BLACK SAMBO
Black Sambo Ingredients:
First layer:
Nestle Cream 1 can big
Condensed milk 1 can big
Knox unflavored Gelatin 2 packs
Second layer:
Evaporated milk 1 can big
White sugar 1 cup
1/2 cup Hersheys or Ricoa unsweetened chocolate, melt in 1 cup hot water
Knox unflavored Gelatin 2 packs
Hersheys Syrup (original chocolate flavor) for drizzle on top of each slice
Black Sambo Preparation Instructions:
First layer:
Melt 2 packs of of Knox in 1/2 cup cold water.
Mix Nestle cream and condensed milk in a pan under low fire.
Add the melted Knox to the Nestle cream and condensed milk mixture and
continue stirring for about 10 minutes under low fire.
Place half of the mixture in 139 pan (if u want to make 4 layers) and let
cool.
Refrigerate for at least 2 hours before adding next layer. Or freeze for 15
minutes for fast results. Make sure that it is already formed before you pour
the next layer.
Second layer:
Melt 2 packs of Knox in 1/2 cup cold water
Mix evaporated milk, sugar, and melted chocolate in a pan under low fire.
Add the melted Knox to the milk, sugar and chocolate mixture and continue
stirring for 10 minutes under low fire.
Set aside mixture and let it cool. When it is cool enough place mixture on top
of the first layer and refrigerate. You can make 2 or 4 layers.
Let it cool for 2 hours before serving but we suggest you refrigerate it
overnight to make sure that Black Sambo dessert is completely formed.
To serve Black Sambo, drizzle Hersheys Chocolate Syrup on top of each slice.
This is the ready to serve Black Sambo
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LECHE FLAN
Leche Flan Ingredients:
2 whole eggs
4 egg yolks
1 cup sweetened condensed milk
1 cup evaporated milk
1 tsp. vanilla extract
Caramel
10 tbsp. sugar
4 tbsp. water
Leche Flan Cooking Instructions:
Medium heat large pan or a steamer with a litre of water, you must cover it to get
the maximum heat.
Prepare a couple Llaneras or any deep tins, then divide sugar and water on both
tins.
Heat Llanera on a low fire one at a time until sugar starts to melt, dissolved and
syrupy. Turn off the heat when the caramel syrup turns light brown.
To coat all sides you must tilt the mold around and continue with the other Llanera
and set aside to cool.
In a bowl whisk egg yolks and eggs together, pour in condensed and evaporated
milk and whisk, vanilla extract and continue to whisk until combined. Use a strainer
and a ladle to transfer milk mixture into tins to get rid lumpy bits and air bubbles.
Steam for about 30 minutes with a cloth under the lid, to catch water drippings and
avoid flan from soggy.
Check with a toothpick if it comes out clean your done.
Turn off the fire and transfer on a wire rack and let it cool for 10 minutes.
Refrigerate Leche flan for about 30 minutes before transferring to a plate.
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MANGO FLOAT
Mango Float Ingredients:
3 large ripe mangoes, sliced
1 cup whipping cream, (chilled & whipped until doubled in size) or 1 box
(200g) Frosty Whip Cream Powder, whipped according to package
1 (250ml) nestle all-purpose cream, chilled
1/2 cup sweetened condensed milk
1/2 tsp. vanilla extract
1/4 tsp. salt (optional)
1 pack graham crackers
Mango Float preparations Instructions:
Prepare an 88 baking dish glass or any similar container and set aside.
Wash mangoes, cut both sides off the pit, peel and slice the flesh thinly. Dont
throw the pit, scrape the flesh and reserve.
In a mixing bowl, whip the cream until light and double in size. Add in chilled
all-purpose cream, condensed milk, vanilla extract and a pinch of salt and
mix until well combine. At this point you can taste test your cream and adjust
the sweetness according to your taste.
Divide the whipped cream mixture into 3 parts, so you can have a 3-layer
mango float.
To assemble the mango float, first you have to arrange graham crackers in
your baking dish. Lay the crackers flat and even until you cover the whole
bottom of the pan. Use scissors or sharp knife to trim the crackers, if needed.
Pour 1 part of the cream mixture at the top of crackers and spread evenly.
Top with mango slices and add reserve scraped mangoes.
Place another layer of graham crackers and repeat process until you have 3
layers, ending with cream and sliced mangoes on top. Dont throw extra
graham crumbs, crushed it finely & dust it on top of your mango float.
Chill for 8 hours or overnight to set completely before serving.
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mango ice cream recipe
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
2 to 2.25 cups heavy whipping cream or 25% to 35% low fat cream, 500 ml to
562 ml (i used amul 25% low fat cream)
200 grams mangoes or 2 large alphonso mangoes or 1 cup mango puree
1.5 tsp vanilla powder or tsp vanilla extract
to cup sugar or powdered jaggery or honey - add as required
honey or any sweet syrup to top over the ice cream (optional)
INSTRUCTIONS
peel and chop the mangoes.
blend the mangoes, vanilla extract and sugar to a smooth pulp.
whip the cream till soft peaks are formed.
then add the mango pulp. fold or mix well.
check the sweetness and add more sugar if required.
pour in a tray or container and place in the freezer. cover the container.
when the ice cream is half frozen remove from the freezer.
whip again for a minute.
pour the ice cream contents again in the container with lid.
freeze till set.
scoop the mango ice cream and serve with honey, cakes or just plain.
