Bird’s milk

Soak the gelatin (14 g) in 120 grams of 10% cream. Leave it for 15–20 minutes to swell.

Then heat the mixture over medium heat, stirring, until the gelatin is completely dissolved, after which let it cool slightly.

In a separate bowl, mix the sour cream (250 g) with erythritol (100 g) and vanilla extract (1 tsp), whisking until the sweetener is fully dissolved.

Whip the chilled cream (33–35% fat content, 200 ml) until fluffy, then gently add the sour cream mixture and the cooled gelatin.

Whip for another 30–60 seconds to ensure all ingredients are well combined.

Pour the resulting mixture into an 18×18 cm mold and place it in the refrigerator to set.

Once set, you can decorate the top with chocolate glaze. The glaze recipe is attached below.