Ptichye Moloko (Bird's Milk Soufflé)

Whip the butter for 5–7 minutes until pale and fluffy, then gradually beat in the condensed milk, vanilla, and salt until emulsified, and chill in the refrigerator.

Combine the water and agar-agar, bring to a boil, simmer for 1–2 minutes, add the sugar (330 g), and cook until the syrup reaches 110–112 °C.

At the same time, whip the egg whites with the citric acid until soft peaks form, then gradually add the sugar (60 g) in batches and whip until stiff peaks form.

Without stopping the mixer, pour the hot syrup in a thin stream down the side of the bowl and beat for another 3–4 minutes until thick and glossy.

Reduce the mixer speed and gently fold in the butter cream in batches until smooth.