Two-layer jelly
6 servings
15 minutes
Two-layer jelly is an exquisite dessert of French cuisine, embodying the harmony of flavors and textures. The delicate vanilla milk base smoothly transitions into a rich chocolate layer, creating a balance of sweetness and richness. The origins of this treat trace back to the traditions of European pastry art, where jelly served as a light, refreshing conclusion to a meal. Its smooth texture melts in the mouth, and the contrast of flavors makes it an ideal treat for special occasions. It can be served as an independent dessert, complemented with berries or nuts for elegance. Due to its simplicity in preparation and refined appearance, two-layer jelly will adorn any festive table and provide moments of true gastronomic pleasure.
1
Pour milk into a pot, add sugar, vanilla sugar, and soaked gelatin (soak gelatin in water beforehand). Place on low heat and keep until the sugar dissolves, then bring to a boil. Once the sugar has dissolved, remove from heat, stir a little to cool the mixture, then divide it into two equal parts.
- Milk: 1 l
- Sugar: 140 g
- Vanilla sugar: 1 teaspoon
- Gelatin: 20 g
2
Pour one part into a mold and place it in the refrigerator for two to three hours. In the second part of the mixture, while keeping it on the stove, add cocoa dissolved in water (you can replace cocoa with chocolate). When the mass in the cold hardens, pour in the remaining colored mass, having cooled it well beforehand. Keep the jelly in the cold until it completely hardens.
- Cocoa: 25 g
3
Before flipping the jelly onto the plate, dip the mold in hot water for a minute.