Jelly “Bird's milk. Jelly "Bird's milk" - a taste from childhood! Jelly “Bird's milk” - a taste from childhood! Step by step recipe

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

Its taste is tender, a pleasant contrast of vanilla and cocoa, refreshing coolness, and every bite is a temptation that is difficult to resist. I won’t lie, 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 combine so well with each other that the result invariably pleases both the guests and the hostess. In addition, Bird's Milk jelly is prepared in a couple of minutes, which makes life very easy when you are preparing a “feast in the mountains”, and when you simply don’t want to work too hard. Try it! Perhaps the delicious and light jelly dessert “Bird's Milk” will appeal to you too?!

Prepare your ingredients.

Dissolve cocoa and butter in a glass of hot water (250 ml). Add sugar to taste, milk and mix everything well.

It should taste like a sweet mixture with a rich chocolate flavor. Experiment with the proportions of cocoa and butter, adding a little butter and cocoa alternately to get a deeper "chocolate" flavor.

If the chocolate mixture has cooled down by the time you add the gelatin, reheat it. The liquid should be hot, but not boiling. While stirring, gradually add 1 tbsp 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. Before adding, make sure that your gelatin is exactly like this, otherwise follow the instructions on the package.

Pour the chocolate jelly into molds or portion molds and leave to cool for a while.

As soon as the jelly has cooled a little and hardened 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 packet of gelatin, calculated for 0.6 liters of liquid (100 ml of water + 500 grams of sour cream), and another about a heaping teaspoon, just to be sure.

Continuing to beat, pour in the gelatin in a thin stream. Whisk the mixture for a few more minutes to ensure that the gelatin is evenly distributed into the sour cream.

Add sour cream mixture to the mold with chocolate jelly. Place the jelly in the refrigerator to cool. Once the jelly has completely hardened, the dessert is ready.

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

And I dedicate this topic to the taste of childhood, which cannot be forgotten - Bird's Milk jelly. This is the most delicate dessert, with a subtle vanilla aroma and a tasty, not cloying sweetness, which is set off by a slight bitterness of chocolate glaze. You fall in love with it from the first spoon! Bird's Milk jelly is very easy to prepare at home without much effort and from readily available products. Its main ingredients are sour cream and egg whites, which every housewife always has at home or can be easily purchased at the nearest grocery store. Let's, together with “Very Tasty,” look at the recipe in detail on how to make delicious homemade “Bird's Milk”.

Ingredients:

• egg whites – 4 pieces;
• butter – 50 grams;
• water – 100 milliliters;
• sour cream – 500 milliliters;
• gelatin – 25 grams;
• powdered sugar – 1.5 cups;
• milk – 50 milliliters;
• cocoa powder – 2 teaspoons;
• vanillin - 1 sachet.

Jelly “Bird's milk” - a taste from childhood! Step by step recipe

1. Pour gelatin into a bowl, add boiled water at room temperature, stir and leave to swell.
2. Lightly beat the egg whites and gradually add half the powdered sugar until stiff peaks form. If you use granulated sugar instead of powdered sugar, the total volume will not be 1.5 cups, but less - approximately 1-1.2 cups. But it is advisable to use powder, as it dissolves better and the mass itself is more delicate.
3. Mix the second part of the powdered sugar and vanillin with sour cream.
4. Without ceasing to beat the whites, gradually add sweet sour cream. We will get a mass of delicate consistency.
5. Melt the swollen gelatin in a water bath.
6. Turn on the mixer again and, while whisking, pour in the gelatin in a thin stream.
7. Place everything in molds and place in the refrigerator until set, about 20-30 minutes.
8. Pour cocoa powder into a small saucepan, add milk, stir with a spoon until smooth and put on low heat. As soon as the mixture begins to boil, add the oil, quickly stir everything until dissolved and remove from heat. If you want a sweet chocolate glaze, you can add granulated sugar.
9. Cover the cooled sour cream and protein mixture with warm chocolate glaze and put it in the refrigerator again until completely hardened.

Jelly "Bird's milk" - ready! How tender and airy it is - like ice cream! This dessert is perfect for a children's party, adult gatherings, or with tea for breakfast. If you plan to cook for adults, then you can add 1-2 tablespoons of cognac to the glaze; it will add a special taste and aroma. And children really love “Bird's Milk” with grated milk chocolate instead of glaze. Rest assured, everyone will love this dessert. I guarantee you! Join us for “Very Tasty” and delight your loved ones with delicious, simple dishes. And next time we will reveal everything

Ease of preparation, use of only natural and healthy ingredients, original appearance - all this jelly homemade. You will also need recipes for making jelly if you want to make an extraordinary cake or pastries. Jelly is a bright, tasty and extraordinary dessert with a gelatinous appearance, which is obtained due to the presence of pectin in the ingredients, or the use of gelatin. The jelly base can be different, it is this that gives the predominant taste of the jelly. The most common type is fruit jelly. The recipe for fruit jelly without gelatin uses apples, since these fruits contain a lot of pectin, which is why the jelly hardens. In other cases, gelatin, pectin or agar are added. Delicious fruit jelly, this is currant jelly, orange juice jelly, raspberry jelly. Sometimes they serve a dessert such as fruit in jelly. You can also make fruit jelly from jam. The fruit usually produces a clear jelly. This cannot be said when preparing sour cream jelly, curd jelly, milk jelly or chocolate jelly. Milk jelly and sour cream jelly are prepared from the same gelatin that is used to prepare other types of jelly. Making milk jelly or jelly with sour cream is just as simple: soak the jelly, add it to warm boiled milk, stir, add vanillin, and set it in a cold place to harden. Once it hardens, your milk is ready. jelly. The recipe with gelatin is one of the fastest and most accessible; gelatin hardens faster than, say, agar. By combining several different colored jellies, you can make a fun broken glass jelly. This can be fruit jelly of various colors and milk jelly. The glass is just like real glass, it is very tasty and children really like it.

A common question is how to make jelly from gelatin. The main thing here is to correctly calculate the proportions. For 1 part gelatin you should take 8-10 parts water. After the jelly has hardened, excess water should be drained. If you are interested in how to make homemade jelly, the video will be a good hint. 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 container should not be cold. And when the jelly hardens and you need to remove it from the dish, you should put the dish in hot water for a few seconds, then put your jelly. The recipe with photos will show you how it's done. 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 you need to take 2 times less agar than gelatin. Finally, it should be noted that jellies are beneficial for the body. Gelatin is good for joints, and pectin and agar are excellent intestinal adsorbents.

Mousse- a recipe that was given to us, again, by French confectioners. “Mousse” translates to foam, and making mousse essentially boils down to beating various ingredients until foamy. Mousse jelly is similar to the use of gelatin or pectin, which fix the foam. Although some mousses are also prepared on the basis of egg whites and sticky semolina. Mousses also come in fruit and milk varieties. 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 and butter, they will be richer. 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, and candied fruits. Having spent very little time and learned how to make mousse, you will close the question of a quick and tasty dessert. It will also be useful for you to know how to cook mousse, if you are planning a buffet or sweet buffet. This portioned dessert seems to have been created for such feasts. And of course, you can prepare healthy baby mousses. Recipes with photos will reveal to you all the secrets of preparing delicious and beautiful mousses.

The Bird's Milk candy, famous in Soviet times, was the cherished but almost unattainable dream of any child. Unattainable - because it was almost impossible to buy them. But parents always strive to pamper their beloved children. Apparently, it was then that the recipe for an exceptionally tasty homemade delicacy was born - jelly made from sour cream and milk, with its delicate taste reminiscent of the desired candies.

Perhaps everything was like this, and perhaps it was different - that’s not the point. The main thing is that the recipe appeared and was loved. And the treasured “Bird's Milk” lost its luxury status and became an affordable and inexpensive dessert. After all, the products needed to create it are the simplest: sour cream, milk, sugar, gelatin, cocoa. But after combining them, a real miracle happens: a surprisingly tender, melt-in-your-mouth, airy delicacy appears.

Why "bird"

Why are candies and jellies named so unusually: “Bird's milk”? After all, 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 exceptional taste, bird's milk fully lives up to its name. In addition, this wonderful delicacy meets all the requirements for a classic dessert: it is tender and light, enjoyable and refreshing. Therefore, the repeatedly tested delicacy recipe undoubtedly deserves to be used.

How to make jelly

Surprisingly, extremely tasty jelly is created from the most ordinary products. There are these in every home. But just in case, it is better to check the sufficiency of availability:

Sour cream - you will need 500 g;

You will need a glass and a quarter of sugar;

25g of gelatin will be enough;

3 tablespoons of milk is enough;

You only need 25 g of butter;

Cocoa – 2 tablespoons;

Vanilla sugar – ½ teaspoon;

And a little dark chocolate for decoration.

The recipe telling you how to create homemade bird's milk is quite simple:

1. First you need to soak two-thirds of the gelatin in half a glass of water. Let it swell.

2. Meanwhile, using a mixer, 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 heat the gelatin until dissolved. The recipe recommends carrying out this procedure in a water bath. After this, you need to combine sour cream with gelatin.

4. To form the dessert, it is better to use glass vases, bowls or glasses: firstly, multi-colored jelly looks more impressive in them, and secondly, it is much more convenient to serve it in portions. So, the mixture of sour cream and gelatin needs to be poured evenly into the molds. And place in the refrigerator to harden.

5. The recipe recommends continuing to prepare the dessert after the sour cream jelly has slightly “set.” 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 remaining sugar, milk, butter and cocoa. Stir the mixture until smooth.

7. Take out the bowls with sour cream jelly and pour the chocolate mixture on top. After this, 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 has also hardened. In principle, it is not necessary to decorate this delicious delicacy. It is ideal on its own and does not need any special additions.

If you still want to bring bird's milk to unimaginable perfection, you can simply sprinkle it with finely grated chocolate before serving. If chocolate chips don’t seem enough, you can choose another decoration method: 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 longer and more troublesome, but the visual effect is simply stunning.

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

Video recipe for making Bird's Milk jelly