Thursday, Dec 20 2007

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Choco-Coffee Pudding

For Layer 1 8 slices milk bread (6 if large) 1 tbsp instant coffee 1 tbsp drinking chocolate 1 tbsp sugar (icing sugar) 3 tbsp milk 1/4 tbsp vanilla essence or cochineal

For Layer 2 1/2 litre vanilla ice cream 1 tbsp gelatine crystals 1/2 cup water 1 tbsp curd 2 tbsp sugar

1 tbsp grated milk chocolate
chocolate sauce (optional)

Method

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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