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Categories:Viewed: 31 - Published at: 3 years ago
Ingredients
- 2 sheets gelatin or 2 tsp powdered gelatin
- 2/3 cup sweetened condensed milk
- 3.5 oz white chocolate, coarsely chopped and melted
- 2/3 cup heavy cream, whipped to stiff peaks
- 2 oz hazelnut brittle, crushed
- 2 tbsp almonds, toasted and coarsely chopped, to garnish
- None None pink meringue, to garnish
Method
- Bloom gelatin in cold water for 5 mins. If using sheet gelatin, squeeze out excess water. Mix gelatin with condensed milk in a saucepan and gently heat until gelatin melts. Add melted chocolate and set aside to cool. Fold in whipped cream and hazelnut brittle then distribute between 4 serving jars, cover and chill for 4 hours. Serve garnished with almonds and pink meringues.
