This sour cream jello also referred to Birds Milk Recipe (Ptichye Moloko) consists of creamy jello like base with a shiny chocolate layer.
Don’t be intimidated by the overwhelming quantity of sour cream used; the sour cream taste isn’t too overpowering in one serving; as it’s diluted with a gelatin mixture and then covered with a silky chocolate layer balancing out the sour cream some-what.
You can undoubtedly divide in half or double the recipe upon your preference, but this batch makes a good amount of servings. The way to serve this jello is entirely up to you as you can use various serving dishes, only do try to balance out the sour cream base and chocolate layer moderately so you won’t end up with too much of the bottom layer.
A big thanks to my aunt who shared the recipe with me.
Ingredients for Birds Milk Recipe:
BASE:
- 4 cups sour cream
- 2 heaping tbsp Gelatine (2 1/2 packets)
- 1 cup warm water
- 1 cup sugar
- 1/2 tsp Vanilla sugar (or extract)
CHOCOLATE LAYER:
- 1 1/2 TBSP Gelatin
- 3/4 cup warm water
- 2 heaping TBSP Cocoa powder
- 1/2 cup sugar
Directions to make Birds Milk Recipe:
1. Combine warm water and gelatin in a small saucepan and allow to proof for 20 minutes.
2. Then heat the gelatin mixture over medium heat, whisking until lumps are mostly dissolved (DO NOT BOIL) and chill.
3. Beat the sour cream, vanilla, and sugar. Then beat in the cooled gelatin mixture and mix until well combined.
4. Pour into a serving dish and refrigerate until firm.
TO MAKE THE CHOCOLATE JELLO LAYER:
1. Combine the gelatin and warm water in a small saucepan and allow to proof for 15 minutes. Add in the cocoa and sugar and heat over medium heat, whisking until mostly dissolved (DO NOT BOIL.) Cool to room temperature and pour over chilled sour cream mixture.
2. Refrigerate until set and top with fresh berries before serving.
Birds Milk Recipe (Sour cream Jello)
Ingredients
- SOUR CREAM BASE:
- 4 cups sour cream
- 2 heaping tbsp Gelatin 2 1/2 packets
- 1 cup warm water
- 1 cup sugar
- 1/2 tsp Vanilla sugar or extract
- CHOCOLATE LAYER:
- 1 1/2 TBSP Gelatin
- 3/4 cup warm water
- 2 heaping TBSP Cocoa powder
- 1/2 cup sugar
Instructions
- Combine warm water and gelatin in a small saucepan and allow to proof for 20 minutes.
- Then heat the gelatin mixture over medium heat, whisking until lumps are mostly dissolved (DO NOT BOIL) and chill.
- Beat the sour cream, vanilla, and sugar. Then beat in the cooled gelatin mixture and mix until well combined.
- Pour into a serving dish and refrigerate until firm.
- TO MAKE THE CHOCOLATE JELLO LAYER:
- Combine the gelatin and warm water in a small saucepan and allow to proof for 15 minutes. Add in the cocoa and sugar and heat over medium heat, whisking until mostly dissolved (DO NOT BOIL.) Cool to room temperature and pour over chilled sour cream mixture.
- Refrigerate until set and top with fresh berries before serving.
