Jelly "Bird's milk" - simple, easy to prepare and very delicious dessert... In fact, this is a combination of chocolate and vanilla jelly, and from the classic "bird's milk" there is only color in it, but all these subtleties fade into the background, once you try this wonderful dish.

Its taste is tenderness, a pleasant contrast of vanilla and cocoa, a refreshing coolness, and every bite is a temptation that is difficult to resist. Frankly, I am a fan of this dessert. This is one of those wonderful dishes with a minimum of ingredients, but they are so balanced and so well combined with each other that the result invariably pleases both the guests and the hostess. In addition, jelly "Bird's milk" is prepared in a couple of minutes, which makes life much easier when you are preparing a "mountain feast", and when you just do not want to strain too much. Try it! Possibly tasty and light jelly dessert"Bird's milk" will please you too ?!

Prepare your ingredients.

In glass hot water(250 ml) dissolve the cocoa and butter... Add sugar to taste, milk and mix well.

It should taste like a sweet mixture with a rich chocolate flavor. Experiment with the proportions of cocoa and butter, alternately adding some butter and cocoa for a deeper “chocolate” flavor.

If the chocolate mixture has cooled down by the time the gelatin is added, reheat it. The liquid should be hot, but not boiling. While stirring, gradually add 1 tablespoon to the hot chocolate mixture. gelatin. Stir until completely dissolved.

Now almost all gelatin is instant, i.e. one that can be immediately added to hot water without pre-soaking. Make sure your gelatin is exactly the same before adding, otherwise follow the instructions on the package.

Pour the chocolate jelly into a mold or portion tins and leave to cool.

As soon as the jelly cools a little and hardens slightly, you can start pouring the second - vanilla layer.

Combine sour cream with sugar and vanilla. Beat with a mixer until the sugar is completely dissolved.

Dissolve the remaining gelatin in 100 ml of hot water. I add a 15 gram bag of gelatin for 0.6 liters of liquid (100 ml of water + 500 grams of sour cream), and about a heaped teaspoon to be sure.

Continuing to beat, pour in the gelatin in a thin stream. Beat the mixture for a few more minutes to make sure the gelatin is evenly distributed in the sour cream.

Add the sour cream mixture to the chocolate jelly mold. Place the jelly in the refrigerator to cool. As soon as the jelly hardens completely, the dessert is ready.

Jelly "Bird's milk" is ready! Bon Appetit!

Of course it is not original recipe by all famous dish, but the taste is very similar to it. A dessert is prepared on the basis of sour cream, it turns out to be unusually tender, light and airy. Served in portions, in a glass or on dishes, if you take large quantity sour cream and other ingredients, you can make a cake without baking. Sour cream can be replaced with cream, cocoa and melted chocolate, and the amount of sugar in the recipe can be changed up or down, depending on taste preferences.

• 400 grams of sour cream;
• 20 grams of gelatin;
• 50 ml. milk;
• 0.5 cups of sugar;
• 10 gram vanilla sugar;
• 2 large spoons of cocoa;
• 2 large spoons of powdered sugar;
• 60 grams of butter.

Pour 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 mass and keep until the gelatin crystals dissolve. The liquid should not boil. Set aside to 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 mass into molds, leaving some space for the chocolate part. There are several options for the presentation of the dessert, so different forms can be used: a transparent glass, coffee cup or a beautiful bowl.
Put 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. You should get a brown, smooth, uniform glaze. Cool the chocolate mass.
Remove the jelly from the refrigerator and gently spread the icing on top. Refrigerate for 1.5-2 hours.
Dessert can be consumed directly from glasses, or you can transfer it to a saucer, after heating the container in hot water.

The "Bird's Milk" sweets, famous in Soviet times, were a cherished but almost unattainable dream of any child. Unattainable - because it was almost impossible to buy them. But parents at all times strive to pamper their beloved children. Apparently then the recipe for an exceptionally delicious homemade delicacy was born - jelly from sour cream and milk, the most delicate taste resembling coveted candy.

Perhaps it was so, and perhaps it was different - that is not the point. The main thing is that the recipe has appeared and is loved. And the coveted "Bird's Milk" has lost its status of luxury and passed into the category of an affordable and inexpensive dessert. After all, products for its creation require the simplest: sour cream, milk, sugar, gelatin, cocoa. But after their unification, a real miracle occurs: a surprisingly tender, melting in the mouth, airy delicacy appears.

Why are sweets and jellies named so unusual: "Bird's milk"? Indeed, this simply does not exist in nature. It turns out that even in ancient Greece, this term meant something completely exceptional and very rare.

Well, by exclusivity taste bird's milk lives up to its name. In addition, this wonderful delicacy meets all the requirements for classic dessert: it is gentle and light, brings pleasure and refreshes. Therefore, the recipe for delicacies, which has been repeatedly tested, undoubtedly deserves to be used.

How to make jelly

Surprisingly, extremely delicious jelly created from the most common products. There are such in every home. But just in case, it is better to check the availability sufficiency:

• sour cream - it will take 500 g;
• sugar will need a glass and a quarter;
• gelatin will be enough 25g;
• milk is enough and 3 tablespoons;
• butter only needs 25 g;
• cocoa - 2 tablespoons;
• vanilla sugar - ½ teaspoon;
• and some dark chocolate for decoration.

The recipe for how to create poultry milk is simple:

1. First you need to soak two-thirds of the gelatin in half a glass of water. Let it swell.
2. Meanwhile, use a mixer to create a mixture of sour cream, vanilla sugar and a glass of regular sugar. The sweet grains should melt completely.
3. It's time to warm up the gelatin until it dissolves. The recipe recommends performing this procedure in a water bath. After that, you need to combine sour cream with gelatin.
4. To form a dessert, it is better to use glass vases, bowls or glasses: firstly, in them colorful jelly looks more spectacular, and secondly, it is much more convenient to serve it in portions. So, the mixture of sour cream and gelatin must be evenly poured into molds. And place in the refrigerator to solidify.
5. The recipe advises to continue cooking the dessert after the sour cream jelly slightly "grasps". Then the remaining gelatin will also need to be soaked in cold water, and then warm up until dissolved.
6. While still warm, gelatin should be combined with the remaining sugar, milk, butter and cocoa. Stir the mixture until smooth.
7. Remove the vases with sour cream jelly and pour the chocolate mixture over them. Then return to the refrigerator for final "ripening".

Design options

Homemade "Bird's milk" is considered ready, as the recipe says, after the top chocolate layer also hardens. In principle, it is not necessary to decorate this delicious delicacy. It is ideal in itself and does not need any special additions.

If, nevertheless, there is a desire to bring bird's milk to unthinkable perfection, you can simply sprinkle it with finely grated chocolate before serving. If chocolate chips are not enough, you can choose another way of decorating: decorate the dessert with delicate chocolate figurines or whipped cream.

But that's not all. You can pour jelly into vases, alternating multi-colored layers. This method is longer and more troublesome, but the visual effect is simply amazing.

You can do otherwise, especially if glasses are used as molds. In this case, pouring the first layer of jelly, the molds in the refrigerator should be placed at an angle. Then the frozen layers will acquire an unusual shape, and the dessert will look very original.

Video recipe for making jelly "Bird's milk"

Let's talk about desserts? Those with a sweet tooth will surely accept this topic with joy. However, there are those among our readership who believe that dessert is pampering, which, nevertheless, requires a lot of time and attention, and therefore they do not consider it necessary to bother about this. In such houses, even a festive meal ends with a banal tea party with purchased cake... Agree, it's boring.

By the way, haute cuisine presupposes the obligatory presence of dessert in the lunch menu and gives priority to this issue. However, in haute cuisine no trifles, everything is important here.

We do not classify ourselves as a guru who knows all the secrets of pastry, and we do not at all urge you to immediately switch to creating complex desserts that require remarkable preparation. Write down at least one recipe (or better all) in your culinary notebook. They are quite simple, but the desserts prepared in accordance with them will be appreciated by both home and guests.

It's simple, but at the same time delicious!

Sour cream jelly bird milk

Ingredients:

• 500 ml sour cream
• bag of gelatin
• a tablespoon of vanilla sugar
• a glass of sugar
• 3 tablespoons cocoa
• a tablespoon of butter
• 3-4 tablespoons milk or cream

Recipe:

Dissolve two-thirds of the gelatin in water on a steam bath. Beat sour cream, sugar and vanilla sugar in a blender, add gelatin and mix until smooth.

Fill the bowls with the resulting white cream and refrigerate

Dissolve the remaining gelatin in water (about half a glass). Beat 3 tablespoons of sugar, 3 tablespoons of cocoa, butter and milk and mix with the dissolved gelatin.

Add to white cream chocolate layer and refrigerate for solidification. The bird's milk jelly is ready.

Puff jelly bird milk

Ingredients:

• liter of milk
• 2 tablespoons of gelatin
• 3-4 tablespoons of cocoa
• 5 tablespoons of sugar

Recipe:

Divide the milk in half. Add a spoonful of gelatin to each saucepan, half of the sugar declared in the recipe, and mix everything well. Add cocoa to one of the pots. We prepare both mixtures over low heat, all the while thoroughly mixing their contents.

The resulting cream must be cooled, poured a little into suitable bowls or glasses and refrigerated. When the mass hardens, pour the next layer, alternating white and chocolate cream... The bird's milk jelly is ready.

Bird's milk jelly cream

Ingredients:

• a glass of milk
• a glass of sugar
• 200 ml of water
• 10 eggs
• a tablespoon of starch
• pack of butter
• bag of gelatin

Recipe:

Pour gelatin with water and let it swell. Separate the yolks from the proteins (put the proteins in the refrigerator), add sugar and grind the mass to white, then pour in milk, add starch, stir everything well and put on water bath... Stir the mass all the time so that the yolks do not curl. When the preparation for the bird's milk jelly has cooled, add softened butter and beat everything.

Put the gelatin in the microwave for a few seconds. Beat the whites into a cool foam and add the gelatin solution, mix. Combine with yolk cream, mix again, put the dessert in bowls and refrigerate for several hours.

Bird's milk jelly can be served with fruit or chocolate sauce.

We hope that at least one recipe from the total number offered to your attention will win your attention. Be sure to try cooking this tender and tasty treat- bird's milk jelly.

Bon Appetit!