【vanilla Chocolate Milk Jelly】
1.
Temper the chocolate; soak the gelatine slices in cold water
2.
Add the egg yolks and whipped sugar
3.
Add milk and continue whipping
4.
Pour the custard and milk mixture into the milk pan and mix well
5.
Heat with minimal heat until a clear mark appears on the surface of the scraper (approximately 75 degrees).
6.
The soaked gelatin tablets are squeezed out of water and then added to the warm custard and stir evenly
7.
Add a few drops of vanilla extract and mix well
8.
Divide the English cream sauce into 2 portions and place one of them in the mixing bowl
9.
Add the tempered chocolate and stir slowly in the middle of the mixing bowl with a whisk
10.
Until the chocolate is well mixed with the English cream sauce
11.
Take 150ml of whipped cream and whipped to 6 distributed state
12.
Add to the chocolate British cream sauce
13.
Mix well evenly with the chocolate panna cotta solution (using a spatula here)
14.
Pour an appropriate amount of chocolate custard into a cup and serve as the bottom; refrigerate until set (about 1-2 hours)
15.
Take 150ml of the remaining whipped cream and beat it to the distribution state, and mix with the remaining 1/2 English cream sauce
16.
Take an appropriate amount and pour it into the top layer of the solidified chocolate panna cotta; repeat and stack like this
Tips:
About fresh milk jelly:
Vanilla chocolate, two-color and two-flavor layered on top of each other. You can also make it into caramel sauce, berry, and coffee flavors.
Recipe modified from "The Most Comprehensive Cake Textbook"
Tips:
British cream sauce = vanilla custard British cream sauce + chocolate = chocolate custard custard: the heating temperature is about 75 degrees, the experience of failure tells me that 83 degrees custard is overheated (specifically this article )
Gelatine: raw material is taken from the collagen of pig skin and beef bone, dissolved in 60-100 degrees water. Light cream: 6 distributed state, picking up a small amount of light cream will slip off and have texture
