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Poultry milk

Poultry milk

This dessert reminds me of my childhood, yesterday I would have eaten something sweet, but not very hard to make because I was not in a good mood due to the cold, so I made this dessert that I went to the papacy with great pleasure and he would still have eaten :))

  • 750 ml milk
  • 2 eggs
  • 7 tablespoons powdered sugar
  • a pinch of salt
  • a tablespoon of starch
  • vanilla essence

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Poultry milk:

Bring the milk to a boil with a spoonful of sugar, after it has boiled, turn off the heat.

Mix the egg whites with a pinch of salt until they double in volume, then add 3 tablespoons of sugar, vanilla essence and mix the composition.


With a spoon, take the egg whites and put them in the milk pot and turn them on the fire again, leave them on one side for 2 minutes, then turn them carefully on the other.

We remove them with a foamer.

After we have boiled all the Bulgarians, we prepare the yolks.

Mix the yolks with the other 3 tablespoons of sugar and starch.


We put a few tablespoons of warm milk in this composition then we pour it in a thin thread over the milk, stirring continuously until it thickens, that is, a thicker sauce will form.

At the end we add the vanilla essence.

Pour this sauce over the Bulgarians and let it cool.

Good appetite!!!!


Recipe & # 8211 Poultry Milk

Poultry milk is one of the most loved Romanian desserts. It is very easy to prepare and can be found in all regions of the country. It can be present at festive meals or it can be a delicious dessert at family meals.

Ingredients needed for Poultry Milk:

  • 400 ml of milk
  • 4 eggs
  • 200 g sugar
  • 1 sachet of vanilla sugar
  • A tablespoon of flour
  • Orange / lemon peel, chocolate flakes or grated chocolate (preferably milk or white)

Method of preparation:

Separate the yolks from the egg whites. Whisk the egg whites, then add a few tablespoons of sugar, continuing to beat until the composition hardens.

In a bowl, beat the yolks with the remaining sugar, adding flour until a homogeneous, creamy, white composition is obtained. At the same time, boil the milk in a saucepan, adding the vanilla sugar.

When the milk starts to boil, lower the heat and, using a spoon, form egg whites that are inserted into the hot milk. The lumps turn from side to side until they harden, after which they are removed in a strainer.

After using all the egg whites for the lumps, strain the milk, add the yolk cream, mix well, then put the resulting composition on low heat, stirring constantly, until it becomes consistent. Leave to cool.


Recipe & # 8211 Poultry Milk

Poultry milk is one of the most loved Romanian desserts. It is very easy to prepare and can be found in all regions of the country. It can be present at festive meals or it can be a delicious dessert at family meals.

Ingredients needed for Poultry Milk:

  • 400 ml of milk
  • 4 eggs
  • 200 g sugar
  • 1 sachet of vanilla sugar
  • A tablespoon of flour
  • Orange / lemon peel, chocolate flakes or grated chocolate (preferably milk or white)

Method of preparation:

Separate the yolks from the egg whites. Whisk the egg whites, then add a few tablespoons of sugar, continuing to beat until the composition hardens.

In a bowl, beat the yolks with the remaining sugar, adding flour until a homogeneous, creamy, white composition is obtained. At the same time, boil the milk in a saucepan, adding the vanilla sugar.

When the milk starts to boil, lower the heat and, using a spoon, form egg whites that are inserted into the hot milk. The lumps turn from side to side until they harden, after which they are removed in a strainer.

After using all the egg whites for the lumps, strain the milk, add the cream made from the yolks, mix well, then put the resulting composition on low heat, stirring constantly, until it gains consistency. Leave to cool.


Cake & # 8220Poultry milk & # 8221. An old recipe & # 8211 a really perfect taste!

I love old recipes that have stood the test of time, that's why I reveal the recipe for the most delicate cake in the world & # 8211 cake & # 8220Poultry milk & # 8221. This cake has a perfect taste, with a fluffy and soft top, a very tender and airy soufflé, which melts in your mouth and a delicious chocolate icing. The & # 8220Poultry milk & # 8221 cake is a legendary dessert, especially beautiful and tasty, which is worth all the effort. Enjoy your family with a magic cake!

Countertop ingredients

& # 8211 1 teaspoon baking soda (or baking powder)

Ingredients for soufflé

& # 8211 a knife tip of lemon salt

Ingredients for icing

& # 8211 150 g of dark chocolate

Method of preparation

1. Separate the egg whites from the yolks. You will use the egg whites for the soufflé and the yolks for the countertop.

2. Refrigerate the egg whites to cool.

3. leaf . Add the sugar and vanilla to the yolks and beat until you get a white mixture. Add the butter at room temperature while beating the mixture.

4. Mix the flour with the baking powder. If you use baking soda, then add it directly to the dough. Add the flour to the yolk mixture and mix the dough.

5. Line a form with baking paper and place the dough. Spread the dough over the entire surface.

6. Place the countertop in the preheated oven at 200 degrees for 17-20 minutes.

7. The breath. Soak the gelatin in 1/2 glass of water (room temperature) and let it swell.

8. Remove the countertop from the oven, test the toothpicks and let it cool.

9. Beat the soft butter with the mixer until it turns white. Continuing to beat, add the condensed milk. If desired, you can set aside a few tablespoons of cream for decoration. Leave the cream at room temperature.

10. Put the swollen gelatin in a saucepan and add 125 g of sugar. Put the mixture on the fire and heat it up to 60 degrees (do not bring it to a boil). Allow to cool.

11. Beat the cold egg whites with the mixer until you get a fluffy foam. Continuing to beat, add 125 g of sugar, lemon salt and vanilla. Then pour a thin stream of gelatin and beat continuously.

12. Reduce the speed of the mixer to medium and gradually add the butter cream.

13. Cut the countertop in half with a knife or thread.

14. Place a countertop in a removable form, place half of the soufflé on top, then place the second countertop and cover it with the remaining soufflé.

15. Refrigerate the cake for 1.5-2 hours.

16. Glaze . Pour the cream into a saucepan, add the sugar and put the pan on the fire, heat the mixture until the sugar is completely dissolved.

17. Chop the dark chocolate in a separate bowl and pour over the hot cream. Stir until the chocolate is completely melted. Add the butter and mix the mass until smooth for 4-5 minutes.

18. Remove the cake from the mold and pour over the chocolate icing, which has cooled to 30 degrees and distribute it evenly over the entire surface.

19. Refrigerate the cake for one hour.

20. Decorate the cake to taste with the remaining cream or simply decorate it with chocolate icing.

Watch the step-by-step cake preparation in the video below.


The milk is boiled together with 100 g of sugar or honey and vanilla pods cut lengthwise.

The seeds are removed and put in the milk. Don't worry, honey doesn't become toxic, it just loses its vitamins by boiling & # 128578.

Eggs are broken and the egg white is separated. The yolks are lightly mixed with a pinch of salt and set aside to intensify their color.

Beat the egg whites with 200 g of sugar. It is very important that the eggs are fresh and the egg whites are beaten hard.

In this way, the meringue clouds will be extremely fine and delicate.

When the milk boils, add with a teaspoon pieces of beaten egg white. Leave the milk to boil, after 2-3 minutes the Bulgarians return to the other side.

After another 3-4 minutes, remove the bulgarians in a bowl. Do the same with all the egg whites.

Do not make specific shapes, let them have slightly irregular shapes, it will have more charm. & # 128578

Strain the remaining milk and put it back on the fire to boil.

Separately beat the yolks with 100 g of sugar or honey.

Boil the milk and pour it thinly over the yolks and mix continuously with a whisk.

After all the milk has been put, put the cream obtained on the fire and let it simmer, stirring continuously, for about 4 minutes.

CAREFUL.

The cream should not boil but only thicken a little. If you let it boil, you will get an omelet. & # 128578 So just enough to thicken a little!

Pour the sauce into a large bowl or make individual portions, and place the meringue clouds on top.

You can see how creamy the sauce is and how fluffy and fine the meringue clouds are. & # 128578

I'm sorry I can't photograph and smell, see how fragrant bird's milk is! God, it smells good! And the taste and texture & hellip are not enough words to describe the finesse of this dessert!

For an extra flavor you can grate the chocolate on top or sprinkle candied fruit. Candied orange or lemon peels & ndash see the recipe, they work great.

Don't forget the main ingredient:

Sprinkle abundantly with love and a touch of kindness. & # 128578

In summer I leave the bowl of bird's milk in the fridge and it's great to take a bowl of bird's milk and enjoy it in the yard, in the shade.

Totos (my dear puppies) also like it a lot, so we give it to them too. It's like eating vanilla ice cream, extremely fine and creamy.

Try this recipe, it's worth it!

Thank you for visiting and please express your opinion in a comment below. What other recipes do you want me to write about?

I'll leave you a portion of bird's milk to enjoy. I also invite you to try the recipe for fried papanasi, another delicacy on Romanian tables. & # 128578


Boil the milk with 100 g of sugar and vanilla sugar. Instead of vanilla sugar you can use a vanilla pod, from which you removed the seeds.

Meanwhile, the eggs are separated and the egg whites are beaten hard, incorporating the rest of the sugar - the foam must be very hard. When the milk boils, turn it on low and with a spoon take it from the egg whites and put the lumps in the milk. Boil for 2 minutes on one side, turn and leave for another 2 minutes. Remove with a whisk in a large bowl or small bowl. When we have finished the egg white, take the milk off the heat and leave it to cool for 10-15 minutes.

Caution: The egg white dumplings swell during cooking, so put 2, maximum 3.

Meanwhile, mix the yolks with 3 teaspoons of flour. When the milk has cooled a little, pour a little into the yolks to have the same temperature as the milk, otherwise we will get an omelet. Stir until smooth, put the milk back on low heat and add the yolk cream, stirring well and constantly. (After this operation, strain the composition into a clean pot if small yellowish donuts with flour or egg whites remain).

Keep on low heat, stirring constantly until it starts to thicken or do the test on a wooden spoon - when removed from the cream you can make a dara with your finger and leave a mark, it's ok or leave it for a maximum of 2 minutes. Pour the hot cream into the bowl (s) with egg whites and put in the cold. Serve cold, possibly garnish with grated chocolate.


The milk is boiled together with 100 g of sugar or honey and vanilla pods cut lengthwise.

The seeds are removed and put in milk. Don't worry, honey doesn't become toxic, it just loses its vitamins by boiling & # 128578.

Eggs are broken and the egg white is separated. The yolks are lightly mixed with a pinch of salt and set aside to intensify their color.

Beat the egg whites with 200 g of sugar. It is very important that the eggs are fresh and the egg whites are beaten hard.

In this way, the meringue clouds will be extremely fine and delicate.

When the milk boils, add with a teaspoon pieces of beaten egg white. Leave the milk to boil, after 2-3 minutes the Bulgarians return to the other side.

After another 3-4 minutes, remove the bulgarians in a bowl. Do the same with all the egg whites.

Do not make specific shapes, let them have slightly irregular shapes, it will have more charm. & # 128578

Strain the remaining milk and put it back on the fire to boil.

Separately beat the yolks with 100 g of sugar or honey.

Boil the milk and pour it thinly over the yolks and mix continuously with a whisk.

After all the milk has been put, put the cream obtained on the fire and let it simmer, stirring continuously, for about 4 minutes.

CAREFUL.

The cream should not boil but only thicken a little. If you let it boil, you will get an omelet. & # 128578 So just enough to thicken a little!

Pour the sauce into a large bowl or make individual portions, and place the meringue clouds on top.

You can see how creamy the sauce is and how fluffy and fine the meringue clouds are. & # 128578

I'm sorry I can't photograph and smell, see how fragrant bird's milk is! God, it smells good! And the taste and texture & hellip are not enough words to describe the finesse of this dessert!

For an extra flavor you can grate the chocolate on top or sprinkle candied fruit. Candied orange or lemon peels & ndash see the recipe, they work great.

Don't forget the main ingredient:

Sprinkle abundantly with love and a touch of kindness. & # 128578

In summer I leave the bowl of bird's milk in the fridge and it's great to take a bowl of bird's milk and enjoy it in the yard, in the shade.

Totos (my dear puppies) also like it a lot, so we give it to them too. It's like eating vanilla ice cream, extremely fine and creamy.

Try this recipe, it's worth it!

Thank you for visiting and please express your opinion in a comment below. What other recipes do you want me to write about?

I'll leave you a portion of bird's milk to enjoy. I also invite you to try the recipe for fried papanasi, another delicacy on Romanian tables. & # 128578


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