Jelly cream and cocoa - Bird's milk

Servings: 4 Cooking time: 45 minutes

Photos recipe

There are a variety of cooking optionsthis dessert: milk, eggs, sour cream. In my opinion, extremely tasty and more economical compared to some other option is using the cream.

This jelly cream and cocoa - Bird's milkvery pleasant not only to many adults, but also children. As part of no harmful to the child's body components, so this dessert is quite suitable for the child's diet. It is light, airy and very sweet taste.

Prepared jelly quickly freezes for several hours, so it is best to do it in the evening, to stand in the refrigerator overnight.

Ingredients for "jelly cream and cocoa - Bird's milk":

  • Sour cream is oily, thick as possible (25% or more fat) - 1 liter;
  • Powdered sugar or sugar - 12 cups;
  • Gelatin - 20 g;
  • Water - 1 tbsp. Spoon gelatin to swell;
  • Cocoa powder - 2-3 tbsp. spoons;
  • Chocolate chips - for decoration;
  • Recipe "jelly cream and cocoa - Bird's milk":

    Preparation:

    Smetana take a very fat, if there is no suchopportunities, put the usual sour cream decant through a sieve with cheesecloth overnight. The result is a very thick cream, of which turn out very good jelly.

    take the cream

    Gelatin pour 1 tbsp. spoon warm water and leave to swell for 10-15 minutes.

    gelatin

    Sour cream mixed with sugar or sugar in a saucepan or iron bowl. I used brown sugar.

    Put on a very low heat, and heat, stirring constantly. do not need to bring to a boil, because the taste of sour cream will curdle and jelly cocoa and sour cream - Bird's milk is spoiled.

    When you see that the sugar is completely dissolved,You can add swollen gelatin, slowly pouring it into a mixture of sour cream and mix everything carefully. Stir until smooth finish to the gelatin is completely dissolved.

    heat up

    Divide the resulting mass into two roughly equal parts, it is possible to take a little bit of chocolate jelly is less then when you make will be more beautiful.

    Add one part of cocoa, mix well and cool slightly.

    add cocoa

    Pour into molds or pialki first layer of jelly, a little cool to thickened - it is possible in the refrigerator.

    the first layer

    On top pour the second layer of contrasting cool and again.

    Jelly is ready

    When the jelly cream and cocoa - Bird's milk hardens, it can be sprinkled with chocolate chips and cold. Ready dessert can be served to the table.

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