Carob Chiffon Pots Recipe
Ingredients
1 1/2 cups milk
2 envelopes unflavored gelatin
3 tablespoons carob powder
4 teaspoons honey
2 teaspoons vanilla
1 cup ice cubes (6 to 8)
1/4 cup heavy cream, whipped
1 tablespoon finely chopped unsalted nuts
Directions
Heat milk in a medium-size saucepan.
Add gelatin, carob, and honey.
Place over medium heat until gelatin is completely dissolved, stirring constantly.
Remove from heat and add vanilla.
Stir briskly with a wire whisk until well blended.
Pour mixture into a blender, add ice cubes, and process at medium speed until ice cubes have melted.
Stir once or twice to be sure mixture is completely blended.
Allow to stand about 5 minutes, until pudding starts to jell.
Spoon into pots, custard cups, or parfait glasses.
Chill.
When ready to serve, top with whipped cream and finely chopped nuts.
Add gelatin, carob, and honey.
Place over medium heat until gelatin is completely dissolved, stirring constantly.
Remove from heat and add vanilla.
Stir briskly with a wire whisk until well blended.
Pour mixture into a blender, add ice cubes, and process at medium speed until ice cubes have melted.
Stir once or twice to be sure mixture is completely blended.
Allow to stand about 5 minutes, until pudding starts to jell.
Spoon into pots, custard cups, or parfait glasses.
Chill.
When ready to serve, top with whipped cream and finely chopped nuts.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
