Chilled Mocha Puddings with Hazelnut Biscuit (Gluten Free)
Ingredients:
For the Mocha Pudding:
250g Edlyn Chocolate Instant Pudding Mix
1.675 Lt Cold Milk
3 tsp Instant Coffee Powder
For the Hazelnut Biscuit:
2 Eggs
150g Caster Sugar
1 tsp Vanilla Essence
1 tsp Cinnamon
1 tsp Nutmeg
135g Ground Almonds
90g Ground Hazelnuts
1/2 tsp Edlyn Baking Powder
250mL Whipped Cream
- Preparation Time
- 30 min
- Cooking Time
- 30 min
- Serves
- 12
Method:
For the biscuits: Preheat oven to 140°C and line 2 baking trays with baking paper. Using an electric mixer, whisk eggs, sugar and vanilla until pale and thick. Fold in dry ingredients.
Sing a medium plain nozzle, pipe mixture into 24 fingers. Bake for 30 min. Cool on a wire rack.
For the puddings: Place the cold milk into a mixing bowl. Sprinkle the Instant Chocolate Flavoured Pudding Mix into the milk. Using an electric mixer, beat on low speed for 2 min, scrape down the bowl and mix on high speed for a further 4 min until thick and smooth – Ensure there are no lumps or specks visible.
Pour mixture equally into 12 martini glasses. Refrigerate for 30 min.
To serve: Pipe a rosette of whipped cream on top of the pudding. Top with chocolate curls. Serve with two biscuits to the side of the cream.
