Cooking Time : 45 Minutes plus freezing time
Ingredients :
Eggs
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2
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Gelatin
|
3 tsp dissolved in 1/4 cup water
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Milk
|
300 ml or 1 1/2 cups
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Sugar
|
7 Tbsp
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Cocoa
|
3 Tbsp
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Vanilla Essence
|
1/2 Tsp
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Cream
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250 gms
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Method :
- Mix gelatine in cold water in a small, heavy bottomed pan. Leave aside for 5-7 minutes.
- Heat on very low flame to dissolve it. Do not let it boil and keep aside.
- Separate egg whites and yellow.
- Mix Milk, Sugar, Cocoa Powder and egg yolks in another heavy bottomed pan and cook on very low flame stirring continuously till coats the spoon.
- Remove from fire.
- Cool to room temperature and then add gelatin stirring continuously.
- Chill in the freezer till thick, but not set.
- Then remove from fire and add cream to it.
- Chill again till thick.
- Remove from fridge and add stiffly beaten egg whites and essence to it. Mix well.
- Pour in a serving bowl.
- Refrigerate till set.
- Then decorate with whipped cream and cocoa powder.
- Serve chilled
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