Double-layer Milk Chocolate jelly

Layered dessert on milk with the addition of Belgian chocolate. You can also prepare this dessert from leaf gelatin (the weight is exactly the same as in powder). To do this, the gelatin should be soaked in a small amount of cold water. It is advisable to divide the gelatin into two parts: Soak 10 g in one container, and the remaining 10 g in another. Then do everything according to the recipe. In the first part of the milk, add 10 g of pressed gelatin and chocolate. Put it in the refrigerator. Then you can also prepare a milk layer with condensed milk.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Milk

600

Bitter chocolate

Gelatin

Condensed milk

Sugar (with slide)

Decoration:

Bitter chocolate

Mint

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 6 g

Fats 24 % 7 g

Carbohydrates 55 % 16 g

157 kcal

GI: 25 / 0 / 75

Step-by-step cooking

Cooking time: 2 h

Step 1:
Prepare the ingredients. To make milk chocolate jelly, we will need: milk, gelatin, dark or bitter chocolate (to taste), condensed milk and sugar.
Step 2:
Gelatin pour 100 ml of milk and leave to swell for 15 minutes.
Step 3:
Pour half of the remaining milk (250 ml) into a saucepan and add sugar. Bring to a boil over low heat and immediately remove from the heat. Add half of the gelatin mass to the milk and stir until it completely dissolves.
Step 4:
Break the chocolate into small pieces. Pour the milk with gelatin into the chocolate. And mix the mass until smooth.
Step 5:
Pour the chocolate mixture into cups or cream cups and refrigerate until the jelly solidifies for about 35 minutes.
Step 6:
Heat the remaining milk and dissolve the second part of the gelatin in it and stir until dissolved. Add condensed milk to a saucepan and mix until smooth.
Step 7:
Gently pour the milk mixture over the frozen chocolate layer. Put the jelly in the refrigerator again until the milk layer hardens.
Step 8:
Before serving, sprinkle the jelly with grated bitter chocolate and garnish with mint.

Human bones consist of collagen permeated with inorganic compounds, in particular, calcium compounds: amorphous phosphate and hydroxylopatite, the percentage of which varies with age. Collagen of tendons and skin differs somewhat in structure. The lack of collagen significantly affects their condition, especially in adulthood and old age, when the natural synthesis of collagen decreases. Therefore, it is necessary to eat gelatin-containing dishes more often. However, it is believed that for a stable effect, you need to consume about 80 g of gelatin at a time. While 3-4 servings of dessert takes only 20 g.