Ingredients
- 500 ml sour cream
- 50 ml whole milk
- 50 gr. crystal Sugar
- 6 gr. gelatin sheets
- 1 tbsp. vanilla extract or a vanilla
- 1 tc. filter or espresso powder
- For serving:
- a little syrup
- a little grated hazelnut
Implementation
step 1
Place a saucepan over medium heat, pour in the milk, cream, sugar, vanilla extract and coffee and stir with a whisk until the sugar dissolves and the mixture heats up. Strain the mixture so that it has no grains and leave it to cool.
step 2
Put the jellies in a bowl with water and a little ice and let them soften for about 2 minutes. Strain them, transfer them to the mixture with the milk and stir with the whisk, until they are completely dissolved. Pour the mixture into molds and transfer them to the refrigerator for 4-5 hours, until the cream is firm.
step 3
Dip the molds halfway in warm water to soften the walls and unmold. Garnish with caramel syrup, a little coffee and grated hazelnut and serve.