1,000 ml of liquid milk
1 teaspoon of gelatin powder
1/2 tsp instant jelly
150 grams of sugar
1/4 teaspoon salt
1/4 teaspoon almond paste
Chocolate Jelly Ingredients:
400 grams of water
1/2 teaspoon cocoa powder jelly
50 grams of dark cooking chocolate, cut into pieces
50 grams of sugar
Sauce Ingredients:
200 ml of liquid milk
1 teaspoon of cocoa powder
1 tablespoon granulated sugar
1/8 teaspoon salt
100 grams dark cooking chocolate, cut into pieces
2 teaspoons cornstarch and 1 teaspoon water, dissolve to thicken
How to make:
Almond pudding, mix milk, agar-agar powder, instant jelly, sugar, and salt. Cook, stirring frequently, until boiling. Enter the almond paste. Stir well.
Pour in plastic cups until half. Allow to cool. Rake in some parts irregular. Set aside.
Brown jelly, mix water, jelly chocolate, dark cooking chocolate, and sugar. Cook until boiling. Pour a little over almond pudding. Let the half-frozen.
Reheat almond pudding. Pour over chocolate jelly. Chill. Rake back at some parts.
Heat again the chocolate jelly. Pour over almond pudding. Heat the remaining almond pudding. Pour a little over a chocolate jelly.
Sauce, mix milk, cocoa powder, sugar, and salt. Stir until boiling. Put cornstarch solution. Stir until bubbling. Enter the dark cooking chocolate. Stir dissolved. Pour over pudding. Chill.
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