![]() mix well until the chocolate melts completely.firstly, in a small bowl take 200 grams chocolate chips and pour 100 grams hot thickened cream.cover and refrigerate for 30 minutes or until the custard sets.pour in prepared custard to ¾ of the cup.using a small glass or spoon press tight making sure there are no gaps.firstly, in a small cup take 2 tbsp of biscuit crumbs.the mixture must turn to a smooth silky texture.continue to cook until the mixture starts to thicken.once the custard powder is well combined add ¼ cup sugar.mix well making sure there are no lumps.especially the custard thickens and forms a creamy texture when chilled. lastly, you have to chilli it to get the best texture out of it. you may add cocoa powder, vanilla essence or even mixed fruits to make it colourful. you may experiment it by adding other flavours too. secondly, i have prepared a plain flavoured custard mixture by adding full cream milk to it. perhaps, oreo or marie biscuits are the best alternative to the parle-g. firstly, the use of biscuits is not just limited to parle-g and you can use any type of biscuits. hence the combination of biscuit powder at the bottom, creamy custard in the middle and chocolate sauce at the top makes an ideal biscuit pudding recipe.įurthermore, i would also like to add some more additional tips, suggestions and variations to the chocolate biscuit pudding recipe. ![]() moreover, we all know the custard or the cornflour in the custard powder helps to thicken and forms a gelly texture. i realised i can use it for this pudding as it easily thickens yet not losing the creamy texture. to be honest, i have used the same chocolate ganache which i used for my previous eggless chocolate mirror cake. hence i thought of combining the custard and chocolate ganache. i was constantly trying by mix and match, but i could not achieve just with chocolate and biscuit. but most of the pudding recipes contain gelatin or egg for the creamy texture or for setting it up. I always wanted to prepare and share a biscuit pudding recipe as i personally like the texture and consistency of it.
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