Name: Jelly bird's milk
Prep time: 1 h
Cook time: 1 h
Yield: 0
Ingredients: Sour cream 15% - 500 gram; Sugar - 1.5 Art.; Milk - 3 tbsp; Gelatin - 30 gram; Butter - 50 gram; Cocoa - 3 tbsp; Water - 400 Ml; Vanilla - taste

Ingredients for - Jelly bird's milk

1. Sour cream 15% 500 gram

2. Sugar 1.5 Art.

3. Milk 3 tbsp

4. Gelatin 30 gram

5. Butter 50 gram

6. Cocoa 3 tbsp

7. Water 400 Ml

8. Vanilla taste

How to cook deliciously - Jelly bird's milk

1 . Stage

Soak gelatin in 50 ml. cold water. In 250 ml. dissolve cocoa and butter in water; add milk and sugar to taste. In a hot cooked mixture, add 1 tbsp. l gelatin and mix until completely dissolved.

2 . Stage

Pour the finished jelly into molds, filling them in half and put in the refrigerator.

3 . Stage

When the chocolate layer hardens a bit, we begin to prepare the second. Mix sour cream with sugar and vanilla, beat with a mixer until sugar dissolves.

1. Stage. Jelly bird's milk: When the chocolate layer hardens a bit, we begin to prepare the second. Mix sour cream with sugar and vanilla, beat with a mixer until sugar dissolves.

4 . Stage

Dissolve the remaining gelatin in 100 ml. hot water. Pour gelatin into a sour cream without stopping whipping. Beat for a few more minutes to spread the gelatin evenly.

1. Stage. Jelly bird's milk: Dissolve the remaining gelatin in 100 ml. hot water. Pour gelatin into a sour cream without stopping whipping. Beat for a few more minutes to spread the gelatin evenly.

5 . Stage

Pour the sour cream jelly over the chocolate and refrigerate until completely frozen.

6 . Stage

Serve from the refrigerator.

7 . Stage

Bon Appetit!!!

8 . Stage

Jelly bird milk is a delicious, beautiful and delicate dessert, it is quite simple and quick to prepare. This dessert consists of a chocolate and sour cream layer, they combine perfectly with each other and create an amazing dessert that is suitable for the whole family, and especially for children. The amount of sugar is indicated immediately on two types of jelly, but adjust its amount to your liking. For cooking, it is better to use instant gelatin that does not need to be pre-soaked, but this recipe describes how to cook using ordinary gelatin.