For a cool summer dessert, double-boil edible bird's nest until silky, chill it well, and spoon sweet-tart fresh plums over the top. Ripe July plums are juicy with a bright, lightly tart edge that balances the mild bird's nest and a little rock sugar. Here is a simple way to make a chilled plum bird's nest bowl at home.
Key takeaways
- Soak dry bird's nest 4-6 hours or overnight, then double-boil about 40 minutes.
- Add rock sugar in the last 10 minutes and keep it light so the plums stand out.
- Chill the cooked nest, then fold in fresh diced plums just before serving.
- Use one dry nest (about 8-14 g) for one to two servings.
- A squeeze of lime keeps cut plums bright; for a warm version use ginseng, not ginger.
Why plums pair well with bird's nest
Bird's nest has a mild, delicate flavor and a fine, silky texture. Summer plums add juice, color, and a sweet-tart contrast without overpowering it. Santa Rosa, Black Beauty, and other Japanese-type plums are at their US peak from late June through August, so this is the season to enjoy them. Because plums are naturally tangy, you only need a little rock sugar.
Ingredients (2 servings)
- 1 dry edible bird's nest (about 8-14 g)
- 2 ripe plums, pitted and diced
- Rock sugar, to taste (start with 1-2 teaspoons)
- About 1 cup (240 ml) water for double-boiling
- Optional: a squeeze of lime, a few mint leaves
Method
- Soak: Place the dry nest in clean water and soak 4-6 hours or overnight, until it fully expands.
- Rinse: Drain and gently rinse to remove any fine feathers, then loosen the strands.
- Double-boil: Put the nest and water in a covered heatproof bowl set inside a pot of simmering water, and double-boil about 40 minutes. Add rock sugar in the last 10 minutes and stir until it dissolves.
- Chill: Let the nest cool, then refrigerate until cold, at least 1-2 hours.
- Serve: Toss the diced plums with a squeeze of lime, spoon them over the cold nest, and finish with mint.
Tips
- Pick plums that are fragrant and give slightly when pressed. Firmer plums taste more tart; softer ones are sweeter.
- For a warm classic instead, skip the fruit and double-boil the nest with rock sugar and a few slices of ginseng. In sweet bird's nest we use ginseng, not ginger.
- Cooked bird's nest keeps 3-5 days in the fridge. Add the fresh plums only when you serve.
Want another fruit? Try our summer cherry bowl, ripe peach bowl, or read how to serve bird's nest in summer. Shop cleaned white nest in Specialty Nest and Blue Label.
Frequently asked questions
Can I use any type of plum?
Yes. Sweet-tart Japanese plums such as Santa Rosa or Black Beauty work well, but any ripe, fragrant plum is fine. Riper plums need less rock sugar.
Should the bird's nest be warm or cold in this recipe?
Cold. Double-boil the nest, chill it thoroughly, then add the fresh plums so the dish stays cool and light for summer.
How much dry bird's nest is one serving?
One dry nest is about 8-14 g and makes one to two servings once it expands during soaking and cooking.
