| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Choco1 |
1 |
servings |
INGREDIENTS
| 4 |
|
Egg yolks |
| 1 1/2 |
dl |
Sugar; (0.6 c) |
| 3 |
dl |
Milk; (1.25 c) |
| 50 |
g |
Chocolate; (1.75 oz) |
| 30 |
g |
Cocoa; (1.05 oz) |
| 10 |
g |
Gelatine; (0.35 oz) |
| 2 |
dl |
Boiling water; (0.2 c) |
| 3 |
dl |
Whipping cream; (1.25 c) |
INSTRUCTIONS
Whip egg yolks and sugar a few minutes in a platter/wide bowl.. Mix
milk, shredded chocolate and cocoa in a pot, bring to a boil. Add
milk mixture to the eggs, while stirring the eggs. Pour everything
back into the pot, heat while stirring, until it starts to thicken.
Pour the mix back to the bowl, stir until it has cooled some.
The gelatine has been in cold water for 90 minutes, squeeze the water
out of it, and dissolve it in 2 dl (0.2 c) boiling water. Pour the
dissolved gelatine into the mix while stirring.
Whip the cream. When the chocolate mix starts to thicken, cut the
whipped cream into it.
Take a mould through running water and then sugar it. Pour the
chocolate cream into the mould. Let it stand in a cold place for 3-4
hours. Loosen the sides with a knife, turn the mould upside down to
get the cream on a serving platter.
**This last recipe is from an old cook book, published in 1937. It is
not as exact as I'm used to. I've changed decilitres into cups
(hopefully correctly!)and grams into ounces (weight, not fluid).
Recipe by: Helle G. Paulsen <helle.paulsen@fou.telenor.no>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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