How to Make Black Sambo
by
ayisharu
- September 23, 2016
After so many attempts, I have finally succeeded in NOT mixing the choco and cream layer.
It isn't perfect yet since I could still see a few white spots on the choco layer but this is already a huge improvement since last time.
This made me more than proud (char) and I'd be really happy to make more!!
If only I didn't run out of ingredients. Haha.
It isn't perfect yet since I could still see a few white spots on the choco layer but this is already a huge improvement since last time.
This made me more than proud (char) and I'd be really happy to make more!!
If only I didn't run out of ingredients. Haha.
Ingredients:
- 3 packs unflavored gelatin - I used Ferna. The smallest box contains five packs.
- 1/2 cup unsweetened cocoa powder - I used Goya.
- 1 can evaporated milk (big)
- 1 can condensed milk (big)
- 1 can cream (big) - or this.
- 1 cup sugar
Steps
You may start with whichever layer. Just make sure that before adding the next layer, the first one solidifies enough so the two layers won't mix, but not too hard that the two layers become two separate desserts. (Are you getting what I'm saying? Haha. Oh well, you'll get it when you'd start making na. XD)
Cream Layer
- Heat 1 cup of water in a saucepan.
- Add 1 pack of gelatin and let it dissolve.
- Add condensed milk and stir until well blended.
- Add cream. Stir until well blended.
- Put off fire and continue stirring until completely cool.
Choco Layer
- In a bowl, dissolve two packs of gelatin in 1/2 cold water.
- In a separate bowl, dilute the cocoa powder in 1/2 cup of hot water.
- On low fire, heat the evaporated milk in a saucepan.
- Add sugar and stir until dissolved.
- Add the diluted cocoa and stir until well blended.
- Add the dissolved gelatin and continue stirring.
- Put off fire and stir until cool.
Refrigerate for 3-4 hours. And voila!
Ready to serve :D
