| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 4 |
ts |
Gelatine |
| 1/3 |
c |
Milk |
| 1/3 |
c |
Cocoa |
| 2/3 |
c |
Sugar |
| 1/3 |
c |
Water |
| 1 |
cn |
(11-oz) (tin) evaporated milk |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Chill the evaporated milk in the fridge for several hours. (It will not
beat up well if it is at room temperature) Measure out the gelatine
carefully. Add the milk. Stir well, then leave to stand for 5 minutes. In a
medium sized saucepan mix the cocoa, sugar and water. Bring to the boil,
stirring constantly. Remove from the heat and add the softened gelatine.
Stir until the gelatine has completely dissolved. Stand the chocolate
mixture in cold water to cool but DO NOT let it set. Beat the evaporated
milk until very thick. Add the cooled chocolate mixture gradually, then;
(a) Turn into one large dish to set.
(b) Spoon into individual dishes.
(c) Spoon mixture into glasses or individual dishes alternately with
spoonfuls of whipped cream and/or raspberries or stewed peaches.
(d) Spoon into a mould that has been wiped with cooking oil to prevent
sticking. Leave to set. Colour darkens and flavour becomes more marked if
pudding is left for several hours. To unmould, loosen edges with fingers,
then loosen one side and turn onto a dampened plate. DO NOT stand the mould
in warm water unless all else fails.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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