Ptichye Moloko (Bird’s Milk)

very easy to prepare
Very easy to prepare
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Ingredients

For the cream base
2 packets (14 g) Gelatin unflavored
1 cup Milk
1 cup Sugar
16-oz tub of Sour cream
16-oz tub of Cool whip refrigerated , not frozen
For the chocolate topping
5 tbsp Unsweetened cocoa powder
5 tbsp Sugar
1 packet (7 g) Gelatin unflavored
5 tbsp Milk
1 cup Water cold

Nutritional information

314
calories
18,2g
fat
37,5g
carbohydrates
3,8g
protein
18mg
cholesterol
42mg
sodium
Ingredients
  • For the cream base

  • For the chocolate topping

Ptichye Moloko (Bird’s Milk)

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Ptichye Moloko (Bird’s Milk) is a delicious dessert with a creamy mousse-like base topped with a thin layer of chocolate topping. My secret to making this pudding is to make sure the surface of the creamy mixture is very smooth as the chocolate layer is thin. 

Start by making the creamy mixture for the base. To make this, combine milk, with gelatin and add sugar, sour cream and cool whip. As this cools in the refrigerator, make the chocolate topping by mixing cocoa, sugar and gelatin. Top the creamy base with the cocoa topping and chill in the refrigerator. Enjoy! 

To make Ptichye Moloko (Bird’s Milk), you will need the following ingredients:

Ingridiens for Ptichye Moloko (Bird’s Milk)

Steps to make Ptichye Moloko (Bird’s Milk)

1

Combine milk and gelatin

3

Place 2 packets of gelatin in a small saucepan with 1 cup of milk. Whisk the contents together over medium heat until it just starts to steam. Remove the saucepan from the heat and set aside to cool.

2

Prepare a baking dish

2

Prepare an 11 x 13-inch glass baking dish by spraying it with cooking spray.

3

Blend sugar, sour cream and cool whip

3

Whisk 1 cup of sugar with a 16-ounce tub of sour cream and a 16-ounce tub of cool whip in the bowl of an electric mixer on medium speed.

4

Add warm milk mixture

2

Slowly pour in the warm milk mixture while the mixer is running.

5

Transfer to baking dish

1

Transfer the milk mixture into the prepared baking dish. Smooth the top as evenly as possible.

6

Place in the refrigerator

10

Cover the pudding and refrigerate until cool.

7

Make chocolate topping

2

Mix 5 tablespoons of cocoa powder with 5 tablespoons of sugar and 1 packet of gelatin in a small saucepan. Add in 1 cup of cold water and 5 tablespoons of milk and whisk.

8

Heat topping

1h

Place the saucepan over medium heat and bring the contents to a boil while mixing constantly until smooth and well blended (the chocolate may get lumpy unless you whisk it constantly). Remove from the heat and set aside to cool for one hour.

9

Pour chocolate over base

5h

Carefully pour the chocolate topping over the creamy base and place in the refrigerator to chill for a minimum 5 hours.

10

Serve

This dessert is best served straight from the fridge.

This Ptichye Moloko (Bird's Milk) is a delicious creamy dessert topped with a thin chocolate topping. Try this recipe next time you are cooking for friends and don’t forget to tag #cookmerecipes in your pics!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Amazing! Mouthwatering treat!

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