The recipe is stated to be part of the recipe for chocolate gelatin put in a mixture of eggs and su

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As much as we frequent elections sweet theme kuVarijacije, games food bloggers from the former Yugoslavia, which was launched in May-Cooks and Bakes, but slowly constitute a ground for, so I like mousse, parfee and all creamy, it is thought that this time I participate because it was voted Chocolate Pâté with Créme Chaud-Froid.
In the few people at the French have an indescribable feeling to have someone poking fun of language and woke mornings good night's sleep with the idea that no letter could squeeze into a particular word would not people complicate literacy.
My hair rising on the head of illiteracy in the Croatian language visible on the Internet, and I forgave everything else if C and C and IO and IS were more or less in place in some other languages would probably Passion of banging his head against the wall. I think, to others we have this mitigating circumstance that at least we do not have heart to learn how you write, just write the way we spoke and we are lazy to work hard on the above.
So you're a nuclear physicist, switching all of this into a usable measure, takes time, and usually results in the problem or failed performance.
Whoever had problems with determining the amount of gelatin in the recipe, when the mixture na rusdi in which you have to put less than 500 ml or divided into smaller amounts, my advice to you is, soak the gelatine from the entire packet or more of them, in the case of greater quantity of liquid in a shallow dish and wider, the pelvis. When gelatin drink water for the soaked, it will compress and convert into a gel plate. Do not bother data as in this recipe, "leave for 1 minute or so. To swell". It does not matter. Nothing will happen if the jelly so tight waiting na rusdi for 15 minutes, half an hour, or even an hour.
In the specific case of the white part, then Créme Chaud-Froid you should amount of gelatin in about 150ml of fluid when you add up those half a cup of prescriptions, which should be approximately 120ml, plus water gelatin, flavor and sugar to which they are exaggerating.
For chocolate at p è you need the amount of approximately 500- 600 ml, when you add up 120 ml milk (1/2 cup) cream and 360ml (1 1/2 cup) with, again water for wetting gelatin and sugar. Chocolate do not count because it is after cooling again squeezing, which contributes to the compression of the whole cream, and then the amount of gelatin may be somewhat lower, because one part of the work on cure creams or moussa do itself chocolate.
So, this slab of gelatin, knife divide so that one quarter put the white part and the rest leave for the chocolate part. It's what she would wait until you get to the chocolate part will not harm her. The moment you put it in a warm liquid na rusdi (not hot!), It will re-dissolve and do its job.
The recipe is stated to be part of the recipe for chocolate gelatin put in a mixture of eggs and sugar at the beginning and poured the hot milk, which I have not done. I was interfered with when I was a premix, which has already been dissolved chocolate and all mixed well, off the heat.
Heat the cream whipped cream, but do not allow to boil. Add the sugar and vanilla extract or liqueur and stir to dissolve. In hot, add 1/4 plates gelatin and stir until completely na rusdi dissolved, without any lumps.
Beat egg yolks with sugar and pour them in hot milk. Simmer gently for a few minutes, stirring occasionally until it starts to thicken, and catch you in the back of the spoon. Then remove from the heat and stir in the melted hot chocolate. Whisk gently stir until the mixture is equalized in color and texture. Now add the remaining part of your tiles gelatin and stir until the filling has not dissolved na rusdi in a mixture or do the same thing with the white part. Melt over low heat and pour in the mixture.
I added a little more vanilla flavor in the white part, which is evident from its yellowish tone, and besides, I wanted all serving na rusdi just stand on this, which is why I have worked in the round mold for cake, resulting in tiny irregularities on the surface, because I'm not very successfully managed to remove the paper. At the same time I am on good old custom finishing and stand and asked lighting and switching mousse, and at one time stood under the lights, and that's not withstand without begins to sweat, which in turn is influenced by that section, after I mousse cut is not perfect. Today after the mousse again well cooled, the position is different, na rusdi but we are no longer a given photograph. na rusdi
Believe it or not your every post is my personal great enjoyment and happiness. You are a sorceress, I love your blog, your recipes na rusdi ... perfection! A's