Choco-Coffee Pudding Recipe - Cooking Index
Choco-Coffee Pudding Recipe - Cooking Index
| For Layer 1 | ||
| 8 | Milk bread - (6 if large) | |
| 1 tablespoon | 15ml | Instant coffee |
| 1 tablespoon | 15ml | Drinking chocolate |
| 1 tablespoon | 15ml | Sugar - (icing sugar) |
| 3 tablespoons | 45ml | Milk |
| 1/4 tablespoon | 3.8ml | Vanilla essence or cochineal |
| For Layer 2 | ||
| 1/2 | Vanilla ice cream | |
| 1 tablespoon | 15ml | Gelatine crystals |
| 1/2 cup | 118ml | Water |
| 1 tablespoon | 15ml | Curd |
| 2 tablespoons | 30ml | Sugar |
| 1 tablespoon | 15ml | Grated milk chocolate |
| Chocolate sauce - (optional) |
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.
Source:
Imran Chaudhary
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