Instructions

Boil the milk with the lime rind. Let cool, then add the gelatin sheets previously soaked in cold water to rehydrate.
Pour the cream into the bowl of a Magefesa hand mixer and add the sugar. Attach the whisk attachment to the blender and whip the cream. Remove and reserve in the fridge. Add chocolate frosting to bowl and gradually pour in the hot milk while whisking, until well emulsified. Change the whisk rods for the mixing attachment, add the whipped cream to the chocolate mixture and stir gently. When adding the whipped cream, it is important the chocolate mixture is at a temperature of 60-70°F. Serve to accompany desserts.

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