Incorporar a la crema inglesa la colapez hidratada en taza de agua fría y disuelta a fuego bajo. Agregar la cocoa, la vainilla y el azúcar. Mezclar hasta que espese, moviendo hasta que cuaje en forma pareja.
Batir la crema de leche a punto chantilly y unirla a la preparación anterior con movimientos envolventes.
Vaciar dentro de un molde aceitado de 24 cm de diámetro y refrigerar de 2 a 3 horas
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