chocolate jelly

peter jackson

peter jackson

7th November 2011

chocolate jelly

tauaght to me by a great chef change the garnish with the season, in winter good with white chocolate cream caramalised mango and ppassionfruit coulis, and in summer really good with a raspberry and mascarpone ripple ice cream and a raspberries in different forms and a white chocolate foam

Ingredients

  • 4 leaves gelatine
  • 500ml stock syrup
  • 20g of 100% coco powder

Method

soak gelatine in cold water
Boil stock syrup, add coco add the gelatine
Strain and pour into moulds and set in fridge