Italian milk jelly Panacotta

1. Choose fresh milk and fresh cream

2. This time, we used French milk chocolate, but you can also choose common ones

3. Add a mixture of 500ml cream, 160ml milk, and 100g sugar into a small pot, heat it until fully blended, without boiling

4. No need to cool down, add chocolate and jelly slices (jelly slices should be placed in cold water for 1 hour to soften), stir evenly, and then put them in the refrigerator's fresh-keeping layer

After 5.1 hours, pour the remaining 400ml of cream into a small bowl and stir until semi-solid

6. Add 5 to step 4, stir evenly, and then put it into the mold

7. After two hours, take it out. As it is difficult to pour it out, it is recommended to use hot water to scald the mold

8. Make ice cream separately

9. Fruits

10. Pour on the milk jelly

11. Finally, sprinkle Chicken rolls powder, it's good. It's delicious