Prepare the white layer.
200 ml cream 200 ml milk 1 tbsp condensed milk 1 tbsp of sugar and 10 grams of gelatin, vanillin.From the total quantity 200 ml. milk 100 ml. molded in which is dissolved 10 grams of gelatin. The remaining milk is mixed with 200 ml. cream and put in a pan on a slow fire. Continuously stirring, add there condensed milk and sugar (the amount of sugar to adjust to taste).
When the contents become warm, add the gelatin dissolved in milk. Continuing to stir continuously, bring to 70-80 degrees, but in any case not to a boil. Remove from heat, add the vanilla, cool to a barely warm and pour over the glasses.Glasses set at an angle. To tilt, it is convenient to use a suitable box. For reliability, you can attach the tape.When cool, refrigerate for 3-4 hours.
The chocolate layer is prepared similarly.
10 gr. gelatin is soluble in 100 ml. milk.
Separately, 50 ml milk and 150 ml cream, put on the fire.
Add cane sugar Mistral and chocolate pieces.Cane sugar is perfectly combined with coffee flavors, so I used chocolate "Coffee with milk", but you can other chocolate.It is necessary to wait for the complete dissolution of chocolate.
Then add the gelatin dissolved in milk and bring to 70-80 degrees, but in any case not to a boil. Remove from heat, cool to a barely warm state and pour a second layer over the glasses.