[vanilla chocolate jelly]

[vanilla chocolate jelly]

Introduction:

"English cream sauce with rich dark chocolate, this is your special dessert in summer, silky and moist taste, like a very soft ice cream, vanilla is your love, chocolate is your love... In the yard full of flowers, gently wipe away the dust last night in the morning, gardenia in full bloom, this is your favorite aroma, simple and pure! You are willing to drift with the current like a seed, drift and rest. Maybe at a certain moment in the right ditch, you stop and sprout, you are waiting for the one who taps

Production steps:

Step 1: adjust the temperature of chocolate; soak the gelatine tablets in cold water

Step 2: beat the yolk with sugar

Step 3: add milk and continue to beat

Step 4: pour the egg milk mixture into the milk pot and mix well

Step 5: heat with minimum fire until it is slightly sticky and clear marks (about 75 degrees) appear on the surface of the scraper

Step 6: soak the soft gelatine slice, squeeze the water, add it into the warm egg paste, and stir well

Step 7: add a few drops of vanilla and mix well

Step 8: divide the English cream sauce into 2 parts and put one of them into the mixing basin

Step 9: add the adjusted chocolate, and the egg beater slowly stirs in the middle of the mixing basin

Step 10: until the chocolate is well mixed with the cream sauce

Step 11: take 150ml light cream and beat it to 6

Step 12: add to the chocolate cream sauce

Step 13: mix the chocolate jelly solution well (use a scraper here)

Step 14: pour a proper amount of chocolate milk jelly into the cup and serve as the base; refrigerate until set (about 1-2 hours)

Step 15: beat 150ml of the remaining light cream to 6 distribution state, and mix with the remaining 1 / 2 British cream sauce

Step 16: take appropriate amount and pour into the top layer of the solidified chocolate custard; repeat the above steps

Materials required:

Milk: 250ml

Yolks: 3

Fine granulated sugar: 40g

Gilding tablets: 5g (one tablet)

Vanilla extract: moderate

Cream: 300ml

Dark chocolate: 50g (70%)

Note: about fresh milk jelly: vanilla chocolate, double color and double flavor layer upon layer. You can also make caramel sauce, berry and coffee. The recipe is changed from the most comprehensive cake textbook tips: British cream sauce = vanilla fresh milk jelly British cream sauce + Chocolate = chocolate fresh milk jelly egg paste: heating temperature is about 75 degrees, failure experience tells me that 83 degrees egg paste is overheated (especially this article) gilding: raw material is collagen from pig skin and cattle bone, dissolved in 60-100 degrees water, light cream: 6 distribution state, fished A small amount of light cream will slip and have texture

Production difficulty: simple

Process: others

Production time: one hour

Taste: Vanilla