Step 1

In a bowl dissolve the gelatin in 60ml of the hot water. Combine MILKMAID, milk powder, remaining water, vanilla and dissolved gelatin in a large bowl. Mix well to combine. Freeze until almost set.

Step 2

Beat mixture until thick and creamy. Divide in half. To one half add whipped cream and berries. Pour into a pudding basin. Freeze until almost set.

Step 3

To the remaining mixture, add cashews and grated cooking chocolate. Pour over the berry mixture. Freeze until set.

Step 4

Serve with extra berries and chocolate curls if desired.

Step 1

Cream egg yolks until almost white. Boil the MILKMAID mix in a heavy-bottomed pan; whisk in yolks and MILO powder.

Step 2

Return to a low fire and stir continuously with a wooden spoon until the mixture coats the back of the spoon but do not boil. Remove from fire.

Step 3

Dissolve gelatine in a small amount of hot water; stir into the mixture. Leave in a cool place until almost set.

Step 4

Fold in lightly beaten cream and stiffly beaten whites. Pour into a very lightly greased mould. Refrigerate to set.

Step 5

Turn out onto a plate; decorate with whipped cream and grated chocolate.

Step 1

In a blender container, combine all the ingredients except the ice and blend well.

Step 2

Gradually add the ice, blending until smooth.