Sometimes you really want to try not some standard dessert, but a very tasty and incredibly tender dish that will melt in your mouth. Such a delicate dish that will never get bored is jelly called "Bird's milk".
To prepare it, you will need a set of the following components:
- freshly squeezed lemon juice (from half a lemon);
- vanilla liqueur or vanilla sugar (at your discretion);
- filtered water (three glasses);
- cocoa powder (two tablespoons);
- gelatin (three teaspoons);
- granulated sugar (one and a half glasses);
- sour cream (630 g);
- raspberry jam (one full glass);
- egg yolk (two pieces).
In principle, for the preparation of this dessert, you can use any jams, the most important thing is that they are thick and sweet enough. But, as practice shows, the best option is raspberry jam, and it is advisable to take the highest quality and natural product containing only natural ingredients.
The dessert will have three layers. Preparation. First, pour gelatin with cold boiled water, after which you need to wait until it swells. Then put the gelatin mixture in a water bath, warm up until the granules are completely dissolved, but do not bring it to a boil.
First layer
Separate the chicken yolks from the whites, then beat immediately with half a glass of granulated sugar until a white and very fluffy mass is formed. Add liquor (three tablespoons) or vanilla granulated sugar (1 sachet), freshly squeezed lemon juice to this yolk mass and mix everything thoroughly. Then we can add a third of the previously swollen gelatin, a third of sour cream to this mixture, mix everything thoroughly again.
Pour the yolk-sour cream mixture into a suitable mold. And put it in the refrigerator until such a layer solidifies.
Second layer
To do this, mix half a glass of granulated sugar with half of the remaining sour cream, mix. Heat the raspberry jam in the microwave for one minute, then rub through the smallest sieve, combine with sour cream, mix everything, add half of the remaining gelatin and mix everything well. Remove the frozen layer of jelly from the refrigerator, put the second layer on it and put it back in the refrigerator.
Third layer
From cocoa powder, the remaining granulated sugar and sour cream, create the very last, third layer for the future jelly, pour in the remaining gelatin, stir everything well, pour this mixture into a mold. Once again, remove the cooked three-layer jelly in the refrigerator, as soon as all three layers are thoroughly "grabbed", the dessert can be served by cutting into pieces. It is important to take exactly fatty and not very sour sour cream, then the dessert will be creamy tender, just the way it should be.
