Lokum with ground plasma

Creamy, tasty, refreshing, and very easy to prepare.

✏️Recipe:

• 800 ml of milk
• 8 spoons of sugar
• 1 vanilla sugar
• 3 large spoons of pulp
• 1 large spoonful of flour
• 3 large spoons of cocoa
• 30 g of butter
• 50 g of cooking chocolate
• 200 ml of sweet cream/sweet cream
• 80-100 gr of ground plasma
• And a spoonful of butter for greasing the pan

Pan size 34×33

Preparation:

Take a spoonful of butter and coat the pan, then generously sprinkle the plasma over the butter.
Put 600 ml of milk in a saucepan and put it on the stove to boil.
Put the thickener, flour, cocoa, both types of sugar in 200 ml of milk and mix well so that there are no lumps.
When the milk has boiled, add the well-mixed mixture to it.
Stir continuously until the mixture is thick. Remove the pan from the stove, then add the butter and chocolate, stir until both are completely melted.
Pour the mixture gently into the pan on the plasma, not all in one place, but spread it evenly by pouring it from the pan.
Then take it with a spoon and flatten it nicely but gently.
Leave to cool first at room temperature, and then in the refrigerator. Otherwise, I leave it in the fridge overnight, but this time it was in the fridge for only 1 hour and the pasha was successfully wrapped
Beat the sweet cream with a mixer and spread over the entire cooled mixture.
Cut in half with a knife, then cut each half into six strips. Separate the mixture from the edges of the pan with a knife.
Roll up lightly and make small rolls.
When you make a rolatic, you are free to rub it a little on the plasma to shape it nicely.
Take out the rolls on a tray or box, and you can serve them immediately.