Shanghai-style Bird's Milk

Ingredients

In this Shanghai-style adaptation, the traditional Russian Ptichye moloko is transformed into a delicate and fragrant dessert that reflects the flavors and ingredients of Shanghai cuisine. The original recipe is modified by incorporating jasmine tea and osmanthus flowers, which are commonly used in Shanghai desserts. The addition of almond jelly adds a silky texture and enhances the overall taste experience. The result is a fusion of Russian and Shanghai culinary traditions, creating a unique and delightful dessert. We alse have the original recipe for Ptichye moloko, so you can check it out.

• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 2 tablespoons jasmine tea leaves 2 tablespoons jasmine tea leaves
• 1 tablespoon osmanthus flowers 1 tablespoon osmanthus flowers
• 100g (3.5 oz) rock sugar 100g (3.5 oz) rock sugar
• 4 gelatin sheets 4 gelatin sheets
• 200ml (3/4 cup) water 200ml (3/4 cup) water
• 1 teaspoon almond extract 1 teaspoon almond extract
• 100g (3.5 oz) almond jelly 100g (3.5 oz) almond jelly
• Edible flowers, for garnish Edible flowers, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 25g, 20g
• Protein: 7g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, heat the milk over medium heat until it starts to simmer. Remove from heat and add the jasmine tea leaves and osmanthus flowers. Let it steep for 10 minutes.
2. 2.
   Strain the infused milk into a clean saucepan and add the rock sugar. Heat over low heat, stirring constantly, until the sugar has dissolved completely.
3. 3.
   Meanwhile, soak the gelatin sheets in cold water for 5 minutes until softened. Squeeze out any excess water and add the gelatin sheets to the warm milk mixture. Stir until the gelatin has completely dissolved.
4. 4.
   Remove the saucepan from heat and let the mixture cool to room temperature. Stir in the almond extract.
5. 5.
   Pour the mixture into individual serving glasses or molds, filling them halfway. Refrigerate for at least 2 hours or until set.
6. 6.
   Prepare the almond jelly according to the package instructions. Cut it into small cubes and gently place them on top of the set milk mixture in the glasses.
7. 7.
   Return the glasses to the refrigerator and chill for another 2 hours or until the almond jelly is set.
8. 8.
   Before serving, garnish each glass with edible flowers for an elegant touch. Enjoy chilled.

Treat your ingredients with care...

• Jasmine tea leaves — Use high-quality loose jasmine tea leaves for the best flavor. Steep them in hot milk to extract the delicate floral notes.
• Osmanthus flowers — These fragrant flowers can be found in Asian grocery stores or online. They add a subtle floral aroma to the dessert.
• Almond jelly — Follow the instructions on the package to prepare the almond jelly. If unavailable, you can substitute it with a thin layer of almond-flavored gelatin.

Tips & Tricks

• For a stronger jasmine tea flavor, you can increase the steeping time or add an extra tablespoon of jasmine tea leaves.
• If you prefer a sweeter dessert, you can adjust the amount of rock sugar according to your taste.
• To unmold the dessert easily, dip the bottom of the glasses or molds in warm water for a few seconds before gently sliding the dessert out.
• Experiment with different edible flowers for a visually stunning presentation.
• Serve the Shanghai-style Bird's Milk chilled for the best taste and texture.

Serving advice

Serve the Shanghai-style Bird's Milk in elegant glassware to showcase its layers. Accompany each serving with a small spoon for easy enjoyment.

Presentation advice

To enhance the presentation, place a sprig of fresh mint or a small jasmine blossom on top of each dessert. The vibrant colors and fragrant garnish will make the Shanghai-style Bird's Milk even more visually appealing.