Ptichye Moloko Recipe (Bird's Milk)

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Yana wrote with her mother Vera's recipe for Ptichye Moloko; A classic and famous Russian desert. What I love about this recipe is the texture; a creamy mousse-shaped base and a fine velvety layer of coconut beauty.

Everyone in my family really enjoyed it. Ptichye Moloko is an adult gelatin, but you can also make a quick, kid-friendly version, using a flavored gelatin instead of chocolate (just make sure the gelatin is at room temperature before pouring it over the cream).

Thank you Yana and Vera for sharing this incredible family recipe with us.

Ingredients for the Ptichye Moloko cream base:

2 packages (14 grams) unflavored gelatin 1 cup milk 1 cup sugar 16 ounces sour cream tub 16 ounces cold whip tub, refrigerated (not frozen)

Ingredients for Ptichye Moloko chocolate topping:

5 tablespoons unsweetened cocoa powder 5 tablespoons sugar 1 packet (7 grams) unflavored gelatin 5 tablespoons milk 1 cup cold water

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How to make the cream base:

1. In a small saucepan, combine 2 packages of unflavored gelatin with 1 cup of milk. Beat on medium heat. Continue beating until it starts to smoke, remove it from the heat (DO NOT BOIL). Set aside to cool.

2. Spray an 11 Ɨ 13 glass baking pan with cooking spray (this prevents the jelly from sticking to the plate).

3. In the bowl of an electric mixer on medium speed, mix 1 cup sugar, a 16-ounce bowl of sour cream, and a 16-ounce bowl of cold whisk until well mixed.

4. With the mixer turned on, slowly add the warm milk mixture.

5. Immediately pour into prepared baking dish. Smooth the top as evenly as possible as the chocolate layer is thin. Cover and refrigerate to cool. Now start working on the chocolate topping.

How to make chocolate topping:

1. In a small saucepan, combine 5 tablespoons of coconut powder, 5 tablespoons of sugar, 1 packet of unflavored gelatin. Then mix 1 cup of cold water and 5 tablespoons of milk.

2. Place over medium heat and bring to a boil while mixing continuously. If you don't continue beating, the chocolate may accumulate and you must start again (don't stray from the mix). The mixture should be smooth and well mixed. Set the chocolate mixture aside and let it cool for 1 hour.

3. Slowly pour the chocolate portion onto the cream base. Chill in the fridge for at least 5 hours.

Ptichye Moloko Recipe (Bird's Milk)

Preparation time: 1 hour and 30 minutes

Cook time: 15 minutes.

Total time: 1 hour 45 minutes

Skill level:

Easy

Cost of doing:

$ 7- $ 10

Keyword:

Ptichye Moloko (Bird Milk)

Kitchen:

Ukrainian Russian

Course:

Dessert

Ingredients for the cream base:

  • 2 packages 14 grams of unflavored gelatin

  • 1 cup milk

  • 1 cup sugar

  • sixteen ounce tub of sour cream

  • sixteen ounce tub of fresh whip chilled (not frozen)

Ingredients for the chocolate topping:

  • 5 5 tablespoon unsweetened coconut powder

  • 5 5 tablespoon sugar

  • 1 package 7 grams of unflavored gelatin

  • 5 5 tablespoon milk

  • 1 cup cold water

  1. In a small saucepan, combine 2 packets of unflavored gelatin with 1 cup of milk.

  2. Beat on medium heat. Continue beating until it starts to smoke, remove it from the heat (DO NOT BOIL). Let cool.

  3. Spray an 11 x 13 glass baking pan with cooking spray (this prevents jelly from sticking to the pan).

  4. In the bowl of an electric mixer on medium speed, mix 1 cup sugar, a 16-ounce tub of sour cream, and a 16-ounce tub of cold whip until well blended.

  5. With the mixer turned on, slowly add the warm milk mixture.

  6. Immediately pour into prepared baking dish. Smooth the top as evenly as possible as the chocolate layer is thin. Cover and refrigerate to cool. Now start working on the chocolate topping.

How to make chocolate topping:

  1. In a small saucepan, combine 5 tablespoons of coconut powder, 5 tablespoons of sugar, 1 packet of unflavored gelatin.

  2. Beat in 1 cup of cold water and 5 tablespoons of milk.

  3. Place over medium heat and bring to a boil while mixing continuously. If you don't continue beating, the chocolate may accumulate and you must start again (don't stray from the mix). The mixture should be smooth and well mixed.

  4. Set the chocolate mixture aside and let it cool for 1 hour.

  5. Slowly pour the chocolate portion onto the cream base. Chill in the fridge for at least 5 hours.

MilkMolokbirdPtichyeRecipe

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