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Bird's milk

  • Gelatin (bag) - 3 pieces
  • Milk - 1.5 cup (quarter cup - in the glaze, and the rest - in the very bird's milk)
  • Sugar - 1.5 cups
  • Smetana -450 Gram
  • whipped cream - 450 Gram
  • Cocoa powder - 5 Art.spoons
  • cold water - 1 cup

Take a small saucepan, mix it with milk and 2 sachets of gelatin.Put on medium heat and slowly stir until the mass of the pair will not go.To boil in any case not to bring - you need to remove from the heat before, as soon as couples.Sprayed glass mold 11 by 13 oil (or a special non-stick spray, sold in stores).In a mixing bowl on medium speed, beat 1 cup sugar, sour cream and whipped cream.Beat until smooth.While continuing to whisk, gradually introduce into the mass of warm milk mixture.We get a lot of the most evenly distributed over the glass form.The top should be leveled as carefully as possible.Then we put the form in the refrigerator and cool.Take a small saucepan, mix it in cocoa powder, remaining sugar and a packet of gelatin.There al

so add the remaining milk, and cold water.Beat whisk.Put the pan over medium heat and, stirring constantly, bring to a boil.The mixture must be perfectly smooth, so do not stop stirring for a second.The resulting chocolate mixture was cooled to room temperature, and then uniformly distributed over the slightly frozen mass in our white glass form.If you get a perfect smooth mass, then it is uniformly distributed over the surface, and the cake turned out beautifully.Put in the fridge the form of at least five hours, better - at night.After this time, bird's milk is ready.Bon Appetit!:)

Servings: 8

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