Heat the plant-based milk on the stove until it is about to boil.
Soak the gelatin sheets in cold water.
Cut the white chocolate into thin flakes and place them in a bowl.
Add the hot milk to the chocolate and stir until the chocolate melts.
Squeeze the gelatin sheets and add them to the milk and chocolate mixture, stirring until dissolved.
Pour the mixture into a rectangular mold and refrigerate for 3-4 hours.
Fit chef: @little_fitness_page
Italy
| Energy (kcal) | 235.46 |
| Carbohydrates (g) | 49.9 |
| of which Sugars (g) | 49.9 |
| Fat (g) | 3.83 |
| of which Saturates (g) | 2.33 |
| Protein (g) | 3.34 |
| Fiber (g) | 0.02 |
| Sale (g) | 0.03 |
