- 4 leaves gelatine
- 500ml stock syrup
- 20g of 100% coco powder
chocolate jelly
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
Method
soak gelatine in cold water
Boil stock syrup, add coco add the gelatine
Strain and pour into moulds and set in fridge
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