For the recipe Layered Chocolate Jelly Dessert
|250 ml||Double Cream (9 fl.oz)|
|350 ml||Whole Milk (12 fl.oz)|
|1||Dr. Oetker Vege-Gel Sachet|
|75 g||Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate (3 oz)|
|75 g||Dr. Oetker Fine Cooks' Milk Chocolate (3 oz)|
|75 g||Dr. Oetker Fine Cooks' White Chocolate (3 oz)|
|7 ½ ml||Dr. Oetker Select Vanilla Extract with Seeds (1 ½ tsp)|
|40 g||Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate (1 ½ oz) grated, to decorate|
Mix the cream and milk together and pour 200ml (7 fl.oz) into a small saucepan. Break up 75g (3oz) Dark Chocolate into pieces and add to the saucepan. Heat gently, stirring occasionally, until hot and thoroughly melted.
Meanwhile, pour 200ml (7 fl.oz) cold water into a bowl and stir in the Vege-Gel. Transfer to a small saucepan and heat through, stirring, until just about boiling.
Quickly stir one third of the liquid Vege-Gel into the hot chocolate milk and mix well. Divide the mixture between 6 x 200ml (7 fl.oz) heatproof glass dishes. Leave aside to cool (the mixture will set quickly as it cools).
Pour another 200ml (7 fl.oz) cream and milk mixture into a small saucepan. Break up the Milk Chocolate into pieces and add to the saucepan. Heat gently, stirring occasionally, until hot and thoroughly melted.
Stir in half of the remaining liquid Vege-Gel until well blended. Divide between the 6 glasses and cool as before.
Repeat the heating and melting using the remaining cream and milk mixture with the White Chocolate. Add the Madagascan Vanilla Extract and the remaining liquid Vege-Gel, reheating to melt as necessary. Pour into the 6 glasses and leave to cool.
Chill the desserts for at least 2 hours before serving. Sprinkle with grated Dark Chocolate to decorate.
1 serving = 147g
It is essential to work quickly throughout each step of the recipe as the mixture will set very quickly.
|Per serving||Per 100g/ ml|