Mini chef
Utensils
Apron
Bowl
Knife
Measuring cup
Mixer
Pan
Rubber spatula
Sieve
Tablespoon
Timer
Whisk
small bowl
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Filling
Place the sheets of gelatine in cold water for approx. 5 mins.
Warm the milk, sugar and honey in a pan, stir until the sugar has dissolved Drain the gelatine, add to the pan, stir in, remove the pan from the heat, place the mix in a bowl, leave to cool. Beat the cream until stiff, fold carefully into the mixture, cover and chill for approx. 1 hr.
Milk slices
Spread the mixture over the sponge base, cover with an other piece of the sponge, chill for approx. 4 hrs.
Cut into approx. 20 slices.
| Tip: | Freeze the third piece of the sponge base. |
|---|
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