Dessert, serves 4, preparation approx. 15 mins., waiting for 2,5 hrs
DIRECTIONS
- Put the gelatin leaves in cold water.
- Boil the cream and simmer for one minute. Remove the pan from the heat and allow to cool slightly.
- Add the chocolate and stir until it melts.
- Squeeze the gelatin leaves and stir into the cream together with the flake salt. Stir until the gelatin has melted.
- Allow the mixture to stand for about 30 minutes, stirring occasionally.
- Then pour into small molds. Cover with plastic and put in the refrigerator for at least 2 hours.
- Sprinkle a little more salt on the top and serve with fresh or frozen and thawed raspberries.
INGREDIENTS
- 2 gelatin leafs
- 5 dl whipped cream
- 0.5 teaspoon JOZO salt flakes
- 200 g fine chopped milk chocolate
For serving
- JOZO salt flakes
- Fresh or frozen raspberry
