07:10,100
but we can't taste right now

102
00:07:10,200 --> 00:07:12,200
we need to let it for 2-3 hours in the fridge

103
00:07:12,300 --> 00:07:13,800
and after that we come back, we taste it

104
00:07:13,900 --> 00:07:17,000
but first we decorate a little, and than 
we taste

105
00:07:18,000 --> 00:07:21,300
To make some appetite to you, not only to 
myself.

106
00:07:23,400 --> 00:07:26,200
As I've told you, before we taste

107
00:07:26,300 --> 00:07:29,700
we decorate it with a some grated chocolate

108
00:07:38,100 --> 00:07:40,400
And I've prepared here some pistachio

109
00:07:40,800 --> 00:07:44,200
If you don't have pistachio you can add walnuts, 
peanuts

110
00:07:46,800 --> 00:07:49,600
slightly crushed, with a knife

111
00:07:51,200 --> 00:07:52,700
Although it is such an old dessert

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00:07:52,800 --> 00:07:55,400
it is supposed to be of French origin

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but every european cuisine, adopted it, so 
to speak

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I think that it's a fantastic dessert, and 
so easy to prepare

115
00:08:07,300 --> 00:08:11,200
And it's time to make you want it.

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How nice can it look.

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This vanilla sauce it makes me think

118
00:08:21,500 --> 00:08:24,200
at the time when I was a child

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were we did nothing but play, how long the 
day was.

120
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and when our parents called us for something 
good

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we did not hesitate for a moment.

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Because we knew that they will serve us something 
good.

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This good, it's the childhood good.

124
00:08:44,300 --> 00:08:46,700
It truly is delicious.

125
00:08:46,800 --> 00:08:50,700
Come on, I'm gonna take just a teaspoon

126
00:08:50,900 --> 00:08:51,500
Am I allowed?

127
00:09:00,600 --> 00:09:03,700
And another one?

128
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A delight.

129
00:09:09,000 --> 00:09:10,400
If you haven't tried bird's milk before

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you need to know that it's not so hard to 
prepare

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and the result is a super delicious fluffiness.

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"Less ofter is nicer" so says the proverb

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So we have a fine dessert, for an equally 
fine occasion.

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I hope you've liked even this recipe

135
00:09:24,500 --> 00:09:25,100
and you will give a big like

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137
00:09:28,800 --> 00:09:30,600
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138
00:09:30,800 --> 00:09:33,600
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139
00:09:33,900 --> 00:09:36,500
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141
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142
00:09:40,700 --> 00:09:41,600
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144
00:09:46,100 --> 00:09:49,000
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146
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00:09:53,000 --> 00:09:57,100
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00:09:57,400 --> 00:10:01,400
Until next time, don't forget:
 The food 
has different taste when you cook it with 

 pleasure.

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00:10:01,500 --> 00:10:05,800
I hope you have as many sweet moments as 
possible.
 Goodbye!