Poppy-chocolate jelly
Composition / ingredients
5
servings:
Step-by-step cooking
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Step 8:
Boil water, cool and pour it over gelatin, stir well and leave for half an hour to swell, then dissolve in a water bath.
Cook the poppy and grind it in a mortar or grind it with a blender.
Break a chocolate bar into small pieces and melt in a water bath.
Add a third of the gelatin and milk to the chocolate, stir, warm up for 2 minutes.
Pour the chocolate jelly to half of the molds and refrigerate until solidified
Then beat the cream with sugar, add the poppy seeds and the rest of the gelatin, beat again.
Get the molds out of the refrigerator and
pour the poppy jelly into the molds on top of the chocolate jelly.
Refrigerate until completely solidified.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Poppy (seed) - 556 kcal/100g
- Mac - 556 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Milk chocolate - 550 kcal/100g
