Fluffy egg white snow, hot milk, and delicate vanilla cream come together in this traditional dessert, whose light clouds resemble feathers floating on water. Bird’s milk stands out for its simple ingredients, tender texture, and pleasant vanilla aroma.
This dessert can be prepared in just a few dozen minutes. The snow portions are briefly poached in milk and then topped with a cream made from egg yolks and Zlatý klas or vanilla pudding powder. Serve it warm and, if you like, add vanilla sugar, cinnamon, jam, or any of the other variations.
What You’ll Need
For the Snow Clouds:
- 2 eggs, whites and yolks separated,
- 60–90 g granulated sugar or to taste,
- 300 ml whole milk.
For the Vanilla Cream:
- 200 ml whole milk,
- 2 egg yolks,
- 1 packet vanilla or vanillin sugar,
- 15–20 g Zlatý klas cream powder or vanilla pudding powder,
- a little cold milk for mixing.
For Finishing:
- vanilla sugar or cinnamon to taste.
Step-by-Step Preparation:
1. Separate the eggs: Carefully separate the egg whites from the yolks. Place the whites in a clean bowl free of any fat or yolk traces, so you can whip them into a truly stiff snow. Set the yolks aside for the vanilla cream.
2. Whip the egg whites: Add half of the total sugar to the whites and beat them until stiff and glossy. Properly whipped snow holds peaks and keeps its shape without spreading.
3. Heat the milk: In a small saucepan, bring about 300 ml of milk to a boil. Reserve the remaining 200 ml for the vanilla cream. Once the milk starts bubbling, reduce the heat so the snow clouds cook gently.
4. Shape the clouds: Using two spoons or a ladle, form portions of the whipped snow and gently place them into the boiling milk. Don’t overcrowd the pan—give the clouds enough space.
5. Cook the snow: Poach the snow clouds over low heat for about 1 minute on one side. Then carefully turn them over and poach for another minute. Remove the cooked clouds with a slotted spoon, transfer them to a plate or bowl, and let them drain briefly.
6. Mix the cream base: Add the vanilla or vanillin sugar to the remaining 200 ml of milk and bring to a boil. Meanwhile, in a small bowl, mix the yolks, Zlatý klas or vanilla pudding powder, and a little cold milk into a smooth, lump-free paste.
7. Cook the vanilla cream: Pour the prepared yolk mixture into the boiling milk, stirring constantly. Cook over low heat for about 1–2 minutes, until the cream thickens. Stir continuously to keep the cream smooth and prevent it from sticking to the bottom.
8. Serving: Divide the hot vanilla cream into serving bowls and arrange the drained snow clouds on top. Before serving, lightly dust with vanilla sugar or cinnamon to taste.
How to Make Firm Snow Clouds
The key is a clean bowl and stiffly whipped egg whites that hold peaks. Add the clouds to the milk only once it’s bubbling, but then cook them gently over low heat. Each side needs about 1 minute.
Remove the cooked clouds with a slotted spoon and let them drain briefly. This way, excess milk won’t dilute the finished cream.
How to Prepare Smooth Vanilla Cream
First, thoroughly mix the cream powder with the yolks and a little cold milk. Pour this smooth mixture into the boiling milk while stirring constantly. Cook the cream over low heat for just 1–2 minutes, until it visibly thickens.
Tips for Dessert Variations
Colorful Clouds: After whipping the egg whites, you can fold in a few drops of pink, light blue, or yellow food coloring. This gives the dessert a playful look.
Coffee Cream: You can flavor about one third of the vanilla cream with strong espresso or instant coffee. Pour the coffee and vanilla creams alternately into bowls to create a marbled effect.
Coconut Version: Replace 100 ml of the cow’s milk in the cream with coconut milk. The vanilla dessert will gain a subtle exotic note and coconut aroma.
Fruity Finish: Add a spoonful of strawberry, raspberry, or apricot jam to the snow clouds or directly into the cream. This creates more pronounced fruity islands in the creamy layer.
