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Yana wrote in with her mother Vera’s recipe for Ptichye Moloko; a classic and famous Russian desert. What I love about this recipe is the texture; a mousse-like creamy base and a thin velvety layer of coco loveliness.
Everyone in my family really enjoyed it.Β Ptichye Moloko is an adult jello,Β but you can also make a quick, kid friendly version, by using a flavored Jell-O instead of the chocolate (just make sure the jello is room temp before pouring it over the cream).
Thank you Yana and Vera for sharing this amazing family recipe with us.
Ingredients for the Ptichye Moloko cream base:
2 packets (14 grams)Β unflavored gelatin
1 cup milk
1 cup sugar
16 oz tub of sour cream
16 oz tub of cool whip, refrigerated (not frozen)
Ingredients for the Ptichye Moloko Chocolate topping:
5 Tbsp Cocoa powder, unsweetened
5 Tbsp sugar
1 packet (7 grams)Β unflavored gelatin
5 Tbsp milk
1 cup cold water
How to make the cream base:
1. In a small sauce pan, combine 2 packets unflavored gelatin with 1 cup milk.Β Whisk together over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL). Set aside to cool.
2. Spray an 11×13 glass baking dish with cooking spray (this prevents the jello from sticking to the dish).
3. In the bowl of an electric mixer on medium speed whisk together 1 cup sugar, 16 oz tub of sour cream and a 16 oz tub of cool whip until well blended.
4. With the mixer on, slowly add the warm milk mixture.
5. Immediately pour into the prepared baking dish. Smooth the top as evenly as possible since the chocolate layer is thin.Β Cover and refrigerate to cool. Now start working on the chocolate topping.
How to make chocolate topping:
1. In a small sauce pan, combine 5 Tbsp coco powder, 5 Tbsp sugar, 1 packet unflavored gelatin. Next, whisk in 1 cup cold water and 5 Tbsp milk.
2. Place over medium heat and bring to a boil while mixing continuously. If you don’t continue whisking, the chocolate may lump and you have to start over (don’t walk away from the mix). The mix should be smooth and well blended.Β Set the chocolate mix aside and let it cool for 1 hour.
3. Slowly pour the chocolate portion onto the cream base. Chill in the fridge for at least 5 hours.
Ptichye Moloko Recipe (Bird's Milk)
Ingredients
Ingredients for the cream base:
- 2 packets, or 14 grams unflavored gelatin*
- 1 cup milk
- 1 cup sugar
- 16 oz tub of sour cream
- 16 oz tub of cool whip, refrigerated (not frozen)
Ingredients for the Chocolate topping:
- 5 Tbsp Coco powder, unsweetened
- 5 Tbsp sugar
- 1 packet, 7 grams unflavored gelatin
- 5 Tbsp milk
- 1 cup cold water
Instructions
- In a small sauce pan, combine 2 packets unflavored gelatin with 1 cup milk.
- Whisk together over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL).Set aside to cool.
- Spray an 11 x 13 glass baking dish with cooking spray (this prevents the jello from sticking to the dish).
- In the bowl of an electric mixer on medium speed whisk together 1 cup sugar, 16 oz tub of sour cream and a 16 oz tub of cool whip until well blended.
- With the mixer on, slowly add the warm milk mixture.
- Immediately pour into the prepared baking dish. Smooth the top as evenly as possible since the chocolate layer is thin. Cover and refrigerate to cool. Now start working on the chocolate topping.
How to make chocolate topping:
- In a small sauce pan, combine 5 Tbsp coco powder, 5 Tbsp sugar, 1 packet unflavored gelatin.
- Whisk in 1 cup cold water and 5 Tbsp milk.
- Place over medium heat and bring to a boil while mixing continuously. If you don't continue whisking, the chocolate may lump and you have to start over (don't walk away from the mix). The mix should be smooth and well blended.
- Set the chocolate mix aside and let it cool for 1 hour.
- Slowly pour the chocolate portion onto the cream base. Chill in the fridge for at least 5 hours.
Notes
I made this today!! Can’t wait to eat it tomorrow!:)) Thank you Natasha for your delicious recipes! I have learned a lot from you! Love you!!
You are so welcome Inna, Merry Christmas to you and your family :).
can you use chocolate instead of the cocoa
It’s probably possible but it would be a different recipe and without testing it, I couldn’t give you exact amounts. I’d highly recommend the cocoa.
Well I have to comment on this one π
I added one layer of biscuit on a bottom and divided cream one was vanilla the second I made chocolate( just added 2 tb spoon cocoa) and covered with chocolate glaze.
Oh my I had so much complimpliments on our thanksgiving dinner .
So it was biskvit on the bottom, then vanilla birds milk, then chocolate with chocolate on top? That sounds incredible! Did you post a picture of it somewhere? I’d love to see it! Thanks so much for sharing that idea. I’ll definitely try it out! Were the ingredient amounts the same?
Natasha, when you say one packet of gelatin, do you mean one envelope or one box? The gelatin I got has 4 envelopes so I wanted to make sure. Thanks!
It’s one envelope. I calculated based on how many “envelopes” of gelatin were in my box, and figured out that each has 7 grams of gelatin. Your envelope of gelatin should be the same.
Perfect! Trying this today. Thank you for the recipe!!:)
You’re so welcome! Enjoy π
Made it a few times and taste really good! Also awesome as a filing in a cake! Thanks Natasha
I’m so glad you enjoyed the cake π
one word: delicious! ive always hated birds milk. just the consistency of it was gross to me. but i recently got married and my husband loves birds milk so i made this for him as a little surprise. he loved it and so did i! its really different from the store bought ones. this one is soft and creamy. perfect!
Thank you Zhanna for such a great review, I’m glad you decided to give it a try :).
So I’ve been making this tried it without chocolate put fresh strawberries instead very good.
Fresh strawberries sound very good! Thanks for the tip π
Natasha!!! What an amazing recipe! I’ve made this at least 5 times already, but never left feedback. Just wanted to get that over with and just say that this bird’s milk is ahhhmaazing:) It was a huge hit at my family’s Easter gathering yesterday, so thank you!
Thank you so much for the great feedback! π I’m so happy you love the recipe! Music to my ears… π
Dearest Natashenika,
This is such a great recipe, and it is super delicious. I made it many times and I LOVE IT! Thank you for sharing.
BUT, it should be called Cool Whip Jello cake rather than Ptichie Moloko cake.
Real Prichie Moloko made with egg whites instead of cool whip, and Yana and her mom Vera probably knows that too.
I am so sorry I am writing this, I hope I didn’t make you feel bad. But I was a little disappointed. Again, I am sorry.
Sincerely,
Natasha
I’ve seen several different kinds of birds milk jello; some use egg whites, some use sour cream. This one is a little different but it works π I’d love to try your version if you’re willing to share it! π
I am in search of a good original recipe by myself. Once I find it, I will be very happy to share.
Have you tried making ZEFIR? I have a good recipe for that.
Natasha
Thank you, I would love to try it. I made it once a long time ago :). Email it me by clicking here.
how much in 16oz cool whip in liter? I have one liter of cool whip…will that be enough?
Using 1/2 a liter of cool whip is 16 oz, hope this helps :).
I was wondering if I could use mascarpone instead of cool whip?
Oooh that’s a tough one. Without testing it, it’s hard to say. It would probably be thicker than the original recipe, but it might work. Let me know if you end up testing it. I wish I could be more helpful!
My sister-in-law made this once! It was so good! I want to make it again!
Thank you Anastasia, reading your comment just made me crave for some myself :).
I love all of your recepies. Thank you. You make them simple and yummy. I made alot of them. Love it thanks.
You are welcome Marina, thank you for such a sweet comment :).
Hello Natasha
Quik question, if I make this 2days before eating it will it taste different?
Thank u
No, it should still taste the same. Just keep it covered with plastic wrap in the fridge π
I love this recipe!!!! I make it for birthdays and it turns out amazing!!thanks natashka :-):-)your amazing!!
Awesome!! Thanks for the feedback π
Natasha, I use “special dark” cocoa powder which makes it dark and I add raspberries on the top…looks so delicate π
Thank you for the tip, raspberries would go really well with it :).
My husband would kill for such cake, he love sweetened condensed milk, straight from the can just like you do Natashaskitchen.com. this recipe in on my plan for tomorrow, I am so glad I stopped by. Thank you so much for your blog. God bless you!
You are welcome Veronica :), I would love to hear how it turns out.
It should work well if you just substitute in the same amount of whipping cream as you would use of cool whip. You can keep the rest of the portions as written in your recipe.
Hi Natasha,
You should add in a side note for people who either don’t have or don’t want to use cool whip. My mom makes this recipe with whipped cream instead and it tastes a lot better. Cool whip gives this American (sort of fake) taste to it where whipped cream gives it the softer homemade taste. Just a suggestion :). Try it out for yourself and see if you like it.
How do you make it exactly, how much whipped cream and does everything else stays the same? Thank you for the tip Irina, I look forward to hearing from you.
soooo delicious made it for mothers day everyone loved it… thanx natasha:)
I’m glad everyone loved the recipe, thank you for your good report Anna :).