1 1/2 packs of gelatin powder
600 ml of water
6 tablespoons of milk powder
100 grams of granulated sugar
140 grams egg whites
20 grams of sugar
1/2 teaspoon of mocha pasta
Ingredients II:
1 packet gelatin
45 grams of cocoa powder
90 grams of milk powder
180 grams of granulated sugar
1,000 ml of liquid milk
1/4 teaspoon salt
For Vla Chocolate Pudding:
500 ml of liquid milk
10 grams cornstarch
1 egg yolk
60 grams of sugar
10 grams of cocoa powder
1/2 teaspoon brown paste
Processing Method:
Ingredients I: boiled gelatin powder, water, powdered milk, and sugar, stirring until boiling. Set aside.
Beat the egg whites and a half swell. Add sugar a little as she whipped until fluffy.
Pour boiling gelatinous little as she whipped a low average speed.
For the dough 2 parts. One section is added mocha. Stir well. The rest are white.
Pour batter in the pan mocha 20x20x4 cm. Pour the batter too white on it. Freeze. Print pudding foam with a diameter of 4 cm spherical shape.
Put a piece of pudding in a muffin tin. Set aside.
Ingredients II: boil all ingredients, stirring until boiling.
Pour into muffin tins that already contains pudding. Freeze.
Vla: boil all ingredients except the egg yolks, stirring frequently, until bubbling. Take a little dough. Pour into the egg yolks. Stir well. Pour the yolk mixture back into the stew vla. Cook until bubbling.
Serve pudding with chocolate custard filling.
For 16 pieces
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