Classic Bird's Milk Cake Parfait Recipe (Ptichye Moloko)
This festive and classic Bird's Milk Cake Parfait Recipe (Ptichye Moloko) is super easy to assemble for an absolutely delicious Slavic dessert you'll love!
Servings 16 parfaits
Ingredients
Bird's Milk Parfaits Vanilla Mousse Base Ingredients
- 1 ½ cups – organic whole milk
- 2 envelopes (.5 oz.) – unflavored gelatin
- 24 oz. – organic sour cream
- 1 cup – organic sugar
- 16 oz. – organic heavy whipping cream
- ½ tsp. – pure vanilla extract
- 1/8 tsp. – sea salt
Bird's Milk Parfaits Cacao Topping Ingredients
- 1 ½ cup - organic whole milk
- ½ cup – organic sugar
- ½ cup – organic cacao
- 1 envelope – unflavored gelatin
- ½ tsp. – pure vanilla extract
- 1/8 tsp. – sea salt
Bird's Milk Parfaits Decorations Ingredients
- 1 cup - organic heavy whipping cream
- ¼ cup - organic sugar
- Organic dark chocolate bar
- Raspberries
- Mint
Instructions
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.
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.
- 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.
Notes
To speed up the cooling process, place the saucepan into a large pan filled with cold water while whisking continuously to prevent lumps.