100 GM DARK CHOCOLATE
150 GM MILK
120 GM SUGAR
3 EGG YOLKS
1/2 TBSP CUSTARD POWDER
100 ML ORANGE JUICE
ZEST OF 1 ORANGE
2 TBSPS GELATINE
50 GM WATER
DOUBLE BOIL
300 GM WHIPPING CREAM
DOUBLE BOIL CHOCOLATE TILL MELT
COOK SUGAR AND MILK
POUR IN PREMIXED EGG YOLKS,CUSTARD POWDER, ORANGE JUICE N ZEST
DOUBLE BOIL THE MIXTURE TILL THICK AND WELL COMBINED
ADD IN CHOCOLATE
ADD IN GELATINE
STIR IT UNTIL COOL ON THE ICE WATER
ADD IN BEATEN WHIPPED CREAM
POUR INTO MOULDS.
CHILL IN FRIDGE FOR 2 HRS BEF SERVING
SERVE WITH CREAM AND VANILLA SAUCE
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