• Jelly powder white 2 pack
• 250 grams of chocolate bars, heat until melted
• 250 gr sugar
• Pure Milk 1 liter
• Double cream 500 cc
• Cocoa powder 25 gr, in dilute with a little hot water
• Vanilla to taste
Ingredients for Sauce:
• Pure Milk 800 cc
• 100 g sugar
• Egg yolk 1 item
• Vanilla to taste
How to Make it:
• Material is mixed all into one (except the double cream)
• blaming the fire and boil, stirring constantly, until boiling
• Where is boiling, put the double cream while stirring continues to batter, mix well, remove from heat.
• Refrigerate briefly until the fumes disappear, do not get frozen.
• Pour in a pudding mold large, or small ones, let cool.
How to Make Sauce:
• Shake off the red egg
• Milk, sugar and vanilla blended together, bring to a boil over medium heat, stirring
• After boiling, pour two tablespoons of vegetable milk into beaten egg, mix, add egg mixture into the boiling milk, stir briefly over the fire.
• Lift, Vla stirring constantly, until quite cold, so Vla do not rupture.
• 5 pieces of fresh bread
• 1 liter of liquid milk
• Jelly powder 1 1 / 2 pack
• 1 teaspoon instant Jelly
• Salt 1 / 4 teaspoon
• 200 grams sugar
• Cocoa powder 25 grams
• 100 grams dark cooking chocolate, cut into small pieces or slices
• Egg yolk 1 item
• Walnuts 50 grams, fried
Ingredients for the sauce:
• Milk 500 ml liquid
• 60 grams sugar
• Flour 5 tablespoons cornstarch, dissolved in 5 tablespoons water
• Egg yolk 1 item
How to Make it:
• Bread blended with milk, agar-agar powder, salt, sugar, cocoa powder, chocolate pieces and cook, until smooth.
• Cook or boil over low heat, stirring frequently until boiling, then turn off the fire
• Take a little dough, then mix with egg yolks, mix well,
• Nyalankan small fire, pour a solution of last egg to the batter and stir until boiling, Lift
• Then enter the nuts (part only), mix well
• Then pour the batter into the prepared pan before, and then sow the remaining beans and chill in refrigerator about 2-3 hours until solid perfect pudding
• To Vla: Boil sugar and milk until boiling liquid, Thicken with cornstarch solution, stir gently and cook until thickened, add egg yolks (if any essens add vanilla) and stir until boiling. Lift
Material:
• 1 packet gelatin brown
• 600 ml of liquid milk
• 125 grams granulated sugar
• 2 tablespoons cocoa powder, dissolved in 100 ml hot water
• 2 eggs egg whites, beaten stiff
• 2 egg yolks + 1 tablespoon granulated sugar, shake gently
• 1 tablespoon cornstarch, dissolved in a little water
• 100 grams of raisins, soaked in rhum tablespoon
• 100 grams of chocolate brown granules or keeping
Chocolate Sauce:
• 500 ml of liquid milk
• 150 grams of chocolate blocks, cut into pieces
How to Make it:
• Mix the gelatin, milk, and sugar, then bring to a boil while stirring. Add a solution of chocolate, stir until well blended. Enter the cornstarch solution and stir well again. Then reduce the heat.
• Take 2-3 tablespoons vegetable solution for milk chocolate, mixed with beaten egg yolks, stirring until well blended. Revert of this solution for 3rd in the solution of milk chocolate (on fire) while stirring rapidly. Enter keeping chocolate and raisins, stir well and remove from heat.
• Pour into the beaten egg whites, while shaken gently until well blended
• Prepare the mold / container misstatements that have been soaked in boiled water. Pour solution into a mold for the container of this food. Sprinkle more chocolate keeping. Let cool and solid. Garnish with whipped cream to taste. Serve with chocolate sauce or gravy via
• For the chocolate sauce: melt chocolate over low heat block, then pour liquid milk. Stir and bring to a boil, remove from heat. Use for sauce pudding.
