A Filipino Original: Black Sambo
by Jarrod | Jun 10, 2020 |
Prep Time15 minsCook Time20 minsTotal Time35 mins
For The Chocolate Layer
300 ml Evaporated milk
½ cup Condensed milk
2 Packets unflavored gelatin (approx 14 ml)
½ cup Pure cocoa / chocolate unsweetened powder
For The Cream Layer
2 Packets unflavored gelatin (approx 14 ml)
300 ml Condensed milk
300 ml Multipurpose cream
First Layer (Choco):
1Sprinkle the gelatin into 1/2 cup cold water in a small container/bowl.
2In a separate bowl, dilute cocoa/chocolate powder in 1/3 cup hot water and stir.
3Combine the prepared evaporated and condensed milk in a saucepan and heat on low fire. Stir until it boils for about 5 minutes.
4Add the melted cocoa/chocolate mixture and the dissolved gelatin until well blended before putting off the fire.
5Let it cool by stirring slowly every 1-2 minutes before placing in a large container, preferably glass.
6Freeze between 15-20 minutes then transfer to the refrigerator for about 2 hours.
Second Layer (Milk):
7In a saucepan heat a cup of water over a low fire and gently sprinkle the gelatin to dissolve.
8Add the can of condensed milk.
9Pour the can of cream and keep stirring until fully diluted (about 5 minutes).
10After the mixture has been completely cooled down, gently pour it onto the first layer.
11Refrigerate for another 3 to 4 hours for best results.
Note: You may interchange the layers. Choco layer is not necessarily the base.
Tips
12• The longer you stir the mixture to cool down, the smoother the texture of your Black Sambo becomes.
• Do not freeze Black Sambo for more than 20 minutes or it will harden and be icy.
• Drizzle syrup on top and/or embellish it with crushed cookies/peanuts for better plating and to make it look more irresistibly appetizing!
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Ingredients
For The Chocolate Layer
300 ml Evaporated milk
½ cup Condensed milk
2 Packets unflavored gelatin (approx 14 ml)
½ cup Pure cocoa / chocolate unsweetened powder
For The Cream Layer
2 Packets unflavored gelatin (approx 14 ml)
300 ml Condensed milk
300 ml Multipurpose cream
Directions
First Layer (Choco):
1Sprinkle the gelatin into 1/2 cup cold water in a small container/bowl.
2In a separate bowl, dilute cocoa/chocolate powder in 1/3 cup hot water and stir.
3Combine the prepared evaporated and condensed milk in a saucepan and heat on low fire. Stir until it boils for about 5 minutes.
4Add the melted cocoa/chocolate mixture and the dissolved gelatin until well blended before putting off the fire.
5Let it cool by stirring slowly every 1-2 minutes before placing in a large container, preferably glass.
6Freeze between 15-20 minutes then transfer to the refrigerator for about 2 hours.
Second Layer (Milk):
7In a saucepan heat a cup of water over a low fire and gently sprinkle the gelatin to dissolve.
8Add the can of condensed milk.
9Pour the can of cream and keep stirring until fully diluted (about 5 minutes).
10After the mixture has been completely cooled down, gently pour it onto the first layer.
11Refrigerate for another 3 to 4 hours for best results.
Note: You may interchange the layers. Choco layer is not necessarily the base.
Tips
12• The longer you stir the mixture to cool down, the smoother the texture of your Black Sambo becomes.
• Do not freeze Black Sambo for more than 20 minutes or it will harden and be icy.
• Drizzle syrup on top and/or embellish it with crushed cookies/peanuts for better plating and to make it look more irresistibly appetizing!
A Filipino Original: Black Sambo
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