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Peanut Butter Chocolate Parfait
40 mins
Intermediate
Prep + Cook Time
40 mins
Ingredients
8 ingredients
Servings
For 4 servings
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ENG version
Versi BM
Ingredients
100g Sugar
25g Cocoa Powder
25g Corn Starch
A pinch Salt
650ml Magnolia UHT Full Cream Milk
30g Butter
1tsp Vanilla Extract
4g Gelatin Powder
150g Julie’s Peanut Butter Wafer
Preparation
- Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes
- In a saucepan, stir together sugar, cocoa, cornstarch and salt
- Place over medium heat and stir in Magnolia Full Cream Milk. Bring to a boil ,stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat.
- Add in butter, vanilla and gelatin, stir until gelatin is completely dissolve.
- Let cool and chill for 2 hours.
- Transfer the chocolate pudding into a piping bag.
- In a glass, pipe in one layer or chocolate pudding follow by one layer of Julie’s Peanut Butter Wafer
- Repeat step 2 to fill the glass.
- Serve!
Bahan-bahan
100g Gula
25g Serbuk Koko
25g Tepung Jagung
Secubit Garam
650ml Susu Krim Penuh Magnolia
30g Mentega
1tsp Ekstrak Vanila
4g Gelatin
150g Julie’s Kiub Wafer Berkrim Mentega Kacang
Langkah-langkah
- Larutkan agar-agar dalam 2 sudu besar air sejuk dan biarkan membengkak selama 5 hingga 10 minit.
- Dalam periuk, campurkan gula, serbuk koko, tepung jagung dan garam.
- Letakkan di atas api sederhana dan masukkan Susu Krim Penuh Magnolia. Didihkan, kacau selalu, hingga adunan cukup pekat untuk menutup bahagian belakang sudu logam. Keluarkan dari api.
- Masukkan mentega, ekstrak vanila dan gelatin, kacau sehingga agar-agar larut sepenuhnya.
- Biarkan sejuk dan masuk ke dalam peti sejuk selama 2 jam.
- Masukkan puding coklat ke dalam piping bag.
- Dalam gelas, paip dalam satu lapisan atau puding coklat diikuti oleh satu lapisan Julie’s Kiub Wafer Berkrim Mentega Kacang.
- Ulangi langkah 2 untuk mengisi gelas.
- Hidangkan!
3 years ago