|Cook Time||60 minutes|
- 200 ml Cream (20%)
- 200 ml Milk
- 10 gram Gelatin
- 1 tablespoon Condensed milk
- 0,5 teaspoons Vanilla
- Prepare the white layer. Ever need: 200 ml cream, 200 ml milk, 1 tbsp condensed milk, 1 tbsp sugar and 10 g gelatin, vanilla.Of the total amount of 200 ml. milk, 100 ml. are formed, in which 10 g of gelatin is dissolved. Mix the remaining milk with 200 ml of cream and put it in a saucepan over low heat. Stirring continuously, add condensed milk and sugar there (adjust the amount of sugar to taste).
- When the contents become warm, add the gelatin dissolved in milk. Continuing to stir continuously, bring to 70-80 degrees, but in no case to a boil. Remove from the heat, add vanilla, cool to a barely warm state and pour into glasses.Glasses set at an angle. It is convenient to use a suitable box for tilting. For reliability, you can attach an adhesive tape.When it cools down, put it in the refrigerator for 3-4 hours.
- The chocolate layer is prepared in a similar way. Dissolve 10 g of gelatin in 100 ml of milk. Separately, whisk 50 ml of milk and 150 ml of cream, put on fire. Add cane sugar "Mistral" and pieces of chocolate.Cane sugar is perfectly combined with coffee flavors, so I used chocolate "Coffee with milk", but you can also use other chocolate.It is necessary to wait for the complete dissolution of the chocolate.