Bird's Milk

Bloom the gelatin in cold water and set aside.

Pour the egg whites and salt into a clean Thermomix bowl and whip for 30 seconds on speed 4.

Attach the butterfly, set Thermomix to 5 minutes at 50°C on speed 3.5, and gradually add 70g of powdered sugar through the lid opening.

Squeeze out the gelatin and melt it in the microwave for about 20-30 seconds.

Add the melted gelatin to the meringue and mix for 30 seconds on speed 3.5.

Scrape down the meringue from the sides of the bowl.

In a separate bowl, combine butter, cream, 30g of powdered sugar and warm in the microwave for about 30-40 seconds until completely dissolved.

Add the mixture to the meringue and mix for 30 seconds on speed 3.5.

The mixture will be liquid—this is how it should be.

Divide the finished mixture into molds and refrigerate for 6-8 hours.