Bird's milk cake without eggs it is made with cream, sour cream, milk and glaze and does not need to be baked. It turns out to be an amazing dessert! The recipe was sent by Anechka Rudakova:

The light and airy consistency of this cake will captivate you the first time. Cooking is simple and quick, but it eats even faster. It is undoubtedly worthy of your festive table.

My husband fell in love with this cake the first time, the children are also delighted. What we wish you too !!!

And for vegans and fasting people, we have a great one.

Cake "Bird's milk" without eggs with cream and sour cream

Compound:

• 500 ml whipping cream 33% (can be replaced with sour cream 25%)
• 400 g sour cream 25%
• 500 ml milk or water
• 400 g + 3 tbsp. tablespoons of sugar
• 4.5 teaspoons flat agar agar
• vanillin

Glaze:

• 100 ml of water
• 2 tbsp. tablespoons of sugar
• 0.5 tsp agar agar
• 3 teaspoons of carob (cocoa)

Cake "Bird's milk" without eggs with sour cream - recipe:

1. We prepare products. Whipping cream and sour cream should be chilled.

   Ingredients for "Bird's Milk"

2. Mix cream, sour cream, 400 g of sugar and vanillin in a saucepan. The photo shows that they are mixed in my cup, but it is better to take a saucepan with a supply of additional volume, since I had to shift it later. And there will be less splashing. Beat everything with a mixer until a noticeable increase in volume and a persistent density appears. It took me about 10 minutes.

   
   
   Whisk the cream with sour cream

3. We put a container with whipped sour cream and cream in hot water so that they warm up to a pleasantly warm state. If the water cools down, add hot and periodically stir the mixture so that it warms up evenly.
4. Grease a form, preferably glass, measuring 20 x 30 cm with vegetable oil.

   Lubricate the shape

5. Mix agar-agar with milk (water) and three tablespoons of sugar.

   Mix milk with agar-agar and sugar
   

6. We put on a small fire. Do not forget to stir constantly. Bring to a boil to dissolve the agar agar. Turn off the heat and leave for 3 minutes.

   We heat up

7. Next, whisk warm cream with sour cream with a mixer and at the same time add hot milk-agar mixture.
8. Then quickly put everything in the prepared form and distribute with a spoon, leveling the surface. We put it in the refrigerator.

   "Bird's milk" with sour cream
   

9. It remains to prepare the icing. We mix 0.5 teaspoon of agar-agar with sugar, carob and 100 ml of water.

   Icing for cake

10. Bring everything to a boil, cool it to about 50 ºС. Pour into a mold from above, spreading with a spoon over the surface. Let's freeze.

    Bird's milk cake without eggs

Within an hour, the Bird's Milk cake will be completely cooled and ready to be cut into pieces.

Check out another awesome variation of this cake -

P.S. Since at first many did not succeed in this cake, we slightly changed the recipe (special thanks to Lua and Leelu for the tips) and checked it, now there should be no difficulties.

P.P.S. If you liked the recipe, do not miss new ones.

Bon Appetit!

Juliya recipe author

Take very fat sour cream, if this is not possible, put the usual sour cream to strain through a sieve with gauze overnight. The result is a very thick sour cream, which will make a very good jelly.

Pour gelatin into 1 tbsp. with a spoonful of warm water, leave to swell for 10-15 minutes.

Mix sour cream with powdered sugar or sugar in a saucepan or iron bowl. I used brown sugar.

Put on a very slow heat, and heat, stirring constantly. It is not necessary to bring it to a boil, since the sour cream will curdle and the taste of cocoa and sour cream jelly will spoil the bird's milk.

When you see that the sugar has completely dissolved, you can add the swollen gelatin, slowly pouring it into the sour cream mixture and mix everything very thoroughly. While stirring, bring to a homogeneous consistency so that the gelatin is completely dissolved.

Divide the resulting mass into two approximately equal parts, you can take a little less for chocolate jelly, then it will be more beautiful when decorating.

Add cocoa to one part, mix thoroughly and cool slightly.

Pour the first layer of jelly into molds or bowls, cool slightly to thicken - you can in the refrigerator.

Pour a second, contrasting layer on top and cool again.

When the sour cream and cocoa jelly - Bird's milk has solidified, you can sprinkle it with chocolate chips and in the cold. The finished dessert can be served at the table.

Bird's milk cake at home is a real delicacy from childhood. Until recently, its recipe was kept in great secret, but today every housewife can cook it. Homemade cake turns out to be just as tasty, and most importantly, absolutely natural. Royal delight!

Bird's milk cake - a classic recipe according to the USSR GOST

Bird's milk cake is a classic recipe according to the guest of the USSR - this is an incredibly tasty and most popular Soviet delicacy! Once upon a time, whole queues lined up behind it, but today you can easily cook it at home. A little patience - and the most delicate dessert with an airy filling is on your table!

Servings: 8

Cooking time: 4 - 5 hours

4 hours 50 minutes Seal

Ready! You can go to the table! Bon Appetit!

Bird's milk with gelatin at home

Cake Bird's milk with gelatin at home - the most delicate soufflé on an airy sponge cake, covered with thick dark chocolate! This delicacy, originally from the USSR, is still popular. For many, this is a favorite dessert since childhood. Indeed, this taste has little to compare! Try it!

Servings: 6

Cooking time: 5:00

Ingredients:

• Wheat flour - 140 gr.
• Eggs (protein) - 2 pcs.
• Eggs (yolk) - 2 pcs.
• Butter (butter) - 350 gr.
• Sugar - 560 gr.
• Citric acid - ½ tsp
• Gelatin - 10 gr.
• Condensed milk - 100 gr.
• Vanillin - 1 gr.
• Chocolate - 100 gr.
• Water - 150 gr.

Cooking process:

1. For a biscuit, mix soft butter (100g) with sugar (100g). Beat the mass until it becomes homogeneous. Add 1 yolk and continue to beat. Then add another yolk and flour. Beat the dough all the same.
2. Take a baking dish and cover it with baking paper. Already spread the dough on paper, level it along the diameter of the bottom and put it in the oven for 20 minutes.
3. Take the finished cake out of the mold, let it cool and cut it in half lengthwise to form two identical biscuit cakes.
4. We combine water with gelatin, wait 20 minutes for it to swell. Then we put on the stove and keep on fire until the gelatin dissolves. We cool it down.
5. Beat egg whites with sugar. When foam starts to form, add citric acid. We continue to beat until the mixture thickens. Pour gelatin into the ready-made protein cream and beat again.
6. Butter (200 gr.). put in a deep bowl. We put condensed milk and vanillin on it. Beat everything with a mixer.
7. Combine two creams (butter and protein) in one bowl and mix well.
8. Place one half of the cake back into the mold. Pour exactly half of the cream into it, level it and cover with the second half, pour out the second part of the cream. Put the cake in the refrigerator to freeze (for 2-3 hours).
9. At this time, melt the chocolate in a saucepan with the remaining butter (60 gr.).
10. We take the cake out of the mold, decorate it with icing and put it in the cold for another half hour.

Bon Appetit!

Step by step cake recipe ptandwhose milk is agar-agar

Cake Bird's milk with agar-agar is a delicious plant-based Soviet dessert. Agar-agar is an excellent analogue of gelatin, soufflé prepared on its basis just melts in your mouth! It is impossible to tear yourself away from such a delicacy!

Servings: 8

Cooking time: 6 o'clock

Ingredients:

• Flour - 110 gr.
• Butter - 100 gr.
• Egg yolks - 2 pcs.
• Granulated sugar - 100 gr.

• Egg whites - 2 pcs.
• Sugar - 450 gr.
• Butter - 200g.
• Condensed milk - 100g.
• Agar-agar - 4 gr.
• Lemon juice - 1 tsp
• Water - 140 ml.
• Vanillin - 2 gr.

• Chocolate (bitter) - 120 gr.
• Butter - 50 gr.

Cooking process:

1. Beat the eggs carefully so that the whites and yolks do not mix. Pour the proteins into a glass and put them in the refrigerator. Pour the yolks into a separate bowl.
2. Butter (100 gr.) Needs to be melted a little so that it is soft. We mix it with 100 gr. Sahara. And beat with a mixer until soft puree.
3. Add 2 yolks to the mass and add flour, continue to beat the mixture until a homogeneous dough is formed.
4. We take special baking paper, put it in a baking dish, and spread the biscuit dough on it in an even layer. We put a baking sheet in a heated oven (200 C) and bake for 20 minutes.
5. We take the finished biscuit out of the oven and cool it, cut it in the middle lengthwise into 2 cakes.
6. Soak agar-agar in a glass of water. Let it swell for several hours.
7. Combine butter (200 gr.) In a bowl with condensed milk and a pinch of vanillin. Beat well with a mixer to get an airy, fluffy mass.
8. Transfer the swollen agar-agar to a small saucepan, put it on the stove, bring the mixture to a boil and cook for another minute. During this time, the agar-agar will dissolve.
9. Beat egg whites together with sugar with a mixer at high speed until thick cream (should not drain from the attachment!). Add lemon juice and mix again.
10. Put the condensed milk cream into the protein cream and beat with a mixer, add agar-agar and beat again.
11. Put one cake in the mold, put ½ part of the soufflé on top of it and cover it with the second cake. We spread the remaining soufflé. We send the form in the cold for 2 hours.
12. Break the chocolate into pieces, put it in a saucepan with butter (50g) and heat it over low heat.
13. When the soufflé has frozen, remove the cake from the refrigerator, pour it over with icing. And we give a couple more minutes for it to freeze.

Bon Appetit!

A simple and delicious recipe for Bird's milk with semolina and lemon

Cake Bird's milk with semolina and lemon is a very tasty version of the popular Soviet dessert! The delicate texture of the filling combined with the aromatic biscuit is just an incredible delight! This is an insanely delicious and satisfying dessert! With such a delicacy, any tea party will turn into a holiday!

Servings: 10

Cooking time: 2 hours

Ingredients:

• Granulated sugar - 200g.
• Butter - 280 gr.
• Flour - 160 gr.
• Vanillin - a pinch
• Egg - 4 pcs.
• Baking powder - 12 gr.
• Cocoa - 40 gr.
• Lemon - 1 pc.
• Semolina - 5 tbsp.
• Salt pinch
• Milk - 500 ml.
• Chocolate - 200 gr.
• Vegetable oil - for baking

Cooking process:

1. Break eggs in a deep container and mix them with sugar, salt and a pinch of vanillin. Beat the whole mass until it becomes fluffy and half increases in volume.
2. In another bowl, beat soft butter (100g.) With a mixer, add flour and baking powder to it. We continue to beat the mass, after which we combine it with the egg mixture and stir.
3. Divide the finished dough into 2 parts. Into one we add cocoa powder. Stir. We will bake two cakes.
4. Lubricate the baking dish with vegetable oil. Spread the first dark cocoa crust in an even layer, put in the oven for 10 minutes. We take out, take out the finished cake from the mold. Grease the mold with butter again and spread the dough for a light crust. We send it to bake for 10 minutes.
5. Preparing the cream for the cake. Put the milk in a saucepan on the stove, when it boils, add the semolina, mix and add sugar (to your taste). Cook until the mass thickens.
6. We wash the lemon and cut off the skin from it. Squeeze out the juice.
7. Put soft butter (130 gr.) In a bowl, beat it together with lemon juice. Add semolina and beat the mixture with a mixer.
8. Put a dark cake in a baking dish on the bottom, put the entire creamy mass on top of it in an even layer and cover it with a light cake. We put the cake in the refrigerator for 1.5 hours.
9. Put the chocolate in a saucepan along with a piece of vegetable oil. We drown the chocolate and fill the top of the cake with the resulting icing. Let the glaze freeze in the refrigerator for about half an hour.

Serving on the table! Bon Appetit!

How to make Bird's milk cake without baking?

No baked bird's milk cake is an easy and airy recipe for a delicious dessert. It will not be difficult to prepare it, but the pleasure from it is beyond words. The most delicate soufflé made from condensed milk just melts in your mouth! Such a delicacy will drive even a gourmet crazy!

Servings: 4

Cooking time: 2 hours

Ingredients:

• Eggs (protein) - 4 pcs.
• Sugar - 175 gr.
• Gelatin - 10 gr.
• Butter - 85 gr.
• Condensed milk - 125 gr.
• Cookies - 300 gr.
• Water - 300 ml.
• Sour cream - 100 gr.

Cooking process:

1. We rub the cookies on a grater or grind them into crumbs with a blender.
2. Let the butter soften at room temperature. We transfer it to a deep bowl and beat with a mixer, add condensed milk to it and continue to beat.
3. Pour the gelatin into an enamel container, fill it with water and let it swell.
4. We put gelatin on the stove, wait for the boil and keep the container on fire for about another minute so that the gelatin is completely dissolved. We cool it down.
5. Whisk the protein with sugar (125 gr.) Until thick cream. Add butter and condensed milk cream to it, mix. Add gelatin and beat with a mixer.
6. We take a baking dish. We line it with baking paper, so that it is easier to get the cake out of the mold later. And spread the souffle in an even layer. We send it to the refrigerator for 1.5 hours.
7. We take out the cake and take it out of the mold onto a plate.
8. Mix sour cream with sugar (50 gr.) And cookie crumbs. Lubricate the top and sides of the finished cake with it.

Bon Appetit!

Bird's milk cake recipe from Emma's grandmother

Bird's milk cake recipe from Emma's grandmother is a famous delicacy prepared according to a traditional recipe, the most delicate dessert with an airy light soufflé. It is a divine taste that will turn your tea drinking into a celebration!

Servings: 6

Cooking time: 4 hours 30 minutes

Ingredients:

• Flour - 250 gr.
• Yolk - 7 pcs.
• Sugar - 125 gr.
• Butter - 100 gr.
• Vanilla sugar - 1 tsp
• Baking powder - 1 tsp

• Proteins - 7 pcs.
• Gelatin - 20 gr.
• Granulated sugar - 250 gr.
• Butter - 170 gr.
• Condensed milk - 250 gr.
• Citric acid - ¼ tsp

• Chocolate - 100 gr.
• Cream - 180 gr.
• Butter - 30 gr.
• Sugar - 30 gr.

Cooking process:

1. Separate the yolks from the whites. We put the proteins in the refrigerator. And mix the yolks with 125 gr. sugar and vanilla sugar, add 100 gr. soft butter and beat with a mixer until whole fluffy mass.
2. Mix flour with baking powder, add protein mass to them and knead the dough with a fork.
3. Lubricate the form with vegetable oil and spread the dough in an even layer and put in the oven. We bake the biscuit for about 20 minutes. We check the readiness with a toothpick.
4. Take the finished biscuit out of the mold and let it cool.
5. Pour gelatin into a small saucepan and fill it with water (200 ml). We leave it to swell.
6. Beat soft butter at high power with a mixer. Without stopping whipping, we introduce condensed milk. We mix.
7. Add 125 gr. To gelatin. granulated sugar. We put the gelatin to boil, after boiling, keep it for a minute. The gelatin should dissolve completely.
8. 7 proteins are mixed with 125 gr. sugar and beat until dense, thick consistency. Add citric acid. We introduce cold gelatin. Beat again.
9. Add the buttercream and beat again with a mixer.
10. Cut the finished biscuit with a large knife lengthwise into two equal halves so that 2 biscuits come out.
11. Put the first one in a baking dish and put half of the whole cream on top. We level. Put in the second biscuit and lay out the rest of the cream. We put in the refrigerator for 3 hours.
12. We melt the chocolate with butter, pour in the cream and add sugar. We warm for another 1 minute.
13. Grease the cake with chocolate on all sides. We put it in the refrigerator for half an hour.

Bon Appetit!

Armenian recipe for making Bird's milk

The Armenian recipe for poultry milk is a traditional delicacy of the festive table. The subtleties of its preparation are passed down from generation to generation. It is not at all like the classic version of the cake, but insanely delicious. Soft with a rich taste, it is impossible to tear yourself away from it!

Servings: 6

Cooking time: 4 hours

Ingredients:

• Butter - 100 gr.
• Granulated sugar - 220 gr.
• Egg - 2 pcs.
• Milk - 55 gr.
• Honey - 200 gr.
• Soda - 1 tsp

• Milk - 500 ml.
• Sugar - 440 gr.
• Flour - 3 tablespoons
• Vanillin - 3 tablespoons
• Butter - 200 gr.
• Cognac - 20 ml.

• Chocolate (bitter) - 100 gr.
• Milk - 50 gr.
• Cocoa - 20 gr.
• Butter - 35 gr.

Cooking process:

1. For the dough, mix soft butter, granulated sugar (220g) in a deep container, stir the honey. We put on a water bath. When the mass is slightly melted, add milk and eggs to it. We mix. The mass should begin to foam slightly.
2. We remove the container from the stove, add flour and knead the dough.
3. Sprinkle flour on the table, spread the dough and divide it into 6 parts.
4. Roll out each part in a rectangle and bake on baking paper in the oven for 7-10 minutes.
5. Let's start with the cream. Mix three tablespoons of flour and sugar. Pour in milk and add vanillin, mix. We send the mass to the stove and bring it to a boil. To thicken the mass, heat it for another 5 minutes. Remove and cool.
6. Beat the soft butter with a mixer. Stir in a mass of flour and milk to it, add brandy and beat again.
7. We spread one cake and grease it well with part of the cream. Cover it with a second cake layer and coat it again with cream. We do this with all the cakes. We put in the refrigerator for 5-6 hours.
8. Put chocolate, milk, cocoa and butter in a saucepan. We send it to the stove, stir until a homogeneous glaze is formed.
9. Grease the finished cake with chocolate and let it freeze.

Bon Appetit!

Diet Cake Recipe Sugar-Free Bird's Milk

Bird's Milk Cake Diet Recipe is an easy, low-calorie and incredibly tasty dessert. Delicate soufflé based on protein cream and sugar substitute simply melts in your mouth and does not harm your figure at all. Indulge in incredible sweetness!

Servings: 10

Cooking time: 4 hours

Ingredients:

• Cocoa - 3 tsp.
• Milk (0.5% fat) - 100 ml.
• Powdered milk (skim) - 1 tbsp.
• Egg yolks - 1 pc.
• Sweetener - 3 tablespoons
• Vanillin - a pinch

• Egg whites - 4 pcs.
• Agar-agar - 2 tsp
• Milk (0.5%) - 300ml.
• Citric acid - ½ tsp
• Sweetener - 4 tablespoons
• Water - 200 ml.

• Powdered milk (skim) - 2 tablespoons
• Eggs - 2 pcs.
• Baking powder - ½ tsp
• Vanillin - a pinch
• Sweetener - 3 tablespoons
• Starch - 2 tablespoons

Cooking process:

1. We break the eggs and separate the yolks from the whites. Grind the yolks with sweetener.
2. Beat the whites with a mixer until dense foam.
3. Combine yolks and whites together, stir.
4. Add starch, vanillin and milk powder. We knead the dough.
5. Grease the baking dish with vegetable oil. Pour the dough into it and put it in the oven for 15-20 minutes. Let the cake cool.
6. Let's prepare the icing. In a small saucepan, combine all the necessary ingredients, put on the stove and cook over low heat, not bringing to a boil slightly.
7. Grease the cake with 2-3 tablespoons of glaze, leave the rest to decorate the cake.
8. Fill the agar-agar with water and let it swell. Then we put it on the stove and wait for the mass to completely dissolve.
9. Beat the whites with a mixer in a deep container, when they become a stable foam, add citric acid to them and add granulated sugar. Mix, pour in agar-agar and beat again.
10. Put the sponge cake, greased with glaze, into the mold again, pour out the finished soufflé and level it. Pour the remaining glaze on the top. We put the cake in the refrigerator for 2-3 hours.

Bon Appetit!

Delicious cake Bird's milk with condensed milk

Cake Bird's milk with condensed milk is a famous Soviet dessert prepared according to a traditional recipe. Soufflé of the most delicate texture, aromatic crust and real glaze - its taste is beyond words! A real delicacy of the gods!

Servings: 8

Cooking time: 4 hours

Ingredients:

• Flour - 150 gr.
• Eggs - 2 pcs.
• Butter / Margarine - 100 gr.
• Sugar - 100 gr.
• Vanilla sugar - 1 pc.

• Proteins - 5 pcs.
• Granulated sugar - 250 gr.
• Condensed milk - 200 gr.
• Gelatin - 20 gr.
• Citric acid - ¼ tsp
• Water - 200 ml.

• Chocolate - 100g.
• Cream - 6 tablespoons
• Butter - 15 gr.

Cooking process:

1. Soften the butter at room temperature. Knead it with a fork along with sugar (including vanilla sugar), add eggs and flour. We knead the dough.
2. Grease the baking dish with butter. We spread the dough and level it according to the diameter of the mold.
3. We put in the oven and bake for 15-20 minutes. Cut the finished cake into 2 parts. Each cake should be 1.5 - 2 cm thick.
4. Soak gelatin in a mug in water. When it swells, we send it to the stove, wait for it to boil and spot it for another minute. Remove the dissolved gelatin from the stove and cool.
5. Beat the whites with sugar until a dense thick foam, so that it does not drip. Add citric acid and gradually pour in cold gelatin, beat with a mixer.
6. Whisk soft butter in a separate bowl, add condensed milk to it and beat again.
7. Now we combine two cream mixtures together and knead the soufflé with a mixer.
8. Put one cake back into the baking dish, spread half of the soufflé on it in an even layer, cover it with the second cake and put the soufflé again. We put the cake in the refrigerator for about 3 hours.
9. Let's make the icing for now. Mix all the ingredients (chocolate, cream and butter) in a small saucepan or turk, put in a water bath and, stirring, cook until the mixture becomes homogeneous.
10. We take out the cake from the refrigerator, pour over the top, and also grease the sides with icing. Put it back in the cold so that the icing hardens.

Bon Appetit!

Andy Chef's Simple Bird's Milk Recipe

Bird's milk cake recipe from Andy Chef is a popular Soviet dessert from a culinary guru. Moderately sweet, not greasy and insanely tender - such a delicacy will not leave anyone indifferent! Cooking is simple, you just need a little patience. And the guests will not be able to resist your skill!

Servings: 8

Cooking time: 3.5 hours

Ingredients:

• Flour - 140 gr.
• Butter - 100 gr.
• Eggs - 2 pcs.
• Sugar - 120 gr.

• Protein - 2 pcs.
• Sugar - 330 gr.
• Agar-agar - 5 gr.
• Water - 140 ml.
• Butter - 100 gr.
• Condensed milk - 120 gr.

• Chocolate (white) - 180 gr.
• Cream - 180 gr.
• Butter - 50 gr.

Cooking process:

1. Put the soft butter in a deep bowl and beat with a mixer at high speed together with 100 gr. Sahara.
2. We drive eggs into the mixture, mix, then add flour and beat the dough again with a mixer.
3. Put baking paper on a baking sheet and spread half of the dough mass on it, forming a circle with a diameter of about 20 cm from it, and the thickness of the cake should be somewhere around 1.5 cm. Next we lay out 2 such cake layers.
4. We put the baking sheet in the oven and bake the cakes for 15 minutes. to a golden hue.
5. Cut the finished cakes with a knife, leveling the edges and removing extra millimeters so that the cakes are the same size.
6. Fill the agar-agar with water and soak for 15 minutes. We put it on fire until it is completely dissolved.
7. Beat the whites together with the sugar until a dense foam is formed. Pour gelatin into it and beat again.
8. Combine butter with condensed milk and beat with a mixer at maximum speed. Combine the mass with proteins, beat until smooth, forming a soufflé.
9. Now let's take a baking dish. Put the first cake in it, put ½ part of the soufflé on top of it, cover it with the second cake and repeat the soufflé layer again. We put the cake in the refrigerator for 2 hours.
10. Let's prepare the icing. In a small saucepan, mix white chocolate and butter, heat them in a water bath, then add cream, stir and keep in a water bath for another 3-5 minutes.
11. We take the cake out of the mold, grease the top and sides with icing. We put in the refrigerator until the glaze hardens.

Bon Appetit!

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 made from sour cream and milk, with its most delicate taste reminiscent of the desired sweets.

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, in terms of the exclusivity of taste, bird's milk is quite consistent with its name. In addition, this wonderful delicacy meets all the requirements for a classic dessert: it is gentle and light, delightful and refreshing. Therefore, the recipe for delicacies, which has been repeatedly tested, undoubtedly deserves to be used.

How to make jelly

Surprisingly, an extremely tasty jelly is 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, multi-colored jelly looks more spectacular in them, 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 warmed 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 the 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"