Recipe
Soak the gelatin in a large quantity of water.
Bring the milk and sugar to a boil and add the softened and drained gelatin.
Pour about one third of the hot milk into the melted P125 COEUR DE GUANAJA and whisk to obtain a smooth, shiny and elastic texture.
Add the remaining milk in gradually, keeping the texture.
When the ganache is between 40 and 45° C (104/113° F), fold the foamy whipped cream in.
Pour immediately and freeze.