- 8gm gelatin
- 280ml milk
- 300gm cream
- 40gm sugar
- 2-3 tbsp Jindal Cocoa Hazelnut spread
- Add the gelatin in 15ml warm water and let it bloom
- Put the gas on low flame add milk, cream and sugar, let it boil
- Later remove the mixture in a bowl and add the bloomed gelatin and whisk
- Add the Jindal Cocoa Hazelnut spread and mix
- Put the mixture in smaller molds and refrigerate for 5-6 hrs.
- Enjoy chilled!