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.
Take water in a thick crucible and sprinkle the sugar and gelatin 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 curd, gelatin 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.
Bawarchi of the Week
Chef Jitendra Upadhyay
Chef Jitendra Upadhyay, the Pastry chef at Renaissance Lucknow Hotel, is widely known for his luscious and creative desserts.