Bird's Milk
Description
Home baking for tea. The other day I finally got my mother’s recipe for bird’s milk—my favorite childhood dessert. I made it from Mom’s recipe, and it turned out fantastically delicious. A mousse-like creamy base, a thin velvety layer of cocoa… Indescribably good. Far tastier than store-bought bird’s milk candies or pastries. Give it a try. It goes well with tea or coffee.
Instructions
- 1
Step 1
Take a small saucepan and mix the milk and 2 packets of gelatin in it.
- 2
Step 2
Place over medium heat and whisk slowly until steam rises from the mixture. Do not bring to a boil under any circumstances—remove from the heat earlier, as soon as steam appears.
- 3
Step 3
Lightly coat an 11-by-13 glass baking dish with oil (or with a special nonstick cooking spray sold in stores).
- 4
Step 4
In a bowl, beat on medium speed 1 cup sugar, sour cream, and whipped cream. Beat until smooth.
- 5
Step 5
Without stopping whisking, gradually add the warm milk mixture to the batter.
- 6
Step 6
Spread the resulting mixture as evenly as possible in a glass dish. Smooth the top as carefully as you can. Then place the dish in the refrigerator and chill.
- 7
Step 7
Take a small saucepan and mix in it the cocoa powder, the remaining sugar, and a packet of gelatin.
- 8
Step 8
Add the remaining milk and cold water to the same mixture. Whisk with a whisk.
- 9
Step 9
Put a small saucepan over medium heat and, stirring constantly, bring to a boil. The mixture should be perfectly smooth, so do not stop stirring for a second.
- 10
Step 10
Cool the chocolate mixture you have made to room temperature, then spread it evenly over the slightly set white layer in the glass dish.
- 11
Step 11
If you have achieved a perfectly smooth mixture, it will spread evenly over the surface and the pastry will turn out beautiful.
- 12
Step 12
Place the mold in the refrigerator for at least five hours, or better yet, overnight. After this time, the bird’s milk will be ready.
- 13
Step 13
:)