RECIPES
Chocolate Peppermint Cloud
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Metric Measurements 140g gelatine 125ml water 1 large can evaporated milk, chilled icy cold 125ml sugar 35g -70g peppermint essence green colouring Chocolate Cream 150ml cream 110g sugar 110g cocoa |
Imperial Measurements 4 teaspoons gelatine 1/2 cup water 1 large can reduced milk, chilled icy cold 1/2 cup sugar 1-2 teaspoons peppermint essence green colouring Chocolate Cream 1/4 pint cream 1 tablespoon sugar 1 tablespoon cocoa |
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Method Soften the gelatine in the water. Stir over a gentle heat until dissolved. Allow to cool, but not set. Whip chilled evaporated milk in a chilled bowl until thick. Beat in the sugar, cooled gelatine, and peppermint essence. Add a few drops of green colouring and mix through. Pour into tall glasses or set in a large bowl. Decorate with chocolate cream. Chocolate Cream Beat the cream, sugar, and softed cocoa together, until thick. |
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