Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First make the base. Arrange the crispbreads on the bottom of a rectangular baking dish or plastic tupperware container cutting some in half so that the entire base is covered. | 2. Add water and sugar to a small saucepan and boil for 5 minutes. Take off heat and add liqueur. Allow to cool slightly. | 3. Using a tablespoon, gently pour a small amount of syrup over each crispbread until it is totally covered. Leave for 5 minutes and repeat process. There may be some syrup left over depending on how thick your crispbread is. | 4. Next prepare the jelly. Empty 2 packets into a bowl and add boiling water. Stir until the jelly crystals have dissolved, and then add the cold water. | 5. Leave the jelly out of the refrigerator to slowly cool down while you make the custard. | 6. Heat 4 cups of milk in a saucepan until quite warm. | 7. In a separate bowl add the custard powder to the remaining 2 cups of milk and dissolve well. | 8. Add custard-milk mixture into hot milk and stir immediately. | 9. Add the sugar while continuously mixing. | 10. When the custard thickens add the butter and mix well. | 11. Tip about half the custard into another bowl and add the vanilla essence. | 12. In the original saucepan add the couverture and cocoa powder and stir until well combined and smooth. (You can add an extra tablespoon of sugar if you like). | 13. Pour chocolate custard over soaked crispbreads spreading it out evenly. Put into the fridge to cool. | 14. Cover the vanilla custard with cling wrap so that it doesn't get a skin. | 15. Once cool, cover the chocolate layer with the vanilla custard and put back into the fridge. | 16. Once the custard is cool, very gently add the jelly layer over the top. The jelly should have cooled down and slightly thickened. Start by adding a ladle full in one corner. The jelly should not penetrate the custard layer, if it does start to run into the custard put it back into the fridge and wait until it cools further. | 17. Slowly add all the jelly until a yellow layer has formed over the custard covering it completely. | 18. Refrigerate for 4 hours or preferably overnight. | 19. Slice and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
melba cracker	12 -14			-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
chocolate liqueur brandy	1	tablespoon		106.8	0.0	23.76	0.6
milk	6	cups		893.04	69.9792	46.11600000000001	47.8728
sugar	10 -12	tablespoons		805.98	201.59599999999998	0.0	0.0
custard powder	120	g		106.8	0.0	23.76	0.6
vanilla essence	1	teaspoon		106.8	0.0	23.76	0.6
butter	2	tablespoons	separated	171.0	7.857	5.343	14.4
chocolate couverture	50	g		106.8	0.0	23.76	0.6
cocoa powder	1	tablespoon		12.312000000000001	3.1266	1.0584	0.7398
banana jelly	2			106.8	0.0	23.76	0.6
water	2	cups	boiling	0.0	0.0	0.0	0.0
cold water	2	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.