Strawberry jam and Chantilly Genovese
- 04-May-2021
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Publication date: 01-Jul-2020
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Ingredients: 80 g of Nacional Chocolates natural cocoa 14-16% 160 g of water 240 g of sugar 200 g of milk cream 12 g of unflavored gelatin 60 g of water Preparation: Hydrate the gelatin in 60 g of cold water. Reserve. In a pot mix, mix the rest of the water, the sugar, and the milk cream, and once it boils, add the cocoa. Heat until it reaches 103 °C. Add the dissolved gelatin to the hot mixture. Use this coating when it reaches 30 ° C, or else you can burn or melt the dessert, cake or whatever you are preparing.
