ReceptnaptárChocolate jelly
Chocolate jelly is a silky, light, cold chocolate dessert. Old recipes used 8 dl cream and powdered gelatine; today we use a mixture of milk and cream with gelatine sheets, so it is lighter and not as heavy. It is quick to make and can be prepared ahead.
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Ingredients
Method
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- Soak the gelatine sheets in plenty of cold water for 5-10 minutes. Rinse the mould or 6 glasses with cold water so the jelly turns out more easily later.
- Heat the milk with the cream, sugar and salt in a saucepan to just below boiling (about 80 °C), stirring.
- Remove from the heat, stir in the chopped chocolate and vanilla and mix until smooth.
- Dissolve the squeezed-out gelatine in the hot mixture, then let it cool for 10 minutes. Strain through a sieve for a smooth texture.
- Pour into the mould or glasses, cover, and refrigerate for at least 3-4 hours, or overnight.
- To serve, dip the mould in hot water for 10 seconds and turn out onto a plate. Decorate with chocolate shavings and fruit.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not boil the gelatine, because it loses its setting power.
- Straining keeps the texture smooth.
- Serve with fresh raspberries, which give a tart contrast.
- Do not add raw fruit such as pineapple or kiwi, because it will not set.
Frequently asked questions
Can it be made vegan?
With agar-agar and coconut milk yes, but the texture will be different.
How long does it keep?
In the fridge for 3 days.
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- Iced chocolate · Hungarian
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