Jelly "Bird's milk" is a simple, easy to prepare and very tasty 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, pleasant contrast of vanilla and cocoa, 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, in which there are a minimum of components, but they are so balanced and so well combined with each other that the result invariably pleases both 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! Perhaps the delicious and light jelly dessert "Bird's Milk" will appeal to you too ?!
Prepare your ingredients.
Dissolve the cocoa and butter in a glass of hot water (250 ml). 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 a little 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. Add 1 tablespoon gradually to the hot chocolate mixture, stirring occasionally. 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 another 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!
Ease of preparation, the use of only natural and healthy ingredients, an original look - all this jelly homemade. You will also need jelly recipes if you want to make an extraordinary cake or pastries. Jelly is a bright, tasty and extraordinary gelatinous dessert, which is obtained due to the presence of pectin in the ingredients, or the use of gelatin. The base of the jelly can be different, it is she who gives the predominant taste of the jelly. The most common is fruit jelly. The gelatin-free fruit jelly recipe uses apples, since these fruits contain a lot of pectin, which causes the jelly to freeze. Otherwise, gelatin, pectin or agar is added. Delicious fruit jelly, this is currant jelly, orange juice jelly, raspberry jelly. Sometimes a dessert such as fruit in jelly is also served. You can also make fruit jelly from jam. Fruit usually produces clear jelly. This cannot be said when preparing sour cream jelly, curd jelly, milk jelly or chocolate jelly. Milk jelly, sour cream jelly are made from the same gelatin that is used to make other types of jelly. The preparation of milk jelly or jelly with sour cream is just as simple: you soak the jelly, add it to warm boiled milk, stir, add vanillin, and set it to freeze in a cold place. As it hardens - your milk is ready jelly... The recipe with gelatin is one of the fastest and most affordable, gelatin hardens faster than, say, agar. By combining several multi-colored jellies, you can make a fun jelly broken glass. It can be fruit jelly of different colors and milk jelly. The glass is just like real glass, it is very tasty and children like it very much.
A common question is how to make gelatin jelly. The main thing here is to correctly calculate the proportions. For 1 part of gelatin, take 8-10 parts of water. After the jelly has solidified, the excess water should be drained. If you are interested in how to make homemade jelly, the video will be a good tip. There are other nuances of how to make jelly. Do not use aluminum cookware. Another secret on how to make jelly at home without lumps: the bottom of the gelatin dish should not be cold. And when the jelly hardens and you need to remove it from the dishes, you should put the dishes in hot water for a few seconds, then put yours on a cold plate. jelly... The photo recipe will show you how. Choose the appropriate recipe and see how to make homemade jelly, photos and comments are attached. You can also make delicious homemade jelly from agar. The recipe is similar, but agar should be taken 2 times less than gelatin. Finally, it should be noted that jellies are good for the body. Gelatin is good for joints, and pectin and agar are excellent intestinal absorbents.
Mousse - the recipe that was presented to us, again, by the French pastry chefs. "Mousse" translates to foam, and making mousse essentially boils down to whipping the various ingredients into a frothy state. With jelly, mousse is related to the use of gelatin or pectin, which fix the foam. Although some mousses are prepared on the basis of egg whites, glutinous semolina. There are also fruit and dairy mousses. Usually prepared with cranberry mousse, apple mousse, strawberry mousse, curd mousse, chocolate mousse. Fruit mousses are the healthiest. They can be made very light, but if you use cream, butter, they will be more satisfying. It is also important that the mousses are very colorful, they look very bright and festive. For example, chocolate mousse is a recipe that can be prepared in an extraordinary way, decorating it with berries, nuts, candied fruits. After spending very little time and learning how to make mousse, you will close the question of a quick and tasty dessert for yourself. It will also be useful for you to learn how to cook mousseif you are planning a buffet or sweet buffet. This portioned dessert seems to be created for such feasts. And of course, you can make healthy baby mousses. Recipes with photos will reveal to you all the secrets of making delicious and beautiful mousses.
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 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 combination, a real miracle occurs: a surprisingly tender, melting in the mouth, airy delicacy appears.
Why "bird"
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 treats, which has been tested many times over, 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;
There is enough milk 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 make poultry milk is simple:
1. First you need to soak two-thirds of 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 multi-colored 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 heated until dissolved.
6. While still warm, gelatin should be combined with the rest of 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 maturation.
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 perfect in itself and does not need any special additions.
If, nevertheless, there is a desire to bring bird's milk to unimaginable perfection, you can simply sprinkle it with finely grated chocolate before serving. If the chocolate shavings are not enough, you can choose another method of decoration: decorate the dessert with delicate chocolate figures or whipped cream.
But that's not all. You can pour jelly into vases, alternating multi-colored layers. This method is more time consuming and 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 should be placed in the refrigerator 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"
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