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Preparation Time : 20
Cook Time : 30
Total Time : 50
full cream milk 500 ml
box blue bird chocolate china grass 1 nos
packet monaco biscuit 1 nos
butter 300 gms
choclate vermicelli & kiwi slices for garnish 1/2 cups
in a blender crush biscuits & gradually add melted butter. press the crumb mixture into the base of a greased spring form pan or cake tin. chill the crumb mixture for at least 1/2 hr or more.
meanwhile boil milk in a heavy bottom vessel. add chocolate china grass powder & whisk well to combine everything perfectly . remove from heat & let it cool for few minutes .
pour the prepared liquid on the crusted spring form pan & let it set. Allow to come to room temperature & then refrigerate.
sprinkle chocolate vermicelli & cut with a cutter or shapes of ur choice. decorate with kiwi slices & serve chilled .
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