Jelly with cocoa and hazelnuts
Composition / ingredients
4
Servings:
Cooking method
1. Mix cocoa powder with sugar and vanilla sugar.
2. Pour 500 ml of milk into a saucepan, put on medium heat and bring to a boil. Do not boil.
3. Pour cocoa powder with sugar and vanilla sugar and, stirring, bring to a boil again.
4. Pour the remaining cold milk over the starch and mix thoroughly so that there are no lumps left.
5. With constant stirring, introduce the starch mixture into the cocoa in a thin stream and warm it up, stirring constantly, for 5 minutes. Then remove the saucepan from the fire.
6. Let the drink brew under the lid for 5 minutes and pour into cups.
7. Sprinkle the jelly with chopped hazelnuts.
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
- Hazelnuts - 670 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cocoa powder - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Potato starch - 300 kcal/100g
