This festive and Easy Bird's Milk Parfaits Recipe (Ptichye Moloko) is simple to put together but the result is absolutely incredible. An amazingly delicious creamy mousse-like base, covered with a thin layer of cacao-jelly, topped with smooth whipping cream, and dressed with berries and shaved dark chocolate. Can you even handle it? Yum...
And no, this recipe doesn't have any actual bird's milk in it, as the title might suggest. There are some strange foods out there, so let's get that clear right away. The little story behind this name is
... that Ptichye Moloko was first created in 1978 by Vladimir Guralnik, a pastry chef of Praga (a restaurant in Moscow). The name references an old folklore about a Slavic princess who would ask her suitors to fetch bird’s milk (impossible to find) to test their worthiness.
The chef created a delicious white dessert any princess would love. These Birds Milk parfaits in individually served portions are not only gorgeous but are marshmallowy scrumptious and perfect for any party and celebrations!
Bird's Milk Parfaits Vanilla Mousse Base Ingredients
- Whole milk
- Unflavored gelatin
- Sour cream
- Organic sugar
- Heavy whipping cream
- Pure vanilla extract
- Sea salt
Bird's Milk Parfaits Cacao Topping Ingredients
- Whole milk
- Sugar
- Cacao powder
- Unflavored gelatin
- Pure vanilla extract
- Sea salt
Bird's Milk Parfaits Decorations Ingredients
- Heavy whipping Cream
- Sugar
- Raspberries
- Dark chocolate
- Fresh mint
How to Make Bird's Milk Parfaits Vanilla Mousse Base
Start by combining 2 packs of unflavored gelatin with milk. Whisk together over high heat until it just begins to come to a boil. Remove from heat and let cool to warm temperature before use.
While the milk gelatin is cooling, start making the cream. In the bowl of an electric mixer mix together sugar and sour cream until well blended and sugar resolved.
Pour heavy whipping cream and mix just until well combined. Then add vanilla and salt and mix again for a few more minutes.
With the mixer on, slowly add the warm milk/gelatin mixture and mix for a few more minutes. The consistency should be pretty liquidy (like buttermilk) but it will start to thicken fast as it cools.
How to Fill the Parfait Cups with Vanilla Mousse Base
Immediately pour 3.5 oz of the runny vanilla mousse into parfait cups. Place the parfait cups into the fridge to cool and set.
How to Make Bird's Milk Parfaits Cacao Topping
Next, in a small saucepan combine milk, sugar, cacao, gelatin, vanilla, and salt. Place over high heat and bring to a boil while mixing continuously. The cacao topping should be smooth in texture. Set it aside and let it cool to warm before topping parfaits.
NOTE: To speed up the cooling process, place the saucepan into a large pan filled with cold water while whisking continuously to prevent lumps.
How to Top the Bird's Milk with Cacao Topping
Slowly pour the cacao topping onto the vanilla mousse base. Chill in the fridge for another 30 minutes or so.
Decorating Bird's Milk Parfaits Instructions
Finally, while the cacao topping is hardening prepare the whipping cream topping.
Beat cold heavy cream with powdered sugar just until thickens.
Using a Wilton 6B Tip pipe a star on top of each parfait cup. Top the cream with berries (I used raspberries this time for color contrast), place a fresh mint next to the berry, and shave some dark chocolate over each parfait using a potato peeler.
Chill parfaits for a couple of hours before serving.
If you make this Easy Bird's Milk Parfaits Recipe (Ptichye Moloko), please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
An amazingly delicious creamy mousse-like base, covered with a thin layer of cacao-jelly, topped with smooth whipping cream, and dressed with berries and shaved dark chocolate. Can you even handle it? Yum...
- 1 ½ cups – organic whole milk
- 2 envelopes (.5 oz. or 14 g) – unflavored gelatin
- 24 oz. – organic sour cream
- 1 cup – organic sugar
- 16 oz. – organic heavy whipping cream
- ½ tsp. – pure vanilla extract
- ⅛ tsp. – sea salt
- 1 ½ cup - organic whole milk
- ½ cup – organic sugar
- ½ cup – organic cacao
- 1 envelope – unflavored gelatin
- ½ tsp. – pure vanilla extract
- ⅛ tsp. – sea salt
- 1 cup - organic heavy whipping cream
- ¼ cup - organic sugar
- Organic dark chocolate bar
- Raspberries
- Mint
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Start by combining 2 packs of unflavored gelatin with milk. Whisk together over high heat until it just begins to come to a boil. Remove from heat and let cool to warm temperature before use.
-
While the milk gelatin is cooling, start making the cream. In the bowl of an electric mixer mix together sugar and sour cream until well blended and sugar resolved.
-
Pour heavy whipping cream and mix just until well combined. Then add vanilla and salt and mix again for a few more minutes.
-
With the mixer on, slowly add the warm milk/gelatin mixture and mix for a few more minutes. The consistency should be pretty liquidy (like buttermilk) but it will start to thicken fast as it cools.
-
Immediately pour 3.5 oz of the runny vanilla mousse into parfait cups. Place the parfait cups into the fridge to cool and set.
-
Next, in a small saucepan combine milk, sugar, cacao, gelatin, vanilla, and salt. Place over high heat and bring to a boil while mixing continuously. The cacao topping should be smooth in texture. Set it aside and let it cool to warm before topping parfaits.
-
Slowly pour the cacao topping onto the vanilla mousse base. Chill in the fridge for another 30 minutes or so.
-
Finally, while the cacao topping is hardening prepare the whipping cream topping.
-
Beat cold heavy cream with powdered sugar just until thickens.
-
Pipe a star on top of each parfait cups. Top the cream with berries (I used raspberries this time for color contrast), place a fresh mint next to the berry, and shave some dark chocolate over each parfait using a potato peeler.
-
Chill parfaits for a couple of hours before serving.
To speed up the cooling process, place the saucepan into a large pan filled with cold water while whisking continuously to prevent lumps.
More parfait recipes you'll love:
- Cherry Cheesecake Parfaits
- Caramel Apple Pie Cheesecake Parfaits
- Strawberry Kiwi Cheesecake Parfaits
- Farmers Cheese Cheesecake Desserts
- Greek Yogurt Raspberry Jell-O Mousse Dessert
- Berry Greek Yogurt Granola Parfait
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Hello! How far ahead would I be able to make these before they are served?
You can make the (chocolate and vanilla) mousse a couple of days ahead of time. Keep them covered (with a baking mat or cutting board) in the fridge so the top of each cup does not dry out. For a fresh look decorate them 4 to 6 hours before serving. Enjoy!
Thank you!
You are most certainly welcome!