Chocolate jelly
Composition / ingredients
2
Servings:
Step-by-step cooking
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Warm cream, pour 50 ml, dissolve instant gelatin in them. Pour into the cream, stir.
Cream with gelatin is divided into 4 parts: 110 - 80 - 80 - 80 ml.
80 ml cream + coffee
80ml cream + dark chocolate
80 ml cream + white chocolate
Let everything cool down.
Pour cream with gelatin into a glass for one third, put it in the refrigerator. I set the glass at an angle: I lowered the filled glass at an angle into the empty one.
Pour cream with coffee on the frozen layer, let it freeze.
The third layer is creamy, the glass should stand straight.
Sprinkle with grated chocolate, cream with white chocolate on top, let it harden.
Now grated chocolate again, cream with dark chocolate on top.
Before serving, decorate the jelly with grated white chocolate.
Cream with gelatin is divided into 4 parts: 110 - 80 - 80 - 80 ml.
80 ml cream + coffee
80ml cream + dark chocolate
80 ml cream + white chocolate
Let everything cool down.
Pour cream with gelatin into a glass for one third, put it in the refrigerator. I set the glass at an angle: I lowered the filled glass at an angle into the empty one.
Pour cream with coffee on the frozen layer, let it freeze.
The third layer is creamy, the glass should stand straight.
Sprinkle with grated chocolate, cream with white chocolate on top, let it harden.
Now grated chocolate again, cream with dark chocolate on top.
Before serving, decorate the jelly with grated white chocolate.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Gelatin - 355 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
- Instant coffee - 94 kcal/100g
- Milk chocolate - 550 kcal/100g
- White chocolate - 554 kcal/100g
