How they like this type of recipes, fresh and with Mousse type texture, as is the case with this rich chocolate and cheese crown. Although we usually prepare them more in summer because they do not have an oven, they are ideal in any station. It is a very practical recipe, because it can be prepared with time and thus we can have solved the dessert in advance. Our guests are going to love, both the beating and those who are not so. In recipes, we tell you how to make creamy chocolate and cheese jelly, a great recipe that you will love.
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make creamy chocolate and cheese jelly: |
| 6 gelatin leaves 100 grams of sugar (½ cup) 50 milliliters of water 4 eggs 200 grams of cream for mounting or milk cream 1 pinch of salt 250 grams of cheese cheese Philadelphia 200 grams of chocolate Black for desserts |
| ADDITIONAL CHARACTERISTICS: Cheap cost, cold |
Ingredients to make creamy chocolate and cheese jelly:
1. We soak three gelatin leaves to hydrate and we can start preparing the creamy gelatin recipe.
2. Then, we put a saucepan into the fire with water and sugar. We let boil for 5 minutes and retire.
3. We separate the whites from the yolks and reserve the first at room temperature. Then, we beat the yolks and we add the syrup obtained with water and sugar in the form of a thread. We are constantly beating the yolks so that they do not set in the heat of the syrup and reserve to continue with the creamy chocolate and cheese gelatin recipe.
4. Beat the cream or milk cream, which has to be very cold, with electric rods until it rides it. We reserve.
5. Add a pinch of salt to the egg white and beat with some electric rods until they are ready of strong snow.
6. We mix both the cream and the clear snow-stressed in the bowl where we had the beaten egg yolks with the syrup. We gently integrate with enveloping movements but that everything is well integrated to obtain a creamy jelly.
7. We separate the cream into two bowls and reserve one in the fridge to prepare the creamy chocolate and cheese jelly. Thus, we beat the cream cheese so that it is softened and add it to one of the bowls. We integrate well but always with soft movements.
8. We drain the gelatin leaves that we had moisturized, put them in a glass and melts a few seconds in the microwave. Then, we add them to the bowl that contained the cream cheese and stir well so that the fully integrated gelatin is.
9. We grease a crown-shaped mold with soft or, better oil, with a unmold spray. We pour the cream cheese on top and give some small blows to the mold to expand well. We cover with a film paper and keep in the freezer a few minutes to proceed to prepare the creamy chocolate jelly.
10. We put the other three remaining gelatin leaves in water to hydrate. Apart, we chop the chocolate and melt it in the microwave, stir so that no other lumps are left. We took out the second bowl we had reserved in the fridge, we add the chocolate once we have turned and stir, integrating well but always with soft movements.
11. We drain the hydrated leaves, put them in a glass and the melts for a few seconds in the microwave. We incorporate them into the chocolate cream and stir well so that the gelatin is well integrated.
12. We remove the mold we had in the freezer and pour the chocolate cream on top of the cheese. We cover again with transparent film and save this time in the fridge for about 4 hours so that the creamy chocolate and cheese cheese jelly, or better a whole night to make sure the curd is perfect.
13. We pass a knife through the edges of the mold and unmold on the plate that we are going to use to serve. We grat a little chocolate on the crown to decorate. Clever! Without a doubt, this creamy chocolate and cheese jelly dessert is beautiful, soft and very pleasant, its delicious!
14. Reserve in the fridge until its consumption. If you liked the two -colored gelatin recipe and do it at home, I would love to send me a photo, and if you want to see more recipes, I invite you to my blog Target = _blank Ref = NOFOLOW CLASS = OUTBOUNDCAKES FOR YOU.
