Cocoa jelly
Composition / ingredients
8
servings:
Step-by-step cooking
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First of all, you need to mix cocoa powder with granulated sugar, add a small amount of water (just boiled) to this mixture and rub everything together until a homogeneous mass (mush) is formed.
After that, slowly and carefully pour the milk into it (it is best to warm it up a little), stirring constantly (2/3 of the total amount of milk).
We dilute starch with the rest of the milk. Carefully filter it and, without ceasing stirring, pour it into cocoa. Bring to a boil. Here is our culinary masterpiece "cocoa jelly" and ready.
Cocoa jelly is served with jam, jam or fruit syrup to taste (I like it most with strawberry jam).
You will really like this dessert, I'm sure. Enjoy your appetite, friends!
After that, slowly and carefully pour the milk into it (it is best to warm it up a little), stirring constantly (2/3 of the total amount of milk).
We dilute starch with the rest of the milk. Carefully filter it and, without ceasing stirring, pour it into cocoa. Bring to a boil. Here is our culinary masterpiece "cocoa jelly" and ready.
Cocoa jelly is served with jam, jam or fruit syrup to taste (I like it most with strawberry jam).
You will really like this dessert, I'm sure. Enjoy your appetite, friends!
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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Cocoa powder - 374 kcal/100g
- Water - 0 kcal/100g
