In a saucepan mix MILKMAID with water. Bring to a boil. Add the corn flour and cook on low fire till thick, stirring the whole time. Divide this mixture into two halves.
For the vanilla layer, add the vanilla essence and mix well. Spoon the vanilla mixture into 4 stemmed glasses. Allow it to set in the fridge
For the chocolate layer, while it is warm, add in the chopped dark chocolate and mix well till the chocolate melts. Cool the mixture and spoon into the glasses over the vanilla layer. Smoothen the top and set in the fridge.
Garnishing suggestion: Sprinkle white and chocolate curls over and serve
Choco Vanilla Layered Blancmange
1/2 small tin
Fresh cream (chilled)
Prepare the jelly as per pack instructions. Keep in the freezer until the jelly begins to set at the sides.
Whip the chilled cream till it is light and keep aside.
Fold in MILKMAID and whipped cream into the semi set jelly. Mix well.
Pour the mixture into a wet mould. Allow it to set in the refrigerator.
1 small tin
Dark cooking chocolate (chopped)
Grease and line a pan with baking paper.
In a bowl, place margarine, MILKMAID and dark cooking chocolate. Microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat the process in 30 second intervals until chocolate has melted.
Fold through crushed crown mint and pour into prepared pan.
Refrigerate overnight or until set.
Cut into 3cm squares.