INGREDIENTS:
100 g strawberry jelly
500 ml water
4 tablespoons baking powder
393 g condensed milk (1 can)
400 g evaporated milk (1 can)
400 g couverture chocolate
Preparation:
- Dilute 100 g strawberry gelatin in 500 ml boiled water, then refrigerate.
Add the milk powder, condensed milk and evaporated milk and mix for 1 minute. - Mix the mixture until smooth.
Pour into plastic cups. - Then leave it in the refrigerator until it sets and place a wooden stick in each glass.
Melt the chocolate couverture in the microwave or in a bain-marie. Place the strawberry ice cream in the melted chocolate and let it cool for a few minutes.
