HowTo: Black Mambaaaaaahh (Black Sambo)

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I tasted this dessert back in Innermax Support from Jinnah, birthday of Zack (her son). Then second time was Innermax anniversary in Midway Beach Resort. This tasty dessert made me curious how to make on. So here it is…

Black Sambo Recipe

Ingredients:

White layer:

  1. 2 sachets of Knox Gelatin (in NZ, I can’t find any Knox Gelatin so I used Davis Gelatin [2 table spoon] and divided the Gelatin for both the white and brown layer)
  2. 2 packs (250ml) All Purpose Cream (in NZ, use Anchor Lite-Cream 250 ml)
  3. 1 can (301ml) Condensed Milk
  4. 1/2 cup cold water

Brown Layer:

  1. 2 sachets of Knox Gelatin (in NZ, I can’t find any Knox Gelatin so I used Davis Gelatin [2 table spoon] and divided the Gelatin for both the white and brown layer)
  2. 1 can (378ml) Evaporated Milk
  3. 1/2 cup Cocoa Powder
  4. 1/2 cup Sugar
  5. 1/2 cup cold water

Procedure:

White layer:

  1. Dissolve the 2 sachets of Knox Gelatin (2 table spoon for the Davis Gelatin) in a pot with 1/2 cup of cold water. For the Gelatin, dissolve half of the Davis Gelatin in a pot with 1/2 cup cold water.
  2. Cook over low to medium heat until the gelatin dissolves.
  3. Add 1 can of condensed milk to the gelatin while stirring constantly.
  4. Cook for 5-10 minutes while stirring constantly.
  5. Add 1 box of All Purpose Cream to the mixture and cook for another 3-5 minutes while constantly stirring.
  6. Remove from heat and pour mixture in a mold, let it cool for 30 minutes then refrigerate for 2-4 hours until set.

Brown layer:

  1. Dissolve the 2 sachet of Knox Gelatin (2 table spoon for the Davis Gelatin) in a pot with 1/2 cup of cold water. For the Gelatin, dissolve half of the Davis Gelatin in a pot with 1/2 cup cold water.
  2. Cook over low to medium heat until the gelatin dissolves.
  3. In a separate bowl mix 1/2 cup of cocoa powder (Hershey’s Cocoa Powder or Rich Cocoa Powder) and 3/4 cup of sugar.
  4. Add the cocoa mixture to the gelatin while stirring to dissolve cocoa powder cook for 3-5minutes.
  5. Add 1 can of evaporated milk and cook it for 5-10 minutes while constantly stirring.
  6. Remove from heat and pour mixture on top of the white layer, let it cool for 30 minutes then refrigerate for 2-4 hours until set.
  7. Once set, unmold by running a knife or spatula around the molding.
  8. Garnish it with Hershey’s chocolate syrup or ground peanuts to compliment the sweetness.
  9. Serve and enjoy your Black Sambo dessert.

Try it yourself and tell us your experience.





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