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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the milk and cocoa in a saucepan and stir until the milk is boiling, use a whisk to mix them. Remove from the heat after its completely mixed inches. | 2. Beat the egg yolks with the vanilla and sugar until the mixture is pale and smooth, Gradually add the mixture to the chocolate saucepan and simmer it on a medium heat, do not boil the mixture but mix it frequently with the whisk, when the mixture has thickened dissolve the gelatin into 3 tbsp of hot water then mix it into the milk mixture quickly and whisk it again. Place the mix in the fridge until its partially set. | 3. Whisk the egg whites until they hold soft peaks and then fold them into the milk mixture with a wooden spoon gently. Pour the mixture into individual moulds and chill until set, To get them out of the moulds run them under hot water for a few seconds and tap them out. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
egg	2			143.0	0.72	12.56	9.51
cocoa	2	tablespoons		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
caster sugar	3	tablespoons		-	-	-	-
gelatin	3	teaspoons		-	-	-	-

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