ingredients:
For milk jelly
- 275 ml water
- 80 g sugar
- 100 ml whole milk
- 4 g agar-agar powder
For chocolate jelly
- 275 ml water
- 50 g sugar
- 15 g cocoa
- 50 g chocolate, chopped and melted
- 4 g agar-agar powder
directions:
For milk jelly
- Combine all ingredients, except whole milk in a small saucepan.
- Stir till sugar dissolve.
- Cook over medium high heat till boiling.
- Turn off heat and add milk.
- Turn heat back on and bring it to a quick boil.
- Turn heat to very low just to keep mixture warm till using.
For chocolate jelly
- Combine all ingredients, except chocolate in a small saucepan.
- Stir till sugar dissolve.
- Cook over medium high heat till boiling.
- Turn off heat and add melted chocolate.
- Turn heat back on and bring it to a quick boil.
- Turn heat to very low just to keep mixture warm till using.
For assembling
- Pour first layer of milk (or chocolate) into mould. Wait till the surface set slightly, about 2 minutes.
- Continue with second layer of chocolate (or milk).
- Do this with the rest of the agar mixture.
- Let set on room temperature for an hour.
- Remove to fridge and let cool completely before serving.
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