Guanaja Aerated Jelly
Heat the milk and smaller portion of cream.
Add the sugar, Agar-Agar, and rehydrated gelatin, and boil for a few minutes.
Gradually combine the mixture with the chocolate so that a perfectly smooth emulsion forms.
Mix using an immersion blender and leave to cool to 105°F (40°C).
Important: Do not cool the mixture in contact with shaved ice.
Incorporate the frothy whipped cream and immediately pour into stainless steel frames, squares, or steel rings.
This recipe must be stored in the refrigerator.
Do not heat when removing the frame.
Note: This jelly cannot be frozen.
L’astuce du chef
This aerated jelly is mostly used for plated desserts.
This product looks like a mousse, but its agar-agar gives it a fragile, jelly-like texture.