Chocolate Mousse
Vanilla and Raspberry Panna Cotta
December 16, 2019
JELL
December 17, 2019
Ingredients
- 1 desert spoon of gelatine powder (3,4 g)
- 200ml whipped cream
- 5 egg yolk
- 100 gram of sugar powder
- 5 spoon of cacao (30 g)
- 100 g melted dark chocolate
- 1 glass of milk cream (200 mL)
Directions
Mix the yorks and sugar in a pan until it foams. Mix the gelatine with 2 spoons of milk, melt at very low heat. Mix the york/sugar blend, whipped cream, milk cream, cacao and chocolate, melted ,in bain-marie one by one and put them in serving jars. Keep them in refrigerator for 6 hours.
