|330g||milk chocolate – Jivara 40%|
A perfect, fresh, summery dish for when the evenings grow lighter.
- Boil the milk and dissolve the gelatine.
- Part melt the chocolate and mix with the warm milk.
- Smooth using a stick blender.
- Leave the mix to cool to 35C before folding in the lightly whipped cream.
- Pour into glasses and set in the fridge for 2-3 hours.
Serve with fruit or maybe a drizzle of salt caramel sauce.
by Andrew Gravett
Executive Pastry Chef