Triple Choco Pudding
Top Layer Material
- 800 ml chocolate UHT milk
- 1 bks Agar2 plain
- 150 gr sugar
- 100 gr Van Houten Professional Dark Compound
- 1 tbsp cocoa powder
Middle Layer
- 800 ml white UHT milk
- 1 bks Agar2 plain
- 150 gr sugar
- 100 gr Van Houten Professional Milk Compound
Bottom Layer
- 800 ml white UHT milk
- 1 bks Agar2 plain
- 150 gr sugar
- 100 gr Van Houten Professional White Compound
Method
- 1. Prepare a tin that is moistened with water first, I used a 24cm diameter tulban pan.
- 2. Mix all the ingredients in a saucepan, stir with a whisk until it boils and strain (the process for each layer is the same).
- 3. After boiling, pour into the pan and leave until 1/2 set. Cook the second layer, then pour wait until 1/2 set. Cook the third layer, then pour and let it set completely (put in the refrigerator).
- NB: Every time you pour the second and third layers, you can use a spoon to pour it a little.
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