Bird Milk Jelly (Ptasie Mleczko)
1. Place gelatin in a bowl of cold water to soak for 5 minutes. 2. In a small saucepan, heat the heavy whipping cream. 3. Whisk in the lemon juice and vanilla.
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Ingredients
- 6 Egg Whites (use Pasteurized Eggs)
- 170g Sugar
- 5 tbsp Heavy Whipping Cream
- 2 tbsp Lemon Juice
- 1 tsp Vanilla Extract
- 16g Gelatin Leaves
- 150g Peter’s ® Cambra TM Bittersweet Chocolate, for enrobing
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