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Chocolate dessert


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400 ml milk-50 g cocoa powder – 80 g of sucanat – 10 cm slash of agar agar – 1 sachet of vanilla essence – 2 tablespoons rum – 200 ml vegetable cream (whipping)


1. In a saucepan, Cook on low heat rice milk where you added the agar. Come to a boil, reduce the heat to low and simmer, stirring, until the gelatin has completely dissolved. Then add sugar and cocoa, mixing well until the mixture is smooth and free of lumps.
2. Remove from heat, Add vanilla and rum, stir, let cool the mixture and put it to cool in the fridge for an hour. Mounted 150 ml cream froth.
3. Take the mixture now solidified and throw him with the whip (also), until it is creamy. Stir in the whipped cream, mixing thoroughly with a spatula, using circular movements from bottom to top. Pour the mixture into a mold for puddings, drawn well and return to the fridge. Whip the remaining cream.
4. After at least 2 hours before serving, "turn out" the dessert on a plate, having immersed for a few seconds the mold in hot water. With the remaining cream, decorated the bavarois with a syringe.

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(Thanks to Giampiero ed Annamaria)

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ciao so che la vanillina e' un aroma sintetico,forse e' meglio non usarlo.
Ciao :-))

- maria -

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