RECIPES

Ingredients

1 desert spoon of gelatine powder (3,4 g)

80 ml of cold milk

1.5 glass of cream (300 mL)

3 spoons of sugar powder (54 g)

1 pack of vanilla

How to mix?

Mix the gelatine with cold milk in a glass, stir and wait for 2-3 minutes. Mix the cream with sugar in a pan and cook at medium heat. As the solution bubbles, add the milk-gelatine solution slowly. Add vanilla and mix until there is no lump. Divide the mixture in molds that were wetted. When they cool down, cover them and put them in the refrigerator. Wait at least for 2-3 hours. When the molds will be emptied, put the molds in a pan with hot water. Reverse and serve with fresh fruits

Ingredients

1 desert spoon of gelatine powder (3,4 g)

200ml whipped cream

5 egg yolk

100 gram of sugar powder

5 spoon of cacao (30 g)

100 g melted dark chocolate

1 glass of milk cream (200 mL)

How to cook?

Mix the yorks and sugar in a pan until it foams.
Mix the gelatine with 2 spoons of milk, melt at very low heat.
Mix the york/sugar blend, whipped cream, milk cream, cacao and chocolate,
melted ,in bain-marie one by one and put them in serving jars.
Keep them in refrigerator for 6 hours.

Ingredients

1 desert spoon of gelatine (3,4 g)

2 spoons of sugar (30 g)

85 ml cold water

85 ml hot water

0,05 g flavour

Food dye

How to cook

Add the sugar to the 85ml hot water and melt.
Add the gelatine to 85ml cold water and wait for 10 minutes. Dissolve the gelatine in bain-marie method mix with sugar/water solution. Add the flavor and food dye as your wish and mix until there is no lump.
Pour them in jars and keep them in refrigerator for 3-4 hours.
Serve cold.

Ingredients

6 desert spoon gelatine (35 g)

100 gr sugar powder

150ml water

0,1g flavour

Food dye

How to cook?

Mix the sugar with 100ml of water and cook at low heat until syrup is formed. Cool it down.
Mix 50ml of water with 6 spoons of gelatine and dissolve in bain-marie method. From these solutions, take 4 desert spoon of gelatine solution and 5 desert spoons of syrup, mix it with flavour and dye as your preference and stir until there is no lump.
Pour them in moulds which are starched, keep them either at room temperature for one night or in refrigerator for 3-4 hours.