Dessert bird's milk from sour cream with gelatin

8 servings
1 hour 30 min

How to make bird's milk? Prepare all the ingredients. It is better to choose sour cream fatter, but at least 20%. If possible, it is better to purchase sour cream on the market, but if there is no such opportunity, you can use the store one for dessert. Buy high-quality chocolate for glaze, preferably bitter, but you can also use milk chocolate. It is better to cool the whipping container in advance in the refrigerator along with the corollas, so the whipping process will take place faster.

To begin with, you need to prepare the sour cream part of bird milk. Pour the gelatin into a bowl, fill it with room temperature water and leave to swell the gelatin for 15 minutes.

At this time, put the chilled sour cream in a whipping container, pour in the sugar and whisk the contents of the container until fluffy. Beat the mass for about 10 minutes. Be careful, do not overload the sour cream mass, otherwise, after thickening, it can again become liquid.

After 15 minutes, when the gelatin is already swollen, melt it in a water bath. It should dissolve and become liquid. Now cool the melted gelatin to room temperature.

Introduce 2-3 tablespoons of whipped sour cream mass into the cooled gelatin solution. Stir.

Pour the resulting gelatin-sour cream mass into sour cream and mix with a spatula. The mass should be of uniform, uniform consistency. It is necessary to mix well that the gelatin part is present throughout the mass.

Pour the resulting sour cream mass over the creams, if necessary, flatten it a little, shake the creams a little. Immediately remove the creams in the refrigerator so that the sour cream mass freezes a little, otherwise it will not be possible to apply an even layer of chocolate glaze.

Now it is necessary to prepare the glaze. Chop the bitter chocolate with a sharp knife in small pieces, transfer to a small bucket. Put sour cream in the same bucket. Place the bucket over the steamed pan and melt the products, stirring with a spatula. When the mass is melted, let it cool a little.

Pour the finished chocolate glaze over the creams and flatten. Refrigerate the dessert cremans for 45 minutes. During this time, the dessert will cool and thicken. After the specified time, dessert can already be served at the table.