Chocolate Chiffon Pudding with Spreadit's Plum Gin Chili Jam
Ingredients
- 50gm Cocoa
- 5gm Instant Coffee
- 2 strips Gelatin
- 15ml Cold water
- 2 Eggs
- 100gm Sugar
- 300ml Milk
- 300ml Cream
- 3gm Vanilla essence
Method
- Add gelatin strips to cold water to soften them.*
- Using a fork beat* the egg yolks with sugar until light and creamy.*
- Add the in cocoa and milk* into the egg yolk mixture
- Pour the liquids into the sauce pan and bring to a boil*
- Add the softened gelatin* and begin to cool until starting to set*
- Beat egg whites stiff* and fold into the mix while its warm to the touch.
- Whip heavy cream till soft peak and fold into the soufflé mixture.
- Rinse the mold* with chilled water and pour the mixture into it and let it set* in the fridge.
- De-mold, cut into pieces and serve garnished with chocolate chips with the Spreadit’s tarty plum conserve.*
Pro- Tips
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