Ingredients:
Gelatin - 2 tablespoons
Heavy Cream - 300 ml
Sugar - 70 g
White Chocolate - 100 g
jelly:
Packaging jelly noodles - 1shi
(if desired, can be made by any of the 1 cup of juice and 1 tablespoon of gelatin)
Preparation:
Cooking Jelly as directed on the package. poured into molds filled to 1/4. Harvesting in the refrigerator until complete solidification.
While the jelly hardens, preparing panna cotta.
Put gelatin in a bowl and pour 4 tablespoons of cold water. We give it to swell, about 5-7 minutes.
Cream and chocolate are put in a small saucepan, add the sugar. Put the pan on the fire, stirring constantly to dissolve the chocolate and sahara.Snimaem with fire.
Pour the mixture into the bowl with the gelatin and stir until it is completely dissolved. Give cool to room temperature and pour the mixture into the molds on top of the jelly. Again put in the refrigerator. Give freeze - it will take about 2-3 hours.
To get the dessert molds need every form of drop for a few seconds in a bowl 1/2 filled with hot water, on the edges of the dessert melts a bit, then it is very easy to get, knocking mold on a plate.
Recipe - Diana Nelson
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