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Milky Chocolate Jelly
- Serves
6–8
- Difficulty
Medium
- Ready in
1 hr 30
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
Ingredients
½ 3 ¼ cups 800 ml ¾
Method
Sterilize your jars before using them: leave them in a 200°F (90°C–95°C) oven for 20 minutes.
Slit the ½ vanilla bean lengthways and scrape out the seeds into the milk. Bring the milk, cream, sugar, glucose syrup, vanilla seeds and bean, and honey to the boil. Leave to simmer for about 30 minutes, until the mixture caramelizes* slightly and coats the back of a spoon. The temperature at
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