Ptichye Moloko (Bird’s Milk)
Ptichye Moloko (Bird’s Milk): light and fluffy combination of creamy white and cocoa mousse-like layers. Easy dessert done in 30 mins.
Ingredients
- 2 (16 oz) sour cream
- 2 (8 oz) original cool whip - thawed
- 1 cup granulated sugar - divided
- 4 pockets unflavored gelatin
- 2 cups whole milk – cold, divided
- 1/4 cup unsweetened cocoa powder
- white chocolate for garnish - optional
Instructions
Ingredients for Vanilla Layer:
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In a glass measuring cup, sprinkle 2 pockets unflavored gelatin over 1 cup cold whole milk. Stir with a disposable spoon, give 5 minutes for gelatin to bloom and then microwave in 30 seconds intervals, stirring every time until gelatin is dissolved (usually takes 2 minutes). Make sure not to boil! Set aside to slightly cool and for remaining gelatin bubbles to disappear while you beat remaining ingredients. (Note: I always pour the milk and gelatin mixture through a small sieve, to make sure none of the gelatin bubbles get into ptichye moloko; just in case something isn’t fully dissolved).
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In a large bowl, combine 16 oz sour cream, 8 oz thawed cool whip and 1/2 cup sugar. Beat on high speed for about 2 minutes until sugar is dissolved and all ingredients are well combined. Add all of the milk mixture to the bowl at once and beat right away on low speed for 40-60 seconds until everything combined. Quickly pour the cream into a 15×11 baking dish and gently shake the dish to equally spread ptichye moloko throughout the dish. Do not use spatula to spread! It will leave messy edges. Leave it at room temperature while you make the chocolate layer.
Ingredients for Chocolate Layer:
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In a glass measuring cup, sprinkle 2 pockets unflavored gelatin over 1 cup cold whole milk. Stir with a disposable spoon, give 5 minutes for gelatin to bloom and then microwave in 30 seconds intervals, stirring every time until gelatin is dissolved (usually takes 2 minutes). Make sure not to boil! Set aside to slightly cool and for remaining gelatin bubbles to disappear while you beat remaining ingredients. (Note: I always pour the milk and gelatin mixture through a small sieve, to make sure none of the gelatin bubbles get into ptichye moloko, in case something isn’t fully dissolved).
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Combine and whisk 1/2 cup sugar and 1/4 cup cocoa powder. In a large bowl, combine 16 oz sour cream, 8 oz thawed cool whip and combined sugar/cocoa mixture. Beat on high speed for about 2 minutes until sugar is dissolved and all ingredients are well combined. Add all of the milk mixture to the bowl at once and beat right away on low speed for 40-60 seconds until everything is combined. Quickly pour the cream over the white layer from step 1 and gently shake the dish for ptichye moloko to equally spread throughout the dish. Do NOT use spatula.
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Cover dessert with plastic food wrap. (Having 4 hands for this would be a great idea so you don’t accidentally drop plastic wrap onto ptichye moloko. It will stick). Refrigerate for 2-3 hours to set. Slice ptichye moloko with thin sharp knife. Garnish with white chocolate pieces before serving.