INGREDIENTS
1 litre milk
250 g sugar
20 g gelatine (approx 6 tsp {slightly rounded})in 4 tbsp water)
7 eggs
50 cocoa pdr
25g chopped walnuts, whipped cream [opt]
METHOD
Separate whites of eggs and keep aside. Mix yolks with sugar, cocoa powder and milk. Heat this mixture in a double boiler, stirring continuously. Remove as soon as it thickens. Cool. Add 4 tbsp of hot water to the gelatine and add this to the custard. Chill till half set. Beat egg-whites till stiff and fold into the custard. Pour into serving bowls and chill till fully set. Decorate with walnuts and cream if desired.
1 litre milk
250 g sugar
20 g gelatine (approx 6 tsp {slightly rounded})in 4 tbsp water)
7 eggs
50 cocoa pdr
25g chopped walnuts, whipped cream [opt]
METHOD
Separate whites of eggs and keep aside. Mix yolks with sugar, cocoa powder and milk. Heat this mixture in a double boiler, stirring continuously. Remove as soon as it thickens. Cool. Add 4 tbsp of hot water to the gelatine and add this to the custard. Chill till half set. Beat egg-whites till stiff and fold into the custard. Pour into serving bowls and chill till fully set. Decorate with walnuts and cream if desired.
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