In a container add 200ml of hot water and 40g of grape gelatine. Mix well until gelatin is completely dissolved.
Passo 2
In a refractory, add 400g of cold cream and grape gelatin. Mix everything very well.
Passo 3
Transfer the mixture to a container and refrigerate for approximately 2 hours or until set.
Passo 4
Now, in a container add 200ml of hot water and 40g of pineapple gelatin. Mix well until gelatin is completely dissolved.
Passo 5
Then, in a refractory, add 400g of cold cream and the pineapple gelatin. Mix everything very well. Remembering that the flavor of gelatin is your preference.
Passo 6
Finally, pour the mixture over the grape gelatin and refrigerate again for approximately 2 hours.
Passo 7
To prepare the ganache, in a container add 180g of melted dark chocolate, 200g of cream and add. Pour the ganache over the jellies and spread well.
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