Homemade bird's milk (sour cream jelly)
Of course, this is not the original recipe for a well-known dish, but it tastes very much like it. The dessert is prepared using sour cream and it turns out unusually tender, light and airy. Served in portions, in a glass or on dishes, if you take more sour cream and other ingredients, you can make a cake without baking. Sour cream can be replaced with cream, cocoa with melted chocolate, and the amount of sugar in the recipe can be changed up or down, depending on taste preferences.
Pour the gelatin with milk and leave to swell for about 30 minutes; first read the instructions on the package.
When the mass swells, pour in a little water, about 50 ml. and put on low heat. Continuously stirring, heat the mixture and hold until the gelatin crystals dissolve. The liquid should not boil. Set aside until cool.
Mix sour cream with sugar and vanilla.Beat until the sugar dissolves, pour in the cooled gelatin and beat again with a mixer or blender.
Pour the resulting mixture into the molds, leaving a little space for the chocolate part. There are several options for presenting dessert, so you can use different forms: a transparent glass, a coffee cup or a beautiful bowl.
Place the sour cream jelly in the refrigerator for half an hour and prepare the chocolate mass.
Melt butter, cocoa and powder in a saucepan over low heat. The result should be a brown, smooth, uniform glaze. Cool the chocolate mass.
Remove the jelly from the refrigerator and carefully spread the glaze on top. Place in the refrigerator for 1.5-2 hours.
The dessert can be consumed directly from glasses, or it can be transferred to a saucer after heating the container in hot water.
- 400 grams of sour cream;
- 20 grams of gelatin;
- 50 ml. milk;
- 0.5 cups sugar;
- 10 grams of vanilla sugar;
- 2 large spoons of cocoa;
- 2 large spoons of powdered sugar;
- 60 grams of butter.
Pour the gelatin with milk and leave to swell for about 30 minutes; first read the instructions on the package.
When the mass swells, pour in a little water, about 50 ml. and put on low heat. Continuously stirring, heat the mixture and hold until the gelatin crystals dissolve. The liquid should not boil. Set aside until cool.
Mix sour cream with sugar and vanilla.Beat until the sugar dissolves, pour in the cooled gelatin and beat again with a mixer or blender.
Pour the resulting mixture into the molds, leaving a little space for the chocolate part. There are several options for presenting dessert, so you can use different forms: a transparent glass, a coffee cup or a beautiful bowl.
Place the sour cream jelly in the refrigerator for half an hour and prepare the chocolate mass.
Melt butter, cocoa and powder in a saucepan over low heat. The result should be a brown, smooth, uniform glaze. Cool the chocolate mass.
Remove the jelly from the refrigerator and carefully spread the glaze on top. Place in the refrigerator for 1.5-2 hours.
The dessert can be consumed directly from glasses, or it can be transferred to a saucer after heating the container in hot water.
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