| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 8 |
sl |
Milk bread; (6 if large) |
| 1 |
tb |
Instant coffee |
| 1 |
tb |
Drinking chocolate |
| 1 |
tb |
Sugar; (icing sugar) |
| 3 |
tb |
Milk |
| 1/4 |
tb |
Vanilla essence or cochineal |
| 1/2 |
l |
Vanilla ice cream |
| 1 |
tb |
Gelatine crystals |
| 1/2 |
c |
Water |
| 1 |
tb |
Curd |
| 2 |
tb |
Sugar |
| 1 |
tb |
Grated milk chocolate |
|
|
Chocolate sauce; (optional) |
INSTRUCTIONS
FOR LAYER 1
FOR LAYER 2
Layer 1:
Break bread and place in a dry-grind mixie. Add the chocolate powder,
coffee, icing sugar and essence.
Blend to get fine crumbs. Rinse a casserole with cold water. Put the
crumbs in and press down evenly and lightly by hand. Sprinkle the
milk over it and allow to set in chiller for 1 hour.
Layer 2:
Take water in a thick crucible and sprinkle the sugar and gelatine
over it. Leave undisturbed for 5-7 minutes. Warm over very low flame
or over a hot griddle, stirring continuously till no crystals are
left and water is clear. Beat ice cream over a tray of chilled water
of ice cubes. Add curds, gelatine solution and stir, Keep stirring
till thick and creamy.
Pour over the bread layer.
Allow to set in freezer and decorate with grated chocolate.
Serve with chocolate sauce.
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