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Hooray! Christmas is almost here! I hope you are taking some time to relax and make new Christmas memories with those you love. If you wanted something easy, fun and perdy to make for Christmas – try this Birds Milk Jello recipe.
It’s Vera’s famous ptichiye moloko recipe (bird’s milk); a layer of creamy mouse topped with raspberry jello (don’t worry, I’m wrapping up my bird’s milk spree). I hope you enjoy this super easy and fancy dessert. You can easily double it for a potluck. I’ll have some exciting new Russian recipes for New Year’s so stay tuned!
What you will need to make Birds Milk Jello:
8×8-inch glass pyrex dish
Cooking spray
Ingredients for Birds Milk Jello Layer:
(note: this is 1/2 of the original ptichye moloko recipe)
1 packet unflavored gelatin (1/4 oz (roughly 7 grams or 1 1/2 tsp) per packet
1/2 cup milk
1/2 cup sugar
8 oz tub sour cream
8 oz tub cool whip, refrigerated (should be fully thawed, not frozen)
6 oz raspberry jello
2 cups boiling water
Red Gel Food coloring (I use this one by Betty Crocker)
How to Make Birds Milk Jello (Mousse) Layer:
1. Spray a 8×8-inch glass baking dish with cooking spray. This keeps the jello from sticking to the pan when serving.
2. In a small pan, whisk together 1 packet unflavored gelatin with 1/2 cup milk over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL). Set aside to cool.
3. In the bowl of an electric mixer over medium speed, whisk together 1/2 cup sugar, 8 oz tub of sour cream and a 8 oz tub of cool whip until well blended. Make sure your cool whip is fully thawed and soft or you will have clumps in your jello.
4. With the mixer on medium speed, slowly add the warm milk mixture until incorporated.
5. Immediately pour half of the cream into the prepared baking dish. Smooth the top.
6. Mix red food coloring (a few drops at a time until desired color is reached) into the second half of the cream until well-blended. Quickly spread pink jello over your white cream. Refrigerate for at least 30 minutes.
7. Dissolve jello with 2 cups boiling hot water and set aside to cool to room temperature.
8. Once jello is cool or just luke-warm, pour the raspberry jello over the bird’s milk. You can also add fruit over the top after you pour your jello. Try raspberries or sliced strawberries for an extra tang. Refrigerate jello 2-4 hours, or until jello is set. Have fun with it. Make it unique by adding any kind of jello or food coloring.
Birds Milk Jello Recipe
Ingredients
(note: this is 1/2 of the original ptichye moloko recipe)
- 1 packet unflavored gelatin, 1/4 oz (roughly 7 grams or 1 1/2 tsp per packet
- 1/2 cup milk
- 1/2 cup sugar
- 8 oz tub sour cream
- 8 oz tub cool whip, refrigerated (should be fully thawed, not frozen)
- 6 oz raspberry jello
- 2 cups boiling water
- Red gel food coloring
Instructions
- Spray a 8x8-inch glass baking dish with cooking spray. This keeps the jello from sticking to the pan when serving.
- In a small pan, whisk together 1 packet unflavored gelatin with 1/2 cup milk over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL). Set aside to cool.
- In the bowl of an electric mixer over medium speed, whisk together 1/2 cup sugar, 8 oz tub of sour cream and a 8 oz tub of cool whip until well blended. Make sure your cool whip is fully thawed and soft or you will have clumps in your jello.
- With the mixer on medium speed, slowly add the warm milk mixture.
- Immediately pour half of the cream into the prepared baking dish. Smooth the top.
- Mix red food coloring (a few drops at a time until desired color is reached) into the second half of the cream until well-blended. Quickly spread pink jello over your white cream. Refrigerate for at least 30 minutes.
- Dissolve jello with 2 cups boiling hot water and set aside to cool to room temperature.
- Once jello is cool or just luke-warm, pour the raspberry jello over the bird's milk. You can also add fruit over the top after you pour your jello. Try raspberries or sliced strawberries for an extra tang. Refrigerate jello 2-4 hours, or until jello is set. Have fun with it. Make it unique by adding any kind of jello or food coloring.
so good and easy thanks girl1
You’re welcome Emma 🙂 I’m glad you liked it!
Very good, liked a lot:)
Sweet! I’m glad you really enjoyed it 🙂
Natasha’s Kitchen,
I Just made this jello dish adding sliced strawberries on top. It looks beautiful! Thank you for all the wonderful recipes. I LOVE your blog!!! (I am new to it)! Your blog is amazing!!!!
Thank you so much! I have to try with strawberries next time!
Hi Natasha, I have a teenage sister and she’s having a youth get together at church so her task was to bring something sweet. We decided to make this but we made it in small clear glasses. 60 of them was not easy to make but they turned out beautiful (I also added sliced strawberries in the jello). Thank you so much for the recipe, my sister was very happy!!!
That sounds pretty and creative. I’m glad she liked them. I should try doing that in individual cups. Thanks for the idea! P.S. I really like your blog!
I am having a wedding and i need the recipe white ptiche moloko violet and dark purple or royal purple for our table i need the recipe asap its not gonna go onto 8×8 but into cup so can u help me out thank you call text or e mail me asap 206 434 2968 thank you
Do you mean you want the ptiche moloko to be violet and dark purple? I haven’t tried with different colors, but you can just divide the recipe into separate cups instead of one big pyrex dish and let them set individually, then just pour chocolate into individual cups. Does that answer your question?
Hi Natasha,
i also make this type of dessert only instead of adding food color to the second layer i use Boysenberry Syrup (Winco has it, where the pancake syryp’s are located) and its delicious. It turns out pink and different taste then the white layer. All your recipes are yummy, i print your recipes and have a whole binder full. If you had a cookbook i would definently buy one. Thanks for finding time to post, we all greatly appreciate it. 🙂
Tanya
I agree with the cookbook idea! That would be a “must have” for anyone who cooks.
Viktoria; thank you so much. That’s so sweet of you to say. I started researching the idea. Sounds like a fun project for sure!
Ahh I love love love this one! It’s my favorite jello recipe! I made two pyrex dishes yesterday, one for home and one for our youth gathering, and it was gone in minutes! (my friends didn’t even get to try it but it’s ok I promised to make some especially for them) I added frozen fruit in the jello & it turns out wonderfull thanks to your wonderful recipes :)))))
I’m so glad you really liked it! Isn’t that the best feeling when you bring a dish to a party and it goes fast?! Thanks for sharing that with me. Makes me glad I have this site up 🙂
Hi I am wondering if there are recipes in Russian laungage??
Esther
Vorobyev p.s tout recipes sound good reach my a.s.a.p.
Esther, I don’t have anything in Russian. The only thing I can recommend is maybe google translator to translate the pages, but I don’t have any in Russian.
Hi Natasha thank you for creating this website its just exactly what I need. I’m trying to make this Bird milk jello recepie and what kind of zhelatin do you use? where do you buy it?
It’s the Knox brand gelatin. click here for a picture It’s available at most grocery stores. I purchased this at Winco.
Anyone knows where i can buy kosher gelatin?
where do u live? if in NYC, there are at least 2 kosher companies out there now, but u need to look in kosher supermarkets.
this is one http://www.koshergelatin.com/ and i saw another one – from israel.
Natasha – ur recipes are awesome!! can’t wait to make them for my russian friends – they’ll be delighted!
question – do u think it’ll work out if i use soy milk and sour cream?
Alena, thank you. I have no idea how soy milk or sour cream would change the recipe since I’ve never tried it. Sorry that’s not very helpful…
Mmm… I made this recipe for New Years Eve party at our church and I took the dish home empty. Thanks for sharing amazing recipes Natasha:) Have a wonderful new year!
My wife loved it! Thanks!
You are very welcome! Thanks for letting me know Dima. 🙂
best jello recipe ever!!!!!!!!!!!!!!!!!
do you think this recipe would work in a round pan with springform?
Yes; that sounds like a good idea
Natasha, so you used a 8×8 with the recipe written above not a 9×13 pan right? (it says in the recipe that you would need a 9×13). So if I was to make this in a 9×13 pan I would double the whole recipe? Thanks so much: )
Yes, use an 8×8 or double the recipe and use an 11×13 or 13×9.
Thanks so much for posting such an easy step by step recipe of this cake! I cannot wait to finally make it for the boys, this is their favorite cake and now I can spoil them with it and not have to wait for get-togethers to enjoy it!! 🙂
That’s awesome! But with hungry boys, you may want to consider doubling the recipe! 🙂
Hi everyone, after making this again today, I updated the recipe. It fit the 8×8 with a simple fix (less water for the jello). Using the 8×8 dish makes this recipe nice and tall (it would be too skinny in a 9×13 and who needs a skinny jello?) Anyway, hope I haven’t confused you all. The recipe is now updated. You can easily double it if you are making this for a potluck.
Cant wait for the sparak recipe looking forward to it! Can you also post more zucchini recipes i love those on your site thanks!
Natasha, wishing you and your family a very merry christmas and an extra special new year..all the best. I love your site and will be checking up on you and your family and the awesome recipes that you post in the new year!!
Thank you Lesia! Merry Christmas to you too!
I am confused as to why you would only use 1/2 of the ptichye moloko recipe for the jello version. Wouldn’t it be not as tall then if you are using only half of the recipe (even though in the picture it looks perfect)? Is it because the jello layer will add height?
You can use the full recipe if you like and just double everything. I was just making a smaller one for my event. If you are making a full recipe, use an 11×13 or 9×11 dish (to make it taller) and increase the jello part too or it will be too thin across the top.
Yuliana – you were right! I made this recipe again today and made a simple fix – 2 cups of water for the jello instead of 2.5 and it fit the 8×8 just fine. I updated the recipe to reflect this.