Dessert Bird's milk from sour cream with gelatin

Step-by-step cooking

1. Step 1:

   

   How to make bird's milk? Prepare all ingredients. Sour cream is better to choose fatter, but not less than 20%. If possible, it is better to buy sour cream on the market, but if this is not possible, you can use store-bought for dessert. Buy high-quality chocolate for the glaze, preferably bitter, but you can also use milk. It is better to cool the whipping container in advance in the refrigerator together with the whisk, so the whipping process will take place faster.

2. Step 2:

   

   First you need to prepare the sour cream part of the bird's milk. Pour the gelatin into a bowl, fill it with water at room temperature and leave the gelatin to swell for 15 minutes.

3. Step 3:

   

   At this time, put the cooled sour cream in the whipping container, add sugar and whisk the contents of the container until fluffy. Beat the mass for about 10 minutes. Be careful, do not overdo the sour cream mass, otherwise after thickening, it may become liquid again.

4. Step 4:

   

   After 15 minutes, when the gelatin has already swelled, melt it in a water bath. It should dissolve and become liquid. Now cool the melted gelatin to room temperature.

5. Step 5:

   

   In the cooled gelatin solution, enter 2-3 tablespoons of whipped sour cream mass. Mix it up.

7. Step 6:

   

   Pour the resulting gelatin-sour cream mass into the sour cream and mix with a spatula. The mass should get a uniform uniform consistency. Mix well so that the gelatin part is present in the whole mass.

8. Step 7:

   

   Pour the resulting sour cream mass over the cremans, if necessary, smooth it out a little, shake the cremans a little. Immediately remove the cremans in the refrigerator so that the sour cream mass freezes a little, otherwise it will not be possible to apply an even layer of chocolate glaze.

9. Step 8:

   

   Now you need to prepare the glaze. Chop the bitter chocolate with a sharp knife into small pieces, transfer to a small ladle. Put sour cream in the same ladle. Place a ladle over a steamed saucepan and melt the products, stirring with a spatula. When the mass is melted, let it cool down a little.

10. Step 9:

    

    Pour the finished chocolate glaze over the creamers and smooth it out. Put the dessert cremans in the refrigerator for 45 minutes. During this time, the dessert will cool and thicken. After the specified time, dessert can already be served to the table.