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.
Servings 6
Cook Time 60 minutes
Ingredients
Souffle:
- 2 pieces Egg white
- 180 gram Butter
- 100 gram Condensed milk
- 200 gram Blueberries
Glaze:
- 200 gram White chocolate
- 20 ml Vegetable oil
- 2 teaspoons Matcha blue
Instructions
- Prepare all the necessary ingredients.
- 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.
- In a bowl, beat the butter at room temperature, add the condensed milk and beat until smooth.
- In a bowl, beat the whites with a pinch of salt until fluffy and firm.
- In a saucepan, combine sugar, agar-agar and lavender broth.
- 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.
- 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.
- Add blueberries or blueberries and a teaspoon of dried lavender to the mass, mix gently with a spatula.
- Pour the mass into a pre-prepared form and put it in the refrigerator for 15 minutes.
- 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.
- Punch the chocolate mass with a blender until smooth.
- Pour on the frozen layer of souffle and put in the refrigerator for 15-20 minutes until completely solidified.
- Cut the finished souffle into portions.
- And you can enjoy it.
- Bon appetit!