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 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.

Step 2

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

Step 3

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

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.