Ingredients
Jelly:
- 300 milliliters Orange juice fresh
- 30 gram Sugar
- 6 gram Gelatin
Chocolate mousse:
- 3 gram Gelatin
- 70 milliliters Milk
- 70 gram Dark chocolate
- 100 milliliters Sour Cream (33%)
Instructions
- Use a juicer to prepare orange juice.
- Add sugar to the juice, heat on the stove until the sugar dissolves, add instant gelatin, stir until it dissolves, remove from heat (do not bring to a boil!), strain.
- To make this jelly, I used dessert jars. Pour the jelly into jars, let the jelly cool, put it in the refrigerator until it hardens (for 2-3 hours).
- Then prepare a creamy chocolate mousse. Bring milk to a boil on the stove, remove from heat, add instant gelatin.
- Stir until the gelatin dissolves, strain.
- Add chocolate pieces to the milk with gelatin.
- Stir the mass until a homogeneous mass is obtained (if the chocolate pieces have not melted yet, the mass can be heated a little on the stove, just the mass needs to be stirred constantly). Let the mass cool down.
- Beat the sour cream well with a mixer.
- Mix the whipped cream and chocolate mass.
- Squeeze the creamy chocolate mousse onto the frozen jelly from the pastry syringe.