Creamy Vanilla And Chocolate Jelly
You can also make it in one big baking pan and cut it into small squares.
Servings 12 servings
- 1/2 cup water cold
- 3 packs Knox original gelatin unflavored
- 500 ml heavy whipping cream
- 500 ml whole milk
- 8 Tbsp sugar
- 1 Tbsp vanilla extract
- 60 ml whole milk
- 3 Tbsp water cold
- 1/2 pack Knox original gelatin unflavored
- 1 Tbsp sugar
- 1 Tbsp cacao powder
In a small bowl, sprinkle gelatin over 1/2 cup of cold water. Let stand for 5 minutes.
In a large saucepan, bring milk, heavy whipping cream, vanilla extract and sugar to a simmer, stirring constantly, until sugar is dissolved.
Add gelatin mixture and stir until dissolved. Remove the saucepan from the heat. Let it cool for 5 minutes, strain through a fine sieve.
Divide the mixture between 12 small glasses and place them in the fridge until firm (2-3 hours).
In a small saucepan, add milk and water. Sprinkle gelatin on top and set aside for 3 minutes. Add cacao powder and sugar, mix well.
Place over medium heat and heat until barely boiling, stirring constantly.
Remove from the heat and strain through a fine sieve. Let the mix cool down.
Remove the glasses from the refrigerator and pour the chocolate mixture on top of the vanilla jelly.
Refrigerate for 2 more hours.