Milk souffle
Composition / ingredients
5
Servings:
Cooking method
Soak gelatin in 150 ml of cold boiled water and leave for 10 minutes. Next, bring the gelatin to a boil, but do not boil. Cool to room temperature. Melt the white chocolate in a water bath, cool to room temperature. Melt the dark chocolate separately. Whisk cream with sugar. Divide the cream into two parts.
Add white chocolate and half of gelatin to one, mix. Add dark chocolate and gelatin to the other part and mix. Spread out in layers of white, dark, white cremans, decorate with cocoa powder on top!
Add white chocolate and half of gelatin to one, mix. Add dark chocolate and gelatin to the other part and mix. Spread out in layers of white, dark, white cremans, decorate with cocoa powder on top!
Calorie content of the products possible in the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
- White chocolate - 554 kcal/100g
