Description
Offer to cook a simple and delicious dessert from a Bulgarian chef eve Coneway (recipe with my minor changes).
Ingredients
-
The juice of a freshly squeezed
300 ml
-
Sugar
30 g
-
Gelatin
6 g
-
Milk
70 ml
-
Gelatin
3 g
-
Dark chocolate
70 g
-
Cream
100 ml
Cooking
With juicer prepared orange juice.
To juice add sugar, heat on the stove to dissolve the sugar, add instant gelatin, stir until it dissolves, remove from heat (to boil not to bring!), filter.
To prepare this jelly, I used jars for desserts. Pour in jars of jelly give jelly to cool, put into the fridge until fully cured (2-3 hours).
Then prepare a creamy chocolate mousse. The milk on the stove, bring to a boil, remove from heat, add instant gelatine.
Stir to dissolve the gelatin, strain.
Added to milk with gelatin chocolate pieces.
Stir the mass until smooth (if still not melted pieces of chocolate, a lot can be a little to warm on the stove, just need a lot to stir constantly). Give mass to cool.
The cream is well whipped with a mixer.
Mix whipped cream and chocolate.
And the frozen jelly pastry syringe to squeeze out a creamy chocolate mousse. To try dessert, my husband had no chance, but the fact that all the dessert disappeared from the refrigerator an hour speaks for itself. Kids dessert very much. Bon appétit!
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