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Tuesday, October 25, 2011

Double Chocolate Cream Pudding

- Agar-agar white 2 packs
- 250 grams of chocolate bars, heat until melted
- 250 gr sugar
- Pure Milk 1 liter
- Double cream 500 cc
- Chocolate powder 25 gr, in dilute with a little hot water
- Vanilla to taste

Ingredients for Sauce:
- 800 cc of pure milk
- 100 g sugar
- 1 egg yolk
- Vanilla to taste

How to Make it:
    1 Mix all ingredients together (except the double cream)
    2.Power on fire and continue to simmer, stirring, until boiling
    3.When it is boiling, put double cream while stirring continued to batter, stirring until blended, remove from heat.
    4.Chill briefly until the vapor disappeared, do not get frozen.
    5.Pour in a pudding mold large, or small ones, let cool.

How to Make the sauce:
    1.Whisk the eggs off the red
    2.Milk, sugar and vanilla blended together, bring to a boil over medium heat, stirring
    3.After boiling, pour two tablespoons of vegetable milk into beaten egg, mix well, add egg mixture into the boiling milk, stir briefly over the fire.
    4.Lift, stirring constantly, Vla, until quite cold, so do not be broken Vla.

Sweet Chocolate Pudding

- White jello 1 pack
- Milk 400 ml liquid
- 50 g Dark cooking chocolate, chopped
- 2 tablespoons sugar
- Egg yolks 1 egg, beaten
- Egg white 3 points

For the Garnish:
- Sauce Vanilla / Chocolate
- Chocolate shaved

How to make:
    1. Agar-agar is cooked with milk, chocolate, granulated sugar over medium heat until hot.
    2. Then take a little dough, then mix with egg yolks, pour back into hot mixture. Cook until boiling. Remove from heat.
    3. Beaten egg whites until fluffy and up. Then pour the hot mixture agar gradually while stirring constantly until well blended.
    4. Save or pour into molds. Allow it to freeze, so quickly refrigerate until cold.
    5. And pudding ready to be served with a complement.