Publication date: 31-Mar-2021
Refrigerate 4-6 hours
150 g Cordillera white chocolate 30%
250 g warm liquid milk
100 g milk cream
12 g unflavored gelatin + 30 g water (1)
250 g yellow fruit pulp (pineapple, mango, orange)
80 g sugar
5 g unflavored gelatin + 50 g water (for the fruit)
Hydrate the unflavored gelatin (1) with the water and heat in the microwave for 20 seconds.
Separately, melt the Cordillera white chocolate and add the milk, the unflavored gelatin and the milk cream.
Place the mix in shot glasses, refrigerate for 30 minutes.
Separately, hydrate unflavored gelatin (2) with water and heat in microwave for 20 seconds.
Aside, place the fruit pulp with the sugar over medium heat until it becomes a jam.
Add the previously activated unflavored jam and homogenize.
Remove from the heat and let cool.
Place the obtained mix over the shot glasses and refrigerate again.
Chocolate chip and coffee cream cupcakes
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