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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. Ptichye Moloko is an adult jello, 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) 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) 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. 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. 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. 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 I cut everything by half because I accidentally bought the 8 oz cool whip and it was a long line and now I was wondering if I could cut it by half like the whole recipe?
Hi Adriana, I haven’t tried that but halving the recipe should work. Just make sure to halve all the ingredients. I hope it turns out for you!
Is it ok to use almond milk instead of regular milk? Will it still work out the same?
Hi Alena, I have not tested this with that substitution to advise. If you happen to experiment, I would love to know how you like that.
Hi Natasha. I could not find gelatin so bought pectin instead. Is there an easy conversion? Thank you!
I have never tried with anything besides gelatin so I’m not sure if that would work. Another option might be agar agar but again, I haven’t tested with that either.
hi natasha, I need this for Saturday how many days in advance can I make it? Thank you!
Hi Alina, I would say 1 to 3 days in advance would be okay, just make sure to cover and refrigerate until serving.
Would this work in cupcake form as well? Great recipe btw!!
Hi Ness, I would suggest putting them into smaller containers or ramekins. I’m not sure how you could make this without it sticking badly to the cupcake pan or liners.
Hi Natasha, silly question: if I want to make half of a portion of this dessert, do I use half of gelatin as well as other ingredients, or should I still use the whole gelatin packet? Thanks
Hi Lana, that is correct!
Hi,natasha. I’m going to make this for our Church zhatva. Do I need to double the recipe for 2-3 oz cups,& approximately how much of the mini cups would I need? Thanks!
Hi Olga, If doubling the recipe, I would double everything and it should still work well. This recipe makes about 12 servings.
Made this for summer dinner party when it was HOT out. A huge success. Everyone wanted the recipe!
Thank you so much for sharing that with me!
Hi Natasha. I am going to be making this for a wedding of about 300 people, how much “doubling” would I have to do? And can I make double, triple portions in one?
Hi Oksana, Wow! That’s quite the order! If doubling the recipe, I would double everything and it should still work well. This recipe makes about 12 servings.
Thank you for this recipe! I needed an easy vanilla mousse to use for topping on a vanilla bean cheesecake. I made the cream base of your recipe, halved, & added vanilla beans. Let it set for about 20″ then transferred to a piping bag with a star tip & used it to decorate the cake. The flavors blended perfectly & it turned a usually plain-looking cake into a sophisticated dessert. My kids loved eating the leftover mousse. Definitely a keeper!
Hi Shawna, thank you for sharing that with me. I would absolutely love to see a photo of your dessert!! If you could post it in our private Facebook cooking group or email me, that would be amazing! (natasha @ natashaskitchen . com) no spaces.
Hi! I’d like to make this for July 4th, unfortunately I mistakenly bought 36oz (3 tubs, 12oz each) cool whip (i’m planning to double the recipe). What changes should i make since your recipe calls for only 32oz (if doubled) of cool whip? Thanks!
Hi Cher, if doubling the recipe, I would double everything and it should still work with 36 oz of cool whip rather than 32 oz.
Hey Natasha, I made this cake multiple times and every time everyone loved it. Thanks for the great recipe.
My pleasure Mari, I’m happy to hear the recipe is a hit. Thanks for sharing your wonderful review!
Hi just wondering how big/ what size is a packet of gelatine? The ingredients don’t mention, they just say a packet? thanks
Hi Sarah, sorry I missed that important detail! Each packet is about 7 grams.
Omg, I tottaly forgot to add the warm gelatin/ milk mixture into the cool whip mixture LOL and it’s all ready in the fridge!! I have no idea whats gonna happen but i will still continue with it….idk how it’ll taste like….. ( &I’ve made this recipe million times already)
The gelatin mix makes the cream set so I don’t think it would set properly without it. Oh man! Such a bummer!
How many days in advance can i make this before serving ?
Hi Oksana, I would say 1 to 3 days in advance, just make sure to cover and refrigerate until serving.
Hi Natasha,
Could I make whipped cream myself and substitute for cool whip?
Hi Yuliya, I haven’t tested anything else to be honest. I have it on my to-do list to try with whipped cream but without trying something else, I can’t really recommend anything. There is a product called “truwhip” which is a more natural variation of cool whip which you might try. I hope that helps!
Natasha, privet! Thank you for the recipe!
I have a question re the cool whip. as in the UK we do not have it and I am trying to find an equivalent but so far no luck.
DO you think I can make cool whip myself? For example, I can whip a double-cream or a heavy cream and let if get cold.
Do you think it could be a good substitution? Thanks
Hi Anastassiya, it will still work with whipped heavy whipping cream. Please use this recipe as a guideline. It’s basically the same recipe using whipped cream (in cup form).
Natasha, bolshie spasibo! Poprobyu!
My sister is always making this “Bird Milk”, and it always disappear first! We all love it very much! Thank you for the recipe!
Awesome! Let me know what you think!
HI! I would like to make this for a school project for my daughter. Will kids enjoy this recipe?
They do enjoy this recipe but when I make it specifically for kids, I add a jello topping instead of chocolate and they seem to enjoy it much more that way. Click here for example.
hi Natasha, love your recipes but I was wondering if you have a recipe for this without cool whip.. i see others have substituted cream but I am curious for an authentic Russian/Ukrainian recipe for this without cool whip seeing that we don’t have cool whip in Ukraine. I can’t find another suitable recipe online. Yours seems to be the most popular. Plus I have not had good success making whipped cream from cream in Ukraine… plus I want more natural ingredients as are used here. Thanks for your help
Hi, I haven’t tested anything else to be honest. I have it on my to-do list to try with whipped cream but without trying something else, I can’t really recommend anything. There is a product called “truwhip” which is a more natural variation of cool whip which you might try. I hope that helps!
This is delicious and I switch between this and the one I grew up with my mom making it like the recipe you’re asking for. She combined the sugar, gelatin and whipping cream in saucepan…let stand 1 min and then cook over med heat stirring constantly with whisk til gelatin is dissolved. Cool Beat sour cream and vanilla and fold into mixture. Pour into serving bowl and chill.
Loving your recipes Natasha!! Thank you!
That sounds lovely and thank you for sharing!
Can you make the jello 2 days ahead?
Yes, absolutely! 🙂