Blueberry dessert with chocolate cream and biscuits
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ingredients
1 cup blueberries fresh (frozen) 1 packet gelatin edible clear (18 g) 250 ml hot water 250 g cream delicatessen sour cream 14% 50 g dark chocolate 85 powdered sugar for gelatin and cream to taste 1 packet vanilla sugar for cream 50 g biscuits (your choice)
1 packet vanilla sugar for creamh2 class=”title-red”>progress
Perfect gelatine dessert of wild blueberries, cream, chocolate and biscuits
1.
First, prepare the sour cream creams. White cream: mix the sour cream with vanilla sugar and icing sugar to taste. Chocolate cream: melt the broken chocolate in a water bath, immediately add the cold sour cream and mix smoothly.
2.
Dump the gelatine into a bowl, pour hot water (approx. 80 °C), sweeten to taste and stir constantly until completely dissolved. Finally, add the blueberries and stir lightly.
3.
Once the mixture has begun to gel, pour it into jars fixed at an angle in a suitable container to achieve the desired effect. Place the jars in this position in the refrigerator for about 30-45 minutes.
4.
Coarsely mix or crush the biscuits using a dough roller in a microtene bag.
5.
Place the cups with the stiffened gelatin mixture upright, fill with the white cream, a layer of crushed biscuit mixture, the chocolate mixture and finally the white cream again. Sprinkle the top with blueberries and let the dessert cool again.
6.
Good taste!
