| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Desserts |
16 |
Pieces |
INGREDIENTS
| 1 |
qt |
REAL dairy cream |
| 1 |
pk |
Yogurt starter |
| 1 |
oz |
DARK UNSWETENED chocolate |
| 1/4 |
c |
UNDUTCHED coco |
| 1 |
pk |
Unflavored knox geletain |
| 2 |
c |
Brown sugar |
| 2 |
|
Pie crust (chocolate pref) |
INSTRUCTIONS
heat cream to 180 degrees and hold for 5 mins. add chocolate, coco and
geletain. cool to 110 degrees. add yogurt starter, and stir well (but not
enough to solidify the cream). culture for 8 hours at 70 to 100 degrees.
chill for 8 hours. if you are in a hurry or lazy (like I usually am)
reheat to about 80 degrees and add the brown sugar. whip to stiff peaks and
pour into two pie crusts. freeze for at least 1 hour before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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