Ptichye Moloko Recipe (Bird's Milk)
User Reviews
4.9
Ptichye Moloko Recipe (Bird's Milk)
Description
The Ptichye Moloko recipe combines a sour cream and Cool Whip base thickened with unflavored gelatin to achieve a light, mousse-like consistency. The topping consists of unsweetened cocoa powder, sugar, and gelatin dissolved in milk and water, which is gently boiled to activate the gelatin and create a smooth chocolate layer. The cream base is poured into a sprayed dish and chilled until firm, then covered with the thin chocolate topping before returning to the refrigerator to set completely.
The final dessert offers a blend of creamy and slightly firm textures—soft whipped cream balanced by the chocolate glaze. The use of gelatin helps both layers hold their shape while maintaining a tender mouthfeel without becoming rubbery. The subtle tartness from the sour cream complements the richer chocolate coating, creating a harmonious flavor profile suitable for a chilled dessert.
Ptichye Moloko is typically served chilled, sliced into squares. It can be prepared in advance and requires refrigeration to maintain its structure and freshness. This recipe involves careful heating of the gelatin mixtures to avoid boiling or cooling too quickly, ensuring a smooth final texture without lumps.
Ingredients
Ingredients for the cream base:
- 2 packets or 14 grams unflavored gelatin*
- 1 cup milk
- 1 cup sugar
- 16 oz sour cream tub
- 16 oz Cool Whip refrigerated (not frozen, tub
Ingredients for the Chocolate topping:
- 5 Tbsp cocoa powder unsweetened
- 5 Tbsp sugar
- 1 packet 7 grams unflavored gelatin
- 5 Tbsp milk
- 1 cup water cold
Instructions
- In a small sauce pan, combine 2 packets unflavored gelatin with 1 cup milk.
- Whisk together over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL).Set aside to cool.
- Spray an 11 x 13 glass baking dish with cooking spray (this prevents the jello from sticking to the dish).
- In the bowl of an electric mixer on medium speed whisk together 1 cup sugar, 16 oz tub of sour cream and a 16 oz tub of cool whip until well blended.
- With the mixer on, slowly add the warm milk mixture.
- Immediately pour into the prepared baking dish. Smooth the top as evenly as possible since the chocolate layer is thin. Cover and refrigerate to cool. Now start working on the chocolate topping.
How to make chocolate topping:
- In a small sauce pan, combine 5 Tbsp coco powder, 5 Tbsp sugar, 1 packet unflavored gelatin.
- Whisk in 1 cup cold water and 5 Tbsp milk.
- Place over medium heat and bring to a boil while mixing continuously. If you don't continue whisking, the chocolate may lump and you have to start over (don't walk away from the mix). The mix should be smooth and well blended.
- Set the chocolate mix aside and let it cool for 1 hour.
- Slowly pour the chocolate portion onto the cream base. Chill in the fridge for at least 5 hours.
Notes
- Use unflavored gelatin packets equivalent to the specified grams; each packet typically contains 7 grams.
- Do not boil the gelatin mixtures; heat just until steaming to preserve the gel-setting property.
- Spraying the baking dish with cooking spray prevents the dessert from sticking and helps with removal.
- Refrigerate the dessert until fully set before adding the chocolate topping for best results.
User Reviews
Overall Rating
4.9
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