Birds Milk Jello Recipe
Prep Time: 1 hour
Total Time: 1 hour
(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
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.