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A Dessert...with Love

Ahh Valentines Day the perfect excuse to break out the heart shape tins, another fabulous creamy blancmage pudding recipe from the blog "The Sweet Tooth Chronicles"

Ingredients

  • Pink Vanilla Layer

  • Chocolate Layer

Method

  • 1.

    Pink Vanilla Layer -Heat 2 cups of milk in a small pot until boiling. Next, add the sugar and stir well; do a taste check of the milk to see if it is sweet enough, add sugar accordingly.

  • 2.

    In a small bowl mix the corn starch with water until it becomes a liquidy paste; add this to the milk mixture while whisking continuously. Cook until it becomes very thick then turn off the heat and mix in the butter. Add the colouring and vanilla essence

  • 3.

    Pour the Pink blancmage mixture into a greased mold (such as a heart shaped pan). Then make a layer of the chopped Tim Tam and set aside the tray while you make the chocolate blancmange.

  • 4.

    Chocolate Layer -Heat 2 cups of milk in a small pot until boiling. Next, add the sugar and stir well; do a taste check of the milk to see if it is sweet enough, add sugar accordingly.

  • 5.

    In a small bowl mix the cocoa powder and cornstarch with water until it becomes a liquidy paste; add this to the milk mixture while whisking continuously. Cook until it becomes very thick then turn off the heat and mix in the butter, brewed coffee and the vanilla essence.

  • 6.

    Pour the Chocolate layer on top of the pink blancmange layer and cookies and let the whole thing cool for a little while before putting it in the fridge.

  • 7.

    Refrigerate for a few hours – ideally, overnight refrigeration will give you the best result.

  • 8.

    Once the blancmange has been chilled take it out of the mold onto a plate and garnish with whatever you like such as shavings of chocolate, nuts, etc. Cut into slices and serve

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