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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)
Author: Natasha of NatashasKitchen.com
Prep Time: 1 hour hr 30 minutes mins
Cook Time: 15 minutes mins
Total Time: 1 hour hr 45 minutes mins
Ingredients
Ingredients for the 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 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.
- Full Nutrition Label
- Nutrition Disclosure
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Ptichye Moloko (Bird's Milk)
Skill Level: Easy
Cost to Make: $$
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.
Read more posts by Natasha
FAQs
The name of this sweet treat, ptichye moloko (птичье молоко) as it is called in Russian, is just as special and unique as the cake itself, literally meaning “the milk of birds“. According to an ancient legend, “bird's milk” is a sacred ingredient with which the birds of paradise fed their chicks.
Why is it called bird milk? ›
Origin of the name
The concept of avian milk (Ancient Greek: ὀρνίθων γάλα, ornithon gala) stretches back to ancient Greece. Aristophanes uses "the milk of the birds" in the plays The Birds and The Wasps as a proverbial rarity.
How is bird milk made? ›
In pigeons the milk starts to be produced in the crop of the parent birds two days before eggs hatch. During 'lactation', a curd-like substance is created from fat-filled cells that line the crop and regurgitated to feed the squab.
Who invented Ptichye Moloko? ›
Vladivostok is the birthplace of the famous Russian "Ptichye Moloko" whisked cream cake. The recipe was invented in 1967 by confectioner Anna Chulkova who received the highest Lenin award for her achievement at the time.
What is Apricity in Old English? ›
Apricity means “the warmth of the sun in winter.” If you live where parkas and scarves are the norm for the months of the winter season, you come to understand the apricity of a day that provides a drink of brilliant sunshine that warms you despite being surrounded by ice and snow.
What is the Moloko? ›
The name Moloko comes from the narcotic-filled milk drink, Moloko Plus, in the Anthony Burgess novel A Clockwork Orange, based on the Russian for milk, "молоко" ("moloko").
What's inside ptasie mleczko? ›
Ptasie Mleczko, a soft meringue enrobed in dark chocolate, is popular across Eastern Europe and Russia (where it is known as Ptichye Moloko). Ptasie Mleczko is a limited edition flavour introduced as part of our VE Day 75th Anniversary collection.
What are the three birds that produce milk? ›
“In this world, there are only three types of birds that produce 'milk', namely pigeons, flamingos and male emperor penguins,” he said. Prof Ronny said, “Unlike mammals that produce and deliver milk to their young through the nipple, pigeons produce and store their milk in the cache.
What is ptasie mleczko in Russian? ›
Ptichye Moloko in Russian or Ptasie Mleczko in Polish is a cake layered with milk soufflé and covered with delicate chocolate ganache. Sold in pieces or quarter sheet trays.
What is penguin milk? ›
Penguin “Milk”
Penguins, being birds, don't have “milk” like mammals do. Instead, they produce this secretion which is sometimes called crop milk. This is a fatty, high protein food that is developed in their crop (a pouch in their throat) and given to chicks during key developmental stages.
The platypus (Ornithorhynchus anatinus) has a puzzling array of features. Not only does it have that iconic duck bill, it lays eggs like a bird or reptile but feeds milk to its young like a mammal. Males also have a pair of venomous spurs on their hind feet, but they don't use them for traditional attack or defence.
What bird can be milked? ›
Unlike in mammals where typically only females produce milk, crop milk is produced by both males and females in pigeons and flamingos; and in penguins, only by the male. Lactation in birds is controlled by prolactin, which is the same hormone that causes lactation in mammals.
What are the ingredients in ptasie mleczko? ›
MILK CHOCOLATE 30% (SUGAR, COCOA BUTTER, DRIED WHOLE MILK, COCOA MASS, DRIED WHEY (FROM MILK), MILK FAT, EMULSIFIERS: SOYA LECITHIN AND POLYGLYCEROL POLYRICINOLEATE, FLAVOURING), SUGAR, GLUCOSE SYRUP, BUTTER, SWEETENED CONDENSED MILK, INVERT SUGAR SOLUTION, DRIED EGG WHITE, GELLING AGENT (AGAR), FLAVOURINGS, ACIDITY ...
What is the meaning of birds milk? ›
"Bird's milk" is an idiom of ancient Greek origin meaning "an unobtainable delicacy". It appeared in a folk tale that the beautiful princess tests her suitor by sending him out in the wilderness to find and bring back the one luxury item she does not have: bird's milk.
Who invented SKYR? ›
Skyr-making has a long history in Iceland. Its deeply rooted Icelandic tradition is believed to have remained unchanged from first settlement until the middle of the last century. Nordic settlers arrive in Iceland and begin making Skyr. Nordic settlers arrive in Iceland and begin making Skyr.
What is a pygmies in English? ›
Definition of 'pygmies'
1. an abnormally undersized person. 2. something that is a very small example of its type.
What is a rhodie in English? ›
Rhodie is a girl's name of Latin origin that means "rose" or "one from Rhodes." In times gone by, Rhodes was an important Greek city and home to one of the Seven Wonders of the Ancient World, the Colossus of Rhodes. Whether you love history, travel, or flowers, Rhodie is a sweet name to give your daughter.
What is Bichon Maltez in English? ›
A Maltese is a small breed of white dog belonging to the toy group. The Maltese does not shed a lot and is covered from head to foot with a mantle of long, silky, white hair. An ancient breed long associated with the island of Malta, it has retained its distinct appearance for millennia.
What is a biscuit a la cuillere in english? ›
Biscuit a la cuillere are versatile biscuits used for many things in French patisserie. Sponge lady fingers (biscuit a la cuillere in French) are used for many things in French patisserie, in particular the famous Charlotte cake.