Bird's Milk Soufflé

In a heavy-bottomed saucepan, combine the sugar, glucose, water, and agar-agar.

Place the saucepan over medium to slightly above medium heat, stirring occasionally.

At the same time, separately beat the butter and condensed milk until fluffy.

When the syrup reaches 100°C, start whipping the egg whites with citric acid at medium speed until soft yet stable peaks form.

When the syrup reaches 108°C, remove it from the heat and pour it in a thin stream down the side of the bowl into the egg whites, increasing the mixer speed to maximum.

You should get a fluffy, glossy mixture.

Before adding the butter cream, make sure the temperature of the protein mass is no higher than 55°C, then fold the cream in gradually while whipping.

Immediately transfer the mixture into a frame or mold, smooth the top, and refrigerate for 3-4 hours.