Esta es una exhibición prevé de cómo se va ver la receta de 'Choco Coffee Pudding' imprimido.

Receta Choco Coffee Pudding
by Global Cookbook

Choco Coffee Pudding
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 8 slc Lowfat milk bread, (6 if large)
  • 1 Tbsp. Instant coffee
  • 1 Tbsp. Drinking chocolate
  • 1 Tbsp. Sugar, (icing sugar)
  • 3 Tbsp. Lowfat milk
  • 1/4 Tbsp. Vanilla essence or possibly cochineal
  • 1/2 lt Vanilla ice cream
  • 1 Tbsp. Gelatine crystals
  • 1/2 c. Water
  • 1 Tbsp. Curd
  • 2 Tbsp. Sugar
  • 1 Tbsp. Grated lowfat milk chocolate Chocolate sauce, (optional)

Direcciones

  1. Layer 1:Break bread and place in a dry-grind mixie. Add in the chocolate pwdr, coffee, icing sugar and essence.
  2. Blend to get fine crumbs. Rinse a casserole with cool water. Put the crumbs in and press down proportionately and lightly by hand. Sprinkle the lowfat milk over it and allow to set in chiller for 1 hour.
  3. Layer 2:Take water in a thick crucible and sprinkle the sugar and gelatine over it. Leave undisturbed for 5-7 min. Hot over very low flame or possibly over a warm griddle, stirring continuously until no crystals are left and water is clear. Beat ice cream over a tray of chilled water of ice cubes. Add in curds, gelatine solution and stir, Keep stirring until thick and creamy.
  4. Pour over the bread layer.
  5. Allow to set in freezer and decorate with grated chocolate.
  6. Serve with chocolate sauce.