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 Lavender Bird's Milk Recipe
Lavender bird's milk is unusual, refined and magical! Brew a fragrant tea and prepare this dessert-allow yourself the euphoria of a trip that will take you to the aromas of lavender fields to taiga forests, where blueberries and blueberries grew and sang.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Souffle:
Glaze:
Syrup:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Souffle:
Glaze:
Syrup:
Instructions
  1. Prepare all the necessary ingredients.
    Prepare all the necessary ingredients.
  2. Prepare lavender water for the syrup. To do this, 2 tsp. dry lavender pour 200 ml of boiling water and after 15 minutes, strain and measure 140 ml for further work.
    Prepare lavender water for the syrup. To do this, 2 tsp. dry lavender pour 200 ml of boiling water and after 15 minutes, strain and measure 140 ml for further work.
  3. In a bowl, beat the butter at room temperature, add the condensed milk and beat until smooth.
    In a bowl, beat the butter at room temperature, add the condensed milk and beat until smooth.
  4. In a bowl, beat the whites with a pinch of salt until fluffy and firm.
    In a bowl, beat the whites with a pinch of salt until fluffy and firm.
  5. In a saucepan, combine sugar, agar-agar and lavender broth.
    In a saucepan, combine sugar, agar-agar and lavender broth.
  6. Bring the syrup to a boil, turn down the heat and boil the syrup for 4 minutes until the sample is on a thin, continuous thread flowing from the spatula or up to 110 *C degrees.
    Bring the syrup to a boil, turn down the heat and boil the syrup for 4 minutes until the sample is on a thin, continuous thread flowing from the spatula or up to 110 *C degrees.
  7. Then continue to beat the whites, while pouring a thin stream of hot syrup. After the syrup is poured, add the cream of butter and condensed milk in parts.
    Then continue to beat the whites, while pouring a thin stream of hot syrup. After the syrup is poured, add the cream of butter and condensed milk in parts.
  8. Add blueberries or blueberries and a teaspoon of dried lavender to the mass, mix gently with a spatula.
    Add blueberries or blueberries and a teaspoon of dried lavender to the mass, mix gently with a spatula.
  9. Pour the mass into a pre-prepared form and put it in the refrigerator for 15 minutes.
    Pour the mass into a pre-prepared form and put it in the refrigerator for 15 minutes.
  10. While the souffle freezes, prepare the chocolate icing. To do this, melt the white chocolate, pour in the vegetable oil and add the matcha powder.
    While the souffle freezes, prepare the chocolate icing. To do this, melt the white chocolate, pour in the vegetable oil and add the matcha powder.
  11. Punch the chocolate mass with a blender until smooth.
    Punch the chocolate mass with a blender until smooth.
  12. Pour on the frozen layer of souffle and put in the refrigerator for 15-20 minutes until completely solidified.
    Pour on the frozen layer of souffle and put in the refrigerator for 15-20 minutes until completely solidified.
  13. Cut the finished souffle into portions.
    Cut the finished souffle into portions.
  14. And you can enjoy it.
    And you can enjoy it.
  15. Bon appetit!
    Bon appetit!
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