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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
Can you use 1% milk?
Hi Darina, yes 1% milk will work fine π
Thank you for the recipie,
I was wondering if this could be made in individual cups ?
I haven’t tried it in individual cups but several of my readers have with good results, just make sure to put it into the individual cups quickly before it starts to set. You might find it easier with piping it out of a large pastry bag or large ziplock bag, or scooping it in with an ice cream scoop – depending on the size of cups you’re using. I hope you enjoy it!
If you want to use a natural ingredient instead of Cool Whip, I used 8 oz of heavy whipping cream and beat it with a whisk (I don’t have an electric mixer) until it was about the consistency of Cool Whip (it expanded to 16 oz easily). I did add a little extra sugar (a few tablespoons?) because Cool Whip is sweetened and heavy cream is not. I didn’t need to use the extra gelatin that has been suggested by other commenters. This substitution worked very well–I received lots of compliments at the Russian potluck I made this for, and it was my first time making this! I had great success refrigerating it around midnight the night before and taking it out for a dinner event–it was definitely firm enough! Thank you for the fantastic recipe!
Oh that makes me so excited!! I can’t wait to try your method! π Thank you so much for sharing that with me π
This recipe is deceiving because it says total time is an hour and a half, but in the directions the chill time is at least 5 hours… is therea way to speed up the refrigeration time? π
I wish there was a section in the recipe for “wait time” since 5 hours in the refrigerator isn’t exactly prep time :). I always recommend reading through a recipe before starting so you don’t have any surprises π
I took this birds milk recipe and added a can of pumpkin and pumpkin pie seasoning, minus the topping. Turned out great for a fall dessert.
Oh my goodness! I LOVE your idea! Thank you for sharing that with me! Did you use any kind of topping like whipped cream or was it just the jello portion? Did you change anything else about the recipe or just add the can of pumpkin along with pumpkin pie spice? Can you tell I want to try it? π
I’m so happy you made something using the pumpkin. You made my day lol, love your webpage, its my go to and so easy to use. Thank you.
You’re welcome Nadia! I’m glad to hear you’re enjoying my site! π
Nadia, I’m making this Bird’s Milk Recipe for a function at my church this Sunday, and I very much like your idea with the pumpkin… Can you please tell me how much pumpkin spice you used? I definitely want to try this!
Hi Natasha,
This cake is the flavor of my childhood… My mother (blessed memory) was preparing it for a special occasions. I wonder what can substitute with the sour cream and milk because I don’t want it to be dairy.
Thanks in advance,
Nava
Hi Nava, I’m so happy this brought back memories of your childhood and your mother :). I really haven’t tried this recipe with any other substitutes so I can’t really say for sure. If you experiment, let me know how it goes.
Hi Natasha,
Any idea if I can substitute cool whip with heavy whipping cream? (donβt like the ingredients listed on that container :))
Thank you!
Hi Liliya, a couple of my readers suggested Dream Whip for better ingredients. I havenβt really tested to say if it would work with whipped cream or anything different
Thanks Natashen’ka, I have decided to give it a try and used heavy whipping cream, just added extra half a pack of jelatin. Still it turned out amazing, easy to cut and super delicious! Again, thank you for the reply!
I always request that my SIL make this when we get together. I tried my hand at it for 4th of July party yesterday and now that I now how EASY this is, I’ll be making it often. Sooo delicious! One of my faves.
Oh awesome! I’m so happy to hear you liked it. π
What part of this is adults-only? I see no alcohol.
Hi Samuel, I meant that kids prefer a jello top while adults really enjoy the deeply chocolate flavored topping in this recipe.
I made this for Father’s Day and it was delicious! I’ve never had it before so I wasn’t sure what to expect, but the flavors went so well together and the texture was perfect. The hubby loved it too as it reminded him of his childhood. Sad to say I think we ate each half of the pan. Thanks for this great recipe.
Neo, I’m so happy to hear that! Thank you for sharing your great review!
Hello Natasha,
I made this recipe and it turned out perfect, everybody loved it. Now I want to do the same thing in shot glasses for my daughter’s birthday party. I was wondering if I need to add extra gelatin, since it is going to be sitting on the table for a while and I don’t want it to melt. Thank you.
Hi Sosi, I’ve had several readers report great results making this in individual portions. I don’t think the extra gelatin is necessary though unless it is going to be in very high heat or out in the sun (which I don’t recommend)
Hey Natasha! I want to make this in cups do you know how many ?
Hi Inna, I didn’t measure it that way but based on the ingredients, I would venture to say it is about 5 cups.
My mom loves Ptichye Moloko and I made this for my mom today. She loved it. Very delicious and tender and definitely beats the store-bought candy. π Wish I could attach a photo π
Iβm so happy you enjoyed that. Thank you for sharing that with us! If you are on Instagram, share the photo and hashtag it with #natashaskitchen.
Dear Natasha,
thank you for sharing this recipe! even from the sound of it, it already seems tasty.
I have one problem.. I live in the UK and unfortunately we do not have a cold whip here.. I am looking for some sort of substitute.. seems there is none.. (or I have to dig deeper)
but maybe, you can advise on any substitute? can I use sgyschenka “ΡΠ³ΡΡΠ΅Π½ΠΊΠ°” maybe?
thank you a million in advance!
Hi Anastassia, I haven’t really tested anything else to say if it would work with whipped cream or anything different and unfortunately I don’t know what is available in the UK as a substitute. Sorry I can’t be much help. Sgyuschenka wouldn’t work well as a substitute. If you want to make a creamy jello (although it’s not the same) you might consider this recipe which doesn’t have cook whip.
You can get a regular whipping cream, or any cream that you add to your coffee, not flavored one of course (you can find it in the refrigerated section next to coffee creamers, etc.) and whip it yourself.
Hi Marina, have you tried this recipe with whipped cream? I haven’t so I wasn’t sure if it would work or not. Thank you for sharing!
No, not for this particular recipe. I used cool whip in place of whipped cream in other recipes, so they are interchangeable. I figured using the cool whip is just a working mom’s version of going thru whipping the regular cream π Less hassle, saves time.
Dear Natasha, thank you for the answer. I have found a recipe of how to do a cool whip at home so I will try it that way. Lets see how it goes:) thank you again!
Have you tried this or know if anybody tried making it in small plastic cups?
I’ve seen my readers do it on Instagram! π
Can you freeze it?
Hi Imas, I havenβt tried freezing it so I canβt really advise it one way or the other. I donβt know how the freezer would affect the texture of this dessert
Dream Whip can be found in the baking isle of the grocery store-typically where the pudding, pre-made pie crusts etc .. .are located. It can also be found @ Walmart(same place) I checked and Amazon does carry it too(but a bit pricey there) It is much more stable than Cool Whip -especially in pies etc …Good Luck in finding it ! π
Thank you for sharing that with us Nancy π.
Happy Easter!! I stumbled upon your site by chance & I’m Glad I did! I tried the Bird’s milk recipe today- as a test-run for Easter. WOW! It’s strangely delicious and addicting ! I made a few adjustments – for the cream base I made 2 envelopes of Dream whip(instead of using Cool whip) -decreased the sugar by half(since Dream whip is sweetened) -& used low-fat sour cream. For the chocolate layer -I decreased the sugar by 1 TBS. I lined my 9X13 pan with non-stick foil & that worked just fine.
Can’t wait to try more of your recipes!
Thank you –
Thank you so much for sharing that with us and Happy Easter to you as well! π Where do you find Dream Whip? I’ve heard it is a healthier substitute to Cool Whip, but I haven’t seen it anywhere. Thanks again!
I made this and brought it to work to share with my coworkers and they were so impressed. Even my picky Ukrainian friend loved it! Thank you for sharing this delicious recipe π
Marisa, I’m so happy to hear that! Thank you for sharing your great review!
It’s not russian = It’s polish!
I’ve never heard that before, but possibly?
I made it & it tasted Amazing! the only thing was, I couldn’t remove it from the glass tub. Is there a trick to it?
Hi Eva! Yes! Did you do step #2. “Spray an 11Γ13 glass baking dish with cooking spray (this prevents the jello from sticking to the dish)”