Homemade bird milk (sour cream jelly)

Of course this is not an original recipe for a well-known dish, but it tastes very much like it. A dessert is prepared on the basis of sour cream, it turns out to be unusually tender, light and airy. Served in portions, in a glass or on dishes, if you take more sour cream and other ingredients, you can make a cake without baking. Sour cream can be replaced with cream, cocoa with melted chocolate, and the amount of sugar in the recipe can be changed up or down, depending on taste preferences.

  • 400 grams of sour cream;

  • 20 grams of gelatin;

  • 50 ml milk;

  • 0.5 cups of sugar;

  • 10 grams of vanilla sugar;

  • 2 large spoons of cocoa;

  • 2 large spoons of powdered sugar;

  • 60 grams of butter.

Pour the gelatin over milk and leave to swell for about 30 minutes; read the instructions on the packaging first.

When the mass swells, pour a little water, about 50 ml. and put on low heat. Constantly stirring to heat the mass and keep until the gelatin crystals dissolve. The liquid should not boil. Set aside to cool.

Mix sour cream with sugar and vanilla. Beat until sugar dissolves, pour in the cooled gelatin and beat again with a mixer or blender.

Pour the resulting mass into molds, leaving a little space for the chocolate portion. There are several options for presenting dessert, so the forms can be used different: a transparent glass, a coffee cup or a beautiful bowl.

Put the sour cream jelly in the refrigerator for half an hour and cook the chocolate mass.

Melt butter, cocoa and powder in a saucepan over low heat. It should have a brown, smooth, uniform glaze. Cool the chocolate mass.

Remove the jelly from the refrigerator and gently spread the icing on top. Refrigerate for 1.5-2 hours.

Dessert can be consumed immediately from glasses, or you can shift on a saucer, pre-heating the container in hot water.