A FESTIVE 4-INGREDIENT NO-BAKE DESSERT — lapte de pasare, bird’s milk or floating island: call it what you one, it’s a super simple dessert I learned to make growing up and haven’t stopped loving it ever since. It’s pleasantly sweet, super light, I could eat bowls and bowls of this.
Ingredients (4 to 6 servings)
6 egg yolks
6 egg whites
1 cup (200g) sugar
5 cups (1.25liters) whole milk
1 vanilla pod, seeds scraped or 1 tablespoon vanilla extract
Freeze dried strawberries or raspberries, processed into a powder
Using an electric or stand mixer with the whisk attachment, whip the egg whites to soft peaks, for 1 to 2 minutes. Start adding 1/2 cup (100g) of sugar, a little bit at a time while constantly whipping, until you get stiff peaks and glossy, shiny egg whites.
Add the milk to a pot and bring to a simmer while constantly stirring to prevent the milk from sticking to the bottom. Keep the heat on low.
Working in batches, using 2 soup spoons, scoop out dollops of the egg whites and add them to the gently simmering liquid. Poach the dollops of egg whites for about a minute, flipping them halfway through. Scoop them out with a slotted spoon and set aside on a plate or tray and store in the fridge for up to 3 days.
In a medium bowl, whisk to combine the egg yolks and sugar.
Add small ladles of hot milk to the egg yolk mixture while constantly whisking. Add 3 to 4 ladles of milk to the yolk mixture. Pour the tempered mixture in the simmering milk.
Bring back to a simmer on medium low heat and cook for 1 to 2 minutes, until slightly thickened (it will thicken more as it cools). The texture will feel similar to a thin chocolate sauce. Pour the sauce through a mesh sieve to catch any overcooked yolk bits. Store in the fridge for up to 3 days. To chill the sauce quicker, whisk the sauce over a bowl filled with ice and water.
Serve the sauce cold, in individual cups with one or two of the poached egg whites. Finish with the powdered berries on top.
