“Bird’s Milk” Sour Cream Dessert with Gelatin
Incredibly tender, with an unforgettable soft taste! “Bird’s Milk” sour cream dessert with gelatin combines a delicate, slightly tangy sour-cream base with a rich chocolate glaze. Gelatin helps it hold its shape while keeping a light soufflé feel. Simple and very delicious!
Updated : 10 March, 2026
Easy
About 1 hour.
Ingredients
Sour cream
150 milliliters
Water
15 grams
Gelatin
500 grams
Sour cream
150 grams
Sugar
Chocolate glaze
100 grams
Dark chocolate
35 grams
Sour cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all ingredients. Choose sour cream with at least 20% fat (richer is better). Buy good-quality chocolate for the glaze - preferably dark, though milk chocolate also works. Chill the mixing bowl and beaters in the refrigerator in advance so whipping goes faster.
Step 2
Pour the gelatin into a bowl, add room-temperature water, and let it bloom for 15 minutes. The exact time depends on the gelatin type - follow the package instructions. Once bloomed, melt the gelatin over a double boiler until dissolved and liquid. Then cool the melted gelatin to room temperature.
Step 3
Put the chilled sour cream into the mixing bowl, add sugar, and whip until fluffy. Whip for about 10 minutes. Be careful not to overwhip, or after thickening the mixture may become runny again.
Step 4
First, add 2-3 tbsp of the whipped sour-cream mixture into the cooled gelatin solution and stir. Pour the gelatin–sour-cream mixture into the main sour-cream mixture and mix well. The mixture should be smooth and uniform - mix thoroughly so the gelatin is evenly distributed.
Step 5
Pour the sour-cream mixture into dessert cups. If needed, level it and gently jiggle the cups. Immediately place them in the refrigerator so the mixture sets a bit - otherwise you won’t be able to spread the chocolate glaze in an even layer.
Step 6
Chop the dark chocolate into small pieces and transfer to a small saucepan. Add sour cream to the same saucepan. Set it over a pot of steaming water and melt, stirring with a spatula. Once melted, let it cool slightly.
Step 7
Pour the finished chocolate glaze over the dessert cups and smooth it out. Refrigerate the cups for about 1 hour. During this time the dessert will chill and thicken. After that, you can serve it. If desired, decorate with nuts, cookies, or berries. Enjoy your meal!
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