White Chocolate Orange Purfe With Sham pain Jelly

How to make White Chocolate Orange Purfe With Sham pain Gelly:

Shampain-orange-cake

 

 

 Ingredients:

For making chocolate orange parfe:

1. Milk-125ml
2. Cream-125ml
3. Egg yolk-125ml(6ns)
4. Sugar-75gm
5. White chocolate-250gm
6. Orange juice concentrate-100ml
7. Gelatin-2tspn
8. Bluffed cream-225ml

For Sham pain jelly

1. Orange juice concentrate-125ml
2. Sugar-30gm
3. Liquid glucose-25ml
4. Gelatin-2tspn
5. Shampain-50ml

Method

• Boil the mix of milk and cream and place aside
• Blend egg white with sugar till the sugar completely dissolve
• Add milk-cream mix to it and take this mix, place it in the boiling water in a vessel.
• Stir continuously till it thickens.
• Take off from fire and add White chocolate, Orange juice concentrate   and gelatin .Mix well.
• After sometime add bluffed cream to it and place it in the freezer.
• After freezing take this into another vessel and place the Shampain jelly over it and serve.

Making Shampain jelly:

• Mix and boil orange juice concentrated, sugar and liquid glucose.
• When the mix is cooled add shampain and gelatin. Place this in a freezer.
• Take out for use with white chocolate orange purfe.