Chocolate and sour cream blancmange
Composition / ingredients
6
servings:
Cooking method
1. Soak gelatin in a small amount of water for half an hour.
2. Beat sour cream at room temperature with sugar.
3. Bring gelatin to a boil in a water bath, but do not let it boil.
4. Add to sour cream.
5. Melt the chocolate in a water bath until it is liquid.
6. You can mix chocolate well with sour cream and pour it into a mold; or you can pour sour cream into the mold, and then gradually introduce chocolate making streaks.
7. Put in the refrigerator for 3-4 hours.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Bitter chocolate - 539 kcal/100g
